Kiev cake - 7 step by step recipes at home

Kiev cake according to the classic recipe, known to our grandmothers, will be to the taste for a family tea party or a celebration. Familiar ingredients and strict compliance with GOST will not allow you to make mistakes as a result, even when cooking at home.

Classic Soviet recipe for Kiev cake according to GOST USSR

The recipe for a real Kiev cake, patented in 1973, is a masterpiece of culinary art and consists of crispy peanut meringue cakes with a layer of “Charlotte” brandy butter cream. The cooking technology is not easy, but the classic recipe guarantees a unique taste.

Cooking time: 14 hours (bake and soak).

Cooking time: 45 min.

Servings - 8.

• 
  Separate the whites from the yolks and beat with a mixer into a protein mass, keep it warm.
• 
  Fry cashews in a cast-iron pan or baking sheet, and then chop or crush in a mortar until they become coarse.
• 
  Add citric acid and salt to the ready-made warm proteins, beat with a mixer until a stable white foam is obtained.
• 
  Mix one hundred grams of sugar with a pinch of vanillin and gradually pour into the protein mass, without stopping whipping. The total whipping time is about 4-5 minutes.
• 
  In a separate container, combine the remaining sugar with chopped nuts and flour.
• 
  Combine the free-flowing mixture with the whipped protein foam, stirring with a regular spoon and adding 1-2 tbsp at a time. l. squirrel. You need to mix the protein mass gradually in order to maintain the airiness of the consistency.
• 
  Line the bottom and sides of the two baking dishes with parchment, grease the silicone molds with oil, then distribute the dough and, if necessary, smooth its surface with a spoon.
• 
  Preheat the oven to 130 degrees and keep the cakes there for at least 2 hours until they acquire a delicate creamy hue. Turn off the oven and let the cakes cool completely, then carefully remove them from the mold and leave to cool completely for an hour and a half.
• 
  Break the cut edges into pieces for the final decoration of the sides of the cake.
• 
  To prepare the cream, pour milk into a thick-walled saucepan, add the yolks and beat until the mass becomes homogeneous and air bubbles appear on the surface.
• 
  Mix sugar with vanilla and gradually combine it with an egg-milk mixture until the bulk ingredients are completely dissolved.
• 
  Put the stewpan on the fire and slowly heat, stirring constantly, but do not bring to a boil in order to prevent the yolk mass from boiling. Remove from heat and allow to cool, cover with cling film.
• 
  Beat the butter at room temperature in a mixer until fluffy and add the yolk-sugar mixture on a spoon, without stopping whipping, until the cream becomes even and glossy.
• 
  Put the finished cream in different forms, leave one part as it is, add cocoa and brandy to the second and mix.
• 
  Put a spoonful of light cream on a substrate or flat dish, place the first cake and apply the light cream on it with a culinary spatula or a wide knife, then place the second cake and press it lightly so that the cream comes out at the edges. This will allow the cakes to soak properly.
• 
  Put chocolate cream on top of the cake, sprinkle the sides of the dessert with crumbs remaining after cutting the cakes. Decorate the top of the cake with cream, depicting flowers, mesh or waves.
• 
  Let the cake soak in the refrigerator for at least 12 hours. It is better to serve the classic masterpiece in portions, so that the strips of cakes and cream are better visible.

Kiev cake according to the recipe of grandmother Emma

This recipe is the author's processing of the classic Kiev cake. The proteins for the cakes are fermented, and it is suggested to use other nuts instead of cashews.

Cooking time: up to 3 days (protein fermentation, baking and impregnation).

Cooking time: 40 min.

Servings - 12.

Ingredients:

For cakes:

• Egg whites - 12 pcs.
• Granulated sugar - 500 gr.
• Flour - 100 gr.
• Nuts (hazelnuts or cashews) - 350 gr.
• Vanilla sugar - 2 sachets.
• Vegetable oil or butter for lubricating the mold.

For the cream:

• Butter - 550 gr.
• Egg yolks - 12 pcs.
• Granulated sugar - 300 gr.
• Milk - 350 ml
• Cocoa powder - 20 gr.
• Vanilla sugar - 1 sachet.
• Cognac - 2 tbsp. l.

Cooking process:

1. Separate the whites from the yolks, beat them, divide them into two containers of 6 pieces each. We cover them with cling film and put them in a warm place for a day. We keep the yolks in the refrigerator.
2. Whisk the whites fermented after 24 hours into a foam with the addition of 300 grams of regular sugar and 2 bags of vanilla sugar.
3. Separately mix 200 grams of sugar, 50 grams of flour and half of the nuts, carefully mix the protein and nut mixture until smooth.
4. Grease the baking dish with oil and give the dough an even shape. For a cake, you need two cakes, so you can either bake the cakes in turn, or prepare two tins for baking two cakes at the same time. We bake the cakes at a temperature of 150 degrees for about 2-2.5 hours, then put them on the wire rack and keep them for 12-24 hours.
5. To prepare the cream in a saucepan, mix the sugar with milk and bring to a boil with constant stirring.
6. Separately grind the yolks and gradually add the milk-yolk mixture, heat it again on the stove and bring to a boil, but do not boil, stirring constantly, then cool.
7. Beat the butter with vanilla sugar and, without stopping whipping, add the chilled yolk-milk mixture. Add cocoa powder to 1/3 of the cream, cognac to the light cream.
8. We begin to collect the cake from the first crust, which must be laid with the smooth side down and covered with a thick layer of cream. Then put another cake layer and press lightly so that the cream is evenly distributed between the layers.
9. Cover the sides and top of the cake with chocolate cream, sprinkle the sides with nuts or crumbs. Decorate with cream in two colors.
10. We keep the finished cake in the refrigerator for at least 5-6 hours and serve.

How to make a delicious Kiev cake with walnuts?

In this recipe, walnuts and condensed milk are added, which positively distinguishes it from the classic version, and due to this

the taste of the dessert resembles the classic one, but it becomes a little sweeter and with a pleasant nutty flavor.

Cooking time: up to 3 days (protein fermentation, baking and impregnation).

Cooking time: 40 min.

Servings - 12.

Ingredients:

• Eggs - 8 pcs.
• Lemon juice - 0.5 tsp
• Granulated sugar - 200 gr.
• Walnuts - 2 tbsp
• Starch - 4 tablespoons
• Butter - 500 gr.
• Condensed milk - 200 gr.
• Vanillin to taste.
• Powdered sugar - 130 gr.
• Cocoa powder - 3 tablespoons

Cooking process:

1. Dry the nuts in a frying pan and grind them in a blender to coarse crumbs.
2. Beat the cooled proteins with a mixer, first at low speed, then for a minute - at maximum speed with the addition of salt and lemon juice. Add sugar in portions, whisking constantly. Then add nuts and starch to the protein mixture.
3. Cover the baking dish with parchment and put the dough in it. You need to put the cakes in a cold oven and bake for 2-2.5 hours at 150 degrees.
4. 200 gr. Beat butter softened at room temperature until fluffy and add condensed milk in several stages. Beat the mixture for about 10 minutes, until the cream acquires a pearlescent hue. The thickness of the cream depends on the volume of condensed milk.
5. Beat the rest of the butter until a light mass is obtained and add vanilla, then 1/3 of the icing sugar, gradually pouring in all the remaining powder, add cocoa and mix.
6. Cut the cakes to the same size, smear them with a cream based on condensed milk, and spread the chocolate butter cream on top and on the sides. You can sprinkle the sides with chopped cakes or crushed nuts, and paint patterns or flowers with cream on top. The cake is ready to serve!

The original recipe for Kiev cake with biscuit and meringue

This version of the Kiev cake is suitable for those who prefer a biscuit, but at the same time want to cook something in the style of the famous classics. The recipe combines classic meringue with nuts and biscuit cakes, and for the cream is taken sour cream and condensed milk.

Cooking time: 5 hours 45 minutes.

Cooking time: 20 min.

Servings - 8.

Ingredients:

• Egg whites - 4 pcs.
• Granulated sugar - 350 gr.
• Eggs - 6 pcs.
• Flour - 4 tablespoons
• Cocoa powder - 3 tablespoons
• Baking powder - 1 tsp
• Sour cream - 400 ml
• Condensed milk - 300 ml
• Walnuts –200 gr.
• Peanuts - 150 gr.

Cooking process:

1. Beat the whites with sugar until fluffy, transfer to a mold covered with parchment paper, and bake in the oven at 90 degrees for about three hours.
2. Divide the eggs into whites and yolks, beat the whites separately with 6 tablespoons. sugar and add the yolks one at a time.
3. Sift flour, mix with baking powder and gently stir into the dough, add cocoa powder and mix thoroughly.
4. Bake the biscuit in a parchment-covered mold for about 25 minutes at 180 degrees.
5. Mix sour cream with condensed milk. Cut the biscuit into two parts, soak the first with half of the cream and sprinkle with peanuts.
6. Place the meringue on top, cover with cream and sprinkle with walnuts, cover with the second half of the biscuit, apply the remaining cream and refrigerate for 2 hours.
7. Garnish with nuts before serving. Bon Appetit!

Step-by-step recipe for making Kiev cake with peanuts

Traditionally, Kiev cake is prepared with cashews, but such nuts are not always on hand. This recipe uses peanuts instead of cashews. is a cheaper analogue, while the taste is in no way inferior to the original recipe.

Cooking time: 28 hours (preparation, cooking and soaking)

Cooking time: 30 min.

Servings - 8.

Ingredients:

For cakes:

• Egg whites - 8 pcs.
• Granulated sugar - 340 gr.
• Roasted peanuts - 220 gr.
• Wheat flour -70 gr.

For the cream:

• Butter - 250 gr.
• Egg - 1 pc.
• Granulated sugar - 200 gr.
• Milk - 150 ml
• Vanilla sugar - 1 tsp
• Cocoa powder - 10 gr.

Cooking process:

1. Whisk the whites slightly, close the container with them with a film or lid and leave at room temperature for 12 hours.
2. Place the fried peanuts in a bag and grind them to crumbs with a rolling pin. You can use a blender.
3. In a bowl, combine flour, ¾ sugar and peanuts and mix gently with a spatula.
4. Beat the whites separately, gradually adding the remaining sugar until a thick white foam is obtained.
5. Gently mix the flour, peanut and sugar mixture into the proteins.
6. Line the two tins with baking paper and lay out ¾ of the dough in equal proportions, leveling the surface.
7. Spoon the remaining dough into a separate baking sheet in the form of small meringue cakes.
8. Bake cakes and cakes for about 2 hours at a temperature of 120-140 degrees, then turn off the oven and leave the products to cool there. Then remove the cakes from the mold and leave on a wire rack with the meringue for about 8 hours in a dry place.
9. Beat the egg, milk and sugar in a saucepan, stirring occasionally, and bring the mixture to a boil until the sugar is completely dissolved and the contents of the saucepan thicken. This will take about 5 minutes. Then add vanilla sugar and leave to cool, covering the pan with plastic wrap.
10. Beat the butter and add the prepared milk and egg syrup on a spoon, stirring constantly to get a smooth homogeneous mass. Divide the cream into two parts, add cocoa powder to one.
11. Put the light part of the cream on the first cake, cover with the second cake. Cover the cake with chocolate cream, sprinkle the sides with small meringue crumbs.
12. Decorate the cake with peanuts and small meringues on top, soak in the refrigerator for 5-6 hours. Homemade Kiev cake with peanuts is ready!

How to cook Kiev cake with hazelnuts and Charlotte cream?

Kiev cake can be prepared with various nuts, and hazelnuts are one of them. It gives the cake a deeper and brighter flavor in combination with the classic Charlotte cream.

Cooking time: 26 hours 30 minutes (preparation, cooking and soaking)

Cooking time: 30 min.

Servings - 8.

Ingredients:

For cakes:

• Egg white - 5 pcs.
• Granulated sugar - 250 gr.
• Flour - 50 gr.
• Hazelnuts -150 gr.
• Vanilla sugar - 1 packet.

For Charlotte cream:

• Butter - 275 gr.
• Yolks - 5 pcs.
• Granulated sugar - 150 gr.
• Milk - 175 gr.
• Cocoa powder - 10 gr.
• Vanilla sugar - 1 packet.
• Cognac - 1 tablespoon

Cooking process:

1. We prepare the proteins: beat them lightly in a container, cover it with foil and leave to ferment at room temperature for 12 hours.
2. Fry the hazelnuts in a dry frying pan or dry in the oven for about 15 minutes at a temperature of 150 degrees, then grind it, knead it in a mortar, or break it with a rolling pin, after placing the nuts in a tight bag.
3. Combine sifted flour, sugar and prepared nuts.
4. Beat the whites at minimum speed, then gradually add sugar and increase the speed. The mass should be a white dense foam. Add vanilla sugar and beat again.
5. Then we mix the proteins into the dry mixture, using a spatula and trying not to disturb the structure of the proteins.
6. We distribute the dough in two forms and bake for about 2 hours at a temperature of 150 degrees, after which we leave to cool in the oven. Ready-made cakes should be kept in a dry place for about 12 hours.
7. In a saucepan with a thick bottom, mix milk, vanilla and regular sugar, bring to a boil, but do not boil.
8. We grind the yolks and pour the milk-sugar mixture into them in a thin stream, stirring constantly. Warm up again until thick and remove from heat. Leave to cool, covered with cling film.
9. Beat the butter and gradually add the milk-egg mixture to it, stirring thoroughly until the cream becomes glossy and homogeneous. We divide the cream into two parts, and mix cocoa powder into one, add cognac to the other.
10. Put the first crust on the dish, apply a thick layer of light cream, then cover with the second crust and press lightly to distribute the cream evenly. Cover the top and sides of the cake with brown cream, decorate with nuts and crumbs from the cakes.
11. Leave the finished product to soak in the refrigerator for at least 3 hours, and then serve. A magnificent Kiev cake with hazelnuts is ready!

Lazy Kiev cake without baking - a quick and easy recipe

The classic Kiev cake takes more than a day to cook and requires special ingredients and the use of many culinary techniques. This recipe is suitable even for beginners in cooking, as it does not require baking, and the cooking process is simplified as much as possible to 6 steps!

Cooking time: 1 hour 30 minutes.

Cooking time: 30 min.

Servings - 8.

Ingredients:

For cakes

• Ready meringue cookies - 80 gr.
• Nuts (cashews, peanuts or hazelnuts) - 160 gr.
• Dark chocolate - 100 gr.
• Butter - 50 gr.

For the cream:

• Butter - 200 gr.
• Condensed milk - 200 gr.
• Cocoa powder - 30 gr.

Cooking process:

1. Break the chocolate into pieces and melt in a water bath or in the microwave along with chopped butter.
2. Chop meringue cookies and nuts or roll them with a rolling pin.
3. In a bowl, mix the chocolate butter with the nuts and meringue.
4. For the cream, beat the softened butter and gradually add the condensed milk to it. At the end, add cocoa and beat the mixture again.
5. Line a deep cake mold with cling film, lay out the cake paste in an even layer, cover with cream. Then lay out a layer of nut crumbs again and spread the remaining cream. Leave the dish in the refrigerator for an hour.
6. Decorate the cake with meringue crumbs, nuts and chocolate pieces. A quick and delicious Kiev cake is ready! Help yourself!