Kiev Meringue Cake Food

KYIV CAKE (UKRAINIAN CLASSIC)

Steps:

• Prepare an 11 inch sponge cake. Refer to our famous Sponge Cake recipe.
• Whip egg whites on high speed until they are doubled in volume.
• Gradually add sugar until well combined.
• Using a spatula, stir in a circular motion while gently mixing in the hazelnuts.
• Spread the mixture onto 11 inch baking pan, lined with parchment paper or aluminum foil. Bake it at 250°F for 6 hours.
• In a small pot, beat egg yolks. Add water and condensed milk, and stir until smooth.
• Cook all ingredients on very low heat. Continue mixing the cream the entire time to prevent the cream from sticking to corners. Slowly increase the heat, but do not bring the mixture to a boil. Cook until the mixture attains the texture of condensed milk, about 5-10 minutes.
• Remove the mixture from the heat and add chocolate chips. Allow a few minutes for the mixture to melt, before mixing it through. Let the mixture cool off to room temperature.
• In a separate bowl, beat butter. Once the butter is fluffy, add the cream mixture to the butter, a few spoonfuls at a time, until fully blended.
• Using a serrated knife, slice the sponge cake horizontally in half. Cover each layer with jam, excluding the top layer.
• Place the first layer of sponge cake and cover it with cream, followed by meringue, then again, a layer of cream.
• Once the cake is put together, frost the sides, then top with the remaining cream and your choice of decoration.

KIEV MERINGUE CAKE

Steps:

• To make the batter: In a large bowl beat the butter and sugar with an electric mixer.
• Add the egg yolks one by one to the batter mixture.
• Stir the baking soda into the sour cream.
• As soon as it starts bubbling up pour it into the mixture.
• Gradually add the flour.
• Using a hand spatula, fold in the walnuts.
• Lay a parchment paper on the bottom of the spring form pan (10inch) and grease it well.
• Pour the half of the mixer and bake it for 30-35 minutes at 375.
• Bake the second half the same way.
• Let the cake layers to cool before assembling.
• Meringue: Make the meringue after baking the cake sheets.
• In a large bowl with an electric mixer at low speed, beat the egg whites until frothy.
• Add the cream of tartar and increase the speed until soft peaks form. Start adding the sugar slowly. Beat until glossy stiff peaks form.
• Place the meringue in a piping bag make various shapes of cones and swirls.
• Using the bottom of the spring form, make about 1/2 inch thick round disc, the same size as the cake.
• Bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until they're completely dry to the touch.
• Making the cream: Cream the butter until smooth.
• Gradually add the condensed milk by tablespoon first.
• After each application, mix the cream until the milk is well combined.
• Add the cocoa power to the cream.
• Assembling the cake: Put the first sheet on the serving plate.
• Spread 1/3 of the pastry cream on the top.
• Put the meringue sheet over the cream and coat with another cream application.
• Put the second cake layer and smear the cream all over and on the sides.
• Cover the cake surface with the meringue cones and swirls.
• Optional. You can dip the meringue cones into the melted chocolate and or into colored sugar.

CHOCOLATE MERINGUE CAKE

Steps:

• FOR CAKE:.
• Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
• In a separate bowl, beat butter at medium speed until creamy.
• Add sugar and beat well.
• Add egg yolks, one at a time and beat until well blended after each addition.
• In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
• In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
• Stir in the pecans and mix well.
• Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
• Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
• Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
• CREAM CHEESE FILLING:.
• Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
• Once the cake cools completely, spread this filling between the layers.
• GANACHE:.
• Bring whipping cream to a simmer in a heavy saucepan over medium heat.
• Remove from heat and add chocolate, stirring until the chocolate is melted.
• Cool until ganache becomes a spreading consistency (stirring often).
• Frost the top and sides of the cake with ganache reserving 1/2 cup.
• MERINGUES:.
• Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
• Gradually add sugar; beating until soft peaks form and sugar dissolves.
• Fold in chocolate.
• Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
• Transfer to wire racks to cool completely.
• Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
• TO SERVE THE CAKE:.
• Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
• TO STORE:.
• IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.

TOFFEE MERINGUE CAKE

Steps:

• Heat oven to 275 degrees.
• Grease well 2 (9 inch) round layer cake pans.
• In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted.
• Beat in vanilla and vinegar until well blended.
• Gradually add sugar, beating constantly until peaks are stiff and glossy.
• Spread evenly in prepared pans.
• Bake 1 hour at 275 degrees. Layers will be puffed and golden.
• Turn off heat; let stand in oven 2 hours or until cool. Layers will be soft and slightly less puffed.
• Whip cream in a medium-size bowl with electric mixer until soft peaks form when beaters are lifted. (You will have 4 cups whipped cream.)
• Put 1/2 the cream in a separate bowl.
• Fold the chopped toffee bars into one portion.
• To assemble, remove one meringue layer from pan to serving plate.
• Spread with candy mixture.
• Remove other meringue layer and place on top.
• Spread with plain whipped cream.
• Garnish top with candy triangles, then sprinkle chopped candy to fill in spaces.
• Drizzle some of the caramel on top & down the sides.
• Refrigerate 8 hours or overnight. Makes 12 servings.

MOCK LEMON MERINGUE CAKE

Steps:

• Bake cake accrording to package directions, in a 10-inch tube pan. Let cool.
• Split cake into 3 layers. Stir pie filling until smooth, spread 1/3 of filling between each layer and on top of cake. Frost top, sides and center with whipped topping .
• Refrigerate.
• NOTE: Cake and pie filling can be made ahead of time.