I don’t suffer with the dough, I make it much easier: Kyiv cake in a new way. My mother-in-law begged for this recipe

Kyiv cake is a dessert that leaves no one indifferent. Some people adore it, and some don’t really like it, because of its too sweetness and dryness.

We bring to your attention a recipe for Kiev cake, which turns out to be much tastier than store-bought and everyone will get it.

Ingredients Needed:

For the cakes:

• egg whites – 7 pcs.;
• nuts – 200 g;
• salt – 1 pinch;
• sugar – 170 g;
• corn starch – 75 g.

For the cream:

• yolks – 7 pcs;
• sugar – 170 g;
• milk – 170 ml;
• butter – 250 g;
• cocoa – 1 tbsp.

Method of preparation:

Eggs are divided into yolks and whites. Nuts (ideally cashews, but you can take any) are fried in a dry pan and needed in a blender in small crumbs.

Add a pinch of salt to the proteins and beat with a mixer until stable peaks. In the process of whipping proteins, pour sugar into particles. The egg whites should be whipped very well and not spill out of the plate if it is turned over.

Add walnut crumbs and starch to the whipped proteins. Mix everything thoroughly. Divide the resulting mass into 2 parts and bake 2 cakes.

Bake cakes at a temperature of 120 degrees for 2.5-3 hours.

Prepare the cream. To do this, mix the yolks with milk and sugar in a saucepan and put on fire. Cook the mumish over low heat until thickened and set aside the finished mass to cool.

Beat the chilled custard base with a mixer with soft butter.

Add cocoa powder to 1/3 of the cream and whisk.

Assemble the cake. Spread 2/3 of the whole cream on the first cake and level. Spread the second cake and tighten the top and walls of the cake with cocoa cream.

Decorate the cake as you wish. The finished cake can be served immediately to the table, without letting it brew. But on the second and third days, it will also be delicious.

Tasty!