Kiev Tort: Test 1

Source

Delicious Ukrainian Cake

Total time: 1 day and 3 hrs

Yield: 1 9″ round cake

Equipment

2 9″ spring-form pans
Standing mixer
Medium bowl
Sauce pan
Cooling rack
Parchment paper (9″ rounds)
PAM for baking

Ingredients

Meringue cake

12 Egg whites
2 1/2 cups granulated sugar, divided
1 cup all purpose unbleached flour
1 Tbsp vanilla
1 lb hazelnuts

Buttercream

1 lb unsalted butter, softened
12 Egg yolks
1 cup granulated sugar
1 1/2 cups whole milk
2 tsps vanilla
1/4 cup cocoa powder
2 Tbsps cognac

Procedure

Meringue cake

  1. I toasted all the hazelnuts in the oven at 350 degrees F for roughly 20 minutes. They were then removed them from the oven and allowed to steam in a towel for another 15 minutes. The skins were rubbed off as much as possible using the same towel. Yes you will have some skin stick but who cares! Hazlenuts were coarsely chopped reserving a few for decoration.
  2. Two 9″ round pans were lined and greased with PAM. I would try butter next time as the PAM actually ended up burning. It didn’t hurt the cake too much but it made me uncomfortable to know that the edges of my cake were darker than ideal.
  3. In the standing mixer, I whipped the egg whites until foamy and slowly added the half cup of sugar while continuing to whip. Then came the vanilla and the eggs were whipped to very stiff and glossy peaks.
  4. While the eggs were whipping, I mixed together the remaining 2 cups of sugar, flour, and 1.5 cups chopped hazelnuts in a medium bowl.
  5. Once the egg whites were ready, they were gently but thoroughly fold into the dry mixture.
  6. The batter was divided evenly between the two pans and baked at 350 degrees F for 2 1/2 hours, checking periodically to see that it’s not browning too much. Seriously, I really mean it. 2 1/2 hours is the requirement. You shall bake for 2 1/2 hours. 2 1/2 hours is the length of your baking. In the meantime you can make the buttercream and clean up the mess you just made.
  7. When done, cakes were removed from the pans and cooled fully on cooling racks, overnight, under a towel is best.

Buttercream

  1. This recipe needs to cool for a while so I highly recommend doing it on the same day as the cake baking and refrigerating overnight.
  2. Milk and sugar were added to a sauce pan and heated until the milk is scalded but not boiling as it may burn the milk.
  3. While the milk was heating, in a separate bowl, I whisked the yolks until quite stiff and light yellow.
  4. Half of the milk was poured into the yolks slowly while continuing to whisk the eggs. Then the egg yolk mixture was added back into the remaining milk and place back on the heat.
  5. The eggs and milk were cooked, stirring constantly, until the custard thickened.
  6. The custard was removed from the heat, strained to remove any potential lumps, and allowed to fully cool to room temperature. Ok now you can go to bed. This was the important part, now it’s cooling. It will wait for you to wake up tomorrow.
  7. Once cool, butter was added a little at a time until fully incorporated, then the vanilla and cognac were added. Leave cocoa for later and don’t put away that mixer!

Assembly

  1. I placed a small dollop of buttercream on a cake board and place the first meringue cake right side up over the dollop. The buttercream helps the cake stay put on the board.
  2. A generous layer of the buttercream was spread over the first cake layer and the second cake layer was placed upside down over the cream. Be sure your buttercream reaches all the way to the edges of your cake. When the second layer was placed I added a little more cream along the seam and smoothed it to the sides of the cake.
  3. I kept the cake in the fridge while I prepare the chocolate buttercream. A small portion of the buttercream was reserved for decoration. To the rest, I added the cocoa and whipped until smooth, dark, and even.
  4. Once the cream was ready, the cake was retrieved from the fridge and coated the whole cake in the cocoa buttercream. Decorate as desired. I used the remaining hazelnuts to coat the sides and a few whole nuts as the base for flowers and other decoration.

Results

I don’t say this often but this cake is incredible and I would change nothing. It is crisp but light, the buttercream doesn’t feel like eating a stick of butter, and the whole experience is pleasantly boozy. What more could I want from a cake?

Notebook

Kiev Tort

Published by

Tali Perlov

I'm a baking addict with a history of messing around in a lab. Science, an intense interest in food and flavor, and creative genes! Thus, Exploratory Kitchen was born! A scientific approach to producing delicious and customizable foods with the aim to understand the ingredients and not just follow the recipe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.