Hello-hello, that’s me again.
Maybe I will sound a little bit like your granny does, but time is just flying. I can’t believe it’s already mid-November and I will turn 29 tomorrow! Btw, do you have a proper list of crazy things every person on the Earth should do before its 30? Please share it with me, I’m ready to kick them off 🙂
And since it is my birthday and I’m from Ukraine, this combination completely calls for the world famous Kyiv cake. You can easily distinguish this cake from almost any other cake in the world because of its original design with chestnut leaf on the top — probably the most popular tree in Ukrainian capital. I decided to make Kyiv cake in minimalistic version, but you can jump to Natalie’s post from which I took this recipe and to see its distinctive design (she has stunning photos there!)
The cake has two airy meringues layers with cashews and buttercream-like filling. It is very tasty and fulfilling combination, but if you find yourself having the third slice in a row, I won’t judge 🙂
For the meringue layers:
200 g egg whites (approx. 7 eggs)
50 g granulated sugar
45 g flour
150 g cashews, lightly roasted
185 g granulated sugar
Carefully separate egg whites from egg yolks. Leave egg whites in a clean bowl covered with plastic wrap at the counter for 24 hours. It allows to evaporate unnecessary water making the whites more liquid. In a separate bowl mix together sifted flour, chopped nuts and 185g of sugar and set aside.
Next day preheat the oven to 150 C/300 F. Cover two round 9” cake pans with a thin layer of butter and line the bottom with parchment paper.
Place the whites in a bowl of stand mixer with wire-whisk attachment. Whip whites for several minutes on a low speed. Increase speed and continue to whisk for 2 minutes, then gradually add 50g of granulated sugar and keep whisking the mixture until it can hold stable glossy peaks.
Add dry ingredients to the meringue and carefully stir them trying to keep all its airiness. Separate batter between two cake pans and transfer them to the preheated oven. Bake for 1h and 40-50 minutes. The layers should become crunchy and completely dry. Carefully transfer cake pans to a wire wrack and let them cool completely.
For the buttercream-like filling:
250 g butter, at room temperature
225 g granulated sugar
50 g egg yolks
150 g milk
1/2 vanilla bean
10 g cocoa powder
In a bottom saucepan combine milk, 2 tbsp of granulated sugar and seeds from vanilla bean. Bring mixture to the boil, then remove it from the heat and cover with plastic wrap. Set aside for 15 minutes. It gives our cream maximum vanilla flavour.
In a separate bowl thoroughly whisk remaining sugar and egg yolks until they become pale yellow. Slowly pour warm milk, mix together and return to the the heat in a bottom saucepan. Cook stirring until mixture reaches 82 C/180 F. It should have consistency of sauce when it’s ready. Strain mixture to a clean bowl and cover with plastic wrap in touch with surface. Let the mixture cool down.
In a bowl of stand mixer with paddle attachment cream butter until it becomes fluffy and pale yellow. Start to slowly add vanilla sauce, 1 tbsp at a time, and continue to mix until cream becomes silky and smooth.
Invert meringue layers from the cake pans and carefully cut them till 8” in diameter. It allows us to have straight edges and some crumbles to coat the cake. Place offcuts in food processor and grind.
Place one meringue layer on the cake stand. Lay out 2/3 of the cream and level it off, then cover cream with the second meringue layer. Add cocoa powder to the remaining cream and coat top and edges of the cake. Strew chopped offcuts all over coated surface and add several decorative elements at your will. Bon Appétit!
And I am wondering, what is the most popular cake in your country? Please tell, I’m eager to know! 🙂