Kiev Cake

Kiev Cake - A Delicacy with a Story

Welcome to the delicious world of Kiev cake! This refined dessert, famous for its crunchy meringue and rich cream, has become a symbol of the culinary history of a vibrant capital. Created for the first time in the 1950s at a renowned pastry factory, Kiev cake quickly gained popularity and has remained a favorite among dessert lovers over the decades. Now, I invite you to prepare this special cake together, which will captivate you with every bite.

Total preparation time: 3 hours (including baking and resting time)
Number of servings: 10-12

Ingredients:

*For the meringue layers:*
- 4 egg whites (approximately 120 g)
- 200 g fine sugar
- 2 cups (approximately 250 g) of chopped cashews, walnuts, or hazelnuts, not too finely chopped
- 2 tablespoons of cornstarch

*For the cream:*
- 150 ml milk
- 4 egg yolks
- 75-100 g sugar
- 300 g butter, at room temperature
- 1 tablespoon cocoa powder (optional, for a chocolate flavor)

Preparing the Meringue Layers:

1. Preparing the Egg Whites: Start by beating the egg whites in a large bowl using an electric mixer. Beat at medium speed until the egg whites become glossy and form soft peaks. This process will take about 3-5 minutes.

2. Adding the Sugar: Once the egg whites are ready, gradually add the sugar in 5-6 stages. Ensure that the sugar dissolves completely between additions. Continue mixing until you achieve a stiff and glossy meringue. This step is crucial - a well-made meringue will make the cake light and airy.

3. Incorporating the Nuts and Cornstarch: Sift the 2 tablespoons of cornstarch into the meringue and add the chopped nuts. Gently fold in from the bottom up to avoid losing the air in the mixture. This step will give the layers a crunchy texture.

4. Forming the Layers: Line a baking tray with parchment paper (ideally covering the edges as well). Using a piping bag or a plastic bag with a cut corner, form meringue layers of about 20 cm in diameter, leaving a space of 3-4 cm from the edge to allow for rising.

5. Baking: Bake the layers in a preheated oven at 150°C for about 2 hours. It is important that the layers dry well inside. If you want to bake multiple layers at once, divide the mixture into smaller portions to reduce baking time.

Preparing the Cream:

1. Cooking the Egg Yolks: In a bowl, combine the egg yolks with the sugar and mix until homogeneous. Place the mixture over a double boiler, gradually adding the milk. Stir constantly until the cream thickens. This process will take about 10-15 minutes.

2. Beating the Butter: In another bowl, beat the butter until it becomes white and fluffy. Gradually add the cooled egg yolk cream at room temperature. This step is essential for achieving a smooth and homogeneous cream.

3. Adding Cocoa: Finally, incorporate the cocoa powder if you want a chocolate flavor. This will add depth and enrich the aroma of the cake.

Assembling the Cake:

1. Layering the Meringue: Place the first meringue layer on a serving plate. Spread some of the cream on top, then add the second layer. Repeat the process, and finally, use the remaining cream to cover the top and sides of the cake.

2. Decorating: Decorating the cake can be a fun activity! Use grated chocolate, chopped nuts, or candied fruits for an attractive look. Let your creativity run wild!

3. Resting the Cake: Cover the cake with plastic wrap and let it rest in the refrigerator for 12 hours. This time is crucial for the flavors to meld and for the meringue to absorb moisture from the cream.

Practical Tips:

- Choosing the Nuts: Although the original recipe uses cashews, you can experiment with hazelnuts or pecans for a variation in textures and flavors.
- The Cream: Ensure that the butter is at room temperature for easy mixing with the egg yolk cream.
- Oven Temperature: Every oven is different, so it’s a good idea to check the layers every 30 minutes to avoid burning.

Nutritional Information (per serving, estimated):
- Calories: 450
- Protein: 5 g
- Fat: 35 g
- Carbohydrates: 30 g

Kiev cake is perfect served with a cup of tea or coffee, but it can also be a wonderful dessert alongside a glass of champagne or a sweet white wine. It is an excellent choice for special occasions, anniversaries, or simply to indulge at the end of a long day.

This cake is not just a dessert; it is an experience, a story worth sharing with loved ones! I encourage you to try this recipe and adapt it to your personal tastes. Perhaps you will discover a unique combination that will quickly become a favorite in your family! Enjoy!