I am a professional confectioner and I mainly deal with biscuit cakes, but the Kiev cake is filled with my favorite, even the first cake, which I baked in my childhood. Meni zavzhdi z roboti bringing yogo tato. Radium, who knew and practiced "the same recipe"
Ingredients: For cakes (16 cm), protein (approximately 6 eggs), salt and citric acid, zucru, peas (cashew, hazelnut, walnut porіvnu), flour, Charlotte Cream, milk, large egg zhovtok, tsukru, vershok oil 82%, vanilla tsukor for bazhann, cognac, cocoa
Cooking method:
I’ll add peas in a blender, but not a little more, I’ll become peas until the middle. Zmіshuєmo with flour.
Proteins are poured into the mixer bowl, add citric acid and begin to beat. If we need to kick (I go to a pub), we add a drop of salt and step by step we sipaemo the whole tsukor. Beat until a dense glossy mass, so that it does not fall out of the bowl and does not drip from the whisk.
Zmіshuєmo in dekіlka priyomіv dry part (flour + peas) and water (whites with zukr). Vish lightly with a spatula.
Іz tsієї masi wiyde three cakes with a diameter of 16 cm. Raju vipikati їх on parchment. I take a ring for vypikannya, in the middle I sip dough and take away the ring (schob bov equal cake) and so all three.
We heat the oven at 120 degrees. Dry at this temperature for about 1.5 years. Let's close the oven door and let's reach it. The cakes are ready to be washed dry and easily come out of the parchment!
Ready cream Charlotte. Pour milk into a stewpan, add milk to a new one and mix it with a whisk. Dali vsipaemo tsukor.
Let's change it again and put it on a small fire. Constantly and mishayuchi, we bring the tsukru to a complete division. Kip'yatimo 2-3 min.
We gave the prepared syrup to be poured into the vessel and heated with a spit into contact, let it be reached at room temperature!
Be sure to remove the oil and let it stand and heat up at room temperature. If the syrup and butter are at about the same temperature, we begin to beat the butter, step by step adding syrup to the crumbs. The cream can be written and glossy. Dodaemo cognac
Dilimo cream into parts 0.5 and 1.5. In that part, de 1.5, the cream is added cocoa, and it is resolutely mixed. Move the cake, white cream on the cob, potim s cocoa. Coated with cocoa cream and sprinkled with leftover cakes and peas. Savory!