Kiev Cake
Categories: Cake | Desserts | International | Ukraine
Ingredients:
-
Batter:
- 400 g flour
- 250 g butter
- 4 egg yolks
- 200 g sugar
- 1 tbsp baking powder
Meringue:
- 4 egg whites
- 150 g sugar
- 200 g walnuts (I used about 1 cup)
icing:
- 3 sticks of butter, softened
- 1 cup of sugar (take out 3 tbsp and reserve the rest)
- 4 egg yolks
- 150 g very strong coffee, cooled (approx 2/3 cup)
Preparation:
- Preheat oven at 350 F.
Make the batter: - Mix together all the batter ingredients.
- Divide into three equal portions and place each on a greased baking sheet in desired shape. (Note: I cut 3 equal circles from parchment paper, placed them on baking sheets and spread the dough on the parchment paper).
- Make the meringue:
- Beat egg whites until almost stiff.
- Continue to beat egg whites and add sugar a bit at a time.
- Divide meringue into 3 equal portions and spread on each of the batter pieces.
- Sprinkle walnuts on top of each meringue.
- Bake each piece for approximately 20 minutes.
Icing: - Caramelize all but 3 tbsp of the sugar in a non-stick pan on medium heat.
- Don't stir, just shake/turn the pan to caramelize the sugar evenly.
- Remove caramel from heat and add coffee carefully at edge of pan (careful, mixture can splatter and burn badly).
- Put pan back on heat and stir until all sugar is dissolved.
- Let cool.
- In a small bowl, combine (not beat) remaining 3 tbsp sugar with egg yolks.
- Add mixture to cooled caramel and stir.
- In a large bowl beat butter.
Add completely cooled caramel mixture a little bit at a time, beating continuously.
assembly: - Assemble all three layers of cake with 2 layers of icing in between.
Notes:
- Alternate for batter: Can use rolled puff pastry instead of batter if in a hurry.
- Alternate for Icing: Beat butter with 1 cup sugar and add cooled coffee.
First Made:
2009-12-12
2009-12-12
Country:
Ukraine
Ukraine