The history of Kiev cake begins in 1956, when this treat was created at the Karl Marx factory. There are several versions of how the cake recipe appeared.
According to one of them, the confectioners forgot to put the whipped proteins with sugar into the refrigerator. In order not to throw away the product, the head of the biscuit shop Konstantin Petrenko and his assistant Nadezhda Chernogor decided to make a cake from the hardened mass, combining it with the cream and adding nuts to it.
This is how a crispy cake of airy walnut cakes and delicate cream appeared. It was called “Kievsky” and quickly became popular. In the 1970s, the cake recipe was approved by GOST. Since then, the classic Kiev cake consists of two air-walnut cakes with a layer of buttercream, decorated with figures or inscriptions.
Today, Kiev cake remains one of the most popular desserts in the world.
Ingredients for the cakes:
- flour – 550 g;
- salt – a pinch;
- butter – 250 g;
- egg yolks – 6 pcs;
- sour cream – 170 g;
- ammonium – 1 tsp.
Ingredients for meringue for 1 cake:
- egg whites – 2 pcs;
- sugar – 100 g;
- lemon juice – 1 tsp;
- walnuts – 150 g.
Ingredients for the cream:
- 82,5% butter – 400 g;
- condensed milk – 370 g.
Preparation of Kiev cake:
Sift flour into a bowl, rub cold butter into the flour. Rub the butter with flour to the state of creamy crumbs.
Pour the yolks into the dough, and add sour cream with ammonium, knead elastic and not sticky dough block. Divide the dough into 3 equal parts, shape the rolls.
Chop the walnuts, cover the baking tray with parchment. Spread one of the blocks of dough on the baking tray.
Beat the whites with a mixer, gradually pour sugar and lemon juice into the fluffy whites. The resulting meringue is laid out on a layer of dough, sprinkle the top with nuts.
Bake the cake at 170 degrees for 25 minutes. Similarly prepare for the other cakes meringue and bake.
Beat with a mixer until white butter, to it gradually pour condensed milk in a thin stream. Cream the two crusts with cream, assemble the cake so that the crust without cream is on top.
You can leave the cake to soak in the refrigerator for 8 hours. But, it is not necessary, it is quite acceptable to serve the cake immediately to the table.
