Kyiv Cake
Baking and Desserts | Ukrainian cuisine
⏳ Time
10 hours
🥕 Ingredients
10
🍽️ Servings
12
Description
Kyiv Cake
Ingredients
- Hazelnut - 8.8 oz
- Sugar - 2 cups
- Wheat Flour - 2.5 oz
- Vanilla salt - 1.6 oz
- Powdered Sugar - 2.6 oz
- Butter - 10.6 oz
- Farm fresh eggs - 8 pieces
- Milk - 8 fl oz
- Cognac - 1.1 oz
- Cocoa Powder - 3 tablespoons
Step by Step guide
Step 1
Toast the hazelnuts in a dry skillet, peel them, and chop coarsely.
Step 2
Mix the flour, 1 cup of sugar, and hazelnuts together.
Step 3
Separate the egg whites and pour them into a deep mixing bowl. Start beating on low speed. When the egg whites begin to bubble, you can add a teaspoon of lemon juice. Increase the speed and gradually add the powdered sugar and vanilla sugar. Beat the egg whites until stiff peaks form. If you turn the bowl upside down, the mixture should not fall out.
Step 4
Gently fold the dry ingredient mixture into the egg whites, stirring with a spoon from the bottom up, evenly distributing the hazelnuts.
Step 5
Line the baking pan with parchment paper (ideally, you need two identical springform pans, but you can also pour the entire mixture onto a regular large baking sheet and then cut the finished cake in half. This will result in a rectangular cake, but the taste will not be compromised).
Step 6
Bake at 140–302°F for 2.5 hours. The finished cake should stand for at least 12 hours, preferably 24 hours in a dry place to dry well.
Step 7
To prepare the cream, mix 1 cup of sugar, 1 packet of vanilla sugar, and milk. Heat the milk until the sugar dissolves.
Step 8
Whisk 5 egg yolks well. Gradually pour in the warm milk while constantly stirring.
Step 9
Place the milk-egg mixture on the stove and heat while continuously stirring. The mixture should boil for 4 minutes — it should reach the consistency of liquid sour cream. Cool, covering with plastic wrap (place the wrap directly on the surface of the cream), or by greasing the surface with a piece of butter to prevent a crust from forming.
Step 10
Beat the softened butter and add it to the cooled custard mixture. Mix well until homogeneous. Add the cognac. You will get a delicate cream.
Step 11
Add cocoa powder to 1/3 of the cream and mix well. Place the cream in the refrigerator for about 30 minutes.
Step 12
Assemble the cake. Spread the light cream on the bottom layer, distributing it evenly (apply the cream to the side of the layer that had the paper). Cover with the second layer without pressing down. Spread the chocolate cream on top of the cake and smooth it out. Frost the edges, smooth them out, and you can sprinkle with crumbs.
Step 13
Place the cake in the refrigerator overnight.
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