“Kiev Cake” is the most delicious dessert of the past, which is not forgotten today. Once it could be bought only on big holidays, because it was a scarce thing. Ordinary desserts were put on the table for serious reasons, and such as “Kievsky” was a purchase and was quite rare. He was brought from business trips two or three at once - it was a real Soviet deficit.

A small digression into the history of baking

In later years, it was possible to purchase a real branded cake directly with delivery from Kiev. But today the situation has changed, and therefore you can try either adapted to the old recipe options, or bake this wonderful dessert in your kitchen. We will tell you how the classic Soviet-era cake is baked and how it is prepared in a slightly light version.

This work of culinary art was called not only the symbol of Kiev, but of the whole Ukraine. Recipe for a Kiev cake according to a guest of the USSR is not easy to find today, although there are a lot of options on the links on the Internet with recommendations for making a "real" Kiev "cake." We found a genuine recipe, although modern owners of the recipe (the Roshen Ukrainian confectionery factory, the successor of the Soviet confectionery named after Karl Marx) keep this recipe secret.

A delicious cake requires a lot of time to prepare - if you start to deal with it in the morning of one day, then you can drink tea with cake no earlier than the next evening. This is the complete cooking procedure.

As for the history of the appearance, there is a legend, which, however, does not have any real foundations. And yet, according to this legend, the recipe was born by chance. It seems that the change of confectioners of the biscuit shop at the Karl Marx factory forgot to put egg whites in the refrigerator in the evening. By morning, a new shift found a mistake, but in order not to let my colleagues down, I decided to hide the incident and prepared instead of a biscuit a dough, such as meringue, from slightly soured proteins. The result will be amazing: the dense consistency of the base for the cake in combination with a special cream (we will talk about it below) gave an unexpected and phenomenally tasty result. He later became a cake "Kiev".

In fact, this is nothing more than a legend that is rejected at the enterprise, and they call the cake recipe the result of long searches, trial and error. Nevertheless, the cake invented in the 50s was even patented in 1973 and became a real brand of Ukraine and Kiev. The essence of the method is that specially prepared proteins are whipped, baked in cakes, which are then soaked in cream. A prerequisite is the abundance of nuts in a protein base and topping of cake, which make the dessert so delicious.

Complete product list

Despite the fact that this cake is so tasty and unique, it includes the simplest and most affordable products. You can even say that this cake in home cooking will be a budget option, compared to many others.

 

Any version of the cake (both classic and light is being prepared today) will contain flour, eggs, sugar, nuts, cocoa and natural butter. Almost every housewife has all this.

The classic "Kiev" cake of the Soviet era

It should be noted that the classic cake according to GOST had a strict recipe in grams, which sometimes leads to stupor of modern housewives. But the fact is the fact - below we will provide just such an option. It corresponds to the real recipe for the “Kiev” cake. But the classic cake of the times of the USSR also had a design peculiarity - on each product as a decoration there was certainly a cream chestnut branch on the background of the chocolate coating of the cake.

Each change of confectioners decorated the cake in their own way. But in the already modern production, Ukrainian confectioners unified the standard of decoration, making it one so that there were fewer fakes, and the appearance became truly a brand. So, if on the Internet you see clearly Soviet pictures of different-looking “Kiev” cakes, let this not bother you.

Kiev cake recipe according to GOST USSR

If you intend to reproduce the “Kiev” cake in accordance with GOST, then you will have to arm yourself with accurate scales. Because in a standard pack of oil 200 or 180 g, in our recipe, the weight does not even approximately coincide with the pack.

So, the following products will be required:

  • 245 g of nuts;
  • 228 g butter;
  • 45 g of wheat flour;
  • 245 g of granulated sugar;
  • 6 eggs;
  • 139 g of milk;
  • vanillin;
  • 10 g of cocoa powder;
  • Art. a spoonful of brandy.

At first, only cashew nuts were used, which we recommend. Subsequently, they were replaced with more affordable hazelnuts.

Now that all the products are thoroughly measured, start cooking.

Step-by-step cooking technology

You need to start work by separating the proteins from the yolks. Drain the yolks into a separate container and refrigerate. Proteins leave in a container at room temperature.

Usually, cold whites are recommended for whipping. But not in this case!

Squirrels should stand in the room from 12 to 24 hours, so that bubbles begin to form on the surface, and the proteins themselves are slightly thickened.

This is called preliminary fermentation. Therefore, the cooking time of the cake is stretched for at least a day.

  1. Fry the nuts in a dry skillet and chop.
  2. Sift the flour and add 37 g of granulated sugar to it, add two thirds of the nuts, mix well.
  3. Beat the proteins prepared as described above in a strong foam, gradually adding 200 g of sugar and vanillin.
  4. When the proteins become elastic, dense, they introduce a mixture of nuts and flour. Mix gently.
  5. Take three forms and divide the dough into three cakes. Bake everything at once. If there are no three forms, then it is better to cook the dough three times, dividing the number of products by three. However, some have adapted to bake in two forms with a size of 16 cm, this simplifies the task and does not affect the taste of the cake.
  6. The cake is baked in a preheated oven. Its temperature is first 170 degrees, and then, after 20 minutes, you need to lower it to 150 and bake for another 1 hour 45 minutes. Thus, cakes will be baked for at least 6 hours.
  7. Leave the baked cakes directly in the form on the table for another day - they must not only cool down, but also compact, dry. This is their charm and feature.
  8. After this form, the surface of the cake should be turned over and trimmed, that is, cut off the edges if they are slightly above the middle. These edges are fragile, they will be sprinkled. If the form is one, then there's nothing to be done, you will have to take out the cakes.

Cream for the cake is prepared according to a special company recipe. It is called Charlotte, but it is used not only in this cake, but also in others.

Charlotte cream for the "Kiev" cake

  1. For cream in 139 ml of milk add 139 g of sugar, mix, introduce the egg, beat a little and put on low heat. Stir constantly, so that no lumps form, and the mass does not burn.
  2. As it boils, boil for another five minutes, then set aside to cool.
  3. In the meantime, take soft butter (leave it warm in advance) and beat it until splendid.
  4. Add the cooled mixture, vanillin, cognac to the oil and beat again. Divide the cream in half, pour cocoa in one part and mix.

The assembly of the cake involves spreading with light cream the two lower cakes, and the upper cakes and sides with cream of cocoa. Next, mix the remaining nuts with crumbs from the cakes and sprinkle them on their sides. About how to decorate the cake, write below.

Simplified dessert recipe

An accelerated cooking option does not preclude protein fermentation. However, everything else fits into three hours of cooking.

For a home simplified version, you will need:

  • 250 g of egg white;
  • 70 g of flour;
  • one and a half glasses of sugar;
  • a quarter kilogram of oil;
  • 350 g of condensed milk;
  • 40 g of cocoa powder;
  • a spoonful of cognac;
  • 250 g roasted nuts;
  • icing sugar 70 g;
  • a bag of vanillin;
  • some lemon juice for whipping proteins.

Having prepared squirrels on the eve, the next day we are preparing a cake.

200 g nuts mixed with sugar and flour. Beat the whites with a mixer for a long time, adding a little lemon juice, then vanillin and powder. In a strong protein foam, add flour and nuts and mix. On a baking sheet lined with oiled baking paper, lay out the dough by forming two cakes. Bake them for 2 hours at 100 degrees.

Cool the finished cakes, trim so that they are even, grind the scraps. For the cream, mix the oil with vanilla and condensed milk and color one part of the cream with cocoa, and add cognac in the second. Light cream smear the first cake, and decorate the second and top with sides brown. Sprinkle a mixture of crumbs and nuts on top and sides of the cake.

How to make and serve dessert at home?

 

A classic cake is decorated with cream in the form of pigtails along the edge and chestnut branches in the center. The pigtail is made from a brown cream with a pastry syringe, and the flowers and leaves are made from white. Dessert sprinkled with crumbs and nuts on the sides of the dessert.

Cooking tips and tricks

  • To whip proteins more easily, dishes should be taken perfectly clean, without traces of fat. You can also wipe it inside with lemon juice and salt, and then wipe it dry with a paper towel.
  • In order to save and make full use of all products, in the first classic recipe, you can use all the yolks remaining from the dough for the cream. They are simply mixed with sugar and milk, preserving in general the proportions in the recipe, and boiled, stirring, then add oil to the mixture.
  • Nuts for the cake should not be crushed too much - a distinct nutty flavor should be preserved.

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