Kyiv cake: history and recipe of the most mysterious dessert
If you hear about a dessert with 60 years of experience, you know that it is Kyiv Cake. Whether it was a mistake by a reckless cook or the idea of a famous confectionery company is not known for certain. But in any case, we should be grateful to the person who came up with this cake and a real business card of the Ukrainian capital.
The FoodOboz editorial team, based on the expert's advice, will share the history and recipe of the Kyiv Cake.
It is said that the famous dessert was born at the Karl Marx Corporation – today it is a Roshen-branded factory – thanks to one reckless confectioner. He allegedly simply forgot to put the whipped whites in the refrigerator. To avoid being reprimanded by the management, he whipped the whites again in the morning, prepared the dough, baked the cakes, and spread the cream over them. The cake turned out to taste impeccable.
The queue for the Kyiv Cake
Back in the Soviet era, this Kyiv Cake was available only in Kyiv. There were long lines of people lining the streets outside one of the grocery stores - everyone wanted to try the much-lauded dessert. It was a real disgrace not to come to a visit without a cake or not to bring it home from a business trip.
Kyiv Cake according to the recipe by recepty_przepisy, which the food blogger shared on her Instagram page
Kyiv cake
Source: Screenshot of recepty_przepisy's Instagram post
Ingredients:
- Proteins - 6 pcs.
- Sugar - 250 g
- Starch - 3 tbsp
- Vanilla sugar - 10 g
- Roasted peanuts - 150 g
Charlotte cream:
- Egg yolks - 6 pcs.
- Sugar - 125 g
- Milk - 150 ml
- Vanilla sugar - 10 g
- Butter - 240 g
- Cocoa - 30 g
- Cognac - 1 tbsp.
Protein cakes for the cake
Method of preparation:
1. Separate the whites from the yolks. Cover and leave for 24 hours at room temperature.
2. For the cakes, mix 1/2 sugar, starch, vanilla sugar and nuts.
3. Whisk the whites with the rest of the sugar until stiff peaks, then stir in the dry mixture in several stages.
4. Put the dough into two baking molds, and cover with parchment. Bake at 150 degrees for 2 hours, and then at 100 degrees for 1.5-2 hours. Remove the finished cakes from the oven only when they are completely cool. Leave them for at least 8 hours.
5. For the cream, mix the egg yolks, sugar, vanilla sugar, and milk in a saucepan. Cook for 4-5 minutes until slightly thickened, cool.
6. Beat the soft butter until fluffy, and gradually add the custard mass. Add cognac at the end.
7. Divide the cream into 2 parts – add cocoa to one.
8. Assemble the cake: spread the cakes with white cream, grease the sides, and top with cocoa cream. Decorate as desired.
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