Kyiv cake according to GOST

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   The first day. We separate the eggs into whites and yolks, put the yolks all together in a separate container, cover it with film and hide it in the refrigerator. The whites need to be fermented, that is, kept at room temperature for at least 12 or 24 hours, during which time the whites will ferment or age. We divide the whites into two containers, 4 pieces each, for each cake separately, also cover tightly with film and leave at room temperature. It’s better where it’s warmer, you need 30-40C.

2. STEP 2

   

   Day two - bake the cakes. I prepared the dough for each cake separately, since I have an old mixer and it is quite difficult for it to beat 8 egg whites well, but if your technical capabilities allow you, then you can prepare the dough for 2 cakes at the same time, provided , which you will bake together, since such dough is not intended for downtime; after kneading, it needs to be baked immediately.

3. STEP 3

   

   So, to bake one cake we need to mix sugar in a container (2 tablespoons should be set aside; we will add this sugar while beating the whites), flour and chopped nuts, mix everything well.

4. STEP 4

   

   We beat the whites, start beating at the lowest speed and as the whites increase in volume, increase the speed.

5. STEP 5

   

   As soon as the whites have turned into a thick mass, add the set aside 2 tbsp. sugar and beat until stiff peaks form (I check this very simply, if you turn the bowl over, the whites will remain in place, just be careful that the whites don’t fall out on the table).

6. STEP 6

   

   Vanilla.

7. STEP 7

   

   When the whites are whipped, add the seeds of half a vanilla pod.

8. STEP 8

   

   and dry mixture, preferably in portions,

9. STEP 9

   

   and stir with gentle but quick movements until smooth.

10. STEP 10

    

    It is very important that the mass settles as little as possible and does not lose its volume. Place the finished dough in the prepared pan (line the bottom and sides of the pan with paper and carefully grease it with butter, since such cakes really like to stick). We bake the cakes in an oven preheated to 150C for about 1.5 hours, the finished cake should be completely dry, watch it so as not to dry it out.

11. STEP 11

    

    Sometimes it happens that the top of the cake is completely dry, and when you pull it out of the mold, it turns out that it is still slightly damp at the bottom, then just put the cake in paper, but without the mold it will dry out a little more. Let the finished cakes rest for 12 hours. (in practice, I tried not to stand it, it turned out no worse, but only the cakes were more brittle).

12. STEP 12

    

    Third day - prepare the cream and assemble the cake. For the Kyiv cake, they use Charlotte butter cream, it is a very tasty cream, it is prepared in two stages, first the custard part is prepared on the yolks, then the brewed yolks are added to the whipped butter.

13. STEP 13

    

    For the custard part, we take our forgotten yolks out of the refrigerator, add sugar and vanilla tincture (at this stage I was a little stupid, it would be better to add vanilla after cooking, and not before, if you use vanilla sugar, then add it at any time during the preparation of the cream ).

14. STEP 14

    

    Mix everything well, you don’t really need to beat the mass, just try to dissolve the sugar as much as possible, and by the way, you can stir in the same saucepan in which we will cook, why dirty an extra bowl.

15. STEP 15

    

    Now add milk to the yolks, I add cold but boiled milk. Mix everything and send to medium heat. Cook until thickened, stirring constantly, I can’t say how long it will take you, but it took me about 10 minutes.

16. STEP 16

    

    It is very important, do not let the mixture boil, otherwise the yolks will curdle and you will get a sweet scrambled egg, and you will just have to throw it away, bring it only to the first bubbles. It is also very convenient to check the readiness of the cream if you run your finger along the spatula which you are stirring and the resulting groove does not stick together, but it remains a path, which means the cream is ready (you can see it in the photo, but check it carefully, as the cream is very hot!).

17. STEP 17

    

    Let the finished custard part cool completely! This is important, if you add a warm mixture to the oil, it will simply flow. When the custard part has cooled, we cook further. Beat the butter at room temperature until fluffy and now add the custard in small portions (1 - 2 tbsp.),

18. STEP 18

    

    Whisk thoroughly each time; if desired, you can add 1-2 tbsp to the cream. cognac

19. STEP 19

    

    That's it, the cream is ready.

20. STEP 20

    

    If you want to decorate the cake like I did, now we divide the cream into three parts - the first one is about 3 tbsp. for decorations, flowers, leaves, etc., the second part - 5-6 tbsp. add 1-1.5 tbsp to it. cocoa, this will be chocolate cream for coating the top and edges of the cake, the rest will be used to grease the cakes in the middle.

21. STEP 21

    

    We assemble the cake - lay out one cake layer, grease it with white cream, cover it with the second one.

22. STEP 22

    

    We grease the top and sides with chocolate cream, I had some cream left and I used it to make a border around the edge using a pastry bag.

23. STEP 23

    

    Sprinkle the edges of the cake with crushed nuts, and draw whatever you want from the remaining cream on top, I don’t have much success yet, so I decorated it with flowers))) I apologize in advance for their appearance, I’m still learning)

24. STEP 24

    

    That's it, the cake is ready! Let it soak, a couple of hours minimum, or you can leave it overnight, during which time the cakes will soften a little, but will still remain crispy. Bon appetit!

Comments on the recipe

Corason

12.10.2023

4.9

I prepared a Kiev cake according to GOST at home. I made a large cake from 20 proteins, weighing 2.5 kg. I made a cake for my mother's birthday. It took me two days. Believe me, it's worth it!!! On the first day, I prepared meringue cakes from the matured egg whites. I beat the dough into two layers separately. Beat egg whites with sugar for 25 minutes until stiff peaks form. Then I added roasted walnuts, vanilla sugar and flour. I dried the meringue cakes for 2 hours in the oven at 100 C. Then the cakes lay for 12 hours. On the second day I prepared the cream. First I made the custard part and left it to cool. Beat the butter and add the custard. Combined half the cream with cocoa. On the evening of the second day I assembled the cake. I coated the first cake with white cream, then coated the top and sides with chocolate cream. Decorated with leftover white cream, added marmalade and sweets. The cake turned out amazing! The meringue cakes are crispy and fragrant, with nuts. The cream is incredibly tender, sweet and aromatic. My cream did not separate, the cakes did not get wet from the cream. Everything turned out perfect! Wonderful recipe! The holiday was a success, the Kiev cake simply amazed everyone. Many thanks to the author 😊

Lidia Alexandrovna

12.10.2023

4.7

I love Kyiv cake

Accident

12.10.2023

4.5

Ouch! can you take a look at it in the cross-section? here it’s just a little different

Admin Larisa

12.10.2023

4.9

Dear mother! What kind of heroine do you have to be to bake a cake for three days! Hats off!! (and a medal all over your chest)) Irish, the cake is simply gorgeous! I would also like to look at it in cross-section)) Isho didn’t finish the whole cake by chance? They brought us Kiev cake as a gift a couple of times, I remember that its taste was something special!

Faith faith

12.10.2023

4.8

THREE DAYS ! Shock is our way of speaking! What patience you have, Irisha! When I bake a cake, I don’t have enough patience to let it cool, I quickly want to cover it with cream and put it in the refrigerator, and then quickly decorate it. Well, 2 days is okay, but 3!!!

Shura

12.10.2023

4.8

The cake is worthy of the best sample, it’s so delicious that you wouldn’t mind spending three days preparing it, I very often bring it from Ukraine, specifically from Kiev, so of course I won’t cook it myself, but I will say my THANKS to Irisha for such a wonderful recipe, girls , he's worth it!!!

Irisha

12.10.2023

4.8

Thank you everyone for the kind words) I tried, but I probably shouldn’t have written that I cooked for three days)) in fact, it can easily be prepared in one day, but it’s easier for me to divide all the work into sections, unfortunately there is no cake, since it’s gone with my husband to work))) and was eaten without me