Kyiv Layer Cake Recipe
The legendary Kyiv layer cake has enslaved a lot of hearts! This cake has become known as a brand identity of the Capital of Ukraine. Kyiv layer cake is considered to be the gift preferably selected by Kyiv visitors, either attending it as guests, or on certain business. This tasty layer cake is widely known even abroad. History of this fine cuisine began as early as in 1965 at Kyiv Confectionery Factory n.a. Carl Marx (to the date is known as Kyiv Confectionery Factory ‘Roshen’). There are a lot of varieties of the said dessert available to the date at store counters, however only few of them can convey the taste so well-known to us from olden times. Hereby we recommend you to try hand in making heavenly tasty layer cake at your kitchen.
Ingredients required for cake shell making:
- 8 egg yolks;
- Sugar – 300 g;
- Fried hazelnut – 200 g (also it is possible to use either cashew or walnut);
- Corn flour – 2.5 tablespoons;
- Wheat flour - 2.5 tablespoons
Cake shell making process
In the time of meringue shells making it is recommended to use metal utensil for frothing the egg whites. Both, the utensil and mixing bar (wire whisk) shall be degreased and wiped dry. In order to remove the surplus fat from the utensil surface use lemon juice. The above mentioned ingredients shall be enough for making of two cake shells; therefore all of them shall be divided into two parts. Fried hazelnuts shall be in advance milled in blender. Add corn and wheat flour to so milled hazelnuts. Thoroughly froth four white eggs with help of mixer, gradually pouring a half of required portion of sugar. The frothed egg whites shall be then added by a half of hazelnut mix and then mixed together with help of the oar, which is to be moved from top downward. Take the parchment paper and draw a circle (using pencil) with diameter corresponding to the size of your layer cake. Place the parchment paper into baking pan (with the drawn circle faced down) and put on it egg white & hazelnut mixed mass. Then, carefully level the cake shell. Diameter of so put mass shall be less of ready cake shell diameter by 1-1.5 cm, as shell will be subject to expansion during the baking process. The cake shell shall be baked for 20 minutes at temperature 180°C in previously warmed up baking oven. Then, reduce the temperature up to 150°C and proceed with cake shell baking for the further 2 hours. Immediately upon the first cake shell is ready, commence with frothing of egg whites for the second one.
Ingredients required for Charlotte pastry cream making:
- 6 egg yolks;
- Sugar sand - 150 g;
- Dairy butter - 200 g.
- Milk - 1 glass;
- Cacao - 2-3 tablespoons;
- Vanillin.
Pour 2/3 of milk to saucepan and add sugar. Poach the mix on small fire and bring it to a boil continuously stirring such a mix. Using the separate utensil froth egg yolks and add the rest of milk. Add mixed yolks and milk to just ready milk & sugar mass and bring them to a boil stirring it at an intensive rate. Our mix then shall be gelated, however take care to prevent the lumps formation. Beat up the softened dairy butter with help of mixer and gradually add thereto previously cooled mix. At the end of beating up process add a little bit of vanillin and cacao. Then, stir the mix until it becomes homogeneous and place the ready cream to refrigerator for an hour.
Ingredients required for butter cream making:
- Dairy butter - 1/2 pack (100 g);
- Condensed milk - 200 g.
The dairy butter shall be previously left at room temperature until it is soften. Then, start with making cream. Gradually adding condensed milk beat up the butter at high RMP of mixer until the mass becomes homogeneous.
Finishing touches
Slightly cut the edges of cooled meringue shells. Residues of cake shells shall be powdered. Spread Charlotte pastry cream over the surface of cake shells. Then, spread the butter cream over the top and sides of the cake. When doing so, try to level all irregularities with help of cream. Pour the cake shell powder over sides of the cake. The rest of butter cream may be used for decoration of the cake. Also you can use food colorants for different coloring of the butter cream. Upon decoration put the cake into refrigerator for some time. Bon appetit!
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