Baking Faculty In-Dpeth: Kyiv Cake

kyiv cake sliced, high angle on blue gray surface

Kyiv (alternatively spelled Kiev, and pronounced “keev”) Cake, or Kyivski tort, is a real Ukrainian traditional, originating from its capital, Kyiv. This masterpiece is comprised of layers of crisp, ethereal hazelnut meringue and a silky-smooth chocolate buttercream. The cake is often topped with chopped hazelnuts and left to sit back earlier than serving so the buttercream develops a silky texture.

This cake was created in 1956 on the Karl Marx Confectionery Manufacturing facility in Kyiv. Initially, walnuts had been used, however after World Conflict II, when the USSR established ties with India, walnuts had been changed in favor of cashews. Quickly, nevertheless, cashews turned too costly, and so they had been changed with hazelnuts. The cake turned extremely popular throughout the Soviet Union, and right now, it’s nonetheless probably the most recognizable achievements of Soviet confectionery and has since turn out to be one of many symbols of Kyiv.

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ingredients for cake on white marble surface

INGREDIENT BREAKDOWN

Wonderful recipes require great components. Right here’s how our recipes’ components contribute to creating the perfect Kyiv Cake.

  • EGGS: Eggs help in leavening the cake, improve richness with their yolks, and add construction to the cake. When making the Hazelnut Meringue, ensure that there’s no presence of yolk in your egg whites and your bowl is pristinely clear, as fats inhibits
    the whites from reaching full quantity.
  • GRANULATED SUGAR: Granulated sugar does greater than add sweetness to the cake and the Hazelnut Meringue. Sugar acts as a whipping help when stabilizing the egg whites. Additionally, sugar has hygroscopic properties, that means it could take up water from the encompassing setting. Due to this, the Kyiv Cake will retain moisture even after being baked and cooled, resulting in an extended shelf life.
  • UNBLEACHED CAKE FLOUR: Cake flour makes a extra tender cake than all-purpose flour as a result of cake flour is constructed from mushy wheat. With a 5% to eight% protein content material, unbleached cake flour supplies a super quantity of protein to present our Kyiv Cake the right construction.
  • CORNSTARCH: When utilized in cake batter, cornstarch reduces construction by serving to to melt the inflexible proteins of the flour, leading to a mushy, tender cake. Cornstarch additionally helps stabilize the Hazelnut Meringue by absorbing moisture. When cornstarch absorbs moisture, it retains the meringue from weeping, which is tremendous useful for those who reside in high-humidity areas.
  • BAKING POWDER: Most baking powders are double-acting, that means the response happens twice, utilizing two totally different acids. The primary is a fast response when baking powder is mixed with a liquid within the batter. The second response is slower, occurring when the cake bakes.
  • VANILLA EXTRACT: Vanilla extract is a magical ingredient that provides prompt depth of taste and complexity to this cake.
  • KOSHER SALT: Kosher salt has a pure, clear taste as a result of it doesn’t include iodine or minerals. It’s flaked relatively than granulated, permitting for extra even distribution when whipped into the cake batter and the meringue.
  • DISTILLED WHITE VINEGAR: The acidity in white vinegar helps stabilize the egg whites when making the Hazelnut Meringue. Including acid helps whip up the egg whites faster, and it retains the meringue from collapsing as soon as it’s completed. You can even use lemon juice or cream of tarter because the acid when making meringue.
  • HAZELNUTS: Hazelnuts complement the chocolate buttercream superbly and add an general crunch and nuttiness to the recipe.
  • UNSALTED BUTTER: As a result of butter is important to the feel and richness of the cake and the chocolate buttercream, selecting a European-style butter with the next fats ratio than generic grocery retailer butter will yield the perfect outcomes. Salt content material can differ throughout totally different butter manufacturers, so we use unsalted butter to regulate the precise quantity of salt within the recipe.
  • UNSWEETENED COCOA POWDER: Additionally known as pure cocoa powder, unsweetened cocoa powder is constructed from ground-roasted cocoa beans. It has a powerful taste, and its naturally excessive acidity provides the cocoa a pointy, virtually citrusy taste, which is ideal in our chocolate buttercream.
  • SWEETENED CONDENSED MILK: The sweetened condensed milk not solely provides sweetness and a divine milky taste but in addition provides the chocolate buttercream an irresistibly silky texture.

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Kyiv Cake

Kyiv cake is a traditional Ukrainian cake comprised of layers of tender sponge cake, crisp and ethereal Hazelnut Meringue, and silky-smooth chocolate buttercream. Our model is adorned with elegant hazelnut kisses and chopped hazelnuts for its closing flourish. It’s a luscious deal with good for hazelnut-and-chocolate lovers, and it’s all the time a showstopper!

  • 5 massive eggs (250 grams)
  • cup (133 grams) granulated sugar
  • ¾ cup (94 grams) unbleached cake flour
  • ¼ cup (32 grams) cornstarch
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) unsalted butter, melted
  • teaspoons (6 grams) vanilla extract
  • Chocolate Condensed Milk Buttercream (recipe follows)
  • Hazelnut Meringue (recipe follows)
  • Garnish: roughly chopped toasted hazelnuts

Chocolate Condensed Milk Buttercream

  • cups (284 grams) unsalted butter, softened
  • teaspoons (6 grams) vanilla extract
  • 1 cup (85 grams) unsweetened cocoa powder, sifted
  • 1 (14-ounce) can (396 grams) sweetened condensed milk, chilly

Hazelnut Meringue

  • ½ cup (100 grams) granulated sugar
  • 2 massive egg whites (60 grams)
  • ¼ teaspoon kosher salt
  • 1 teaspoon (3 grams) cornstarch
  • ½ teaspoon (2.5 grams) distilled white vinegar
  • cup (38 grams) roughly chopped hazelnuts
  • Preheat oven to 375°F (190°C). Line bottoms of two (8-inch) spherical cake pans with parchment paper.

  • Within the heatproof bowl of a stand mixer or in a medium heatproof bowl, whisk collectively eggs and sugar. Place bowl over a saucepan of simmering water. Cook dinner, whisking sometimes, till an instant-read thermometer registers 110°F (43°C).

  • Fastidiously transfer to face mixer. Utilizing the whisk attachment, beat at excessive velocity till thick, tripled in quantity, and ribbon-consistency, 3 to 4 minutes.

  • Gently sift collectively flour, cornstarch, baking powder, and salt over egg combination, and gently fold simply till mixed. Switch 1 cup (75 grams) batter to a small bowl, and stir in melted butter and vanilla till mixed. Fold butter combination into remaining batter simply till mixed. Divide batter between ready pans (about 3⅓ cups or 265 grams every).

  • Bake till golden and cake springs again when frivolously pressed, 15 to twenty minutes. Let cool fully in pans on a wire rack.

  • Run a thin-bladed knife alongside fringe of cake layers, and take away from pans. Place 1 cake layer on a serving plate, and unfold ¼ cup (53 grams) Chocolate Condensed Milk Buttercream on high. Prime with Hazelnut Meringue spherical layer. Unfold ¼ cup (53 grams) buttercream on high of remaining cake layer, and place, buttercream aspect down, on high of meringue layer. Unfold remaining buttercream on high and sides of cake as desired. Refrigerate for a minimum of half-hour earlier than serving.

  • When able to serve, garnish with hazelnuts and Hazelnut Meringue kisses, if desired. Greatest served identical day.

Chocolate Condensed Milk Buttercream

  • Within the bowl of a stand mixer fitted with the whisk attachment, beat butter and vanilla at low velocity till {smooth}. Slowly improve mixer velocity to medium-high, and beat till pale and fluffy, 3 to 4 minutes. With mixer on low velocity, regularly add cocoa, beating till simply mixed and stopping to scrape sides of bowl. With mixer on low velocity, add condensed milk in small increments. Enhance mixer velocity to medium, and beat till thick sufficient to carry stiff peaks, 2 to three minutes. (If buttercream is just too free to make use of, cowl and refrigerate for 20 minutes after which rewhip.) Use instantly.

Hazelnut Meringue

  • Preheat oven to 300°F (150°C). Line backside of an 8-inch spherical cake pan with parchment paper. Line sides of pan with a strip of parchment paper. (See Observe.) Line a small baking sheet with parchment paper.

  • Within the heatproof bowl of a stand mixer or in a medium heatproof bowl, whisk collectively sugar, egg whites, and salt by hand. Place bowl over a saucepan of simmering water. Cook dinner, whisking gently and often, till sugar fully dissolves and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).

  • Fastidiously transfer to face mixer. Utilizing the whisk attachment, beat at medium-high velocity till stiff peaks kind, 4 to five minutes.

  • In a small bowl, stir collectively cornstarch and vinegar. Add cornstarch combination to meringue, and beat at medium-high velocity till included, about 30 seconds.

  • Spoon ⅓ cup (25 grams) meringue right into a pastry bag fitted with a medium French star piping tip (Ateco #864). Holding tip perpendicular to parchment paper, pipe meringue kisses of various sizes a minimum of ½ inch aside on ready baking sheet. Put aside.

  • Fold hazelnuts into remaining meringue. Spoon into ready cake pan, leveling with an offset spatula.

  • Bake spherical meringue layer by itself for half-hour. Place kisses in oven, and scale back oven temperature to 225°F (105°C). Proceed to bake each the spherical meringue layer and the kisses till dry to the contact, 40 to 55 minutes extra. Flip oven off; let meringues stand in oven with door closed for a minimum of 8 hours or as much as in a single day.

Observe: Use a strip of parchment huge sufficient to return about ½ inch above the perimeters of the cake pan. A parchment collar shouldn’t be mandatory; the meringue will come out with out parchment by operating a knife alongside the sting. Nonetheless, the parchment will assist with a cleaner edge and scale back the chance of damaging the meringue layer when loosening from the pan with a knife.

 

 

 

MAKING MERINGUE MAGIC

Our recipe makes use of the Swiss approach for creating an extremely steady and majestic meringue

  1. Preheat oven to 300°F (150°C). Line backside of an 8-inch spherical cake pan with parchment paper. Line sides of pan with a strip of parchment paper. (See Observe.) Line a small baking sheet with parchment paper.
  2. Within the heatproof bowl of a stand mixer or in a medium heatproof bowl, whisk collectively sugar, egg whites, and salt by hand. Place bowl over a saucepan of simmering water. Cook dinner, whisking gently and often, till sugar fully dissolves and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).

WHIP IT INTO SHAPE

You already know you’ve obtained stiff peaks when you’ll be able to carry the whisk out of the meringue and the height stands upright when held the other way up

1. Fastidiously transfer to face mixer. Utilizing the whisk attachment, beat at medium-high velocity till stiff peaks kind, 4 to five minutes. Watch the meringue because it climbs increased and better alongside the perimeters of the bowl. Cease whipping as quickly as you discover that it’s now not rising. When the meringue is good, it should fill the bowl and maintain stiff peaks when examined. Simply make sure to not overwhip your meringue, which is able to start to deflate and turn out to be dense and look damaged.
2. In a small bowl, stir collectively cornstarch and vinegar. Add cornstarch combination to meringue, and beat at medium-high velocity till included, about 30 seconds.

PERFECT PIPING

Even strain and a gentle hand are the keys to piping meringue kisses

1. Spoon ⅓ cup (25 grams) meringue right into a pastry bag fitted with a medium French star piping tip (Ateco #864). Holding tip perpendicular to parchment paper, pipe meringue kisses of various sizes a minimum of ½ inch aside on ready baking sheet. Put aside.

BAKE AND COOL

It’s time to bake off the gorgeous Hazelnut Meringue

1. Fold hazelnuts into remaining meringue. Spoon into ready cake pan, leveling with an offset spatula.
2. Bake spherical meringue layer by itself for half-hour. Place kisses in oven, and scale back oven temperature to 225°F (105°C). Proceed to bake each the spherical meringue layer and the kisses till dry to the contact, 40 to 55 minutes extra. Flip oven off; let meringues stand in oven with door closed for a minimum of 8 hours or as much as in a single day. Sudden temperature adjustments could cause your baked meringues to crack. The trick is to let it cool slowly, so protecting it the oven because it cools off permits the meringue to chill evenly and slowly. This additionally permits it to chill in a extra managed setting. The oven helps defend the meringues from humidity that may trigger stickiness and weeping.

MAKING THE CAKE LAYERS

Tender and tender cake begins with the right batter

1. Preheat oven to 375°F (190°C). Line bottoms of two (8-inch) spherical cake pans with parchment paper.
2. Within the heatproof bowl of a stand mixer or in a medium heatproof bowl, whisk collectively eggs and sugar. Place bowl over a saucepan of simmering water. Cook dinner, whisking sometimes, till an instant-read thermometer registers 110°F (43°C).
3. Fastidiously transfer to face mixer. Utilizing the whisk attachment, beat at excessive velocity till thick, tripled in quantity, and ribbon-consistency, 3 to 4 minutes. “Ribbon-consistency” is a standard time period used to explain the looks of a batter or combination. The batter, when falling from the whisk attachment, creates a luxuriously thick ribbon. Because the batter from the whisk settles on high of the batter within the bowl, the sides of the “ribbon” ought to stay clearly outlined on the floor for just a few moments earlier than slowly disappearing. This ribbon stage tells us that we now have whipped sufficient air into the batter to leaven the cake and are prepared to maneuver on to the subsequent step.
4. Gently sift collectively flour, cornstarch, baking powder, and salt over egg combination, and gently fold till mixed. Switch 1 cup (75 grams) batter to a small bowl, and stir in melted butter and vanilla till mixed. Fold butter combination into remaining batter simply till mixed. Divide between ready pans (about 3⅓ cups or 265 grams every). Sifting ensures all of the dry components will evenly distribute within the batter, and thoroughly folding within the flour combination, butter, and vanilla at this level is essential to a good looking, ethereal cake.
5. Bake till golden brown and cake springs again when frivolously pressed, 15 to twenty minutes. Let cool fully in pans on wire racks.

MAKING THE VELVETY CHOCOLATE BUTTERCREAM

Satiny-smooth and creamy, this Chocolate Condensed Milk Buttercream comes collectively effortlessly with the assistance of a stand mixer

1. Within the bowl of a stand mixer fitted with the whisk attachment, beat butter and vanilla at low velocity till {smooth}. Slowly improve mixer velocity to medium-high, and beat till pale and fluffy, 3 to 4 minutes. With mixer on low velocity, regularly add cocoa, beating till simply mixed and stopping to scrape sides of bowl. With mixer on low velocity, add condensed milk in small increments. Enhance mixer velocity to medium, and beat till thick sufficient to carry stiff peaks, 2 to three minutes. (If buttercream is just too free to make use of, cowl and refrigerate for 20 minutes after which rewhip.) Use instantly. It is rather necessary to sit back your sweetened condensed milk earlier than including it to the buttercream. It retains the combination from turning into too free so the ultimate buttercream is the fitting texture and thickness to hold on the perimeters of a cake.

ASSEMBLING YOUR CAKE

The assembled Kyiv Cake is a textural expertise because of the contrasts of tender cake, crisp and ethereal meringue, and {smooth} buttercream

1. Run a thin-bladed knife alongside fringe of cake layers, and take away from pans. Place 1 cake layer on a serving plate, and unfold ¼ cup (53 grams) Chocolate Condensed Milk Buttercream on high. Prime with Hazelnut Meringue spherical layer. Unfold ¼ cup (53 grams) buttercream on high of remaining cake layer, and place, buttercream aspect down, on high of meringue layer. Unfold remaining buttercream on high and sides of cake as desired. Refrigerate for a minimum of half-hour earlier than serving.
2. When able to serve, garnish with hazelnuts and Hazelnut Meringue kisses, if desired. Greatest served identical day.

 


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