Cake "Kiev" grilled, step by step recipe with photo. New Year's chocolate cake with grillage How to make a grisaille cake at home

Despite the fact that I do not like butter cream, my dislike does not apply to the "Kiev" cake. Perhaps because my childhood memories of this legendary cake are fresh. How I loved Charlotte chocolate cream as a child! But if you try "Kiev" grilled, then the usual "Kiev" will no longer suit you, the taste will seem flatter, one-dimensional. Ground roasted caramel and hazelnuts give the cream a very refined taste. An excellent version of the cake for the New Year's sweet table, which will appeal to both the older and younger generations. My kids at least appreciated it! I saw the recipe in Chadeika’s blog, who writes that this recipe is supposedly used to make “Kiev” grilled at the famous Roshen factory, it is this cake that everyone brings from Kiev as a souvenir. Well, you and I can make this souvenir with our own hands) Compared to the original recipe, I slightly reduced the sugar in the Charlotte cream and protein cakes, since the praline itself gives additional sweetness.

INGREDIENTS

• for protein-nut cakes: egg whites 300 g
• sugar 230 g
• flour 45 g
• hazelnuts 225 g
• vanilla sugar 10 g
• for roasting: sugar 100 g
• hazelnuts 50 g
• lemon juice (drops) g pcs.
• for cream "Charlotte": butter 300 g
• sugar 185 g
• chicken eggs (small) 2 pcs.
• vanilla sugar with natural vanilla 15 g
• milk 180 g
• cocoa 15 g
• chocolate dark bitter 50 g
• cognac 3 tbsp
• for decoration: hazelnuts 100 g
• chocolate 30 g
• confectionery dressing 1 pinch(s)

STEP-BY-STEP COOKING RECIPE

Cooking protein-nut cakes. Roast the peeled hazelnuts or bake in the oven at 200°C for 10 minutes. Cut not very fine. Cakes for the "Kyiv" cake are baked on fermented squirrels. To do this, pour the proteins into a closed container and leave at room temperature for 12-24 hours.

Whisk the whites into a stable foam, then add 185 g of sugar and 10 g of vanilla sugar, beat until stable peaks, the protein mass should be dense and shiny.

In a separate bowl, add finely chopped roasted hazelnuts, 45 g of sugar and 45 g of flour.

Stir in the nut-flour mixture until smooth.

In the whipped proteins, add the flour nut mixture in parts, gently knead with a spatula.

Divide the dough into three equal parts, put each part on baking paper in the form of a circle with a diameter of 20 cm. I baked in detachable forms lined with baking paper. It was easier for me, then the cake is guaranteed not to spread. You need to bake 3 cakes at the same time! Otherwise, the proteins will fall off while waiting and the dough will settle. If three cakes cannot be baked at the same time, then you will have to make a new batch each time.

We bake the cakes in an oven preheated to 150 ° C for about an hour and a half. Cool the cakes without removing them from the paper, and let them lie down overnight (or about 8 hours).

Cooking grillage. Pour water into a thick-bottomed saucepan or saucepan, add sugar and bring to a boil over high heat, stirring constantly.

As soon as the syrup begins to darken, add a few drops of lemon juice, stop stirring and boil it down to a golden caramel color. To distribute the sugar more evenly, the saucepan can be shaken or tilted from side to side.

Pour nuts into caramelized syrup and mix.

Pour the caramel-nut mass onto a silicone mat and let cool completely.

We grind the frozen roasting in a blender into small crumbs.

Cooking cream "Charlotte". For syrup, we take milk, add two small or one and a half large eggs there (mix one egg until smooth and measure out half).

Strain the milky-egg mass through a sieve.

Add sugar and vanilla sugar to the milk-egg mixture (I like vanilla sugar with natural vanilla).

Stirring, bring to a boil over low heat and boil for about 5 minutes, the consistency of the syrup should resemble condensed milk. Cool the syrup to room temperature.

Cream butter at room temperature until fluffy and white. We do not save on the quality of oil!

Without stopping the beating, pour in the cooled syrup in a thin stream, beat until fluffy and smooth, at the end pour in the cognac and beat again. Pour the ground roasting into the finished Charlotte cream, mix until smooth.

Set aside one third of the cream and add cocoa, beat until smooth.

Melt 50 g of dark chocolate in a water bath or in a microwave oven (1.5-2 minutes at a power of 360 W), let it cool slightly and gently mix it into the cocoa cream.

Let's start assembling the cake. We separate the cakes from the paper, lay out the first cake and spread half of the white roasting cream on it, cover with the second cake, on which we spread the remaining white cream. Top with a third layer.

Coat the top and sides of the cake with chocolate roast cream. We decorate the sides with crushed nuts. I decided to decorate the cake in the New Year's style. For Christmas trees, I smeared waffle cones with Charlotte chocolate cream and sprinkled with confectionery sprinkles. With the help of cookie cutters, I made chocolate silhouettes of animals.

Give the cake a little brew and serve to the festive table. This is delicious!

1 Break the chocolate into pieces. Combine chocolate and butter. Melt the chocolate and butter until smooth, stirring vigorously with a silicone spatula, until the chocolate and butter become a homogeneous mass. It is advisable to do this procedure using a water bath, then your chocolate will definitely not burn if you forget to stir it intensively when heated. You can resort to using a microwave, then the bowl should be set to heat up, each time for 10-15 seconds, each time pull it out and stir the mass until it becomes homogeneous.

2 Here we will get such a homogeneous mass. We cool her down a bit.

3 Separate the yolks from the whites. Combine the yolks with half the sugar (60 gr)

4 Beat the yolks and sugar until thick, white foam. Add melted chocolate to beaten egg yolks. Mix gently with a spoon or spatula.

5 Pour the flour, I always sift the flour through a fine sieve. And gently mix with a spatula until smooth.

6 The dough will be thick.

7 I advise you to keep the proteins warm so that they become room temperature. We start whipping the whites, for this, we need an absolutely clean bowl and a mixer, for greater certainty, I even sprinkle them with lemon juice and wipe them dry. Pour a pinch of salt into the proteins and start beating at the minimum speed of the mixer, gradually increasing the speed, then, when the proteins become more stable, pour in 1 tsp citric acid. and keep on beating.

8 After, gradually 2 tbsp. Add sugar and beat egg whites until stiff peaks.

9 Add the proteins to the dough, in parts, first one part and mix well to soften the dough much.

10 Then add the second part of the proteins. We also mix with a spatula, gently mixing, as if wrapping the proteins inside, wrapping them in the dough.

11 And this time, our dough turns out to be more watery.

12 Lubricate the form with oil, if desired, you can make a "French shirt": that is, sprinkle the form with a little flour. We shake off the excess. Pour the dough into the mold.

13 Bake a biscuit in a preheated oven, up to 180C, for 40 minutes. The readiness of the biscuit, we check with a wooden skewer or a toothpick, you should stick the skewer in the middle of the biscuit, the skewer should be dry with crumbs.

14 Cool the biscuit at room temperature, in the form, take it out and then cool on a wire rack. Cut the cooled biscuit. I got a small "volcano" on top of the biscuit. I carefully cut it off with a sharp knife.

15 Next, we begin to cut the biscuit into cakes. I decided to make three cakes, if you manage to cut the biscuit more thinly and evenly, then make more cakes. I picked up a suitable-sized box, on which I leaned my hand and a knife, holding it on top with my hand to cut the biscuit into even cakes.

16 In this way, I got three cakes and a "pink", which I use in decorating the cake.

17 Now we make the cream: Soften the butter at room temperature. Beat it well with a mixer, at high speeds, until a lush structure.

18 Now we make caramel. At this stage, you can just take boiled condensed milk)))))) The cream consistency and taste will be very similar))))) But if you still decide to stick to the recipe, then we make caramel sauce: Pour sugar into the pan or saucepan, set to heat over medium heat.

19 We begin to heat the sugar and let it melt completely, tilting the pan in different directions, without stirring, let it melt completely. Be careful not to burn the sugar, otherwise the caramel will taste bitter. The color of sugar should be light, amber. Next, immediately pour in the cream, stirring with a spatula or whisk, cook the sauce for 2-3 minutes, let the sauce thicken a little and remove from heat.

20 Let the sauce cool down. If you add hot syrup to butter, it will melt.

21 Pour the cooled sauce into the butter and beat well with a mixer. if it turned out that the butter began to melt, then hold the cream a little in the refrigerator and then beat again.

22 We get a homogeneous cream, with a caramel color and taste, with a silky texture.

23 Grillage (I have sweets in chocolate icing) grind in a blender to a state of fine crumbs.

24 Pour the roasted crumbs into the cream.

25 Mix the cream well.

26 In a tall glass, I put a file bag and filled it with cream, cut off the tip of the bag so that it would be easier for me to dose the cream onto the cakes. But you can apply it simply with a spoon, spatula or spatula.

27 Now impregnation: Combine coffee with warm milk and sugar, stir thoroughly.

28 We put the cake on a plate and begin to collect the cake. We soak the cake well with coffee syrup. Next, lay out the cream, level it.

29 On the cream, put arbitrarily, thinly sliced ​​​​bananas.

31 Thus we collect the cake.

32 Coat the assembled cake with cream.

33 Grind the cake scraps in a blender to a state of fine crumbs.

34 Sprinkle the cake with crumbs, picking up the crumbs in your hand and applying it to the cake.

35 Ready cake, you need to soak, for several hours, in the refrigerator.

The cake, before serving, should be kept at room temperature for a while, as the butter cream hardens in the refrigerator.

Cooked biscuit divided into four parts

Now we need to prepare the grill:
250 grams of walnuts (peeled)
200 grams of sugar
1 tablespoon rum or cognac

Arrange peeled nuts on baking paper, prepare sugar syrup.
Dissolve sugar in a frying pan, when dissolved, add rum or cognac, you can carefully splash !!! Mix everything together, the sugar should be dark brown. When all the sugar has dissolved, immediately pour the nuts over them, quickly stirring with a spoon so that the nuts are in sugar syrup and let it completely harden.

Grind frozen nuts in syrup in a blender or roll with a rolling pin until fine, but not quite crumbly, so that there are small pieces, as in the photo

Now let's prepare the cream, for this we need:

400 grams butter (room temperature)
11/2 boiled condensed milk (for caramel flavor)

Beat room temperature butter until fluffy, add boiled condensed milk and beat together until smooth. Add half of the ground roasting to the cream, leave half for decoration.

Now you need to prepare the impregnation for the cakes:

1/4 cup sugar
1/2 cup water
1/2 tablespoon brandy (optional, optional)

To prepare this syrup, you just need to boil everything together for two minutes - the syrup is ready.

Now assembling the cake:

I did in the ring, but not necessarily.
Soak each cake with the prepared syrup, coat with cream and sprinkle with the left roasting on all sides, putting the cake in the refrigerator to soak.

You will decorate the smeared cake with grillage, or you can, like me, with protein cream..php?p=212667#p212667.
And this is a cut of this cake

Detachable mold, 20 cm in diameter.

Pour gelatin with about 70 grams of boiled cold water. Let it swell. After, before you start making the cream, warm it up a little and stir until it is completely dissolved.

For the base, I take biscuit finger biscuits, such as savoiardi. By the way, we have it on our website. Take any biscuit cookies that you can find on the shelves of your store.

We put the pan on the fire, spread the hazelnuts and fry, occasionally shaking the pan, until you see that the skin on the nuts has burst. That's it, turn it off, let the nuts cool a little and remove the skin from them. If the skin doesn't come off somewhere - it's okay, it won't bother us much ... Or rather, it won't hurt at all.

Break the cookies and grind in a blender or in any other way.

Melt butter. Grind a little more than half of the peeled nuts (50 grams), but not into dust, let small (!) Pieces remain.

In a bowl, mix the crushed biscuits, nuts, butter and one and a half tablespoons of good brandy. Do not neglect brandy - it gives a certain zest and adds a slight aroma. I don't think that a serving of cake with a tiny amount of alcohol can harm a child. But, if you are categorical, then instead of brandy, add, for example, apple or orange juice, or you can just increase the amount of butter a little, by 5-7 grams.

Line the bottom of the mold with baking paper. I always do this, because it is more convenient to get the cake out of the mold later.

Pour the contents of the bowl into a mold, level it and tamp it very tightly with your fingers. Put the form in the refrigerator, let the base harden.

Pour 100 grams of cream into a saucepan, heat it up, add a spoonful of instant coffee (I have a small pack of 3 in 1 instant coffee), stir and break 200 grams of chocolate there. I don’t do any water bath, but I simmer everything over low heat, stirring, until the chocolate dissolves. Immediately remove from heat and set aside to cool.

We take cream at least 30% fat. I have 36%, proven, which I always use. Beat until stiff peaks, add dissolved gelatin and mix. Add the chocolate mixture to this and stir until smooth.

Protein. I have a large egg, about 70 grams. We only need protein. Beat it to soft peaks, add about half (25 grams) of sugar, beat for about a minute, add the remaining sugar and beat already to dense peaks. If you turn the bowl upside down, well-beaten egg whites will not budge.

Gently fold our proteins into the creamy chocolate mass. They will give it airiness and lightness, so in any case do not neglect this ingredient.

We take out our mold with the base from the refrigerator and pour the cream into it. Smooth the surface and place back in the refrigerator.

Well, there was grilling. For it, peel the remaining 49 grams of toasted hazelnuts and chop them lightly. I put them in a bag and grind them with a rolling pin or the blunt side of a mallet.

Grease a plate with about half a teaspoon of vegetable oil.

Pour sugar into a pan and add water. We put on the maximum fire and do not depart. As soon as you see that the sugar begins to change color to yellow - pour in the nuts and mix. This will happen in about 3 minutes, or maybe a little earlier or later.

Pour everything into a thin layer on a plate.

Let it cool, and then I again put everything in a bag (or just cover it) and carefully break it with a rolling pin or the blunt side of a hammer.