Kyiv cake recipe for GOST

Kiev cake is a classic of confectionery art of the Ukrainian capital. We can say that the dessert is the hallmark of the hero city. Modern confectioners offer their variations of its preparation, but we would like to tell you a classic recipe for preparing this sweetness according to GOST.

1
History of the emergence of a Kyiv cake

The Kiev cake arose in the Soviet era in 1956 at the Karl Marx factory, which today has the name "Roshens". Some argue that the cake appeared due to the mistake that one of the shifts working in the factory made. They prepared egg squirrels, but forgot to put them in the refrigerator. All night the squirrels stood in the room at room temperature.

In the morning, a new shift came, and they had to decide what to do with the corrupted protein. It was wasteful to throw it away, and then the main in the biscuit workshop - Konstantin Petrenko decided to use proteins at his own peril and risk, just to bake the cakes. The crispy cakes were obtained, which the confectioners greased with oil cream, sprinkled with a large layer of powdered sugar and decorated with floral ornaments from the same oil cream.

Note that initially the confectioners did not add nuts to the cake. This was done by other confectioners of the same factory-Anna Kurilo and Galina Fastovets-Kalinovskaya in 1973. Women received a reward for this, because it was their recipe for the Kyiv cake that became official.

2
Technology for the preparation of the Kyiv cake according to GOST?

The Kyiv cake has 2 main features - these are cakes and cream. They need to be able to cook correctly. We will tell you a step -by -step process of preparing these two components.

How to cook cakes for a Kyiv cake?

Products that are required for cooking cakes:

150 g of a hazelnut;
40 g of flour and the same amount of vanillin;
200 g of proteins;
200 g of sugar.

The process of kneading the dough and baking cakes for the Kyiv cake:

First fry or dry the hazelnut in the oven. If you bought nuts in a film, then after drying you will need to move them into a bag and grind them so that the film gets off them.
Grind the hazelnuts in a convenient way, but so that it does not turn into chips. Just get it to turn into about the same pieces.
Beat proteins with sugar and vanilla with a mixer to get a lush cream.
When the cream is as it should, enter nuts and flour into it.
Pour the resulting blanks for cake into baking molds (these forms must be pre -lubricated with butter). Send them to the oven, which must first be heated to 170 ° for 20 minutes. Then lower the temperature in the oven to 140 ° and continue to bake the cake for another 105 minutes.
When the cakes prepare, do not pull them out immediately from the oven. Open the door, let the cake stand for another 60 minutes in the oven and dry.

How to cook an oil cream for a Kyiv cake?

What ingredients must be used to cook oil cream:

1 packaging of butter;
4 egg yolks;
1 cup of powdered sugar;
150 g of milk;
3 tbsp. cocoa-powder;
2 tbsp. cognac;
1 g of food dye.

The process of making a cream for a Kyiv cake:

First, the base is prepared - beat the yolks with powdered sugar.
Separately boil milk by adding a vanilla stick to it for aroma (although this is an optional step).
Add whipped yolks to milk and put the cream in a water bath so that it begins to thicken.
At this time, beat a separate butter, connecting it to cognac. The resulting mass must be gradually introduced already into the cooled custard.
Divide the resulting cream into several parts. One part should be white, the second-coffee (add a cocoa powder to the cream), the third-blue (add the dye to the cream).

It remains only to collect the cake:

Cut the cake into 2 parts.
Lubricate one cake with a past oil cream and place the second cake on top of it.
Lubricate the entire surface of the cake with cream, and then sprinkle it with a hazelnut.
Garnish with a confectionery bag and creams your cake and serve it on the table for tea.

Let your work of confectionery art leave anyone indifferent!