Cake "Kiev chocolate"

Description

Recipe borrowed on an American cooking website, its author was an emigrant from Russia, or Ukraine - claimed that this cake is most popular with her customers. I wanted to try, what is a "Kiev cake in the USA" - the recipe was translated from English and adapted for our culinary reality. The hardest part of it, in my opinion is the meringue so that meringue if you are not friends, then made for the cake is not worth it. To prepare it it is necessary for one or two days before serving. The list of ingredients looks impressive, but really, there is nothing special, which is not the case in the house every housewife, if you don't mind boiled condensed milk and honey in these times walnuts

Ingredients

Chicken egg

4 piece
Sugar

0.75 cup
Flour

0.75 cup
Cocoa powder

0.25 cup
Butter

2 Tbsp
Salt

1 pinch
Leavening agent

1.5 tsp
The sugar syrup

0.333 cup
Liqueur

1 Tbsp
Vanilla

0.5 pack
Egg white

2 piece
Sugar

1 cup
Cocoa powder

4 tsp
Walnuts

0.5 cup
Salt

1 pinch
Butter

200 g
Condensed milk

1 cup
Whipped cream

230 g
Chocolate chips

2 Tbsp
Cream

2 Tbsp
Walnuts

1 cup

Cooking

The author wisely recommends that you break up the cooking a cake on the following steps: 1) bake the meringue (it is easier to do the night before) 2) prepare a sponge cake 3) make the cream 4) collect the cake and leave it in the fridge for an hour 5) decorate the first stage is the meringue. Whisk 2 protein and 1/2 Cup sugar until the foam, about 2 minutes.

Continuing to whisk, slowly sprinkle in the remaining sugar (1/2 Cup). Beat on high speed about 10 minutes, until hard peaks. In principle, you can do the meringue as you used to, proportioning. Here is our ready for the meringue mass.

Now add 4 tsp of cocoa, sift it through a strainer.

Gently stir with a spoon by folding.

On the ready baking sheet using a teaspoon put our meringue. Please note that meringue small, the size of 1 teaspoon.

Grind 1/2 Cup walnuts (I did it with chopper from the blender) and sprinkle over the meringue, "smashing" in the protein mass. If you don't "push" the nuts in the meringue, the nuts will fall when the meringue is already baked. Very finely chop the nuts is not necessary.

When ready, place baking sheet in oven and bake at a temperature of 100 deg. until tender. The author of the recipe advises 1.5 hours, but be guided by your experience

Here's our meringue in the section. The photo is hard to see, but it's cooked, the middle of a dark cocoa. I left 1.5 hours. Extra crumbled nuts (already toasted) assemble on a separate plate, they will come in handy for cake decorating.

Here are our meringue. The rest of the egg yolks we used for the cookies "Chocolate puffs" (http://www.povareno k.ru/recipes/show/11 8397/), it is baked 10 min.

The second stage is a biscuit. 4 large eggs at room temperature whip with a pinch of salt until foam appears, about 2 minutes.

Not stopping to whisk, slowly stir in 3/4 Cup sugar. Beat for another 10 minutes, weight first, much increase in volume, then begin to become more dense. Stop whisking when the whisk when it is lifted up to drain a thick continuous stream, as in the photo.

In a separate bowl sift 3/4 Cup flour, 1/4 Cup cocoa and 1.5 teaspoons of baking powder. Mix all.

Method of folding, gently, introduce the mixture to the protein mass: first sprinkle in 1/2 of your mixture, stir, then stir in the remaining part of the mix and also the method of folding. Try to do everything quickly, otherwise the dough will then be dense, and the crust is low.

Enter into the dough 2 tablespoons of melted butter. Stir.

Cover the bottom of baking paper, grease it. I greased with butter.

Spoon the batter into the form, smooth. The dough liquid.

Bake for about 20 minutes, until cooked at 180 degrees in preheated oven. Use the advice Nina-superbabes: the first 10 minutes bake under the foil, then your cake will be smooth. The form is better to take about 22 cm For the shape large number of ingredients should be increased.

This is our biscuit. As you can see, it is well got up and ready to cut it into two parts.

Stage 3 - cream. For the cream we need 200 g butter at room temperature, Bank shcmancy boiled and whipped cream. Condensed milk I too lazy to cook, so I bought a ready-made

Beat with a mixer the butter, about 10 minutes, until it becomes white and "fluffy". Add parts to the Bank of condensed milk (the Bank is approximately 1 Cup), stir the cream. Do it quickly.

Turned out the buttercream. Now we need to add about 230 grams of whipped cream

I added a ready whipped cream, lately I have no luck with the cream for whipping, whether I'm to blame, whether they were diluted in the factories - not whipped, and that's it... Quickly and gently stir in the cream cream. Nothing to worry, if you can see streaks from the cream, do not try to achieve a uniform color. If you are going to disturb for a long time, the cream will become liquid. Put the finished cream in the refrigerator for about 30 minutes, but don't keep it for more than an hour, otherwise it will become thick and will not smear

Approach the Assembly of the cake. This step you can skip, but to me it was a novelty, and I decided to try it. Plate, which then will be fed the cake to the table, lined with foil like this. The middle is lubricated by oil.

Step 4 - assemble the cake. We cut our cake into 2 parts, the bottom is put on a plate, covered with foil, top off to the side.

Prepare the syrup for impregnation: in 1/3 Cup of warm water put 2 tablespoons of sugar, packet of vanilla and 1 tbsp liqueur. Stir, try. I had a cheap berry liqueur, and 1 tbsp seemed to me a little, I put 3 tablespoons Mix all here in this jar. Impregnate cakes.

Get the cream from the fridge. A portion of the cream, about two cups, put in a separate bowl and put back in the fridge, this cake decorating. Lubricated with a thin layer of cream our the lower layer

Sprinkle with walnuts

Now take the meringue, whipped into a Cup of cream top side (the one where the nuts) and put the bottom side on the cake

Do this until the entire cake is covered meringue, moving from the outer circle to the inner.

The remaining meringues do not eat, and break into pieces and fill in their "gaps" between our cakes. Then lubricated everything with a thin layer of cream, align, so to speak.

Sprinkle all on top of the walnuts.

Now go to that layer that we've set aside. He's already soaked in a syrup, we now apply a thin layer of cream, spreading evenly across the surface

Put the top layer into our design, cream side down

Now get our cream for decoration, if the rest is over, and gloss over the hips, so there was no holes in between the meringue. Remove our design in the fridge for 30-60 minutes, so that all pozostale and it was easier to decorate. Can be installed around the ring from razumnoy shape, if you bake it, so the cake "didn't go"

5 stage - decoration. After an hour take out the cake, coat it with cream (that we saved in the fridge in a quantity of 2 cups). Leave the cream for the decoration roses on the top of the cake.

Take the remaining ground walnuts and, pressing their palm to the side of the cake, decorate it.

2 tbsp chocolate chips pour 2 tbsp hot cream. You have a chocolate ganache, which need to fill in a pastry bag and draw a spiral. I used sugar with a pencil. It's faster and easier, but it worse.

With a fork, moving from the center to the edge, swipe the strip in a spiral

Now they swipe the same strip in the opposite direction

Fill the pastry syringe with cream, put roses on the cake diameter. Use for decoration halved walnuts. The finishing touch is to pull out the foil from under the cake. Shift it anywhere you don't want the plate clean.

The cake in the cut. As you can see, the less meringue, more cream - do not repeat my mistakes, do not get carried away tasting the meringue during baking:) the Cake we ate the next day, he is soaked and was tasty. But calories:) good Luck!

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