Kyiv Cake

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Preheat your oven to 150°C (300°F). Line two 20cm (8-inch) round cake pans with parchment paper.

   Omtrent 10 min

   Kokkens tips: Ensure the parchment paper extends slightly over the edges for easier handling of the meringue.

2. 2

   In a large, clean bowl, beat the egg whites with an electric mixer until soft peaks form.

   Omtrent 5 min

   Kokkens tips: Make sure your bowl and beaters are completely grease-free, as any fat can prevent the egg whites from whipping properly.

3. 3

   Gradually add the caster sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff, glossy peaks form.

   Omtrent 10 min

   Kokkens tips: Adding sugar slowly helps it dissolve and creates a more stable meringue.

4. 4

   Gently fold in the vanilla extract, cashews, and all-purpose flour into the meringue mixture until just combined.

   Omtrent 2 min

   Kokkens tips: Be careful not to deflate the meringue by overmixing.

5. 5

   Divide the meringue mixture evenly between the two prepared cake pans, spreading it into an even layer.

   Omtrent 2 min

6. 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.

   Omtrent 11 t

   Kokkens tips: This slow drying process is crucial for achieving a crisp, non-chewy meringue.

7. 7

   To prepare the custard cream, combine the egg yolk and milk in a small saucepan.

   Omtrent 2 min

8. 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.

   Omtrent 7 min

   Kokkens tips: Do not boil the mixture; you're looking for a thick, custard-like consistency.

9. 9

   Remove from heat and let the custard cool completely to room temperature.

   Omtrent 30 min

   Kokkens tips: Chilling it in the fridge can speed up the cooling process, but ensure it's not cold or the butter will seize.

10. 10

    In a separate bowl, beat the room temperature unsalted butter with an electric mixer until light and fluffy.

    Omtrent 5 min

    Kokkens tips: The butter must be soft but not melted for the cream to emulsify properly.

11. 11

    Gradually add the cooled custard mixture to the whipped butter, beating until fully incorporated and smooth.

    Omtrent 5 min

    Kokkens tips: Add the custard slowly to prevent the cream from splitting.

12. 12

    Divide the cream into two portions. Stir the cocoa powder into one portion of the cream to create a chocolate cream.

    Omtrent 2 min

13. 13

    Once the meringue layers are completely cool and crisp, carefully remove them from the pans.

14. 14

    Place one meringue layer on your serving plate. Spread the plain cream evenly over the top.

    Omtrent 3 min

15. 15

    Top with the second meringue layer and spread the chocolate cream over it, covering the top and sides of the cake.

    Omtrent 5 min

    Kokkens tips: Use an offset spatula for a smooth finish.

16. 16

    Decorate the cake with melted dark chocolate, drizzling or piping it as desired.

    Omtrent 5 min

    Kokkens tips: A piping bag with a small round tip works well for intricate designs.

17. 17

    Press the finely chopped cashews onto the sides of the cake for additional decoration and texture.

    Omtrent 3 min

18. 18

    Refrigerate the Kyiv cake for at least 2-3 hours before serving to allow the cream to firm up and flavors to meld.

    Omtrent 3 t

    Kokkens tips: Chilling makes the cake easier to slice.