Once Leonid Brezhnev was given a delicious gift weighing 5 kg for his 70th birthday. The Kiev cake turned out to be such a gift. He was so pleased with the Secretary General that he asked his cooks to bake a similar dessert. But how to cook the cake, only the confectioners of the factory knew. Today, the original Soviet recipe for the “Kiev” cake is in the possession of the Roshen confectionery company.

A small excursion into the history of dessert

“Kiev” cake is a real business card of Ukraine. In Soviet times, a box with such a dessert was necessarily brought with them by those who visited Kiev.

The history of goodies goes back to 1956, but two equally popular legends go about creating its recipe.

  • The first claims that such a cake appeared erroneously. Employees of the Karl Marx Factory did not once remove the squirrels in the refrigerator, but the next day they found that the mass that was forgotten on the table had become solid. Fearing the wrath of the authorities, they decided to bake cakes on the dried protein composition. Adding nuts to the dough, they soaked the finished dessert with butter cream and as a result received a very tasty and unusual cake, which was appreciated by the head of the confectionery workshop.
  • Another legend connects the creation of dessert with Nadezhda Chernogor and all the same confectionery factory. The girl who did not enter the medical school decided to study as a pastry chef. Initially, the factory only trusted her to decorate desserts, but in 1956, cakes were already baked according to her recipe.Montenegro received not a single award for its invention, and at the factory they entrusted it with the most pleasant position - Nadezhda tasted every batch of “Kiev” cakes.

The mysterious “highlight” of the dessert is the method of its preparation, which has been under great secret since the Soviet times.

Kiev cake - an original Soviet recipe

For more than 50 years of its existence, the “Kiev” cake was able to win the love of all the sweet tooth. We may not know all the secrets of its preparation, but still try to get closer to the original. From what and how to prepare the dessert in question, find out further.

Complete product list

The most important thing in the dessert is the cakes that are baked on the basis of meringue.

To make the crusts crunchy, it is better to use flour of the second grade, since there is not much gluten in it.

Nuts must be added to the dough. If you adhere to the Soviet recipe, you need to take hazelnuts, but it is quite acceptable to replace cashews and peanuts.

So, for air meringue you will need:

  • 210 g of protein (8 eggs);
  • 55 g of sweet sand;
  • a bag of vanilla.

For baking cakes, the following components will be used:

  • 55 g of flour;
  • 155 g of nuts;
  • 195 g of sweet sand.

Ingredients for Charlotte Cream:

  • pack of butter;
  • 215 g of sweet sand;
  • two thirds of a glass of cold milk;
  • one egg;
  • 25 ml of brandy;
  • a spoon of vanillin.

Step-by-step cooking technology

  1. The most important thing in the dessert is the fermentation of proteins. Without it, any cake will come out, but not Kiev. For this purpose, they just need to be left warm for a day. The fact that the proteins are fermented, the bubbles formed in them will tell.
  2. The next day, the resulting composition can be whipped together with vanilla and sugar granules.
  3. Separately mix the flour with a sweetener and nuts. The latter must be fried and crushed.
  4. Next, carefully connect the two masses so that the proteins do not sink.
  5. Two cakes should come out of the resulting test. They are best baked at the same time and in different sizes. Cakes are baked at a temperature of 150 degrees for about two hours until a pleasant cream color is formed.
  6. Cake assembly takes place after 12-24 hours, when the cakes acquire a denser structure.

Charlotte cream for Kiev cake

Ready-made cakes of Kiev dessert are covered with Charlotte cream, which is especially popular among culinary specialists. It is prepared easily and from simple components.

  1. The first thing you need to stir milk with eggs. Then fill in the sweet sand and boil the syrup. It should become viscous, like condensed milk.
  2. While the milk syrup cools, you need to beat soft butter with aromatic sugar in a blender. Then pour in the syrup and thoroughly beat the mixture again.
  3. From the resulting composition, you need to measure the glass and mix it with cocoa. Pour cognac into the remainder, mix again and the cream for Charlotte cake is ready.
  4. Now let's move on to the assembly. To do this, you need to align the cakes, leaving the trimmings - we still need them.
  5. Now we distribute 2/3 of the cream on the first cake, on which we put the second cake. The remaining cream is divided in half. Using food colors, one part is painted in green, the other in pink.
  6. The surface and sides of an almost finished treat are greased with a dark cream. Left the scraps of crumbs and sprinkle them with dessert on the sides. The second part of the cream completes the decor.

Simplified Cake Recipe

Even the simplest recipe for Kiev dessert will not do without fermentation of proteins.

But the rest of the technology can be simplified by reducing the cooking process to a maximum of three hours.

Ingredients:

  • 255 g of protein;
  • 75 g of flour;
  • 285 g of sweet sand;
  • oil packaging;
  • 255 g of nuts;
  • 355 g of sweet concentrated milk;
  • 85 g of sweet powder;
  • a bag of vanillin;
  • 30 ml of brandy.

Cooking method:

  1. We bring the fermented proteins to a resistant foam, along with powder and a small amount of citrus juice.
  2. Dry the nuts, chop, mix with flour and sweetener. We connect the two masses and bake two basics.
  3. For cream, beat concentrated milk with flavoring and softened butter. We divide the composition - one part is mixed with cocoa, the other is a free drink of alcohol.
  4. Impregnate cakes with white mass, sides and top - dark. Sprinkle the finished dessert on all sides with crumbs and nuts.

Kiev cake recipe according to GOST USSR

Unlike other pastries, the “Kiev” cake requires special attention, and most importantly, time. According to GOST of the USSR, it will take a day to make a cake, taking into account the formation of protein starter culture and drying cakes.

Ingredients:

  • 285 g of flour;
  • 205 g of protein;
  • 245 g of sweet sand;
  • 148 g cashews;
  • 4 g vanilla powder;
  • Charlotte cream (recipe see above).

Cooking method:

  1. Protein sourdough beats well with powder and 55 g of sweet sand. Then the resulting mixture is mixed with the prepared mass of flour, nuts and the remaining sweetener.
  2. Cakes are baked and infused for about a day.
  3. How to make Charlotte cream and collect dessert is described above.

Recipe from Emma's Grandma

“Kiev” cake is a real celebration of taste and good mood. Grandmother Emma also did not pass by the legendary dessert and offers an author's recipe.

Ingredients:

  • 12 eggs (yolks - for cream);
  • 110 g flour;
  • 485 g of sweet sand (plus 315 - for cream);
  • 355 g of nuts;
  • three bags of flavored sugar (one for impregnation).

Also in the cream will be used:

  • two packs of oil;
  • one and a half glasses of cold milk;
  • 25 g of cocoa;
  • 60 ml of brandy.

Cooking method:

  1. Grandmother Emma also does not deviate from tradition and primarily ferments squirrels. Then he mixes them with a mixer into a dense foam, into which he pours flavored sugar and two tablespoons of plain white.
  2. In a bowl, mixes the remaining sweet sand, flour and fried ground nuts.
  3. After, it connects two masses, pours the resulting dough into two forms and puts them in the oven for two hours (temperature - 150 ° C). The finished cakes are transferred to the grate and left for 12 hours.
  4. For cream, grandmother Emma takes the yolks, which she shakes, and then combines with hot sweet milk. After that, it warms up the milk syrup once again and mixes with splendor with butter and fragrant sugar granules.
  5. She divides the prepared cream into three parts: puts cocoa in one, an alcoholic drink in the other, and leaves the third for decoration.
  6. Next is the assembly and decoration of the dessert (see above).

Step by step cooking by Olga Matvey

Culinary blogger Olga Matvey shares her cake recipe. Who, no matter how she, a Kiev woman, knows all the secrets of making dessert?

Olga claims that Charlotte cream is never used to soak cakes. Only first-class oil is used.

We will not dwell on the recipe for the test. The technology for preparing and baking cakes from Olga Matvey is similar to that already described above. Therefore, we proceed directly to the preparation of the cream and the assembly of the dessert.

Olga makes two creams. For the first, she takes 215 g of condensed milk and butter. For the second - 320 g butter, 135 g sweet powder, three tablespoons of cocoa and vanilla.

Cooking method:

  1. For the first cream, a popular blogger at first simply whips the butter to fluffiness, and then continues this process with condensed milk.
  2. For the second composition, she also mixes soft oil with a mixer, but with powder and vanilla. Part of the decor is laid aside from the resulting mass, and the rest is connected to sifted cocoa.
  3. Then on the first cake she spreads all the white cream and gently evens it on the surface. The sweet composition is covered with a second cake. The top and sides of the dessert are decorated with dark cream, which is immediately sprinkled with crumbs.
  4. Olga shares the left part of the cream mass in three. The resulting servings are tinted in pink, blue and light green. According to the cook, just such shades must be present in the decoration of Kiev dessert.

How to make and serve dessert at home?

At the Kievsky factory, the cake is decorated like this: on the sides they make borders, and in the center they apply a pattern in the form of chestnut flowers - a symbol of the Ukrainian capital. However, for home execution, of course, there is no strict framework in the design of dessert.

They serve such a treat for tea or coffee, for small sweet tooth it is better to offer herbal tea or compote, the main thing is that the drinks are not too sweet. Do not forget that the calorie content of the dessert is high - 393 Kcal per 100 g. Therefore, if you follow the figure, it is better to choose a smaller piece for yourself.

It is not so difficult to make a Kiev cake, especially if there is time and desire. So feel free to start creating your own masterpiece, which will turn out better and better over and over again!

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