“Kyiv cake”. Simple recipe for a well -known dessert

Ingredients for a cake with a diameter of 15 cm:

• protein – 110 g (leave for the night);
• sugar – 30 g;
• lemon juice – 1/2 tsp;
• flour – 25 g;
• starch (corn) – 4 g;
• hazelnuts – 40 g;
• cashew – 40 g;
• Sugar – 95 g.

Charlott cream ingredients:

• yolks – 40 g;
• milk 3.2% – 100 ml;
• sugar – 130 g;
• butter 82.5% – 180 g;
• cognac – 1 tsp;
• cocoa – 1 tsp;
• Nuts for decoration.

Cooking

1. For cakes, beat the proteins with sugar and lemon juice to the state of loose meringue.
2. Separately mix dry ingredients: flour, starch, sugar and ground nuts. In the finished merenga, add dry ingredients and mix carefully until smooth. We transfer to a baking sheet. We bake at a temperature of 130 ° C 1.5–2 hours in convection mode.
3. For the cream, beat the warm butter. Add sugar and milk to the yolks, brew the mixture on medium heat to a slight thickening. We leave to cool.
4. To the whipped oil in several approaches, add a mass of yolks and milk and actively beat until smooth. Separate 1/3 of the cream and add cocoa and cognac.
5. We collect the cake.

Nikishina emphasized that this recipe is simple.