Ukrainian Lavish Chocolate Meringue Cake Food

CLASSIC KIEV CAKE RECIPE - Киевский Торт Рецепт

Steps:

• For meringue: It is best to prepare the meringue a day ahead of time before making cake. I usually prepare the meringue in the morning and let it dry and cool in the oven with the door ajar. Store prepared meringue covered well and away from moisture until ready to use.
• Cover a large, flat baking sheet with parchment paper and use an 8-inch round cake pan to draw 2 circles on the parchment paper. Set pan aside and preheat oven to 175 degrees Fahrenheit.
• To prepare meringue, place egg whites into a stand mixer bowl (preferably use a heavy duty stand mixer so egg whites reach their optimum consistency). Beat egg whites and sugar on high speed until they reach stiff peaks. Divide the meringue evenly and spread onto prepared parchment paper, using the circles as guides. Use a flat spatula to make sure top and sides are as even as possible.
• Place meringue into oven and bake for 8 hours at 175F, until completely dried and crisp. To check doneness, tap lightly on the top in the center of meringue -- it should sound hollow. After 8 hours, turn oven off and leave door ajar, letting meringue cool slowly in the oven. When getting ready to assemble cake, gently remove the meringue off from the parchment paper.
• For sponge cake: Preheat oven to 350 degrees Fahrenheit. Line 2, 8-inch round cake pans with parchment paper and set aside. Sift together flour and baking powder. Place eggs and sugar into mixer bowl; whisk on high speed until eggs are thick and pale. Using a fine strainer, slowly dust the flour over the eggs and fold the flour in. Immediately pour cake batter into prepared cake pans, dividing the batter evenly. Bake in preheated oven for 14 to 16 minutes, until cake is golden on top. Remove hot cake layers from pan, invert onto cooling rack and remove parchment paper.
• For frosting: place softened butter into a large bowl and use mixer to beat until light and fluffy, about 8 minutes. Add cooked condensed milk (dulce de leche) and continue beating until light and fluffy, about 2 minutes. Add cocoa powder and beat until well combined.
• To assemble cake, spread frosting between alternating layers of sponge cake and meringue, placing diced hazelnuts between layers.

UKRAINIAN LAVISH CHOCOLATE MERINGUE CAKE

Steps:

• The day before assembling the cake, make the meringue layers. Cut out TWO-11-inch circles from parchment or freezer paper; grease well with butter and sprinkle lightly with flour.
• Preheat the oven to 250°F Fold the rim of the baking circles slightly upward.
• In a large bowl, beat the egg whites, cream of tartar, and vinegar together until the whites hold a stiff peak. Add the superfine sugar, a few Tablespoons at a time, beating until the mixture is stiff and glossy. To make superfine sugar blend in the blender until it is superfine.
• Gently fill each circle with half the meringue mixture, spreading evenly with a rubber spatula. Bake until the meringues are light golden and dry, 1 hour.
• Invert the meringues onto a plate and peel off the parchment paper. Leave in a dry spot overnight.
• The next day, preheat the oven to 350°F Line the bottom a 10-inch sprinform pan with parchment or freezer paper. Lightly butter the paper and sprinkle lightly with flour.
• To make the walnut chocolate layer, in a large bowl, beat the egg yolks with the sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted.
• With clean, dry beaters, beat the egg whites in a separate bowl until soft peaks form. Gently fold one-third of the whites into the beaten yolks, then fold in the rest, alternating with the grated chocolate and walnuts.
• Fold in the bread crumbs, coffee, and lemon juice.
• Pour the batter into the prepared pan. Bake for 20 minutes. Reduce the oven temperature to 300°F and bake until the cake tester comes out clean, another 20 to 25 minutes.
• When the cake cools off a little, remove the sides of the pan. Invert the cake and peel off the paper. Using a serrated knife, cut it horizontally into two layers.
• Whip the cream with the sugar, instant coffee, and rum extract until it holds stiff peaks.
• Place one of the walnut-chocolate layers, cut side up, on a cake platter and spread it with 1/2 cup of the red currant preserves and then with one-third of the coffee-flavored cream. Top with one meringue layer. Spread another one-third of the cream on the meringue layer and top with the second meringue layer. Spread the rest of the cream filling on the meringue. Spread the remaining preserves over the remaining walnut-chocolate layer. Place the walnut-chocolate layer, preserves side down, on top of the cream filling.
• You should have the following layers, starting at the bottom: walnut-chocolate, preserves, cream, meringue, cream, meringue, cream, preserves, walnut-chocolate.
• For the icing, melt the chocolate and shortening in the water in the top of a double boiler, over barely simmering water.
• Spread the top and sides of the cake with warm chocolate icing. Refrigerate the cake for at least 1 hour before serving. Serves 12.

LAVISH CHOCOLATE MERINGUE CAKE (IMPOSANTNIY CHOKOLIADOVO BILKOVI

Steps:

• The day before assembling the cake, make the meringue layers. Cut out two 11 inch circles from parchment or freezer paper; grease well with butter and sprinkle lightly with flour.
• Preheat the oven to 250 degrees F. Fold the rim of the baking circles slightly upward.
• In a large bowl, beat the egg whites, cream of Tartar, and vinegar together until the whites hold a stiff peak. Add the superfine sugar, a few tablespoons at a time, beating until the mixture is stiff and glossy.
• Gently fill each circle with half the meringue mixture, spreading evenly with a rubber spatula. Bake until the meringues are light golden and dry. About 1 hour.
• Invert the meringues onto a plate and peel off the parchment paper. Leave in a dry spot overnight.
• The next day, preheat the oven to 350 degrees F. Line the bottom of a 10 inch spring form pan with parchment or freezer paper. Lightly butter the paper and sprinkle lightly with flour.
• To make the Walnut-chocolate layer:
• In a large bowl, beat the egg yolks with the sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted.
• With CLEAN, DRY beaters, beat the egg whites in a separate bowl until soft peaks form. Gently fold one-third of the whites into the beaten yolks, then fold in the rest, alternating with the grated chocolate and walnuts.
• Fold in the bread crumbs, coffee, and lemon juice.
• Pour the batter into the prepared pan. Bake for 20 minutes. Reduce the oven temperature to 300 degrees F and bake until a cake tester comes out clean, another 20 to 25 minutes.
• When the cake cools off a little, remove the sides of the pan. Invert the cake and peel off the paper. Using a serrated knife, cut it horizontally into two layers.
• Whip the cream with the sugar, instant coffee, and rum extract until it holds stiff peaks.
• Place one of the walnut-chocolate layers, cut side up, on a cake platter and spread it with ½ cup of the red currant preserves and then with one-third of the coffee flavored cream.
• Top with one meringue layer. Spread another one-third of the cream on the meringue layer and top with the second meringue layer. Spread the rest of the cream filling on the meringue. Spread the remaining preserves over the remaining walnut-chocolate layer.
• Place the walnut-chocolate layer, preserves side down, on top of the cream filling. You should have the following layers, starting at the bottom: walnut-chocolate, preserves, cream, meringue, cream, meringue, cream, preserves, Walnut-chocolate.
• For the icing, melt the chocolate and shortening in the water in the top of a double boiler, over barely simmering water.
• Spread the top and sides of the cake with warm chocolate icing. Refrigerate the cake at least 1 hour before serving.

UKRAINIAN CHOCOLATE CAKE WITH RASPBERRY (RUSSIAN)

Steps:

• Stir sugar with egg yolks. Mix with whipped butter and melted chocolate. Sprinkle with salt. Gradually stir in flour.
• Whip egg whites; mix into chocolate mixture with a light hand.
• Put into a well-greased and floured baking pan. Bake at 350 for 30-35 minutes.
• Before serving, brush with jam and sprinkle with grated chocolate and walnuts.

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.