Dessert

Kiev Cake (Tort)

4 comments

KIEV TORT

Homemade cake is a rich dessert, it includes whipped cream, nuts and more tasteful ingredients to make it astonishing.

Ingredients:IMG_3666                        1.) Beat sugar, eggs and yolks until smooth. colllahge step 12..) Add flower and baking powder, mix together well.

3.) Pour into 2 greased 9 inch layer cake pans, smooth out the top with a rubber spatula.24.) In and oven, bake at 350F for 25 minutes or until tooth pick comes out clean.

5.) Let it cool on a drying rack for ten minuets (make sure you do not take it out of the pan)

6.) Remove from the pan and cool completely on the rack.

7.) In a mixer turned on to high speed beat egg whites until soft peaks form.

8.) Sprinkle in the 1 cup of sugar, beat until sugar is dissolved.39.) Pour mixture into 2 greased cake pans.

10.) Put in oven and bake for 30 min at 250F, then at 200F for 4 hours. Collage Step 111.) Mix the 2 sticks of butter, condensed milk and Dulce De – Leche.

12.) Cut the cake into 4 layers going horizontally. Meanwhile in the middle spread cream with a metal spatula (do this to all layers).Collage Step 213.) Spread the meringue on each of the layers, add the nuts at the same time.

14.) Cover the whole cake with meringue.Collage Step 3 15.) Mix together cool whip, powdered sugar and cream cheese into a frosting.

16.) Spread the frosting with a spatula on all sides make sure its even and level.

EnjoyKiev Cake

Kiev Cake (Tort)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Ukrainian
Serves: 12
Ingredients
  • Dough
  • 6 eggs
  • 6 yolks
  • 1½ cup sugar
  • 1 tsp baking powder
  • 1½ cups flour
  • Meringue
  • 6 egg whites
  • 1 cup sugar
  • Creamy filling:
  • 2 sticks butter
  • ½ can of condensed milk
  • ½ Dulce - De Leche
  • Frosting:
  • 8 oz Cool Whip (original)
  • ½ cup Powdered Sugar
  • 8oz Cream Cheese
Instructions
  1. Beat sugar, eggs and yolks until smooth.
  2. Add flower and baking powder, mix together well.
  3. Pour into 2 greased 9 inch layer cake pans, smooth out the top with a rubber spatula.
  4. In and oven, bake at 350F for 25 minutes or until tooth pick comes out clean.
  5. Let it cool on a drying rack for ten minuets (make sure you do not take it out of the pan)
  6. Remove from the pan and cool completely on the rack.
  7. In a mixer turned on to high speed beat egg whites until soft peaks form.
  8. Sprinkle in the 1 cup of sugar, beat until sugar is dissolved.
  9. Pour mixture into 2 greased cake pans.
  10. Put in oven and bake for 30 min at 250F, then at 200F for 4 hours.
  11. Mix the 2 sticks of butter, condensed milk and Dulce De - Leche.
  12. Cut the cake into 4 layers going horizontally.
  13. Meanwhile in the middle spread cream with a metal spatula (do this to all layers).
  14. Spread the meringue on each of the layers, add the nuts at the same time.
  15. Cover the whole cake with meringue.
  16. Mix together cool whip, powdered sugar and cream cheese into a frosting.
  17. Spread the frosting with a spatula on all sides make sure its even and level.

 

4 Comments

  1. Wow sveta this cake brings back such memories from my childhood I remember my mom making a cake like this for certain Jewish holidays or sometimes just random spontaneous kind of thing tho was wondering if I can add strawberries and or jam beautiful stunning and looks really way delish and tantalizingly amazing

  2. How did you decorate with those chocolate doilies?

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