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Monday, May 16, 2011

Kiyevskiy tort

"Kiyevskiy tort" is very popular in Uzbekistan and I think it was originated from Ukrainian cuisine. This cake has to be prepared a day before serving, as it will be more tender and mouth melting. Buttery creams or whipped creams must be used for this cake. You can use your favorite one. I usually used the butter and sweet condensed milk cream, but this time I use whipped cream with condensed milk and cream cheese. Actually meringue layer of this cake is called "Kiyevskiy" and it can be used as a layer for other cakes or as an independent cake as itself. For an independent "Kiyevskiy" you have to bake two meringue layers and combine them with buttery cream.
For meringue layer:
6 egg whites (use big eggs)
1,5 cup of sugar
1 cup of chopped walnuts
3,5 tbsp of plain flour
For fluffy cake:
6 eggs
1 cup of sugar
1 full cup of plain flour
For cream:
250 ml of full fat whipping cream
250 grams of cream cheese
1 can of sweet condensed milk
For syrup:
1 cup of water
4 tbsp of sugar
Meringue layer:
Beat egg whites until stiff peaks and then add in sugar with a small portions. Whip for another 2 min. In another bowl mix walnuts and flour and add it into the whipped egg whites, mix very carefully. Layer baking pan with a cookie paper and pour in cake batter. Put in the middle rack of the oven (oven is not preheated) in medium heat for about 20 min and then set the heat on low (lowest heat of your oven), bake/dry for about 4-5 hours or until it is completely dry (check with a wooden stick, it must come out clean when inserted to the meringue). Take out and let it cool. Peel of the baking paper and set aside.

For fluffy layer:
Whip egg whites until stiff peaks, add in sugar in 3 portions and whisk for another 1-2 min. Add in egg yolks, one by one and mix carefully. Now, add in flour and again mix carefully. Pour cake batter in baking pan, layered with baking paper and put in to the cold oven. Bake for 40 min in medium heat, baking time can vary as ovens are different, I baked mine for 1,5 hour:) (My oven is just a disaster!!!)Just check up with a wooden stick. If it will come out clean when inserted, than cake is ready. Take out and let it cool completely. Peel of baking paper, cut in two halves and set aside.

Prepare syrup. Just put sugar in water and boil until sugar will dissolve completely.
For cream:
Whip the cream until it starts to thicken and immediately add in condensed milk, whip again, until it again starts to thicken and at the end add in cream cheese and whip for about 1-2 min. If you want you can add in vanilla at the end.
Now place one fluffy cake layer in flat plate, sprinkle with syrup and spread the cream all over evenly. Place meringue layer on top. Spread cream on top of the meringue layer. Take the second layer of the fluffy cake, sprinkle with syrup holding it in your hand and spread cream evenly and place over the meringue layer.

Spread cream on top and the sides of the cake, decorate as your wish. This time I used my favorite strawberries:)
Put the cake in fridge for at least 6 hours. After that, enjoy and don't swallow your tongue:) because it is unbelievably yummy!!!

Yoqimli ishtaha!!!


  1. Малика, спасибо Вам за интереснейший блог и замечательные рецепты! Читаю с огромным удовольствием и совершенно точно буду многое готовить.
    "Киевский" выглядит великолепно!

  2. Леночка, спасибо за теплые слова!

  3. Malikaxon, recept uchun rahmat! Kremida cream cheese yozgan ekansiz, bu o'sha плфвленный сыр'mi? Krem mazasi buzilmaydimi buni qo'shsa? Javobingizni kutaman, bezeni duhovkaga solib qo'ydim, endi qolgan jarayon qoldi nasib qilsa :)) Oldindan rahmat.

  4. Feruzahon, creame cheese yahshi sifatli bu'lsa, kremingizni tami juda juda mazali bu'ladi. Hecham qu'rmasdan solavering. Plavlenniy sirlarning har hil sifatlisi bor, iloji bu'lsa, slivochniy import qilinganidan oling. Agar juda topa olmasangiz, qushmasangiz ham bu'ladi. Qaymoq va quyultirilgan sutdan ham juda shirin krem chiqadi. Sizga ham rahmat:)