Homemade cake recipe from Kyiv – Recipes – tsn.ua.

The famous dessert according to the original recipe with nuts and delicate cream only melts in your mouth.

It’s hard to say that this dessert is easy, but the tender cakes will definitely melt in your mouth and the Charlotte cream will drive you crazy. According to the original recipe, as they say, according to GOST, cashews are used to make Kyiv cake. If you wish, you can make a mixture of cashews and hazelnuts, and some even use peanuts to save.

Making a Kyiv cake is a simple but not a quick task. So don’t waste your time talking and get down to work to have time for tea.

Cooking time: 2 days


For two cakes with a diameter of 26 cm:

  • 400 g of sugar
  • 300 g of nuts
  • 100 g of flour
  • 10 egg whites
  • 1 packet of vanilla sugar

For burning:

  • 300 g butter with a fat content of 82%
  • 250 g of sugar
  • 200 ml of milk
  • 10 g of cocoa
  • 3 eggs
  • 1 teaspoon. vanilla sugar
  • 1r. l. cognac

Step by step preparation:

1. Proteins are separated from the yolks, covered and left to ferment for 12-24 hours at room temperature. Note that the ingredients are for two cakes, so divide them evenly.

photo: Bene Gusto

2. Fry and grind the nuts. Add 150 g sugar, 50 g flour and a tablespoon of vanilla sugar, mix well.

photo: Bene Gusto

3. In a separate bowl, beat the egg whites with a whisk until fluffy. Without stopping to beat, add 50 g of sugar and beat for another minute.

photo: Bene Gusto

4. Pour the nut-sugar mixture with flour into the protein dough. Stir gently and distribute them evenly.

photo: Bene Gusto

5. Bake for 2 hours at a temperature of 150 ° C. The finished cakes, without removing them from the mold, leave them alone for 12-24 hours so that the structure is denser. Only then do we take them out of the mold.

photo: Bene Gusto

Cream ready:

1. Put the yolks in a saucepan, pour in the milk and mix well so that the eggs do not brown while heated. After that, pour the sugar into the milk and egg mixture and place on a plate. Stirring, cook until thickened. The consistency should look like liquid condensed milk. Then transfer it to a clean bowl, cover with cling film to prevent it from sticking, and let it cool.

photo: Bene Gusto

2. When the syrup has cooled completely, in a separate bowl, grind the softened butter at room temperature with vanilla sugar. When the mixture is lightly browned, add the syrup slowly and continue beating until all the syrup is mixed with the butter.

photo: Bene Gusto

3. Divide the finished cream into 2 portions: put a third in a separate bowl and add cocoa, mix well. Add the cognac to the white cream and mix well. If desired, a portion of the white cream can be colored to decorate the cake.

photo: Bene Gusto

4. Now assemble the cake. It is desirable to lubricate the bottom of the form or plate with a tablespoon of cream so that the cakes do not slip. Then place the first layer of meringue, spread with white cream and cover with a second cake. Decorate the top and sides with brown cream.

Video version of the recipe:

You are delicious!

Find more recipes on Dmitry Doroshenko’s website www.bene-usto.com

Also read:

Read more recipes in the “Cooking” section.

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