Imported from Instagram
Kyiv Cake with Nut Meringue Layers and Charlotte Cream
A festive Kyiv cake with crisp nut meringue layers and two types of Charlotte cream: vanilla and chocolate. The cake is decorated with meringue crumbs and chocolate cream.
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Ingredients
- 200 g egg whites
- salt (a pinch)
- 50 g sugar (1) (for whipping the egg whites)
- 200 g sugar (2) (for the nut mixture)
- 200 g roasted nuts (chopped)
- 50 g flour
- 6 egg yolks
- 200 g milk
- 150 g sugar (for the Charlotte cream)
- 300 g 82% butter (softened)
- 40 g cocoa powder (add to half of the cream)
Steps
- 1
Preheat the oven to 150 °C. Prepare two pans measuring 18 and 20 cm in diameter.
- 2
In a clean, dry bowl, beat the egg whites with a pinch of salt on low speed until foamy. Then increase the mixer to medium speed and beat for another 7–10 minutes.
- 3
Once the egg whites are airy and no liquid remains at the bottom of the bowl, add 50 g of sugar. Continue beating at medium speed, gradually increasing to high, until the mixture is fluffy and does not fall out of the bowl.
- 4
Chop the roasted nuts. Combine them with the flour and 200 g of sugar.
- 5
Add the nut-and-flour mixture to the beaten egg whites in 2–3 additions.
- 6
Divide the mixture between the 18 and 20 cm pans. Bake for 2 hours at 150 °C; the layers should dry thoroughly.
- 7
Cool the finished layers and remove them from the pans. Trim the larger layer to match the size of the smaller one, and reserve the trimmed crumbs for decoration.
- 8
For the Charlotte cream, combine the egg yolks, milk, and 150 g of sugar in a heavy-bottomed saucepan. Heat over medium heat, stirring constantly.
- 9
As soon as the mixture comes to a boil, remove it from the heat. It should have the consistency of liquid condensed milk. Cool the egg-and-milk mixture completely.
- 10
Beat the softened butter on high speed until it increases in volume.
- 11
Add the completely cooled egg-and-milk mixture to the whipped butter and beat until smooth.
- 12
Divide the cream into two portions. Leave one vanilla-flavored, and add the cocoa powder to the other and mix.
- 13
Transfer 100 g of the chocolate cream to a piping bag fitted with a decorating tip.
- 14
Spread a small amount of cream on a cake board. Place a cake layer on top.
- 15
Cover the layer with vanilla cream and place the second layer on top.
- 16
Spread the chocolate cream over the top of the cake. Decorate the sides with the cake crumbs and the top with cream piped from the pastry bag.
- 17
Refrigerate the cake to set for at least 5 hours, or preferably overnight.
Notes
The author does not specify the type of nuts. The crumbs from trimming the larger layer are used to decorate the sides. For the cake to set completely, it is best to leave it in the refrigerator overnight.
Nutrition per serving
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