Cake “Kievsky” (in a new way)

Today we will prepare the kievsky cake in a new way. The good old classic, but modern. The cake will be with hazelnuts and Charlotte cream. Join us!

Ingredients

For cakes:

• Egg white – 200 g (from about 7 eggs)
• Hazelnuts – 180 g
• Sugar – 220 g
• Flour – 45 g
• Salt – 1 pinch
• Vanilla sugar – 1 sachet (about 10 g)

For the cream:

• Milk – 150 ml
• Egg – 1 pc.
• Sugar – 150 g
• Butter (softened) – 250 g
• Cognac – 2 tbsp
• Salt – 1 pinch
• Vanilla sugar – 1 sachet (about 10 g)
• Cocoa powder – 1 tbsp

Directions

1. I prepare products for cake layers.
   Sifted flour.
   I did not “age” the squirrels. I just took the stale eggs (a week old) and left the proteins for 3-4 hours at room temperature.
   I dried the nuts in a pan, cooled and chopped coarsely.
2. In a fat-free container, beat the egg whites with salt until dense foam.
3. While the whites are whipping, I combine nuts, sugar (180 g) and flour. I mix well.
4. I add sugar (40 g) and vanilla sugar to well-beaten proteins. I continue to beat until the sugar is completely dissolved, about 5-7 minutes.
5. In the meantime, I’ll prepare some parchment paper for baking. I have 2 cakes on one baking sheet. On the parchment, using the bottom from the split form, I draw circles of the dia I need (18 cm). You can do it by eye, but I love clarity. 🙂
6. These are the fluffy and stable proteins.
7. In 2-3 passes, I combine the whipped whites with a nut-flour mixture.
   I mix well each time, but not for long, since the proteins should not lose their splendor.
8. This is the mass you should get. But don’t confuse it with a meringue, it won’t be that stable.

   

9. I turn the parchment paper with the drawn circles over and cover the baking sheet with it. With the help of protein mass, you can fix the paper around the edges.
   I put the protein mass on the parchment. It was convenient for me to do this with a pastry bag.
   And I send it to an oven preheated to 140-150 degrees, with convection, for 1.5-2 hours or a little longer. It is better not to open the oven door during baking. It is best to regulate the temperature based on the characteristics of your oven. She fries me crazy.
   And it is advisable to plant the cakes at a distance of 3-4 cm from each other. They expand slightly during baking.
10. I baked four cakes at the same time on two baking sheets.
11. The cakes come off the parchment without problems when they cool down.
12. These are the smooth and ruddy cakes.
    And it is advisable to let the cakes dry for 10-12 hours. I left it overnight in a dry place.
13. The next day, I cut the cakes with a ring (18 cm in diameter), since I want the cake to be perfectly flat.
14. And from the scraps I will make a crumb for sprinkling the cake.
15. I use the classic “Charlotte” cream.
    In a saucepan I combine egg, salt, sugar and vanilla sugar. Stir and add milk.
    I put it on the stove and cook on a low-medium heat until lightly thickened. It took me about 10 minutes. The milk-egg mass for this cream will be quite liquid, not the same as for the custard. Cooling down.
    And when the egg-milk mass has cooled down, beat the softened butter until fluffy and slightly whitening.
    Carefully, do not over-beat!
    And then in several passes I connect both masses.
    At the end I add cognac.
    Beat until smooth.
    Charlotte cream is ready.

    

16. I set aside 2-3 tablespoons of cream for cake decoration.
17. For convenience, I transfer the rest of the cream into a pastry bag.
18. Collecting the cake. I put the last cake upside down, so the top of the cake will be smoother.
19. The amount of the prepared cream will be enough for a layer and a rough coating. If you want to perfectly align the cake, then prepare 1.5 servings of cream.
20. Now you can decorate the cake (here your imagination will start playing). I used a coffee grinder to grind the scraps of cake layers and sprinkle the sides of the cake.
    Above (sorry for the crookedness :)) I drew stripes with melted chocolate.
21. I added cocoa powder to the pre-set cream and put it in a pastry bag. Using the “open star” attachment, I made a “border” around the peri of the cake.
22. That’s what happened in the end!
    And the most difficult thing remains – let the cake soak. 🙂 At least 5-6 hours.
23. Then I really got carried away. But it’s better to stop at the previous step. 🙂
24. And here is a cutaway cake.
    Delicious, crispy, aromatic, sweet. 🙂 Probably, I like this cake with hazelnuts the most!
    I really hope that you will like it too!

    

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