A recipe for a Kyiv cake that will definitely work: proportions and step-by-step instructions

Kyiv cake is a timeless classic that is known and loved all over the world. It is an extremely tasty and at the same time difficult to prepare dessert. But its taste is worth all the effort that went into its creation.

If you observe all the proportions and follow the step-by-step cooking instructions, the Kyiv cake will definitely turn out to be extremely tasty and beautiful. Chef Lisa Glinska shared all the details of its preparation on Instagram.

Ingredients for cakes:

• Proteins at room temperature - 220 gr
• Sugar (I part) - 60 gr
• Citric acid - a pinch
• Flour - 50 gr
• Corn starch - 8 g
• Sugar (II part) - 190 g
• Hazelnuts - 80 gr
• Cashews - 80 g

Ingredients for the buttercream:

• Egg yolks - 80 gr
• Milk - 200 ml
• Sugar - 270 g
• Butter 82% - 360 g

Additional ingredients

• Cognac - 20 ml
• Cocoa powder - 10 g
• Roasted nuts for decoration - 100 g

How to make cakes

1.Turn on the oven to 130 degrees.

2. We need two metal rings with a diameter of 20 cm. Grease the mold from the inside with vegetable oil.

3. Roast the nuts at 160 degrees for 15-18 minutes.

4. Cool the nuts and chop them. Put them in a pastry bag and beat them lightly with a rolling pin.

5. Combine sugar (part II), cornstarch, flour, and chopped nuts in a bowl.

6. Set the dry ingredients aside and prepare the meringue.

7. Beat the egg whites at room temperature with a pinch of citric acid or lemon juice at medium speed until foamy.

8. Once the foam is formed, add the sugar (part I) and continue whipping the meringue.

9. After obtaining a dense foam, stop the whipping process so as not to interrupt the meringue.

10. Add the dry ingredients to the meringue and mix gently with a spatula.

11. Weigh the dough and divide it into two parts.

12. Put the molds on a baking sheet with parchment, if prepared in advance, and spread the dough. Smooth it with a silicone spatula and then with a small spatula.

13. Put the cakes to bake in a preheated 130-degree oven with convection or a convection oven from below. Leave for 2 hours.

14. Remove the cakes from the oven and leave to cool at room temperature.

15. After the cakes have cooled, carefully remove the mold and parchment. Leave the cakes at room temperature to stabilize.

How to make buttercream

1.Mix milk, sugar and egg yolk in a saucepan, stirring with a whisk.

2. Put the saucepan on the stove. Over low heat, stirring constantly, bring the mixture to a boil. As soon as the mass begins to boil, remove from the stove.

3. Pour the base for the buttercream into a bowl, cover with cling film and leave to cool at room temperature.

4. The base has cooled. Remove two sticks of butter in advance to keep it soft.

5. Put the butter in the mixer bowl and beat, it should lighten and increase in volume several times.

6. Add the cream base in small parts and continue whipping our cream. Divide into three parts.

7. Remove one third of the cream. We will use it to make chocolate cream.

8. Add cognac to the remaining part of the cream and mix. Transfer the cream to another container.

9. Return 1/3 of the cream to the mixer bowl. Add the cocoa powder and mix.

Assemble the cake

1.Place the crust on a sheet of parchment.

2. Spread the buttercream with cognac on the cake and smooth it out. Leave a little cream for decoration.

3. Cover with the second layer.

4. Put the chocolate cream on top and smooth it out. Smooth the top with a spatula.

5. For decoration, use a comb to make a wavy pattern.

6. Decorate the edge of the cake with nuts.

7. Put the remaining white cream into a pastry bag with an open star nozzle with a diameter of 10 mm and decorate the cake.

8. Put the cake in the refrigerator for 10-12 hours. Then take it out, cut it with a bread knife and enjoy.