Ukrainian Royal Torte 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.

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.

NAPOLEON TORTE

Steps:

• To make pastry, cut butter into flour until crumbly and blend in sour cream.
• Form dough into 10 balls.
• Cover each with wax paper and refrigerate overnight.
• Allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board.
• Prick all over and bake at 350 degrees F.
• for 7 to 10 minutes.
• Cool.
• To make filling# 1--Mix together sugar, flour and salt in top of double boiler.
• Gradually add hot milk, stirring constantly.
• Cook and stir until mixture thickens.
• Pour a small amount over egg yolks, mix thoroughly and pour back into hot mixture.
• Cook for 2 minutes.
• Cool, then add vanilla.
• To make filling# 2--Pour milk into top of double boiler and cook, stirring frequently, until thickened- about 30 minutes.
• Add egg yolks slowly in a thin stream, stirring constantly.
• Add vanilla.
• Cook and stir for 10 minutes.
• CHILL.
• Beat butter until fluffy, then slowly beat in chilled milk mixture.
• TO ASSEMBLE TORTE: Place one layer of pastry on a platter and spread with either filling.
• Continue stacking, alternating fillings, until 1 layer of pastry remains.
• Frost top and sides with remaining filling.
• Crush remaining pastry layer and cover torte with crumbs.
• Refrigerate for several hours.
• Serves 30.

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.