Kyiv Cake ❤
Kyiv cake is one of the most popular and famous cakes in Ukraine and one of the tasty symbols of Kyiv. It is made with layers of crunchy cashew meringue (made with a little bit of flour) and rum-infused buttercream (a little different from regular buttercream).
According to the legend, in 1956, the workers of Karl Marx confectionary factory prepared a portion of egg-whites for a biscuit, but by some reason forgot to put it into the refrigerator. The next morning, head of pastry workshop K. Petrenko found the forgotten egg-whites, which had already become stale. He decided to make a new type of cake in order to avoid conflict with factory administration. This “sweet mistake” gave birth to Kyiv cake, which gained world-wide popularity afterwards.
More cakes in our InstagramRecipe🎂
For the meringue layers :
- Egg-whites - 200 g (from about 6 medium-sized eggs)
- Sugar - 50 g (for whipping with whites)
- Sugar - 180 g (for mixing with flour)
- Flour - 50 g
- Cashew nuts - 150 g (can be replaced with hazelnuts)
- Vanilla sugar - optionaly 10 g
For the butter cream:
- Butter - 200 g
- Sugar - 200 g
- Egg yolks - 2 pcs
- Milk - 150 g
- Cocoa powder - 10 g
- Rum - 2 tbsp
For the cooking cake layers🍰:
You will need to begin preparation of “Kyiv cake” about 48 hours before actual baking time to allow for the necessary two days to ferment the proteins. Therefore: Separate the egg-whites from the yolks and leave to to infuse at room temperature for at least 12 hours. Beat the whites with a mixer to form peaks, then add 50 grams of sugar and continue beating. In the whipped whites, add flour with sugar, chopped nuts, vanilla and stir gently. Bake in an oven preheated to 150 degrees for 2 hours. Leave the cakes in the oven until they cool.
Preparation of cream🍨:
Mix milk with egg yolks and strain through a sieve. Add sugar and cook over constant heat, stirring until it boils. Give a minute to boil and leave to cool. While beating the butter, slowly add the cooled milk-egg mixture. Add rum. Mix a third part of the cream with cocoa. Cover the first layer with a white cream. Cover the top and sides with a cocoa cream. Use a pastry bag to decorate the cake with cream.