GOST Kiev cake - airy, crispy, incredibly tasty

Kitchen appliances and utensils:

• mixer;
• oven;
• a saucepan for brewing cream;
• whisk;
• scapula;
• dishes for ingredients;
• two split baking dishes;
• parchment;
• cling film;
• board and rolling pin;
• a dish for the cake.

Ingredients

Step cooking

Cooking dough

1. An hour before making the dough, we take out the eggs from the refrigerator so that they warm up a little. Grind 150 g of nuts. To do this, you can lay them on a board, cover with a sheet of parchment paper and roll a rolling pin along it. No need to turn nuts into flour, just leave small pieces. It is good if among them larger ones are found, or a small number of nuts can be put aside whole.
   
2. We take 100 g of nuts, pour in them 80 g of sugar, 45 g of flour, mix.
   
3. We separate 6 proteins from the yolks (the yolks are not useful to us) and beat with a mixer - first at low speeds, gradually increase the speed.
   
4. When the proteins are half beat, in small portions gradually add 165 g of sugar, continuing to beat at high speeds until steady peaks (the mass should increase in volume, become shiny and keep its shape well).
   
5. In several stages, add the nut mixture to the whipped mass, slowly mix with a spatula. We act carefully so that the whipped squirrels do not settle.
   
6. As a result, we should get airy dough.
   

Bake cakes

1. We cover the baking dish with parchment, you do not need to grease them. Divide the dough evenly and put it into forms, carefully level it.
   
2. We poison the forms in an oven preheated to 150 degrees for about an hour and a half. Cakes should be lightly browned, but it is important not to dry them: on the outside they will become hard, but inside they will remain soft and brittle.
   
3. Ready cakes are allowed to cool slightly in shape, then we go with a knife along its perimeter, separating the cake from the sides. We open the form and take out the cake, remove the parchment.
   
4. We spread the cakes on the wire rack and leave to finally cool and dry in a dry room for 12 hours.
   

Cooking cream

1. We take out the butter from the refrigerator (we need 250 g), leave it to warm to room temperature.
   
2. In a saucepan, whisk the remaining egg slightly with a whisk, add 150 g of milk, 170 g of sugar and mix well.
   
3. We put the saucepan on the stove and, slowly stirring, bring the mixture to thicken, remove from heat and pour into a bowl.
   
4. Cover with cling film in contact so that a crust does not form on the surface of the cream, and leave to cool.
   
5. When the cream has cooled, put the oil in the mixer bowl and begin to whisk it until a certain increase in volume.
   
6. When the oil starts to turn white, in small parts we gradually add the custard mixture to it. We add each new portion of the mixture only after the previous one intervened well.
   
7. At the very end, pour a tablespoon of brandy (this ingredient is not necessary, it does not matter if you do not have it).
   
8. When the cream breaks well, put aside half in a separate container, and add 10 g of cocoa powder to the remaining part and beat with a mixer again so that the powder dissolves well. With this cream we will decorate the cake outside.
   

Making a cake

1. Put the first cake on the dish, put white cream on it (you can leave a little cream to decorate the cake), evenly distribute it over the entire surface of the cake.
   
2. Cover with a second cake. Top the cake and sides with chocolate cream.
   
3. We decorate the sides with the remaining chopped nuts (50 g).
   
4. If desired, you can color the remaining amount of white cream with food colors and, using a pastry syringe, lay out patterns or flowers on the surface.
   

Video recipe

This video describes in detail the sequence of preparation of the Kiev cake, reveals the secrets of baking lush crispy cakes, shows the process of assembly and decoration of the cake.

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