Kyiv cake rich in vitamins and minerals such as: vitamin B1 - 13.3%, vitamin B2 - 11.1%, vitamin PP - 25.5%, potassium - 13%, calcium - 15.2%, magnesium - 14.3% , phosphorus - 24.9%, cobalt - 22%

What are the benefits of Kyiv cake?

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.

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You can see a complete guide to the most useful products in the appendix.

Cooking according to Soviet recipes is akin to returning to the past, when “life was better and food tasted better.” When the product recipe complies with GOST, the state itself guarantees the taste of the product.

An outstanding achievement of the Soviet food industry is the “Kiev” cake. The recipe according to GOST of the USSR will give the older generation a reason for pleasant nostalgia, and younger ones with a sweet tooth will be able to try the hit of the holiday table of their parents and grandparents.

History of appearance

The classic confectionery recipe was invented in the 1960s . Its invention is associated with a misunderstanding: One day, workers at a Kyiv confectionery factory forgot to put egg whites in the refrigerator overnight. The next morning they were ruined. The workers did not dare to throw away the products and worsen production performance, but came up with a new recipe: they made meringue cakes based on spoiled proteins and combined them with butter cream. The result of the experiment was successful. This is how the Kyiv cake appeared. The original recipe received a patent in 1973.

In 1976, L. I. Brezhnev received a Kiev cake for his 70th birthday. The gift weighed 5 kg and had 70 layers. According to rumors, during the years of the USSR, the exact technology for producing the delicacy was kept strictly secret at the confectionery factory named after. Karl Marx, where the first Kiev cake was made. The original Soviet recipe is not a state secret today. It has become the basis for numerous analogues in the food industry and home cooking.

Description and calorie content

Kievsky's classic - layers of nut meringue and charlotte buttercream with the addition of cognac as a coating. The surface of the product is covered with Charlotte cream mixed with cocoa powder. The sides are sprinkled with cake crumbs.

The most important condition is that for making cakes, not fresh, but fermented egg whites are used. Among the nuts, Soviet GOST prescribed choosing Indian ones - cashews with butter with a fat content of 82.5%.

The symbol of the confectionery product is the Kyiv chestnut. A real Kiev cake according to GOST USSR was decorated with a flowering chestnut branch made of Charlotte cream and a cream border. Pieces of candied fruits, nuts and fruits could be added.

Due to the abundance of highly nutritious ingredients - butter, nuts and flour - the calorie content of Kyiv cake is high: about 400 Kcal per 100 grams of product. Often you shouldn’t feast on it in large quantities.

Modern variations

Today the Soviet cake has many versions. His name has become a recognizable brand. Cake manufacturers willingly put the name Kievsky on the packaging, although the recipe is far from the Soviet classics. To reduce the cost of production, cashews are replaced with peanuts, cognac with flavorings, and vegetable fats are added to Charlotte cream instead of butter.

Homemade Kiev cake also comes in different varieties. To speed up the preparation, the whites are not fermented or ready-made meringue is used for the cakes. A popular option, sometimes considered canonical, with boiled condensed milk instead of charlotte buttercream. Cocoa powder can be replaced with coffee.

You can find tips on making Kyiv cake in a slow cooker.

Cooking recipe according to GOST USSR

Before you start preparing the classic Kyiv cake, Consider the following points:

To fully comply with GOST, it is preferable to use kitchen scales to accurately calculate the weight of products.
To prepare the product according to Soviet GOST, you will need up to three days by the time the cake is served.

Product composition:

For the meringue:

For Charlotte cream:

1 unboiled egg.
Milk with 3.2% fat content - 160 ml.
Regular sugar - 200 gr.
1 pack of vanilla sugar - 10 g.
Unsalted butter with a fat content of 82.5% - 1 pack (250 g).
Alcohol - 1 tablespoon of cognac.
Cocoa powder - 2 teaspoons.

Decor - optional:

Food colorings.
Nuts, fruits, etc.

Preparation:

Let's start preparing the cream:

Leave 250 grams of butter to soften in a warm room.
Add a raw egg to 150 ml of milk and mix thoroughly. Add sugar: 200 grams of sand and a bag of vanilla.
Cook over medium heat until thickened. Be sure to stir to avoid the formation of foam at the moment of boiling. The finished mixture has the consistency of condensed milk. Remove from heat and cool in a cool place.
Beat the melted butter in a blender for 2 minutes, then add the egg-milk mixture to the butter in parts. When all the syrup has been added, the cream is ready. Separate 200 grams of the finished charlotte cream and mix with 2 teaspoons of cocoa powder. Mix 1 tablespoon of cognac into the rest of the cream.
Let's return to the cakes. We cut off a larger diameter ring. We chop the excess and do not throw it away. We use cognac cream (two thirds of the total amount) for coating and joining the layers.
Take chocolate cream and coat the surface of the assembled product. We use the crumbs from the cake scraps to sprinkle the sides of the Kievsky. Decorate the dessert with the remaining cognac cream. You can add colored dyes and squeeze the cream from a culinary syringe in the shape of a flowering chestnut branch.
Place the decorated product in the refrigerator for an hour and a half to two hours.

Kyiv goes well with hot black tea and coffee.

"Kiev Cake" is one of the culinary hits of the USSR along with such works of culinary art as "Bird's Milk" and "Prague", which have not lost their popularity to this day. It won people's love thanks to its unique recipe and original appearance. In the Soviet Union, it was sold in a recognizable round cardboard box with a picture of chestnuts and was the main culinary brand in Kyiv.

The history of the origin of the Kyiv cake is unique, as is the recipe of the cake itself. One day, one pastry chef forgot to put the egg whites from the table in the refrigerator, which were intended for some kind of confectionery product, and, being at room temperature, they fermented a little. Having discovered slightly spoiled whites, the pastry chef did not throw them away, but made a cake from them. As a result, the master created an airy meringue with nuts and chocolate cream, which surprised with its delicate taste. Soon the cake was named after the capital of Ukraine and put into production.

This culinary masterpiece has been produced at the Kyiv Confectionery Factory named after Karl Marx since 1956. Now this factory is called “Kiev Confectionery Factory Roshen” and it still produces the “Kyiv” cake, carefully preserving the traditions of its production.

In the USSR, "Kiev cake" could only be bought in Kyiv. From the “Kyiv Confectionery Factory named after Karl Marx” its recipe was transferred only to Kyiv bakeries. Every tourist who came to the capital of Ukraine in Soviet times tried not only to try this culinary masterpiece, but also to bring it home, because this cake was considered a valuable gift from Kyiv. Great demand for "Kiev cake" created its shortage and long lines in stores, which further increased its value. Housewives tried to prepare this cake at home, carefully selecting its recipe.

“Kiev cake” is still popular both in Ukraine and in other countries of the former USSR. It is still produced in Kyiv in branded packaging with the image of chestnut branches and is still one of the well-known brands of the Ukrainian capital. But now it has become more accessible, it is produced according to a well-known recipe at various confectionery factories and can be found in almost any store. And housewives are still looking for the best recipe for that very “Kyiv cake” according to GOST, as in the USSR, in order to prepare it themselves at home with love and please family and guests.

Homeland of the Kyiv cake: Ukraine

Ingredients

Proteins – 200 grams;
Butter – 250 grams;
Sugar – 460 grams;
Flour – 45 grams;
Cocoa powder – 10 grams;
Egg – 1 piece;
Vanilla sugar – 30 grams;
Milk 3.2% fat – 150 grams;
Cashew nuts – 150 grams;
Cognac – 2 tablespoons;
Candied fruits – 30 grams.

Step by step recipe

The process of preparing “Kyiv cake” according to GOST at home consists of 4 stages:

baking meringues;
preparing cream;
cake assembly;
decoration.

In addition to the above ingredients, to create a “Kyiv cake” at home you will need an oven maintaining a temperature of 150 degrees Celsius, a mixer, 2 cake pans, one with a diameter of 20 and the other 23 centimeters, 2 cornets and a set of attachments for them, baking paper, pastry cutters tools and utensils.

Step 1 – Baking the meringue:

Take chicken eggs and break them one by one, carefully separating the white from each egg into a clean container. Make sure that the yolk does not get into the white. In total you need to get 200 grams of proteins in a container.
Cover the container with the whites so that nothing gets in there and leave at room temperature for 24 hours.
After the whites have cooked, fry 150 grams of cashew nuts. Let cool. And then chop finely with a knife. Place in a container and leave until cooked.
Sift 45 grams of flour.
Take a clean container, put 45 grams of flour, 150 grams of toasted and chopped cashew nuts, 185 grams of sugar into it and mix well.
Preheat the oven to 150 degrees Celsius.
Using a mixer, beat the whites until fluffy, add 50 grams of granulated sugar and 15 grams of vanilla sugar. Continue beating until the protein mixture becomes thick and shiny.
Pour the flour mixture with sugar and cashews into the protein mixture and mix well by hand until smooth.
Take 2 molds: one with a diameter of 20 centimeters and the other 23 centimeters and line them with baking paper.
Place the dough in 2 baking dishes, 20 and 23 centimeters in diameter. And immediately put it in the oven, preheated to a temperature of 150 degrees Celsius, as the dough will settle.
Bake 2 cakes at the same time at 150 degrees for 2 hours.
Remove the cakes from the oven along with baking paper and leave them to rest for 24 hours at room temperature.

Stage 2 – Preparation of cream:

Remove 250 grams of butter from the refrigerator and leave at room temperature to soften.
Put 150 grams of milk on the fire.
Place 1 chicken egg in a mixing bowl and mix well.
Add 100 grams of sugar to the egg mixture and mix.
Add a small portion of warm milk to the egg-sugar mixture and mix well.
Add 125 grams of sugar to the egg-sugar mixture and mix well.
Pour the egg mixture into the boiling milk, bring to a boil and cook, stirring, for about 5 minutes until a jelly-like state, the mixture should bubble slightly and become viscous.
Pour the egg-milk mixture into a clean container, cover with film and leave to cool to room temperature.
After the egg-milk mixture has cooled, put 250 grams of softened butter in a separate clean container, add 15 grams of vanilla sugar and beat with a mixer.
Continuing to beat the butter, add the egg-milk mixture in small portions, literally a tablespoon at a time.
Place part of the cream, about 200 grams, in a clean container, add 10 grams of cocoa powder and beat with a mixer until smooth.
Add 2 tablespoons of cognac to the remaining white cream and beat until smooth.

Stage 3 – Assembling the cake:

Place the larger cake layer on a sheet of parchment paper, then place the smaller cake layer on it in the center. Carefully trim the edges of the bottom cake so that it is even with the smaller top cake. The cake should turn out smooth. Collect and chop the crumbs.
Remove the top crust.
Take 70% white cream and evenly spread the bottom cake on top.
Place evenly on top of bottom cake layer.
Take the remaining 30% white cream and 30% chocolate cream and distribute into different cornets.
Spread the remaining 70% chocolate cream evenly over the top and edges of the cake.
Sprinkle the edges of the cake with crushed crumbs obtained from cutting the bottom cake.

Stage 4 – Cake Decoration:

Decorate the cake with cream using cornets, creating various patterns. You can make any cake decoration. Everything is limited only by your imagination.
Additionally, decorate the top of the cake with several candied fruits.

The original “Kiev cake” according to GOST, just like in the USSR, is ready! Enjoy your meal.

371 kcal

51 hours

11 ingredients

513 RUR

150 °C

1.43 kg

Compound

№	Quantity	Measure	Calorie content	Weight	Price
1	200	gram	90 kcal	200 gr	22 rub.
2	250	gram	1870 kcal	250 gr	208 RUR
3	460	gram	1780 kcal	460 gr	14 rub.
4	45	gram	154 kcal	45 gr	2 rubles
5	10	gram	29 kcal	10 g	5 rub
6	1	things	110 kcal	70 gr	6 rub
7	30	gram	120 kcal	30 gr	51 RUR
8	150	gram	87 kcal	150 gr	11 rub.
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