It’s famous Soviet cake from Ukraine. The symbol of this cake (and Kiev – the capital of Ukraine) is a branch of chestnut tree with flowers. This cake has very crunchy texture and rich creamy taste. Eat it with big cup of hot tea or coffee.
There is a legend that one of the Soviet confectioners forgot to put the egg whites into refrigerator before leaving work. When he returned the next day, he discovered that they fermented. In order not to discard the product, he decided to do something with them. And this “something” eventually became the famous Kiev cake with nuts and chocolate cream. This recipe adapted from ГОСТ (set of technical standards in USSR) by very talented confectioner Chadeyka.
My cake decor is not really good, but the taste!
6 medium (200g) egg whites
1/4 cup (50g) sugar
1 package vanilla sugar
4 1/2 tbsp. (45g) flour
1 cup (150g) cashews or hazelnuts
3/4 cup (185g) sugar
7/8 cup (200g) sugar
3/4 cup (150ml) milk
17 1/2 tbsp. (2 stick + 2 tbsp.) (250g) butter
2 tsp. (10g) cocoa powder
1 package vanilla sugar
1 tbsp. brandy or cognac
Leave egg whites for 12-24 hours in a warm place covered or uncovered to fermented.
The next day:
Mix 4 1/2 tbsp. of flour, 1 cup toasted and chopped nuts (cashews or hazelnuts) and 3/4 cup of sugar.
Beat whites in a soft picks, add 1/4 cup sugar and 1 packet of vanilla sugar, whisk again for hard picks. Add a mixture of nuts and gently mix. Spread mixture in two pans (9 inches), lined with paper. I used one rectangular pan. The height of the batter should be 4/5 in (2 cm).
Bake at 300F about 2 hours both in same time. Leave cake for 12-24 hours to structure and only then peel off the paper. Cut the top of the layers to obtain a smooth surface. Use remained crumbs to decorate the sides of cake.
Remove the butter from the fridge. Prepare the syrup. Mix milk with egg in a saucepan very well. Add the sugar, set on heat and bring to a boil. Cook 4-5 minutes. Finished syrup looks like sweet condensed milk. Pour the syrup into a bowl, cover and cool to room temperature.
Beat the butter in a big bowl with vanilla sugar until fluffy. Add the syrup by tablespoon at a time, whisking. Separate 1/3 of frosting, mix with two teaspoons of cocoa powder, whisk. Add a 1 tbsp. of brandy in the white cream and whisk.
Place one layer on a sheet of waxed paper. Add 2/3 of the remaining white frosting and cover with another layer. Cover cake with 2/3 chocolate frosting. Decorate the sides of cake with crumbs (I added some pistachios). Decorate top of the cake with remaining frosting. The cake must be cooled for at least a couple of hours.