Real Kiev cake at home - much tastier than from the store

Kitchen appliances and utensils: kitchen scales and other measuring accessories, a baking dish with a diameter of 22 cm, a frying pan, a sieve, several capacious bowls.

Ingredients

Step cooking

Meringue

1. We spread 250-400 g of nuts on a hot dry frying pan and fry them for several seconds with intensive and constant stirring. It is only necessary to dry the nuts on all sides, but do not fry them until brown.
   
2. Pour dried nuts into a blender, and then grind them into large crumbs. Set the crushed mixture aside, allowing it to cool to room temperature.
   
3. We take four necessarily cold chicken eggs and gently separate the yolks from the proteins. We will no longer need the yolks. Pour the proteins into the blender bowl, then add a pinch of salt there and beat the components. We start whipping at the smallest speed, and then gradually increase it to a maximum over the course of a minute.
   
4. In whipped proteins, add 5-7 ml of freshly squeezed lemon juice. This is necessary in order to preserve the appetizing whiteness of the protein mass.
   
5. There we add 200 g of sugar and beat the mass. Pour sugar in stages, in about 3-4 doses. Starting whipping with an average speed of the device and gradually increase it to maximum. Sugar should completely dissolve in the protein mass.
   
6. We add half of the total mass of cooled nuts and 40-50 g of potato starch to a thick protein blank.
   
7. Knead the dough very slowly and carefully so that the protein does not settle.
   
8. Cover the bottom of the form with parchment paper, on top of which we spread the cooked dough. We spread the meringue in the middle, and then carefully level it. Protein should not be pressed strongly against the walls of the form.
   
9. We send the meringue form to the cold oven, then set the temperature to 150 ° C and bake the cake for 2-2.5 hours. We leave the oven door slightly ajar so that the workpiece is slightly weathered during baking.
   
10. The finished cake is not removed from the oven for about an hour, allowing it to gradually cool. This action will help keep meringues airy and prevent it from settling. In the same way, bake the second crust using the same ingredients and the same amount.
    

First cream

1. In a blender bowl we spread very soft butter with a volume of 200 g, start beating at medium speed and finish at maximum speed.
   
2. There, we gradually add 200 g of condensed milk. The amount of condensed milk can be adjusted independently, focusing on your own taste preferences.
   
3. Beat the ingredients for a total of 10-13 minutes until an airy consistency of pearlescent color is obtained.
   
4. We shift the cooked cream and set it aside for now.
   

Second cream

1. In a blender bowl we send 300 g of very soft butter and beat it until the mass becomes lighter and becomes airy.
   
2. There we add a package of vanillin, 130-150 g of powdered sugar. The powder is introduced in parts. Beat the mixture for 5-7 minutes, gradually increasing the speed of the device.
   
3. The resulting cream is divided into several parts: in one bowl we put 20 g of cream - these will be white flowers, in another 60 grams - these will be colored jewelry. In the rest of the cream, sift 60 g of cocoa powder, then beat it to a homogeneous consistency. Beginning whipping at low speed, otherwise the cocoa will scatter throughout the kitchen.
   
4. Spread previously laid 60 g of cream spread in three cups. Add pink dye to one cup, green to another, and blue to the third. Then beat each of them with a mixer.
   

Cake assembly

1. We take one of the cakes and carefully remove the baking paper.
   
2. Turn the cake over and cut off the thin tip about 5 cm thick. Manually grind the tip to the state of a large crumb.
   
3. We take a large flat dish, after which we slightly grease its bottom with the first white cream so that the cake does not slip during the slicing. Put the cake on a plate, and then on top of it form a layer of cream with condensed milk.
   
4. Gently spread the second cake onto the cream, pressing it down a little.
   
5. Now we coat the whole cake with a thin layer of brown cream, leaving only a little bit for decor.
   
6. Sprinkle the sides of the cake with large crumbs, previously prepared from the top of one of the cakes.
   
7. Using a pastry bag and nozzles, we decorate the product with the remaining multi-colored creams.
   

Video recipe

To understand the decoration of the Kiev cake in more detail, as well as to consolidate the material described above, check out the video below.

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