A Decadent Kiev Cake: A Culinary Masterpiece
A Rich and Luxurious Treat
The Kiev Cake, a classic Ukrainian dessert, is a masterpiece of layers and flavors. Its crispy meringue layers, creamy custard filling, and rich chocolate glaze make it a truly indulgent treat.
Ingredients:
Meringue Layers:
- 12 large egg whites
- 2.5 cups granulated sugar
- 7 oz (200 g) cashews, coarsely chopped
- 5 oz (140 g) peanuts, coarsely chopped
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla extract
Buttercream Filling:
- 12 large egg yolks
- 2 cups milk
- 1.5 cups granulated sugar
- 1 lb (450 g) unsalted butter, softened
- 2 tablespoons cognac (optional)
- 2 tablespoons cocoa powder
Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 4 tablespoons vegetable oil
Instructions:
Day 1: Prepare the Meringue Layers
- Whip the Egg Whites: In a large bowl, beat egg whites until stiff peaks form. Gradually add sugar and vanilla, beating until glossy.
- Combine Nuts and Flour: In a separate bowl, combine chopped nuts and flour.
- Fold Ingredients: Gently fold nut mixture into meringue.
- Bake the Meringue Layers: Divide batter between two greased and parchment-lined 10-inch round cake pans. Bake at 300°F (150°C) for 1 hour 45 minutes. Cool completely.
Day 2: Prepare the Custard Filling and Assemble the Cake
- Make the Custard: Heat milk and sugar in a saucepan until boiling. Temper egg yolks with a small amount of hot milk, then pour into the saucepan. Cook over low heat, stirring constantly, until thickened. Cool completely, then refrigerate overnight.
- Make the Buttercream: Beat softened butter until creamy. Gradually add cooled custard, beating until smooth. Add cognac (optional) and mix.
- Assemble the Cake: Place one meringue layer on a serving plate. Spread 3/4 of the buttercream over it. Top with the second meringue layer, inverted side up. Spread the remaining cocoa-infused buttercream over the top.
- Make the Chocolate Glaze: Melt chocolate chips and oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Pour over the cake.
- Chill and Serve: Refrigerate for several hours. Slice and enjoy!
Tips:
- For a richer flavor: Use high-quality dark chocolate chips.
- To prevent cracking: Let the meringue layers cool completely before removing them from the pans.
- To make the cake ahead of time: Assemble it and refrigerate it for up to 2 days.
- For a more intense chocolate flavor: Add a teaspoon of instant coffee powder to the chocolate glaze.
Common Mistakes and Solutions:
- Meringue layers are too dry: Overbaking can cause the meringue layers to become dry and brittle. To prevent this, check the layers frequently and remove them from the oven when they are just set.
- Custard is too thick or too thin: If the custard is too thick, it may be difficult to spread. If it’s too thin, it may not set properly. To adjust the consistency, add a little more milk or egg yolks, as needed.
- Chocolate glaze is too thick or too thin: If the glaze is too thick, it may not spread evenly. If it’s too thin, it may not set properly. To adjust the consistency, add a little more oil or chocolate chips, as needed.
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