Kiev Meringue Cake
Total Time: 3 hrs 45 mins
Preparation Time: 45 mins
Cook Time: 3 hrs
Ingredients
- Servings: 10
- 4 egg yolks
- 1 cup sugar
- 200 g butter
- 1 cup sour cream
- 1/2 teaspoon baking soda
- 1 1/2 cups walnuts
- 1 cup flour
- 4 egg whites
- 1 cup sugar
- 1/8 teaspoon cream of tartar
- 200 g butter
- 1 condensed milk
- 3 tablespoons cocoa powder
Recipe
- 1 to make the batter: in a large bowl beat the butter and sugar with an electric mixer.
- 2 add the egg yolks one by one to the batter mixture.
- 3 stir the baking soda into the sour cream.
- 4 as soon as it starts bubbling up pour it into the mixture.
- 5 gradually add the flour.
- 6 using a hand spatula, fold in the walnuts.
- 7 lay a parchment paper on the bottom of the spring form pan (10inch) and grease it well.
- 8 pour the half of the mixer and bake it for 30-35 minutes at 375.
- 9 bake the second half the same way.
- 10 let the cake layers to cool before assembling.
- 11 meringue: make the meringue after baking the cake sheets.
- 12 in a large bowl with an electric mixer at low speed, beat the egg whites until frothy.
- 13 add the cream of tartar and increase the speed until soft peaks form. start adding the sugar slowly. beat until glossy stiff peaks form.
- 14 place the meringue in a piping bag make various shapes of cones and swirls.
- 15 using the bottom of the spring form, make about 1/2 inch thick round disc, the same size as the cake.
- 16 bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until theyĆ¢€™re completely dry to the touch.
- 17 making the cream: cream the butter until smooth.
- 18 gradually add the condensed milk by tablespoon first.
- 19 after each application, mix the cream until the milk is well combined.
- 20 add the cocoa power to the cream.
- 21 assembling the cake: put the first sheet on the serving plate.
- 22 spread 1/3 of the pastry cream on the top.
- 23 put the meringue sheet over the cream and coat with another cream application.
- 24 put the second cake layer and smear the cream all over and on the sides.
- 25 cover the cake surface with the meringue cones and swirls.
- 26 optional. you can dip the meringue cones into the melted chocolate and or into colored sugar.
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