Kiss cake recipe. Cake "first kiss"

The most accurate and complete description: kiss cake recipe - from the best chefs in a large but informative article collected from all corners of the net and books.

We are preparing a presentable, spectacular and mouth-watering Strawberry Kiss cake! Such a seductive and romantic name of the dessert is justified by its delicate airy texture and delicate pleasant taste. Light and soft biscuit cakes are complemented by contrasting splashes of poppy, alternating with cool jelly layers of bright strawberries and combined with delicate butter custard. Delicious, attractive and beautiful!

Dessert is assembled in a standard way. We form a high stack - we stack biscuit layers moistened with sweet impregnation and frozen jelly disks on top of each other. Each layer is carefully leveled with a dense cream. Long-term and obligatory impregnation firmly "binds" all layers, the taste becomes harmonious and complete. The alternation of neutral biscuit and catchy strawberry jelly creates an elegant, even cut that is smooth and crisp. Attractive due to the multi-layered filling, the cake does not require complex decorations. We limit ourselves to a laconic design - a creamy top with a scattering of fresh seasonal berries.

Ingredients:

For the biscuit:

• eggs - 5 pcs.;
• flour - 100 g;
• sugar - 150 g;
• starch (any) - 30 g;
• baking powder - 1 teaspoon;
• vanilla sugar - 10 g;
• poppy - 30 g.

For impregnation:

• water - 70 ml;
• sugar - 2 teaspoons.

For cream:

• milk - 400 ml;
• egg - 1 pc.;
• sugar - 80 g;
• butter - 250 g;
• potato starch - 20 g;
• vanilla sugar - 10 g.

For strawberry jelly:

• strawberries (frozen or fresh) - 500 g;
• sugar - 50 g;
• gelatin - 15 g.

To cover the cake:

• cream 33-35% - 250 g;
• Almette cream cheese - 200 g;
• powdered sugar - 80 g.

Strawberry kiss cake recipe with photo

1. Separate the eggs into components. We put off the yolks for now - they will come in handy later, we move on to the proteins. We place them in a clean, dry container, previously degreased. To remove grease from the walls of dishes, we moisten a cloth or napkin in lemon juice, go over the entire area and then wipe it dry with a paper towel. Also, make sure that particles of the yolk and shell do not get into the container. Beat egg whites without adding sugar. We work with a mixer until light foaming.
   
2. Gradually add half the amount of sugar to the protein foam, continuing to beat. We maintain the pace until a dense thick mass with stable peaks is formed. Determine readiness - slowly turn the bowl over. The density of whipped proteins should be such that the mass does not drain from the walls, ideally maintains a stable position.
3. Let's move on to the yolks. Beat with vanilla sugar and the remaining half of the usual sugar for 3-5 minutes. We work with a mixer until the sugar crystals are partially dissolved. The mixture should thicken and become fluffy.
   
4. In portions (for 2-3 approaches), we introduce the beaten yolks into a container with proteins and gently mix from the bottom up with a silicone spatula or spoon, avoiding sudden movements.
   
5. In a separate bowl, combine dry ingredients: flour, baking powder and starch. Sift and pour in parts to the egg mixture, gently kneading from the bottom up. We achieve a homogeneous consistency without dry islands. We are not in a hurry, we act smoothly, with caution, so as not to upset the workpiece for the future biscuit.
   
6. We separate the third part from the dough (it is convenient to use a kitchen scale for accuracy). Pour into a 22 cm cake tin and spread evenly.
   
7. Add poppy seeds to the rest of the dough. Stir from the bottom up for a short time - only until the poppy seeds are evenly distributed.
   
8. We lay out the poppy part of the dough in another form with the same diameter. We send the blanks to the oven, heated to 180 degrees. A thin light cake is baked for about 10-15 minutes, a poppy seed biscuit - 20-25 minutes. We check the readiness by piercing the center of the baking with a toothpick or a wooden skewer - the stick should remain dry.
   
9. Let the biscuits cool and remove from the moulds.
   
10. Trim the browned tops with a knife. You can skip this step, but biscuits without dark crusts will look much more attractive in the cut of the cake.
    

    Cake Cream Strawberry Kiss

11. In a heat-resistant bowl, mix the egg, starch, simple and vanilla sugar. Add a little milk (40-50 ml) to dilute the thick mass. Thoroughly grind to the maximum possible uniformity.
    
12. Next, in another bowl, boil the rest of the volume of milk. Pour half of the boiled liquid into the sugar-egg mixture in a thin stream, continuously stirring the contents of the bowl with a whisk.
    
13. Pour the egg composition to the rest of the milk, put on a small fire. We constantly whisk actively with a whisk, especially at the bottom and in the corners of the pan - it is important to prevent burning and the formation of lumps. We bring the mass to a thickening (almost to a boil), then remove from the stove and cool completely.
    
14. When the cream has completely cooled, in a separate bowl, beat the butter that has melted at room temperature.
    
15. In portions (2-3 tablespoons each), add the custard, continuing to work with a mixer.
    
16. When the butter and milk part are completely combined into a homogeneous mass, the cream is ready!
    

    Cake Jelly Strawberry Kiss

17. Sprinkle strawberries with sugar. Frozen berries can not be thawed.
    
18. We put on a small fire. While stirring, we wait for the complete dissolution of the sugar grains and the softening of the berries. Strawberries quickly release their natural juice, no additional water is required.
    
19. Cool the strawberry mass, grind in a blender bowl to a smooth puree.
    
20. Pour gelatin with 100 ml of water, stir and leave to swell for 10 minutes or for the time indicated on the package.
    
21. We warm the swollen mass until the granules are completely dissolved. We choose any method - “water bath”, microwave, or, as in our example, lower the bowl with gelatin into another container filled with hot water, stir actively. Whatever method is chosen, do not forget that gelatin cannot be brought to a boil!
    
22. Pour the dissolved composition into the strawberry puree with continuous stirring with a whisk.
    
23. We take the forms in which the biscuits were baked. We lay with cling film and evenly distribute the strawberry mass. Level the layer over the entire area. We put the forms in the refrigerator or to speed up the process in the freezer. We are waiting for the jelly to harden.
    

    Assembling the Strawberry Kiss Cake

24. Cut the poppy biscuit lengthwise into two equal cakes. One of them is placed on a plate. It is convenient to assemble inside the split ring - then the cake will turn out to be the most even and neat. Wet the cake with impregnation (sugar dissolved in water).
    
25. Apply a quarter of the cream, distribute evenly.
    
26. Now it's the turn of the strawberries. Together with the film we bring the frozen jelly to the ring. Flip over onto cream. Carefully peel off the film.
    
27. Apply a layer of cream again.
    
28. We spread a light biscuit without poppy seeds. We moisten with impregnation.
    
29. Lubricate the cake with cream. Lay the second layer of strawberry jelly on top, just like the previous one.
    
30. We distribute the rest of the cream and place the last poppy seed cake. We moisten with impregnation. We tighten the cake with cling film and put it in the refrigerator for 3-4 hours or overnight.
    
31. Preparing cream for coating. Whip the cold cream together with the icing sugar until thick. As soon as the traces of the corollas stop swimming, we stop.
    
32. Add cream cheese. Beat again until smooth texture.
    
33. Apply a thick layer of cream on the sides and surface of the dessert.
    
34. We arrange at will. In our example, an extra portion of cream is used, whipped with a thickener to fix the shape. The surface is decorated with fresh berries. You can choose any other decor.
    
35. Strawberry kiss cake is ready!
    

Happy tea!

Of course, I had to tinker with this cake, since the protein and sand cakes that make up the cake turn out to be quite fragile and capricious, but the result, believe me, is worth it! The cake is delicious!!! A real treat!

Ingredients:
Protein cake:
Proteins - 4 pcs.
Sugar - 1 cup
Sand cake:
Butter - 150 g
Sugar - 0.5 cups
Yolks - 2 pcs.
Flour - 2 cups
Soda - 0.5 teaspoons
Custard:
Yolks - 2 pcs.
Sugar - 0.5 cups
Flour - 1 tablespoon (without a slide)
Milk - 200 ml
Butter - 200 g

Parchment paper, baking dish with a diameter of 23 cm

Protein cake:
Beat egg whites first, then gradually add sugar and beat until stiff peaks


Draw a circle on parchment (circle the baking dish)


and spread the whites whipped with sugar on it. I didn’t grease the paper with anything, moreover, I ran out of parchment paper for baking and had to use ordinary tracing paper, the finished cake came off the paper perfectly! I also deposited some proteins next to the cake to try the meringue in the future for readiness.


In the recipe according to which I cooked, the protein cake turns out like a soufflé, that is, inside the cake should be soft, and not turn into meringue, respectively, and the cooking time for such a cake is 35-40 minutes. But since I don’t like such protein masses, I wanted to see exactly crispy crumbly light meringue in this cake. The cake, of course, was cooked for a very long time, about 2 hours at a low (about 100 degrees) oven temperature. In general, the cooking time for meringues is very individual and depends largely on the oven itself. In general, the principle here is the same - bake the meringue for a long time and at a low temperature. The main thing is to be patient, because the meringue is not even baked, but dried in the oven. And I also thought that for this cake it is more convenient to bake 2 protein cakes, so the cakes bake faster and better inside. After cooking the cake, I left it to cool right in the oven. In the process of cooking, the cake will increase slightly in volume, later we will correct it :)

Sand cake:
Beat the softened butter with sugar, add the yolks, then the soda quenched in vinegar (experienced cooks, explain to me why soda is here?) And mix everything. Add the sifted flour and quickly knead the dough. It turns out quite dense.


Divide the dough into 2 equal parts. Lightly grease the form with vegetable oil and form the first cake along the bottom of the form with your hands.


We bake the shortbread cake at a temperature of 180 degrees for 15-20 minutes. We bake the second cake in the same way.
Now you can trim the protein cake. I just put one shortbread on top of the protein and carefully cut off the excess on the sides


We do everything VERY carefully, the cakes are fragile!

Custard:
Mix the yolks with sugar, add flour and mix well. Then gradually pour in the milk and stir constantly so that no lumps form. When we add all the milk and mix well, put the cream on a slow fire and bring to a boil, stirring constantly! Turn off the fire, cool the cream.

After cooling, whip the cream with softened butter

The recipe for this cake went to my mother from her friend Zhenya, and that one from her mother, so the recipe is 100 years old, no less.
We always made this cake only in winter, because it must be frozen quickly, and there were no modern powerful freezers in those days.
Today, nothing prevents you from baking such a cake at least all year round.
In fact, only the idea remained from the original cake recipe, but at the end I will give the original cream recipe - maybe someone wants to cook the cake that way.
The cake is very simple in composition - meringue and chocolate cream, and when frozen, it tastes like good ice cream.

For a cake with a diameter of 24 cm and a height of 5 cm you will need:

For the meringue:

4 proteins from large eggs (160 gr)

200 grams (1 cup) fine sugar

For cream:

1/2 tsp instant coffee

2 tbsp milk

50 -100 gr sugar

150 gr dark chocolate

1/2 lemon (peel and squeeze juice)

1 tbsp cognac

1 tsp vanilla concentrate

250 ml whipping cream

Pistachios - optional.

Cooking.

1. Prepare the French meringue.

2. Spread the meringue on two baking sheets, in small portions. You can use a teaspoon or a pastry bag. Leave space between portions of the meringue as it expands during baking.
3. Preheat the oven to 160 degrees C (heat convector mode), put the sheets in the oven. Bake the meringue for 10 minutes, and then, without opening the oven, reduce the temperature to 100 degrees C and bake the meringue for at least another hour. Check if it's baked Merega (fr) - egg whites whipped with sugar into a stable foam. There are three types of meringue: French (raw squirrels whipped with sugar), Italian (squirrels brewed with boiling sugar syrup) and Swiss (squirrels are heated with sugar to a temperature of 45-60 C, and then whipped). Baked French and Swiss meringue is called meringue.(it should become light and completely dry). If necessary, bake the meringue for some more time.
It is very difficult to indicate the exact time, it depends on what proteins were, and on what air humidity on the day of baking. Sometimes it takes me up to 4-5 hours to bake.
If your oven does not have a convection mode, you will have to bake twice. One standard baking sheet includes a meringue of 2 proteins.
4. Transfer the meringue to a wire rack and cool completely.

Cream preparation.

1. Prepare a water bath. Pour the yolks into a bowl, add sugar and milk and beat with a whisk, heating until the yolks are white, fluffy and warm to pasteurization temperature (approximately 65 degrees C). Add coffee dissolved in 1 tsp. hot water. Stir.
2. Transfer the yolks to a clean bowl and set aside. Break the chocolate into small pieces, add lemon juice to it and melt the chocolate in a water bath.
3. Mix chocolate with yolks, juice, vanilla and zest. Cool the mixture to a temperature of 20-22 degrees C.
4. Whip cream to soft peaks, add chocolate yolk cream and cognac, whip cream to firm peaks.

Cake assembly.

1. Place the ring on a board or plate and insert the acetate tape into it. Divide the meringue into 4 parts, and the cream into 5 parts.
2. Lay out the first layer of meringue, flat side down, uneven side up.

3. Spread 1/5 cream over the meringue layer.

4. Put the second layer of meringue on top of the cream, this time with the flat side to the top, uneven downwards, try to lay the meringue so that the tops of the meringue of the upper layer enter the recesses of the lower layer.

5. Repeat steps. 2 and 3 with the remaining meringue and cream.

6. Immediately cover the cake with cling film and place in the freezer for 2-3 hours until the cream has completely hardened.

7. Take out the cake, remove the ring and ribbon and brush it on top with the remaining cream.

8. Keep the cake in the freezer until serving. Cut the cake with a sharp knife, periodically dipping it in hot water and wiping it with a napkin.

The original cream recipe.

Aunt Zhenya's original recipe used the classic Charlotte chocolate cream.

Compound:

1 cup of sugar

1/4 cup milk

2 tbsp cocoa

250 gr butter

Zest and juice of 1/2 lemon

1 tsp cognac

Cooking.

1. In a bowl, beat the egg yolks with half the sugar until they are light and fluffy.
2. In a saucepan, mix sugar and cocoa, pour in milk. While stirring, bring the mixture to a boil.
3. Pour the resulting syrup into the yolks, in a thin stream and constantly stirring. Cool the mixture completely to a temperature of 20-21 degrees C. Add vanilla, zest, juice, cognac.
4. Beat softened butter until fluffy. Without ceasing to beat the butter, start adding the yolk mixture in small portions, each time whipping the cream until smooth.

Cream "Charlotte" is better to whip by hand, with an ordinary whisk, because in a mixer it can be easily overwhipped, and then it loses its lightness and creaminess.