Ukrainian Chocolate Cake With Raspberry Russian Recipes

KIEVSKY AKA KIEV CAKE RECIPE

Steps:

• Line a 9x13 non-stick cake pan with wax paper. Melt 1 Tbsp butter and brush the top of the wax paper with butter.
• In the bowl of an electric mixer, using the whisk attachment, over high-speed, beat 6 egg whites and 1 1/3 cup of sugar together for about 6 minutes, or until stiff peaks form (see picture). It will be white and fluffy.
• Spread the egg whites evenly into the cake pan lined with wax paper. Bake at 250˚ F for 4 hours and 10 minutes. When the time is up, remove from oven and peel off the wax paper. Set on a tea towel and cool to room temperature. The Meringue can be left on the counter overnight, covered with a dry tea towel.
• Preheat the Oven to 350˚ F and line 1 non-stick cake pans with wax paper. Use a (13x9) non-stick pan.
• First, separate egg whites from yolks. Next, in a medium bowl, whisk together 8 yolks, 3/4 cup of sugar and 1 tsp vanilla. Add 1 cup of flour until well blended.
• In a large bowl, beat 8 egg whites on high-speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don't beat too long or you will begin to lose volume.
• Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don't mix too much or you will lose volume. The batter should have a fluffy texture.
• Place the batter into the lined cake pan and bake 22 minutes until the top is golden.
• As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm. Use a knife to remove rough edges. Let cakes cool to room temperature.
• Drain the apricots reserving the syrup. Mix all of the syrup ingredients (drained apricot syrup, 1/4 cup water, 1 tsp lemon juice, 1 Tbsp sugar) together until sugar dissolves. Puree Remaining Apricots in a Blender.
• Slice the cake evenly into two layers. Place the first cake layer(with the cut side up) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.
• Pour half the syrup evenly over the first cake layer and spread half of the apricot puree over it.
• Spread about 1/4 of the frosting evenly over the puree. Click here for Russian Cream Cheese Frosting Recipe that I used.
• Set baked meringue over the cake and trim it to fit evenly over the biskvit cake. Reserve Crumbs for the top of the cake. Place the meringue on top of cake and spread frosting over the top.
• Place the second cake on top of the meringue . Pour the second half of syrup evenly over the second cake and spread the rest of the apricot puree on the top.
• Frost the top and sides of the cake.
• Crush the meringue crumbs and Sprinkle them all over the cake. It helps to hold a spatula next to the side of the cake as you sprinkle crumbs to keep more of them on the cake. Or you can use a fine mesh sieve if you have one for more even distribution. You may need to tilt the cake a little to cover the sides, just do this cautiously.

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.

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.

RASPBERRY DREAM CAKE

Steps:

• Preheat oven to 350.
• Grease and flour a 12 cup Bundt pan, 10" tube pan or 2 -9" cake pans.
• Defrost raspberries and drain, reserving syrup in a measuring cup. Add water if necessary to make 1/2 cup.
• Reserve 2 tablespoons of the.
• raspberries for the frosting.
• Put cake mix, eggs, oil, pudding mix, the 1/2 cup of raspberry syrup,.
• and remaining raspberries in a mixing bowl. Beat on medium speed for 3 minutes.
• Pour into pan(s) and bake 50-55 minutes for Bundt or tube pan, or 25 to 30 minutes for 9" layers, or until cake tester comes out clean.
• Let stand 15 minutes before removing from pan.
• Cool completely.
• Meanwhile, make the frosting, creaming the butter with the confectionary sugar.
• Beat in raspberries and almond extract.
• Frost cooled cake.