Kyiv cake for a guest at home

10 servings
3 days

Day One. We divide the eggs into proteins and yolks, put the yolks together in a separate container, tighten it with film and hide it in the refrigerator, the proteins need to be fermented, that is, keep them at room temperature for at least 12 or 24 hours, during which time the proteins will ferment or age. We divide the proteins into two containers of 4 pieces, for each cake separately, also tighten tightly with a film and leave at room temp. better where warmer, you need to 30-40S.

Day two - bake cakes. I prepared dough for each cake individually, since my mixer is old and it is difficult for it to beat 8 proteins well, if your technical capabilities allow you, then you can make a dough for 2 cakes at the same time, provided that that you will bake together, since such dough is not intended for downtime, after kneading it immediately need to be baked.

So, to bake one bark, we need to mix sugar in the container (we need to set aside 2 tablespoons of this sugar while whisking proteins), flour and crushed nuts, mix everything well.

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

As soon as the proteins have turned into a thick mass, we add the deposited 2 tbsp. sugar and beat to solid peaks (I check this very simply, if you turn the bowl, the proteins will remain in place, just be careful that the proteins do not fall out on the table).

Vanilla.

When squirrels are whipped, add a grain of half a vanilla pod

and dry mixture, better in portions,

and stir neat but fast movements until homogeneous.

It is very important that the mass settles as little as possible and does not lose its volume. Put the finished dough in a prepared form (we line the bottom and sides of the form with paper and carefully lubricate with butter, since such cakes are very fond of pestering). We bake the corgi in the oven preheated to 150S for about 1. 5 hours, the finished corgi should be completely dry, keep an eye on it, so as not to dry it out.

Sometimes it happens that the bark is completely dry on top, and when you pull it from the mold, it turns out that it is slightly still wet on the bottom, then just put the bark in paper, but without the mold it will dry up a little more. We give ready-made corjas 12 hours. (in practice I tried and did not stand, it turns out no worse, but only the cakes are more brittle).

The third day - we make cream and collect cake. For the Kyiv cake - use Charlotte butter cream, this is a very tasty cream, it is prepared in two stages, first the custard is prepared on yolks, then cooked yolks are introduced into the whipped oil.

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

We mix everything well, you don't need to beat the mass especially, just try to dissolve the sugar as much as possible, and by the way, you can interfere in the same saucepan in which we will cook, why stain an extra bowl.

Now we inject milk into the yolks, I add cold but boiled. We mix everything and send it to medium fire. I can't say how long it will take you to cook until it thickens, but it took me 10 minutes.

It is very important, do not let the mass boil, otherwise the yolks curl up and you get sweet eggs, and you 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 slide your finger over the shoulder blade of which you interfere and the resulting groove does not stick together, but remains a track, which means the cream is ready (you can see in the photo, but check carefully, since the cream is very hot!).

We let the finished custard part cool completely! This is important if it simply flows into the oil to add a warm mixture. When the custard has cooled, we cook further. Beat the oil of room temperature until fluffy and now add custard in small portions (1 - 2 tbsp),

thoroughly beating each time, if desired, 1-2 tbsp can be added to the cream. cognac.

That's all the cream is ready.

If you want to decorate a cake like me, now we divide the cream into three parts - the first - somewhere 3 tbsp. for flower decorations, leaves, etc. , the second part - 5-6 tbsp. add 1-1. 5 nL of cocoa to it, it will be a chocolate cream for coating the top and edges of the cake, the rest will go to lubricate the cake in the middle.

We collect the cake - we lay out one cake, lubricate it with white cream, cover it with the second.

Grease the top and sides with chocolate cream, I have some cream left and made a curb on the edge with a pastry bag.

Sprinkle the edges of the cake with crushed nuts, and on top of the remains of the cream we draw anything to my soul, I still do not succeed, so I decorated with flowers))) I apologize in advance for their appearance, I am still studying)

That's all the cake is ready! We let it soak, a couple of hours so minimum, or you can leave it for the night, during which time the cakes will soften a little, but they will still remain crisp. Enjoy your meal!