Ukrainian Royal Torte 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.

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UKRAINIAN KYIVSKY TORTE

Steps:

• Beat the 12 egg Yolks until light and beat in the sugar gradually (a tablespoon at a time).
• Beat until lemon colored, light and fluffy.
• Fold in the bread crumbs and the nuts.
• Beat the 12 egg whites until stiff.
• Lighten the nut mixture with a bit of the egg whites and then genly fold into the mixture the rest of the whites.
• Butter 2 deep layer pans 9 or 10 inch springform pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
• Regular pans can be used, in this case use parchment paper for the bottom of pan and grease the paper also.
• Bake in a 325 F.
• oven for about 30--35 minutes.
• Test cake with a toothpick in the centre of the cake, if it comes out clean the cake is done.
• Cool for 10 minutes and gently with a knife go around the cake to loosen and gently invert and place on a cake rack.
• Fill and frost the cake with the filling.
• If you wish more layers cut each cake in half and fill so that you will have 4 layers.
• FOR THE BUTTERCREAM FILLING AND ICING: Over simmering water in a double boiler add 1 cup HOT strong coffee and add the chocolate, mixing well to melt.
• In a separate bowl-- Beat the 5 egg yolks until light and set aside.
• Blend 2 1/2 Tablespoons of the flour in the remaining 1/2 cup COLD coffee and blend well until smooth and free of any lumps.
• Add the flour mixture to the whipped egg yolks and mix well.
• Add this mixture whisking quickly to the melted chocolate (in the double boiler) and cook until thickens stirring frequently for about 10 minutes.
• When mixture has thickened set it aside to COOL.
• Beat 1 cup unsalted butter with the 1 cup of sugar until light and fluffy and gradually beat in the cold chocolate pudding mixture little at a time into the butter and beat until fluffy.

UKRAINIAN ROYAL TORTE

Steps:

• ALMOND BATTER: Add sugar to whipped egg whites, and mix well. Fold in almonds. Divide into 3 portions, and pour each into 25 cm. (10") round cake pan (spring-form with removable sides) lined with parchment paper. Bake in pre-heated 350F oven until golden, 20-25 minutes. Remove from pans and let cool. Invert to give smooth top for icing. BUTTER BATTER: Cream butter. Mix in egg yolks. Mix in remaining ingredients. Divide into 2 portions, and pat each down into 25 cm. (10") round spring-form cake pan lined with parchment paper. The layers are very thin, and take time to pat down. Bake in pre-heated 350F oven until light golden, 15 to 20 minutes. (They will not rise.) Remove from pans (if you wait, they will fall apart). Let cool. CHOCOLATE FILLING: Cream butter. Add egg yolks and mix well. Melt chocolate (microwave is easiest), let cool slightly (or else will melt butter) and add to butter/egg yolk mixture. Add vanilla. Mix well. JELLY FILLING: Use half a jar of jelly per layer, spreading it about 2 mm (1/16") thick. ICING: After torte is fully assembled, melt chocolate (microwave is easiest). (If desired, add cream or evaporated milk, stirring forcefully to avoid lumps, to make icing more spreadable; that also makes it darker and shinier for some reason.) Let cool only slightly before using. ASSEMBLY: There will be 5 layers of cake and 4 of filling. Use almond-based layer as bottom one, then alternate butter layers and almond ones, ending with an almond one on top. Chocolate filling covers each almond layer (except on top of torte), and jelly filling covers each butter layer. The sequence (bottom to top) is as follows: almond layer, chocolate filling, butter layer, jelly filling; almond layer, chocolate filling, butter layer, jelly filling; almond layer. Ice top and sides of torte with chocolate icing. Refrigerate. Wait at least 4-5 days for flavor to develop and layers to soften.

UKRAINIAN SPRING CAKE VESNIANY TORTE

Steps:

• Preheat the oven to 350°F.
• Butter and flour two 9-inch round cake pans.
• MAKE THE CAKE: Sift the flour with the baking powder and set aside.
• In a large bowl, beat the egg whites with an electric mixer until frothy; gradually add the sugar and beat until stiff and meringuelike.
• In a small bowl, beat the yolks until frothy; fold the yolks and flour into the egg whites just until incorporated.
• Divide the batter evenly between the pans.
• Bake for 30 minutes or until the centers spring bake when touched.
• Cool in the pans on a wire rack (centres of the cakes may sink slightly).
• TO PREPARE THE CUSTARD FILLING, in a small nonreactive saucepan, mix the egg yolks, butter, cornstarch, half and half, and sugar.
• Cook, stirring, over medium heat until the mixture is smooth and thick.
• Remove from the heat, cover, and COOL.
• Stir in the vanilla.
• TO ASSEMBLE THE CAKE, cut the layers horizontally, making 4 layers in all.
• Place the bottom layer on a cake plate and spread with half the custard.
• Top with the next layer.
• Spread with the jam.
• Reserve a few of the nicest strawberries for garnish on top of the cake, then slice the remainder and arrange on top of the jam layer.
• Top with a third layer of cake.
• Spread with the remaining custard.
• Top with the remaining layer of cake.
• No more than 1 hour before serving, make the topping.
• Whip the cream and flavour with the confectioners' sugar and vanilla.
• Pile whipped cream on top of the cake and garnish with the reserved berries.
• Makes about 16 servings.

UKRAINIAN PRUNE TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
• Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
• Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
• To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
• Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.

UKRAINIAN WALNUT-ALMOND TORTE

Steps:

• FOR THE WALNUT TORTE: Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and bread crumbs.
• Beat the egg whites until stiff and fold gently into the mixture.
• Butter 2, (9 inch )deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
• Spoon the batter into the pans. Bake 350 degrees F.,for 30 to 35 minutes, or until done when tested.
• Remove from the pans and place on a cake rack.
• FOR THE ALMOND LAYER: Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and bread crumbs.
• Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs.
• Bake in a moderate oven (350 degrees F.) for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack. Prepare the following filling.
• FOR THE FILLING: BLEND the egg yolks with 1/2 cup of the sugar in a saucepan; cook this mixture OVER simmering water, stirring constantly, until it thickens.
• Remove it from the heat and cool.
• Cream the butter, add the remaining 1 cup of sugar gradually, and continue creaming until smooth.
• Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly.
• Spread this filling between the 3 layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.

UKRAINIAN CHRISTMAS POPPY SEED RUM CAKE MAKOVYI TORTE

Steps:

• FOR THE CAKE: Pour boiling water over seeds, let stand for 5 minutes, pour off water and repeat.
• Drain well.
• Grind with steel blade in processor until seeds release milk and turn white.
• Butter a 9 inch springform pan and dust it with ground almonds. (This may be done in advance.) Best to butter parchment paper to cover bottom of pan and sprinkle with ground almonds.
• Place poppy seeds and honey in a large bowl.
• Separate eggs.
• Add room-temperature yolks, one by one, to the mix, beating until thick.
• Stir in grated almonds and lemon zest.
• Beat egg whites until satiny but no dry.
• Fold a little into the mixture, then fold in the rest, until no white shows.
• Pour mixture into pan, rapping it gently to release air pockets, and smooth the top with a spatula.
• Bake on the middle rack of a preheated 350°F oven for 50 to 60 minutes, or until a toothpick comes out clean from the center.
• Do not open oven door or disturb the cake while baking.
• Cool slowly, not in a draft.
• Run a sharp knife around the sides, then slowly release the spring.
• Run a knife under the bottom and cool on rack.
• TO FILL CAKE: Cover work surface with double sheets of wax paper.
• With a sharp knife, make a small incision around the torte to mark where it should be cut in half.
• Make horizontal cuts at four equidistant points, then gently pull a long thread through the cake to cut it into two layers.
• Sprinkle bottom layer with 2 or 3 tablespoons of rum, and evenly spread rum butter filling about 3/4 inch thick.
• Cover with top layer and press gently.
• Cover the sides with the rest of the filling.
• Refrigerate overnight wrapped in foil.
• TO ICE CAKE, cover work surface or a lazy susan with wide double-strength foil.
• Apply a third of the icing to sides with a spatula, pulling from the bottom up.
• Wipe spatula occasionally to avoid pulling crumbs, and dip in hot water to smooth out ridges.
• With the rest of the icing, smoothly cover the top.
• Refrigerate for at least 2 days.
• Run a sharp knife around bottom to release icing from paper.
• Slide the torte onto one hand, pull off the remaining paper and gently place torte on serving platter, taking care not to crack the icing.
• Yields about 20 slices.
• Keeps well in refrigerator.
• Serve at room temperature.
• RUM BUTTER FILLING: (Rumova masa) This is an excellent cream, the base of which may be used with different flavors.
• Here, rum is used.
• It is used as a filling for the poppy seed torte.
• This filling can also be used as icing.
• Cream butter until light, add sugar a little at a time, rum, and cream.
• Beat until very fluffy.
• WHITE ICING: Bila Shklytsia.
• This hard icing dries quickly and forms a lovely cover for a torte.
• It cures hard, not fluffy.
• Place 2 cups sugar in a bowl and add cream and vanilla.
• Mix well, gradually adding the rest of the sugar.
• Add a little more cream if too stiff.