Kyiv Cake
Baking and Desserts | Ukrainian cuisine
⏳ Time
3 hours 10 minutes + 12 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
Ground vanilla can be replaced with vanilla extract or vanillin.
Ingredients
- Wheat Flour - 1.6 oz
- Sugar - 15.7 oz
- Hazelnut - 5.1 oz
- Ground Vanilla - 0.1 oz
- Egg white - 7.2 oz
- Chicken Egg - 1 piece
- Milk - 4 fl oz
- Butter - 8 oz
- Cognac - 0.1 oz
- Cocoa Powder - 0.3 oz
Step by Step guide
Step 1
Chop the nuts, but not into a powder; aim for a fine to medium crumb. Mix the nuts with 45 grams of flour, 190 grams of sugar, and ground vanilla using a spatula.
Step 2
In a separate bowl, beat 204 grams of egg whites, gradually adding 47 grams of sugar. It is preferable to let the egg whites sit at room temperature for 12 to 24 hours before beating, but this step can be skipped if you are short on time. Beat the egg whites on medium speed, about three-quarters of the maximum mixer speed, for 5 minutes. Towards the end, when the mixture becomes homogeneous, you can slightly increase the speed. The correct meringue should not drip from the spatula but should hold a peak.
Step 3
Gently fold half of the dry ingredient mixture into the whipped egg whites using a silicone spatula, mixing in an upward motion from the bottom. Then add the second half and mix again until the batter is completely homogeneous. It is important to mix quickly and as efficiently as possible, always lifting from the bottom upwards. Under no circumstances should you stir the mixture as you would soup or tea!
Step 4
Divide the mixture into two parts and smooth it out in 20 cm diameter pans using a spatula — without pressing down, but by spreading it in circular motions. It doesn't matter if the surface is even or not. Bake for 70 minutes at 150–320°F. Then let it cool. In winter, you can place the layers on the balcony to cool more quickly.
Step 5
While the cakes are baking and cooling, prepare the "Charlotte" syrup. It's very simple: whisk together 208 grams of sugar, 37 grams of eggs (about 1 egg), and 139 grams of milk. Lightly beat the mixture, transfer it to a saucepan, bring to a boil, and let it reduce over low heat, stirring constantly with a whisk. The syrup is ready when its temperature reaches 104–221°F. Chill the syrup in the refrigerator.
Step 6
Remove the cooled cake layers from the mold, take a culinary ring with a diameter of 18 cm, and cut smaller layers from the cake. One layer can be left as is in the new mold. Crumble the remaining layers; these will be used to decorate the cake at the end.
Step 7
Whip the softened butter with a whisk or mixer until smooth. Add 225 grams of "Charlotte" syrup (which acts as sugar in the cream), 1 gram of ground vanilla, and 2 grams of brandy. Continue whipping until everything is transformed into a fluffy, uniform mixture.
Step 8
The chocolate cream is prepared in the same way as regular buttercream, but you'll need less of it. The proportions are as follows: 69 grams of unsalted butter, 106 grams of "Charlotte" syrup, 1 gram of vanilla, 2 grams of cognac, and 9 grams of cocoa powder. Both creams should be placed in the refrigerator for at least an hour.
Step 9
And now for the most interesting part — assembling the cake. Place almost all of the buttercream on the first layer (which is still in the ring) and spread it evenly over the surface with a spatula. Set aside about 10% of the cream. Flip the second layer upside down and place it on top of the cream, gently pressing down. Since the top of the cake is the part of the layer that is currently resting on the parchment, the cake will turn out perfectly level. Remove the ring. The layer of cream should be quite thick, which is exactly what you want. Place the cake in the refrigerator for about 6 hours.
Step 10
Take the chocolate cream and spread a thick layer on the edges and top of the cake. Reserve about 20% of the cream for decoration. In one hand, take the cake crumbs; in the other, hold the cake itself. Gently press the cake into your palm, allowing the crumbs to stick to the surface. Make sure the crumbs slightly overlap the top of the cake to hide the seam where the surface meets the sides. After frosting and coating, the diameter of the cake returns to the original 20 cm.
Step 11
Decorate the cake around the edges with the leftover "Charlotte" chocolate cream used for frosting. After that, feel free to get creative and decorate as you wish.
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