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Киевский торт🇺🇦Kyiv cake🇺🇦|aястасияさん
手料理
  • 2017/01/29
  • 577

Киевский торт🇺🇦Kyiv cake🇺🇦

レシピ
材料・調味料
Roasted Cashew nuts
150g
cornstarch
40g
Vanilla essence
2tsp
Egg white(7-8pc)
200g
Granulated Sugar
100g
Powder sugar
100g
Cream Charlotte ;
Butter
250g
Egg yolks
5pc
Powder sugar
200g
Milk
150g
Cocoa
3tbs
Cognac
3tbs
Food colors
lemon juice or vineg
1tsp
作り方
1
The dough:
Roast cashew nuts in the oven 180C 10min. Leave to cool down on the oven tray. Crush nuts medium.
2
Whisk egg white with little salt until light foam, add sugar little by little and continue beating. And in the middle of whipping add a few drops of lemon juice or white wine vinegar (1tsp), then your meringue turn out perfect.
3
Add vanilla extract. While the whipping whites, make nutty mixture of finely chopped roasted nuts (leave some for crumbing) 40g powder sugar and 40g cornstarch.
4
Add this mixture gently into the merengue and mix it gently and prepare baking paper for the bottom of mold. Spreading two or three round cakes. The number of layers depending of size.(15-18cm 4layers).
5
Bake 150C preheated oven, ideally let dry overnight . The best option let to cool in the oven the morning shift on the grid up the paper, and pull out the paper right before greasing cream.
6
You may easily store the cake layers 4-5days in the box in a cool dry place.
7
The Cream Charlotte: Making regular custard: stir egg yolks with half powder sugar and add hot milk mixed with the rest of powder sugar into the egg yolks, put in a water bath system and stir until “strips on the blade”. Let it cool with a film.
8
Whip the soften butter until white. Spoon by spoon add the cooled custard. Add cognac. Split the cream into two parts. Cream No1 half of our white cream. If you want classic look, need more pastry bags (2tbs cream for every colour pink and green).
9
Making 3 the second part of the white cream No2. Add stir in a small amount (80-100g) of cocoa powder or melted and slightly cooled dark chocolate. We get the colour mocha.
10
All the cream to send in the refrigerator to harden into a pastry bag for 30min. We make lower cake flat side down. On it the cake side up, No3 cream. The reminder of the first cream is applied to the side of the cake.
11
Sprinkle with remaining crushed nuts the side of cake. Decorate the top of the cake with pink, green color creating roses, almond petals etc.
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