Name: Kiev cake
Prep time: 8 h
Cook time: 8 h
Yield: 0
Ingredients: Peanut - 150 gram; Sugar - 1 Art.; Vanilla sugar - 1 pack; Flour - 45 gram; Chicken Egg Protein - 4 PC.; Egg yolk - 4 PC.; Sugar - 200 gram; Vanilla sugar - 1 pack; Milk - 0.5 Art.; Butter - 200 gram; Cognac - 1.5 Tsp; Cocoa - 1 tbsp; Walnuts - for sprinkling

Ingredients for - Kiev cake

1. Dough Peanut 150 gram

2. Dough Sugar 1 Art.

3. Dough Vanilla sugar 1 pack

4. Dough Flour 45 gram

5. Dough Chicken Egg Protein 4 PC.

6. Cream Egg yolk 4 PC.

7. Cream Sugar 200 gram

8. Cream Vanilla sugar 1 pack

9. Cream Milk 0.5 Art.

10. Cream Butter 200 gram

11. Cream Cognac 1.5 Tsp

12. Cream Cocoa 1 tbsp

13. Cream Walnuts for sprinkling

How to cook deliciously - Kiev cake

1 . Stage

First make the dough. Grind the nuts in a blender until large crumbs.

2 . Stage

Mix flour with sugar 3/4 tbsp. and vanilla sugar. Pour nuts.

3 . Stage

Beat the whites with the rest of the sugar in a strong foam.

4 . Stage

Pour flour with nuts into the squirrels and mix gently. Divide the dough into two parts and bake in a parchment-covered form at 160 degrees for 60-90 minutes. So that the cakes are not burnt, you can slightly open the oven doors. For cakes, it is better to take a shape of 21-22 cm.

1. Stage. Kiev cake: Pour flour with nuts into the squirrels and mix gently. Divide the dough into two parts and bake in a parchment-covered form at 160 degrees for 60-90 minutes. So that the cakes are not burnt, you can slightly open the oven doors. For cakes, it is better to take a shape of 21-22 cm.

5 . Stage

For cream, mix sugar, yolks, vanilla sugar and milk. Simmer constantly stirring for about 5 minutes until slightly thickened. Then cool a little. Beat the butter and gradually pour the milk mixture in a thin stream. Beat until lush and add cognac. Mix half the cream with cocoa.

1. Stage. Kiev cake: For cream, mix sugar, yolks, vanilla sugar and milk. Simmer constantly stirring for about 5 minutes until slightly thickened. Then cool a little. Beat the butter and gradually pour the milk mixture in a thin stream. Beat until lush and add cognac. Mix half the cream with cocoa.

6 . Stage

Coat the cakes with white cream, and with chocolate, coat the top and sides. Sprinkle the sides of the cake with chopped nuts. Decorate and refrigerate if desired.