Kyiv Cake with Chocolate Nut Cream Filling

An elegant and delicious Kiev cake is always welcome! Kyiv cake with the most delicate cream for a birthday! A delicious dessert for a holiday table for tea!
cook time: 2h
Ava Prescott
Kyiv Cake with Chocolate Nut Cream Filling

Nutrition Facts (per serving)

391
Calories
25g
Fat
36g
Carbs
6g
Protein

Ingredients (10 portions)

Basic:

Sugar (For biscuit dough 250 gr. For Charlotte cream 180 gr.) 430 g
Wheat flour 50 g
Butter 250 g
Milk (For cream "Charlotte") 150 ml
Cocoa 2 tbsp
Walnuts 150 g
Chicken eggs (Egg white 6 eggs. (220 gr) 7 pc
Vanilla sugar (For biscuit dough 1 teaspoon. For Charlotte cream 1 tsp.) 2 tsp
Cognac 1 tbsp

Recipe instructions

Step 1

Step 1
Grind the walnuts in a blender and add 200 g to them. mix sugar well.

Step 2

Step 2
Add 50 gr. flour and 1 tsp. l. vanilla sugar.

Step 3

Step 3
Mix well.

Step 4

Step 4
Pour the prepared chicken egg whites into a bowl and beat thoroughly until fluffy. Add 50 grams in parts. sugar and beat until peaks form — a fluffy and stable protein mass.

Step 5

Step 5
Add 1 tbsp of our nut mixture to the resulting meringue. and slowly mix with a spatula.

Step 6

Step 6
Turn on and heat the oven to 140-150 degrees. Divide the dough into two parts, carefully place in molds with parchment greased with butter and put in the oven for an hour and a half.

Step 7

Step 7
We begin to prepare the cream and break a chicken egg into a cup.

Step 8

Step 8
Add 1 teaspoon to the cup. vanilla sugar, 150 ml. milk, 180 gr. sugar and beat well.

Step 9

Step 9
Place the prepared cream base on the lowest heat, stirring constantly, bring to a boil, boil for another 2-3 minutes and set to cool to room temperature. We take the cakes out of the oven, remove them from the parchment and trim them to the same shape. Leave the crumbs for decorating the cake.

Step 10

Step 10
Place the butter in a bowl and beat until white. Add the cooled cream base to the butter in parts, 1 tablespoon. cognac and continue whisking. Divide the cream into parts for layering and decorating the cakes. Place one third of the mixture in a cooking bag, sift cocoa powder into the rest of the cream and mix to make chocolate cream.

Step 11

Step 11
Place the cake on a plate greased with a small amount of cream and apply a good layer of white cream from the bag.

Step 12

Step 12
Coat well and smooth the cream over the cake with a spatula.

Step 13

Step 13
Place the second cake layer on top and spread a layer of chocolate cream onto it with a spatula.

Step 14

Step 14
Spread the cream evenly over the top and sides of the cake with a spatula.

Step 15

Step 15
Decorate the sides of the cake with crumbs and make an even mesh of white cream on top.

Step 16

Step 16
We decorate the edges of the cake with chocolate cream, make some kind of flowers and sprinkle walnuts on top. Place the finished cake in the refrigerator for several hours.

Additional rubrics

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