Kiev cake

Discover the history of Kiev cake.

1. Hazelnut Dacquoise

   • 220 g hazelnuts
   • 200 g egg whites (6)
   • 180 g powdered sugar
   • 50 g cornstarch
   • 50 g white sugar
   • A few drops of hazelnut extract (optional)

   • On a baking tray place the hazelnuts and bake for 20 minutes at 150º C.
   • Let them cool to room temperature and then process them together with the powdered sugar until they resemble sand or crushed biscuits.
   • Meanwhile, in a bowl whisk the egg whites together with the caster sugar until stiff peaks form, for about 10 minutes.
   • Then, sift the cornstarch and fold it into the previous mixture with a spatula in gentle, enveloping movements, being careful not to deflate the meringue too much.
   • Now, add the crushed hazelnuts and fold them in the same way as the cornstarch until we have a homogeneous mixture. Add a few drops of hazelnut essence if we want to enhance the hazelnut aroma.
   • Pour the mixture into two round tins of 22 cm and 24 cm in diameter and bake for 25 minutes at 180º C.
   • After the time has passed, turn off the oven and let it cool with the door slightly open. Reserve in a cool, dry place.

2. Mousseline cream

   • 375 g whole milk
   • 360 g butter
   • 90 g egg yolks (6)
   • 90 g vanilla or white sugar
   • 40 g cornstarch

   • In a saucepan, heat the milk over medium heat until it starts to boil.
   • Meanwhile, in a bowl, mix the egg yolks, cornstarch, and sugar with a whisk until there are no lumps left.
   • When the milk is about to boil, pour it in a thin stream over the previous mixture and integrate it.
   • Next, return the mixture to the saucepan and cook over medium heat for a few minutes until it thickens.
   • Transfer the cream to the mixing bowl and let it cool to room temperature.
   • Meanwhile, take the butter out of the fridge, cut it into cubes of approximately 1 cm in size, and let it soften for a while until it becomes malleable.
   • When the cream is soft or slightly warm, begin to beat it at low speed while adding the butter gradually. Beat until a smooth, homogeneous, shiny cream is obtained for about 10 minutes.
   • Set aside.

3. Chocolate mousseline cream

   • 450 g mousseline cream
   • 60 g dark chocolate (70%)
   • 20 g cocoa powder

   • First, divide the mousseline cream into two equal parts.
   • Then, melt the chocolate in the microwave in short bursts at low power to prevent it from burning and let it cool to about 28º C.
   • Next, add the melted chocolate and cocoa powder to one of the parts of the mousseline cream and mix with a whisk until combined.
   • Set aside.

4. Assembly

   • 50 g toasted hazelnuts
   • 50 g hazelnut Dacquoise
   • 40 g dark chocolate (70%)
   • 6 g sunflower or neutral oil

   • First, cut the larger hazelnut dacquoise disc so that it has the same diameter as the other disc.
   • Now, crush the dacquoise trimmings and the toasted hazelnuts until we get a mixture of crumbs.
   • Then, melt the chocolate together with the oil, brush one side of one of the dacquoise discs with it, and let it crystallize completely.
   • When the chocolate has hardened, flip the dacquoise disc and place it on a plate.
   • Add the mousseline cream on top and spread it evenly over the sponge disc with a spatula. Reserve about 30 g of mousseline cream for later.
   • Place the other dacquoise disc directly on top and apply a layer of chocolate mousseline cream on the sides of the cake and on top, leaving about 150 g for later use. Smooth it with a spatula.
   • Now, apply a layer of crushed dacquoise and hazelnut on the sides of the cake with our hands.
   • Put the remaining mousseline cream in a piping bag with a flat nozzle of 2 mm diameter and draw a diamond pattern on top of the cake.
   • Finally, put the chocolate mousseline cream we reserved earlier into a piping bag with a ridged nozzle of 1 cm diameter and pipe two rings of buttons around the edge of the top of the cake.
   • Keep in the fridge until ready to serve and leave at room temperature for about 30 minutes before serving.

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