Kyiv Cake
Baking and Desserts | Ukrainian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
8
Description
Kyiv Cake is a rich and delicious dessert that features layers of meringue, buttercream, and nuts. This cake is known for its delicate texture and sweet flavor, making it a perfect treat for special occasions. Enjoy it with a cup of coffee or tea for a delightful experience.
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
- Red Food Coloring - to taste
- Red Food Coloring - to taste
- Fruit Jelly - to taste
Step by Step guide
Step 1
Mix 45 grams of flour, 190 grams of sugar, 145 grams of nuts, and 1 gram of vanilla powder.
Step 2
Chop the nuts, but not into a powder; aim for a fine to medium crumb.
Step 3
Mix all the dry ingredients with a spatula.
Step 4
In a dry, clean, and fat-free bowl, beat the cold egg whites (204 g) separately. Gradually add 47 grams of sugar while beating. Use a medium speed, about 3/4 of the maximum speed of the mixer, for 5 minutes. Towards the end, when the mixture becomes homogeneous, you can slightly increase the speed. The egg whites should not drip off the spatula.
Step 5
Gently fold half of the dry ingredient mixture into the whipped egg whites using a silicone spatula, moving from bottom to top. Then add the second half and mix again until the mixture is completely homogeneous. Stir quickly and as efficiently as possible, always from bottom to top.
Step 6
Divide the mixture into two parts and level it in the molds (20 cm diameter) using a spatula — without pressing down, but by spreading it in circular motions. Don't worry about whether the surface is perfectly smooth or not.
Step 7
Bake for 70 minutes at 150–320°F. Then allow to cool.
Step 8
While the cake layers are baking and cooling, prepare the "Charlotte" syrup. 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 it to a boil, and let it simmer on low heat, stirring constantly with a whisk. The syrup is ready when its temperature reaches 104–221°F. Simmer for about 15 minutes until large bubbles form.
Step 9
Chill the syrup in the refrigerator. After thickening and cooling, the cream will be slightly uneven, resembling the texture of honey.
Step 10
Remove the layers from the mold, take a pastry ring with a diameter of 18 cm, and cut smaller layers. You can leave one layer in the new ring. Crumble the leftovers to use as a topping for the cake at the end.
Step 11
Crumble the leftover cake trimmings into crumbs.
Step 12
Take 159 grams of softened butter and beat it with a whisk or mixer until smooth.
Step 13
Add 225 grams of 'Charlotte' syrup (which serves the role of sugar in the cream), 1 gram of vanilla powder, and 2 grams of brandy. Whip until everything transforms into a light, homogeneous mixture.
Step 14
Prepare the chocolate cream, which is made in the same way as the butter cream. First, whip 69 grams of unsalted butter, then add 106 grams of "Charlotte" syrup, 1 gram of vanilla powder, 2 grams of brandy, and 9 grams of cocoa powder, and whip until fluffy.
Step 15
Begin assembling the cake. Place almost all of the buttercream on the first layer (which is in the ring) and spread it evenly across the surface with a spatula. Reserve about 10% of the cream.
Step 16
Flip the second layer over and place it on the cream, applying a gentle pressure. Since the top of the cake is the part that is currently resting on the parchment paper, the cake will turn out perfectly flat.
Step 17
Remove the ring. The layer of cream will be very thick, and that's how it should be. Place the cake in the refrigerator for about six hours.
Step 18
Remove the cake from the refrigerator after chilling. Take the chocolate cream and cover the edges and the top of the cake with a thick layer. Set aside about 20% of the cream for decoration.
Step 19
Take some cake crumbs in one hand and the cake in the other, gently pressing the cake against the crumbs — the crumbs will stick to the surface. Make sure the crumbs slightly overlap the top of the cake, covering the area where the surface meets the sides. With the frosting and coating, the diameter of the cake returns to the original 20 cm.
Step 20
Decorate the edge of the cake with the leftover "Charlotte" chocolate cream used for frosting.
Step 21
Add the food coloring to the remaining "Charlotte" cream (follow the instructions on the specific dye's packaging). Place the different colored creams into piping bags fitted with star tips. In the center, add a web of buttercream and pink roses with green petals.
Step 22
Garnish with jelly and cake crumbs. You can substitute the jelly with candied fruits.
Step 23
The cake is ready.
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