Kiev cake at home - permissible luxury! Simplified recipes of different homemade Kiev cakes

Kiev cake at home - permissible luxury! Simplified recipes of different homemade Kiev cakes

Kiev cake is one of the tops of pastry craftsmanship.

And not every hostess dares to reproduce the famous masterpiece at home. Totally in vain!

In fact, this is nothing difficult.

And if after all the classic recipe causes difficulties, then there are a lot of simplified versions of different levels of complexity.

Kiev cake at home - general principles of cooking

Classic cakes for Kiev cake are made from protein-nut mass using a special technology with preliminary fermentation of protein. But more and more they have been prepared in a simplified way from classic meringues with nuts, which are used on their own or are supplemented with regular biscuits.

In the original recipe, two types of Charlotte cream are used to coat the cakes: with brandy and chocolate. But more often you can find Kiev cakes with layers based on boiled condensed milk, cream, various butter and chocolate masses. Which also simplifies the preparation of the famous dessert at home.

In the design of the cake "Kiev" there are no strict rules. The sides of the original were usually sprinkled with meringue crumbs, and the top was decorated with inscriptions and flowers of colored cream. At home, you can sprinkle chocolate or coconut chips, chopped nuts.

Recipe 1: Gostovsky “Kievsky” cake at home

The classic version of the popular Kiev cake, which once everyone dreamed of cooking at home. The recipe requires advance preparation and strict adherence to technology.


• 0.2 kg of proteins;

• 435 grams of sugar;

• 2 vanilla bags;

• 150 grams of nuts (cashews, hazelnuts);

• 1 whole egg;

• 150 ml of milk;

• 1 spoon of brandy;

• 250 grams of oil;

• 10 grams of cocoa.

You will also need two forms with a diameter of 20 and 23-24 centimeters. We cover them with parchment. Cooking

1. Ferment proteins in advance. To do this, just leave them warm for a day. According to the classical technology, this must be done. During this time the surface will appear small bubbles, as it should be.

2. Nuts should be chopped into pieces, mixed with flour and 185 grams of sugar.

3. Protein whipped with a bag of vanilla and 50 grams of sugar.

4. Combine the protein mass with the nut, gently mix, decompose in two forms and bake. Temperature 150, time 2 hours. We cool right in the forms, it is recommended to leave for a day.

5. Boil cream syrup. To do this, mix the egg with milk and the remaining sugar. Put on the stove, after boiling boil for 4 minutes. Cooling down.

6. Beat the soft oil in the foam with vanilla, gradually introduce the cooled syrup.

7. We select 200 grams of cream and mix with cocoa, in the remaining mass we put brandy.

8. Putting the cake. To do this, first put the cakes on each other and align the edges. That which will be cut off from a larger edge will go on sprinkling.

9. Spread white cream on one cake, and coat the top and sides with chocolate. Boca sprinkle crumbs from scraps, decorate the top at will.

Recipe 2: “Kiev” cake at home with meringue

Another recipe Kiev cake at home, which is prepared with meringue. Prepared on the basis of classic biscuit cakes without nuts. But they are added to the meringue.



• a glass of flour;

• 5 eggs;

• 140 grams of sugar.


• 6 proteins;

• 300 grams of sugar;

• 1 cup almond or hazelnut.


• 6 yolks;

• 8 tablespoons of condensed milk;

• 400 grams of oil;

• 80 ml of water;

• 2 spoons of jam (apricot, strawberry);

• 80 grams of chocolate chips.


1. Bake a classic biscuit cake. For him, beat eggs with sugar until the weight increases 3 times, gently pour in the flour, stir and bake, pouring into the form of 24 centimeters.

2. Now whip proteins, gradually add sugar. As soon as the mass becomes strong, add chopped nuts. 3. Take the form 24 cm, lay out the meringue and bake for 6 hours at 100 degrees.

4. For the cream, beat the yolks with water, add condensed milk and put on the stove. As soon as the mixture thickens, immediately remove. Boil the mass of yolks can not be!

5. Put chocolate chips in hot cream, cool and add butter.

6. Putting the cake. For this, the cake must be cut into two layers, each smeared with cream and between them lay the meringue. Top and sides also abundantly grease. Decorate as you want, you can simply spread out chocolate chips or sprinkle with nuts.

Recipe 3: A la “Kievsky” cake at home

Another alteration of Kiev cake. At home, this option is much easier to make than the original. This cake can be planted on a thin sponge cake (for example, purchased cake) or made as it is.



• 3 eggs (4 small pieces);

• 1 cup of sugar;

• 1 tsp. flour;

• 1 tsp. potato starch;

• 0.5 cup of hazelnut;

• 1 bag of vanilla.


• 0.4 kg of oil;

• 15 pieces of hazelnuts;

• 30 grams of cocoa;

• some coconut chips;

• can of condensed milk (boiled).


1. Separate the whites and whip. As soon as the mass increases, add a little bit of sugar, add starch with flour, vanillin, gently add chopped nuts.

2. Divide the mass into 2 cakes and bake at 100 degrees for about three hours.

3. For the cream, beat the butter and boiled condensed milk, divide in half. In one part we put cocoa.

4. Straighten the meringue cakes with a simple cream, and the sides with the top chocolate. Sprinkle the cake with chips and you're done!

Recipe 4: “Kiev” cake at home in chocolate ganache

Another version of the Kiev meringue cake, which is easy and simple to make at home. It has a particularly delicious coating - ganache, for which it is better to use high-quality chocolate.


• 6 proteins;

• 0.2 kg of nuts;

• 1.5 cups of sugar;

• 2 tablespoons of starch.

Cream: • 3 yolks;

• 100 ml of milk;

• 0.1 kg of chocolate;

• 0.2 kg of oil;

• 1 tsp. cognac or rum;

• 0.15 kg of sugar.


• 0.3 liters of cream (not less than 30%);

• 0.3 kg chocolate.


1. Prepare dry meringues. To do this, drive in proteins with sugar, add nuts, starch, mix and divide into 3 parts. We bake at least 2 hours at 100 degrees.

2. For cream milk combine with sugar and send to the stove. Separately, beat the yolks and enter into the milk mixture. Cook until thickened, put the chocolate broken into pieces, stir vigorously and cool.

3. Add the softened butter and brandy to the cream, mix.

4. Lubricate dry crust cooked cream. We leave while on the table.

5. For ganache, you need to boil the cream, add the chocolate and turn it off. After 5 minutes, you need to stir up the mass, cool.

6. Align the cake on all sides with a chocolate mass, letting it stand for 5 hours.

Recipe 5: “Kiev” cake at home without baking

Lazy version of Kiev cake. Of course, it is different from the original, but sometimes something is better than nothing at all. Use the purchased meringue cakes, you will need 4 big things. If small, then take more.


• 4 meringues;

• 0.1 kg of nuts;

• 500 grams of condensed milk;

• 1 pack of cookies "Jubilee";

• 300 grams of oil;

• 1 white chocolate.


1. We twist the cookies into the crumb, add 180 grams of condensed milk and 100 grams of butter, it should be softened. Stir.

2. We lay out half of the resulting mass in a detachable form, we level and put the film. On it we make the second cake from the remaining mass, level it and send it to the cold.

3. Mix the condensed milk with oil. Third postpone. In the remaining cream put the meringue broken into small pieces and chopped nuts.

4. We take out our cakes, remove the upper layer with a film, spread the meringue on the lower one. Then we cover the top and ship to cool for five hours. 5. Remove the cake from the mold, lubricate the cream that we left before adding the meringue. Sprinkle with grated chocolate.

Recipe 6: Chocolate meringue for Kiev cake at home

The recipe is very light and airy meringues with excellent chocolate flavor. Let the Kiev cake play with new notes!


• 4 raw proteins;

• 190 grams of sugar;

• 1 spoon of cocoa;

• 1 scoop of starch;

• 100 grams of nuts;

• vanilla.


1. Protein whisk until the weight increases twice.

2. We begin to gradually introduce sugar, the mass should remain the same thick.

3. Reduce the speed of the mixer and add cocoa powder a little bit.

4. Remove the mixer, add starch. You can take any: potato or corn.

5. Dry the nuts in a griddle, cool and chop into smaller pieces, add in the meringue.

6. Put the mass in the form or several forms. If the cake is one, then bake at least 5 hours, if two, then 2.5-3, if the mass was divided into 3 thin cake layers, then 80-90 minutes is enough. The temperature in any case is not more than 100 degrees.

Recipe 7: “Kiev” cake at home with “Charlotte” cream

Charlotte cream is something without which a real Kiev cake cannot be made. It is he who will disguise any shortcomings of the dessert and fill with taste the light and empty meringue. We will prepare this cake from two ready-made sponge cakes. They can be baked at home or bought in the store.


• 2 biscuit cakes;

• 4 proteins;

• 1 cup of sugar;

• 3/4 cup walnuts;

• 2 spoons of coconut chips.

For Charlotte cream:

• a glass of milk;

• 5 yolks;

• a glass of sugar;

• 1 g of vanilla;

• 0.25 kg of oil;

• 1.5 tablespoons of brandy.


1. Prepare the meringue cake according to the classical scheme: whip proteins with sugar, put chopped nuts and coconut chips. We spread in the form, equal in diameter to the biscuit cakes. Baking 5-6 hours.

2. Combine yolks with sand with cheese, whip quite a bit and add milk. Pour into a saucepan, send to boil on the stove, stir constantly. As soon as the mass thickens, remove from heat. Cooling down. 3. Using a mixer, beat the butter until fluffy, and a spoonful of boiled yolks with milk.

4. Add vanilla, brandy, mix. You can divide the mass into two parts and add cocoa to one, but we will not do that.

5. Put the finished biscuit cake and grease it with plenty of cream, put the biscuit on it, then again the cream and biscuit. The surface and sides are also lubricated, make out.

Kiev cake at home - tips and tricks

• Baking meringues is a very delicate process. And it is very important that the temperature does not rise above 110 degrees. The oven must be constantly monitored. Especially often the temperature of the gas oven.

• To prevent a film from forming on the custard mass, stir it periodically until the mixture is completely cooled.

• It is very important to use only fresh eggs in the preparation of Kiev cake. If they are not the first freshness, it will be difficult to separate the yolk, and the drops will fall into the proteins. This will entail a bad whipping of the mass.

• Nuts after roasting should be well cooled before crushing. Otherwise, it will not be pieces, but crushed crumb.

• Do not remove meringues after cooking from the oven. It is wiser to let them cool completely in it. There the meringue will harden better and will not be brittle.

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