● Egg proteins — 200 g
● Sugar — 50 g
● Vanilla sugar — 1 sachet
● Sugar — 185 g
● Cashew or hazelnuts — 150 g
● Flour — 45 g


Cream Charlotte:
● Butter — 250 g
● Cocoa — 10 g
● Egg — 1 piece.
● Cognac — 1 tbsp.
● Milk — 150 ml
● Sugar — 200 g
● Vanilla sugar — 1 sachet

On the first day, ferment proteins. 200 g of proteins leave for 12 hours or a day in a warm place. They are ready to be processed if small bubbles appear on the surface. Fry the cashew and fry it finely, mix it with flour and 185 grams of sugar. Whip the whipped beams into a lush foam, add 50 g of sugar and vanilla sugar and beat to steep peaks. squirrels a mixture of flour, sugar and nuts and gently mix. Split our «dough» into 2 parts and put it in the forms, laid with oiled butter of parchment (the shapes should be different in size, one cake 20 cm, the second 23 cm). If you do not have the opportunity to bake 2 cakes at once, divide the ingredients into 2 parts, whisk and bake one by one. Bake at 140 degrees for 2 hours. If your oven does not regulate the temperature, then bake with the door ajar and a little longer. The cream should be cream colored. Ready cakes leave for 24 hours to harden the structure of the cakes, and only then separate the parchment. On the 3rd day, prepare the Charlotte cream. Remove the butter from the refrigerator and leave to soften at room temperature and proceed to syrup. To do this, mix the milk and egg, mix thoroughly (if you mix the milk and egg poorly, the protein can clot when adding sugar). Sprinkle sugar, put on a stove and bring to a boil. Cook for 4-5 minutes, stirring constantly, until the syrup becomes sticky. When he is ready, then to taste and consistency should resemble condensed milk. Drain the prepared syrup in a bowl, cover with a food film and let cool. Combine the butter with vanillin. On a tablespoon add the cooled syrup, continuing to whip. Separate 200 g of cream and add cocoa, and in the remaining white cream — cognac. Whisk both creams with a mixer. Place a large cake on a sheet of parchment paper and apply 2/3 of the white cream and cover with the second cake. The protrusions of the first cake gently cut with a knife sawing movements and chop the trimmings into a crumb. Bake a smooth cake with a brown cream and sprinkle crumbs from the cakes and chopped nuts. The top of the cream should be smeared with chocolate cream. Leave the rest of the cream in a confectioner’s bag and decorate as desired. In white cream, you can add food colorings. The Kiev cake is beautifully decorated with fruits and candied fruits.

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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