Recipe for the Kiev cake 🤤
More interesting things on my Instagram @anasty_cakes❤️
Kievskiy cake recipe ⬇️⬇️⬇️
If you don't like store-bought Kievskiy, it doesn't mean you don't like it at all😉
Stock up on quality ingredients and get cooking🫶
And I'm waiting for your opinion in the comments about the taste of the Kievskiy cake🤗
And there's a great offer for Kenwood kitchen machines until June 30, all the details are in my pinned post or write to me❤️
Recipe for a cake with a diameter of 16 cm (or you can bake it for 2 layers with a diameter of 21 cm)
Ingredients:
Layers:
Whites - 220 g
Sugar - 55 g
Roasted hazelnuts - 180 g
Wheat flour - 50 gr
Sugar - 200 gr
Vanilla sugar - 5 gr
Charlotte cream:
Butter 82.5% - 480 gr
Yolks - 3 pcs
Water - 60 ml
Condensed milk - 300 gr
Vanilla sugar - 5 gr
Cocoa powder - 50 gr
Preparation:
Crush hazelnuts into small crumbs, mix with flour, vanilla sugar and 200 gr sugar.
Whip the whites until light white foam, gradually add 55 gr sugar until very dense peaks.
Gently stir the dry mixture into the whites with a spatula.
Pour the dough into three molds with a diameter of 16 cm (230 gr each) (or two 21 cm each). Put in the oven at 150 degrees for 80-90 minutes.
Remove the cakes from the oven and leave them in the rings overnight to stabilize at room temperature.
Prepare the cream before assembling the cake. Add water, vanilla sugar, and condensed milk to three yolks. Put on the stove and cook until thickened, do not cook for a long time so that the yolks do not curdle. Pass the creamy mass through a sieve, cover in contact and refrigerate until cool.
Beat the butter at room temperature until fluffy white, gradually add the creamy mixture, whisking well each time.
Set aside 450 g of cream. Add cocoa to the remaining cream and mix well.
Next, assemble the cake using butter cream, and decorate the cake with chocolate cream to your taste 🫶
You will definitely like this recipe❤️