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00:00:00

friends Hello My name is Natasha Welcome to the kitchen of a skilled hostess we bake amazing Kiev

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cake Truly this is the king of any holiday table It seems to me that most people love

00:00:11

this cake baking it is not difficult I suggest you join me today to bake this

00:00:17

Heavenly delight delicate crispy cakes and amazing cream it is very tasty Traditionally

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, cashew nuts are used for the cake hazelnuts, but you can bake with walnuts. Today I have hazelnuts

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, they are already fried if you have them raw, you need to dry them in the oven or in a dry frying pan

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with short pulses, I grind them, but you need to leave large fragments of nuts like this

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it will be tastier and I divide the whole number of nuts approximately in half into 2 Korzha I select 1

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tablespoon each to decorate the sides of the cake And most importantly, I will not tire of

00:00:55

repeating this separation of proteins from yolks so that the meringue turns out to be stable dry, you need to separate the proteins into a clean, dry dish

00:01:02

without a drop of moisture fat or any other this is because in this case, without and they

00:01:08

will never work out and traditionally Kiev cake is baked on fermented old Proteins

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, that is, they should stand in the refrigerator for about 5-7 days, but I’ll tell you honestly that I baked

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both fermented and fresh ones and the difference is especially I didn’t see the most important rule, I’ll repeat it again.

00:01:27

This is the correct separation of the proteins, so we do it very carefully so that a drop of the yolk doesn’t get

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in. I’ll bake 2 cakes according to the classics, and here there is still a very important point that if the oven

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is small AND two forms do not fit in it, then meringue for each The cake needs to be made separately, that

00:01:48

is, they made it for one cake and only then we make the meringue for the second, otherwise it will settle

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and in no case will it work, so I separate half of the proteins into one dish and the second half

00:02:01

into another cream, but I will make the total mass from all yolks, so I collect the yolks in one

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container, cover with cling film and put it in the refrigerator for now, and pour the second part of the proteins into

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the mixer bowl, add a little I beat it with salt and at low speeds until a strong soapy

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foam is like this, and only then gradually I begin to introduce sugar in parts, all the sugar

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should be poured out at once, otherwise it will not melt and the proteins will beat badly as soon as one part has melted

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I add to the next and when I already see that the proteins are well whipped, then I add a teaspoon of lemon

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juice and beat a little more, you can check the proteins for readiness like this by turning over

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if they do not fall out. So everything is ready, I add one part of the nut vanilla sugar and corn

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starch, you can add flour, but it seems to me that with meringue starch it turns out even more so dry and

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airy very carefully from the bottom up I mix the oven by this time I have already warmed up to

00:03:06

150 degrees and then I will reduce the temperature to 130 bake in a detachable form 24 centimeters Without a

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bottom I turn it upside down so that there is no Here is such a notch that usually happens one

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and I post everything cooked here at once I level the meringue and put it in a hot

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oven preheated to 150 degrees, immediately reduce the temperature by 140 for 30 degrees and I will dry

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the cake for 22 and a half hours, but the time of course may differ depending on your oven, so

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be sure to check the oven in no case immediately open it later, as the cake has already

00:03:51

dried up, I leave it in the turned off oven for about 1 hour, and only after that I take it out

00:03:58

and leave it to cool at room temperature with a sharp knife, I cut the cake out of the mold. Unfortunately, I have

00:04:06

one such form, so I did not wait for the full When the cake is cooled down, it will already cool down for me. Without

00:04:13

a form. Since I need to bake the next one, I set aside the form well and

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cook the meringue for the second cake in the same way. again I spread the form,

00:04:26

I will leave it in the preheated oven again for 2.5 hours. In the meantime, I will prepare the cream

00:04:34

I pour sugar into the

00:04:41

pan, add milk yolks and mix everything well with a whisk until a homogeneous

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consistency, after which I put it on the stove and boil over low heat, stirring constantly

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until it thickens, in no case should it be left so that the mass does not burn and the yolks do not curl up

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as soon as the first Bulki appear I add vanilla

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sugar from the fire again, mix well,

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cover with cling film in the contacts, this mass needs to be completely cooled. A

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very important point is that the butter had to be taken out in advance

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. and room temperature, after which I beat it, it should turn white, it will

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increase in volume, as you can see, the yolk mass has already cooled down very well and thickened

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And now I will add 1 tablespoon to the whipped butter and continue to

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beat the cream all this time, it turns out very Gentle airy But most importantly do everything slowly

00:05:52

gradually with a silicone spatula I remove the cream from the walls so that everything interferes evenly

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. Just look at what kind of gentle airy cream it turns out now it is still a little soft, but

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you can put it in the refrigerator and it will certainly thicken about a third of it.

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I put a couple of tablespoons in a bowl, also set aside for decoration

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and put in the refrigerator for the most part, I add the flavoring Rum, you can add

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cognac, whatever you want, mix with a mixer for just a few seconds

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, in a smaller part, I sift cocoa and also beat with a mixer, mix

00:06:54

the cream, you can put it in the refrigerator, it will be more stable And you can

00:06:58

lubricate it with such a soft one, it’s already If you wish

00:07:04

, the chocolate cream is also ready,

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I collect all the crumbs from the cakes on a tray because I will use it to decorate the

00:07:16

sides of the cake, look at how thick the cakes turned out to be, they are absolutely dry

00:07:22

, ideally, of course, they need to be allowed to stand for a day to settle Well, I collected the cake after

00:07:29

they baked and completely cooled now I knead the crumbs with my hands and add the

00:07:36

set aside nuts there, collect the cake at the bottom with a little cream, then spread the first Korzh and completely

00:07:44

spread the whole light cream.

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work, it

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becomes so softened and very easy to apply on the cake, I cover it with a second one so that the

00:08:01

bottom is up so that it is even and I completely cover the entire cake with chocolate cream

00:08:28

, now while I sprinkle it with crumbs, along with the nuts that I prepared in advance, this traditional

00:08:35

decoration of the Kiev cake is also used multi-colored cream but I don’t bother in this regard

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Yes, and I didn’t have a dye, I’ll just decorate it with white cream, put

00:08:46

it in a confectionery bag with a nozzle like this, a small thin one and just draw stripes,

00:09:04

the rest of the white cream, I put it again in a confectionery

00:09:10

bag and I have an asterisk nozzle and just in a circle I plant small stars of color If

00:09:20

you want the cakes to remain dry and crispy, then the cake should be immediately put

00:09:25

in the refrigerator if you need them to be slightly soft cakes, then Leave the cake at

00:09:31

room temperature, my cake spent about an hour in the refrigerator and they already

00:09:36

cut mine and tried to see how it turns out in the context of a real Kiev

00:09:41

cake, it is really very tasty delicate crispy cakes Great cream friends it's

00:09:47

very tasty Do not be afraid to try I'm sure you will succeed if it worked out for me, then it's

00:09:53

for sure I hope the recipe was useful if so don't forget to subscribe to the channel and

00:09:58

click on the bell in order not to miss new delicious recipes, I am waiting for comments to all peace and good

Description:

Домашний КИЕВСКИЙ Торт - настоящий король любого праздничного стола! Со мной его испечь просто!Хрустящие коржи из безе и нежный, воздушный крем Шарлотт - это идеальное сочетание! Вкус Киевского торта незабываем! Принято считать, что этот торт сложен в приготовлении. Присоединяйтесь ко мне, и я развенчаю этот миф, так как на самом деле Киевский торт делается совсем не сложно. Главное соблюдать нюансы, озвученные в этом видео. Киевский торт-визитка моей родной Украины. Предлагаю приготовить его и насладиться потрясающим вкусом! РЕЦЕПТ НИЖЕ, ПОД ПЛЕЙЛИСТАМИ! Ваш 👍, комментарий и подписка - лучший способ сказать мне спасибо за видео-рецепт! Подписывайтесь на канал и нажимайте на 🔔, чтобы получать уведомления о новых видео. ***************************************************************************************************** ‼️ В видео доступны субтитры на разных языках. Выберите свой язык, пожалуйста, в настройках. **************************************************************************************************** Посмотрите мои плейлисты ,Вы,точно,найдете то,что Вам нужно! Напитки(https://www.youtube.com/playlist?list=PL8fRpOCWq2p6H25_opppCj_9JXwTR98GV Пасхальные рецепты: https://www.youtube.com/playlist?list=PL8fRpOCWq2p4cTXpkbe5qq1m3bcm9T0xm Блины,Оладьи,Панкейки: https://www.youtube.com/playlist?list=PL8fRpOCWq2p71BAOHQn56j-t09hAiSx5x Летние рецепты: https://www.youtube.com/watch?v=6Watr-gFK3E&list=PL8fRpOCWq2p7-QxrXZQAQzVgCanY--hUL Ленивые рецепты: https://www.youtube.com/playlist?list=PL8fRpOCWq2p7XQuBIf04ZxdIlpZkBPBvH Быстрые завтраки,Ужины,Перекусы https://www.youtube.com/watch?v=i1v2oJLc2jc&list=PL8fRpOCWq2p79X4nHcp2WQ8UAOYzu4xip Выпечка https://www.youtube.com/watch?v=OHl_OizbdRI&list=PL8fRpOCWq2p5IBT7Y77M-UXk7TWle2kgS Что приготовить из детской смеси https://www.youtube.com/playlist?list=PL8fRpOCWq2p7ccJqG-gVOBtx5TUwxpL-C Постные блюда https://www.youtube.com/playlist?list=PL8fRpOCWq2p6o-SDEOYCbAU1vvYLqpIB8 Первые блюда https://www.youtube.com/playlist?list=PL8fRpOCWq2p466le82thnZTib8ITwqD70 Вторые блюда https://www.youtube.com/watch?v=kvnz7iBvST0&list=PL8fRpOCWq2p4-WPTg33SCWK_MHP3gsBbC Блюда из фарша https://www.youtube.com/watch?v=OHl_OizbdRI&list=PL8fRpOCWq2p5IBT7Y77M-UXk7TWle2kgS Праздничные блюда https://www.youtube.com/watch?v=nhRsROT7ZRk&list=PL8fRpOCWq2p72wn6Pvx9eYahMTr9hLBcr Блюда из рыбы https://www.youtube.com/watch?v=HKe4zVV2Cwg&list=PL8fRpOCWq2p5W6gfco2bFqmRzSX5skuJD Салаты: https://www.youtube.com/playlist?list=PL8fRpOCWq2p5zhRwi9pTB3rBAK5RBxVlA Пельмени,вареники: https://www.youtube.com/playlist?list= Крем для любой : https://www.youtube.com/playlist?list=PL8fRpOCWq2p7kRXHWstP-vx_H6Bh-vOVn *************************************************************************************************** РЕЦЕПТ Диаметр формы 24 см Коржи 2 шт. белки 10 шт. соль щепотка сахар 240 г лимонный сок 2 ч. л. ванильный сахар 2 ч. л. кукурузный крахмал 5 ст. л. с горкой фундук 200 г Крем сахар 250 г желтки 10 шт. молоко 250 мл ванильный сахар 1 пакетик сливочное масло мягкое 400 г ароматизатор "ром" какао-порошок 1-2 ст. л. Коржи сушить при t 120-130* не менее 2,5 часов. Режим "конвекция". Затем на 1 час оставить в выключенной духовке, только после этого достать и дать остыть при комнатной температуре. В идеале коржи должны отлежаться сутки. Приятного аппетита! ******************************************** RECIPE Form diameter 24 cm Cakes 2 pcs. proteins 10 pcs. pinch of salt sugar 240 g lemon juice 2 tsp vanilla sugar 2 tsp cornstarch 5 tbsp. l. hazelnuts 200 g Cream sugar 250 g yolks 10 pcs. milk 250 ml vanilla sugar 1 sachet butter soft 400 g flavor "rum" cocoa powder 1-2 tbsp. l. Dry cakes at t 120-130 * for at least 2.5 hours. Convection mode. Then leave in the switched off oven for 1 hour, only then take it out and let it cool at room temperature. Ideally, the cakes should lie down for a day. Enjoy your meal! ******************************************** ❤️Ваши лайки,комментарии и подписка - лучшая благодарность для меня! Это мотивирует работать дальше! ❤️Если видео Вам понравилось или было чем нибудь полезным - Вы можете помочь каналу и 💯 плюсиков в Вашу карму гарантировано🥰Благодарю и ценю каждого! 📢ПОДЕЛИТЕСЬ ВИДЕО С ДРУЗЬЯМИ В СОЦСЕТЯХ И ПОДПИШИТЕСЬ НА КАНАЛ https://www.youtube.com/channel/UC5Wd5jmNBQ_wiqobonOqMVw. 👍ОЦЕНИТЕ ВИДЕО - не жадничайте👍😀 ✍️НАПИШИТЕ КОММЕНТАРИЙ или оставьте, хотя бы, смайлик! Вам не сложно, а мне, очень приятно ! 🙂 ОГРОМНОЕ СПАСИБО!ВСЕМ ДОБРА))🤗

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