Description
I want to offer my version of the cake "Kiev&a mp;quot;. That met in cookbooks or on websites, I was not satisfied, because there is only the cake with the meringue, and that is not in the same form as in the factory cake. And so by trial and error and achieved the desired result. Offer and all other to evaluate the result of my long experiments.
Ingredients
-
Chicken egg
14 piece
-
Sugar
975 g
-
Vanilla sugar
1 pack
-
Leavening agent
1.5 tsp
-
Flour
170 g
-
Potato starch
85 g
-
Water
300 ml
-
Cognac
6 Tbsp
-
Peanuts
200 g
-
Salt
1 tsp
-
Butter
450 g
-
Condensed milk
265 g
-
Cocoa powder
40 g
-
Powdered sugar
4 tsp
-
Cookies
100 g
Cooking
Prepare the sponge cake. Proteins separated from the yolks, beat with salt in a solid foam and gradually add sugar, still whisking.
In whipped with sugar protein one input of jelke, whisk mass.
Sift in bowl the flour, starch and baking powder. Gradually pour in the egg mixture and knead.
Form for baking grease oil, sprinkle with breadcrumbs. Into prepared pan spread the dough. In a preheated oven to t=180 C on the middle shelf in the "upper/lower fire." Bake for 10-15 minutes (check to the dry splinter).
Prepare syrup. In a bowl pour water, add sugar and cook on medium heat until boiling. In the cooled syrup pour brandy and stir thoroughly.
Prepare the meringue. Pre-pour the peanuts on a baking sheet and dry in the oven at t=100-125 With 15 minutes (if the husk is separated, can be removed).
Dried peanuts to clean from the husk.
In a bowl whisk the whites with the salt. Initially, on low speed, when they begin to appear plentifully air bubbles, increase the speed and whisk until thick mass. At this stage, gradually begin to pour the sugar.
Beat egg whites with sugar until "stable peaks".
Parts add the peanuts and mix up with a spatula to a uniform distribution.
Shape diameter as the sponge cake, covered with baking paper, spread the whites. In a preheated oven until t=200 C, hold for 3-5 minutes and diminish the heat to 175-150 C, bake until cooked (test with a splinter). I once made the mistake of beginning to dry the meringue at 100 C as it is recommended to do in almost all recipes, and it was silent not that the cake was not crunchy.
The meringue is ready. The Board was above, middle, below (from my experiments). I'm a bit leveled the cake when cooled.
Prepare the cream for the cake. In a saucepan add egg yolks (5 pieces) and mix with sugar.
To mashed yolks, add condensed milk, mix well.
Pour water, mix well.
Cook over medium heat, stirring constantly, until boiling.
Butter room temperature beat in the lush mass. Gradually add the cooked, cooled egg mixture and whip.
When the cream is ready, pour the cognac. Beat. At this stage I put a little cream to cover the top of the cake (5-7 tbsp)
Sift cocoa and whisk.
Prepare the cream for decoration. Butter room temperature vzbit with condensed milk (40 g) and sugar powder.
Divided into parts. Most add 10 g of cocoa mix. The rest of the oil paint with food coloring, diluted in water in the desired color.
Put the cake together. Sponge cake cut into two parts, both are to be impregnated with syrup.
On the bottom part to spread the cream.
Cover with meringue. From top to the bottom of the form, uniform load and in the cold for 40-50 min.
For meringue to put some cream (not all, leave the sides) and cover with the second biscuit. Crushed shortbread cookies (100 g) or, if You've leveled the cake, crumb cake to connect with the remnants of the cream and this mass cover sides of the cake, to hide all defects.
The top of the cake to cover the pending cream without cocoa.
Decorate at Your discretion colored cream. I don't fancy much enough, sorry!
I invite everyone to enjoy!
In the context, at the request of workers.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.