Dessert

Kyiv Cake

Name: Kyiv Cake
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 15 h 30 min
Yield: 8 porcija
Cuisine: ukrainian
Ingredients: 6 kom egg white room temperature; 250 g caster sugar; 1 žličica vanilla extract; 100 g cashew roasted, roughly chopped; 20 g all-purpose flour; 250 g unsalted butter room temperature; 200 g condensed milk; 1 kom egg yolk; 50 ml milk; 1 žlica cocoa powder; 50 g dark chocolate melted; 50 g cashew roasted, finely chopped

This iconic Ukrainian cake features layers of airy meringue studded with cashews, interspersed with a rich, buttery custard cream. It's a delightful balance of crisp texture and smooth, sweet filling, often adorned with chocolate and nuts.

Izvorni recept autora Forkin

Ukupno vrijeme: 15 h 30 min
Porcije: 8
Težina: Teško
Po porciji: 597 kcal

Vegetarijansko

Informacije o alergenima: može sadržavati jaja, gluten, mlijeko, orašasti plodovi i orašasti plodovi s drveća. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

meringue

6 komegg white, room temperature
250 gcaster sugar
1 žličicavanilla extract
100 gcashew, roasted, roughly chopped
20 gall-purpose flour

cream

250 gunsalted butter, room temperature
200 gcondensed milk
1 komegg yolk
50 mlmilk
1 žlicacocoa powder

decoration

50 gdark chocolate, melted
50 gcashew, roasted, finely chopped

Oprema

offset spatula · 20cm round cake pans · small saucepan · parchment paper · electric mixer · whisk · oven · large mixing bowl · serving plate

Postupak

Korak po korak

1
Preheat your oven to 150°C (300°F). Line two 20cm (8-inch) round cake pans with parchment paper.
Oko 10 min
Napomena kuhara: Ensure the parchment paper extends slightly over the edges for easier handling of the meringue.
2
In a large, clean bowl, beat the egg whites with an electric mixer until soft peaks form.
Oko 5 min
Napomena kuhara: Make sure your bowl and beaters are completely grease-free, as any fat can prevent the egg whites from whipping properly.
3
Gradually add the caster sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff, glossy peaks form.
Oko 10 min
Napomena kuhara: Adding sugar slowly helps it dissolve and creates a more stable meringue.
4
Gently fold in the vanilla extract, cashews, and all-purpose flour into the meringue mixture until just combined.
Oko 2 min
Napomena kuhara: Be careful not to deflate the meringue by overmixing.
5
Divide the meringue mixture evenly between the two prepared cake pans, spreading it into an even layer.
Oko 2 min
6
Bake the meringues for 2 hours, then turn off the oven and leave them inside with the door slightly ajar for at least 4 hours, or preferably overnight, to dry completely.
Oko 11 h
Napomena kuhara: This slow drying process is crucial for achieving a crisp, non-chewy meringue.
7
To prepare the custard cream, combine the egg yolk and milk in a small saucepan.
Oko 2 min
8
Whisk in the condensed milk until smooth, then heat over medium-low heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes.
Oko 7 min
Napomena kuhara: Do not boil the mixture; you're looking for a thick, custard-like consistency.
9
Remove from heat and let the custard cool completely to room temperature.
Oko 30 min
Napomena kuhara: Chilling it in the fridge can speed up the cooling process, but ensure it's not cold or the butter will seize.
10
In a separate bowl, beat the room temperature unsalted butter with an electric mixer until light and fluffy.
Oko 5 min
Napomena kuhara: The butter must be soft but not melted for the cream to emulsify properly.
11
Gradually add the cooled custard mixture to the whipped butter, beating until fully incorporated and smooth.
Oko 5 min
Napomena kuhara: Add the custard slowly to prevent the cream from splitting.
12
Divide the cream into two portions. Stir the cocoa powder into one portion of the cream to create a chocolate cream.
Oko 2 min
13
Once the meringue layers are completely cool and crisp, carefully remove them from the pans.
14
Place one meringue layer on your serving plate. Spread the plain cream evenly over the top.
Oko 3 min
15
Top with the second meringue layer and spread the chocolate cream over it, covering the top and sides of the cake.
Oko 5 min
Napomena kuhara: Use an offset spatula for a smooth finish.
16
Decorate the cake with melted dark chocolate, drizzling or piping it as desired.
Oko 5 min
Napomena kuhara: A piping bag with a small round tip works well for intricate designs.
17
Press the finely chopped cashews onto the sides of the cake for additional decoration and texture.
Oko 3 min
18
Refrigerate the Kyiv cake for at least 2-3 hours before serving to allow the cream to firm up and flavors to meld.
Oko 3 h
Napomena kuhara: Chilling makes the cake easier to slice.

Po porciji

Nutritivne vrijednosti

33%Ocjena

Kalorije: 596,7kcal
Bjelančevine: 9,6g
Ugljikohidrati: 57,6g
Masti: 38,6g
Vlakna: 1,4g
Šećeri: 45,9g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store Kyiv cake in an airtight container in the refrigerator.