What makes the Kyiv Cake truly special is its perfect balance of crispy nutty meringue layers, rich buttery cream, and often a light glaze or decorative flowers made from colored buttercream. With its complex textures and nostalgic flavor, it’s often served during holidays, birthdays, and family gatherings — a dessert that brings generations together.

Ingredients Overview

Here is everything you’ll need to recreate this classic Ukrainian dessert at home. This recipe makes one standard 8-inch (20 cm) cake.

For the Meringue Layers

• 6 large egg whites (room temperature)
  
  
• 1½ cups (300 g) granulated sugar
  
  
• 1 cup (100 g) roasted and chopped hazelnuts or cashews
  
  
• 1 tsp cornstarch
  
  
• 1 tsp white vinegar or lemon juice
  
  
• Pinch of salt

For the Buttercream Filling

• 1 cup (200 g) unsalted butter, softened
  
  
• ¾ cup (150 g) sugar
  
  
• 2 egg yolks
  
  
• ½ cup (120 ml) milk
  
  
• 1 tsp vanilla extract
  
  
• 1 tbsp cocoa powder (optional, for chocolate layer)
  
  

Optional Decorations

• Chocolate glaze (melted chocolate + butter or cream)
  
  
• Additional chopped nuts
  
  
• Piped buttercream flowers (for a traditional look)
  
  

Tools and Equipment Needed

To successfully make a Kyiv Cake, make sure you have the following tools:

• Electric mixer (stand or hand-held)
  
  
• Mixing bowls
  
  
• Fine sieve (for sifting sugar or cocoa)
  
  
• Spatula and whisk
  
  
• Baking sheets
  
  
• Parchment paper
  
  
• 8-inch cake ring or springform pan (for shaping)
  
  
• Saucepan (for making custard base)
  
  
• Offset spatula (for spreading cream)
  
  
• Cooling rack

Step-by-Step Instructions

Preparing the Nut Meringue Layers

Begin by preheating your oven to 120°C (250°F). Line two baking sheets with parchment paper and trace an 8-inch (20 cm) circle onto each — this will help shape your meringue disks evenly.

In a clean, dry bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the sugar, continuing to beat until the mixture becomes glossy and holds stiff peaks. At this stage, gently fold in the chopped roasted nuts, cornstarch, and a dash of vinegar or lemon juice, being careful not to deflate the meringue.

Divide the mixture evenly onto the prepared circles and smooth it out with a spatula. Place the trays in the oven and bake for about 2½ to 3 hours, or until the meringue layers are dry and crisp. Once done, turn off the oven and let the layers cool inside with the door slightly open to avoid cracking.

Making the Buttercream Filling

To prepare the custard-style buttercream, whisk together the egg yolks, sugar, and milk in a saucepan. Cook this gently over low heat, stirring constantly, until the mixture thickens slightly—do not allow it to boil. Once thickened, remove from the heat and let it cool to room temperature, covering the surface with plastic wrap to prevent a skin from forming.

Meanwhile, beat the softened butter until it becomes fluffy and pale. Slowly incorporate the cooled custard and vanilla extract, mixing until the cream is smooth and uniform. For the classic Kyiv Cake look, divide the cream and blend cocoa powder into one half to create a subtle chocolate layer.

Assembling the Cake

Place one meringue layer on a cake plate and spread it with a generous amount of cream. Follow with the second meringue layer and cover the entire cake with the remaining buttercream. You can decorate the top with chopped nuts, a glossy chocolate glaze, or traditional piped buttercream flowers if you’re feeling creative. Once assembled, refrigerate the cake for several hours or overnight so that the layers meld and the texture softens slightly.

Expert Tips for Perfect Kyiv Cake

Patience is key when making Kyiv Cake. The meringue layers require low heat and a long baking time to become crisp yet light. Don’t rush the cooling process — letting the meringue cool slowly inside the oven minimizes the risk of cracks. When making the buttercream, ensure the custard is completely cool before mixing it with butter. Otherwise, the cream can split or become too soft.

Roasting the nuts beforehand adds a depth of flavor that raw nuts can’t match. Also, using room-temperature egg whites ensures better volume for the meringue. Some bakers recommend aging egg whites for a day in the fridge before use — a technique that makes them whip up even better.

If you’re assembling the cake in a warm kitchen, chill the meringue layers briefly before spreading the buttercream. This helps prevent melting and shifting. And finally, refrigerating the cake for several hours or overnight not only improves the taste but also allows the layers to set properly for easier slicing.

Serving Suggestions

Kyiv Cake is traditionally served chilled, which helps keep the buttercream firm and enhances the contrast between the creamy filling and crunchy meringue. For clean slices, dip your knife in hot water and wipe it between cuts — this little trick keeps the presentation tidy.

It pairs beautifully with a strong black tea or coffee, especially after a hearty meal. The sweetness and richness of the cake balance nicely with something simple and unsweetened. If you’re serving it on a special occasion, consider adding a few fresh berries or a dusting of cocoa on the plate to elevate the visual appeal without overpowering the flavor.

FAQs

Can I make Kyiv Cake in advance?
Yes, in fact, it’s even better the next day. After assembly, refrigerate the cake overnight to allow the flavors to develop and the buttercream to set properly.

Can I freeze Kyiv Cake?
Freezing is possible but not ideal. The meringue layers may lose their crisp texture after thawing. If you must freeze it, wrap it tightly and defrost in the fridge. However, for best results, enjoy it fresh within 2–3 days.

What nuts work best?
The original Kyiv Cake uses roasted cashews, but hazelnuts are also a traditional choice. Almonds or walnuts can be used as alternatives, though they will slightly change the flavor profile.

Can I make it gluten-free?
Kyiv Cake is naturally gluten-free since it contains no flour in the meringue or buttercream. Always check that your cornstarch and any added ingredients (like chocolate) are certified gluten-free.

How do I store leftovers?
Store the cake in an airtight container in the refrigerator. It will stay fresh for about 3 days, although the meringue will gradually soften due to the moisture from the buttercream.

Can I use Kyiv cake as a snack for watching a sporting event?

Of course you can. And you can place bets on sports on the 11IC 11ic-app.in website.

The post How to Make Traditional Kyiv Cake: A Classic Ukrainian Dessert Recipe appeared first on Sweet Bestiary.

Reimagining Classics

Baking staples like chocolate chip cookies, apple pie, and cheesecake provide the perfect base for reinterpretation. Montreal’s Cocoa Locale offers a creative take on chocolate chip cookies by incorporating matcha, black sesame, chili, and other bold flavors. The traditional flavors of apple pie get amplified with additions like bourbon and cranberries. Cheesecake becomes a showstopper topped with flashy decorations like swirled chocolate ganache or a brûléed citrus garnish. Even the presentation of classics can be modernized, such as serving mini cookie flights or elegant individual cheesecake jars. Simple tweaks make the comforting familiar feel fresh and exciting.

Science in the Kitchen

Lab techniques like spherification, foams, and hydrocolloids allow pastry chefs to transform textures and appearances. Spherification encapsulates flavored liquid in a thin gel membrane, creating caviar-like juice pearls. Foams lighten up mousses and custards with an airy consistency. And hydrocolloids like xanthan gum or guar enable novel creations like scented fruit spaghetti and ribbon cakes with swirling insides. Blurring the line between science and baking lets chefs concoct desserts not possible through standard mixing and heating.

Global Influences

Ingredients and techniques from around the world inspire original dessert mashups. The French macaron shells can be filled with matcha cream, salsa, or curry spices instead of the traditional buttercream or ganache. Mochi adds chewy, sticky Japanese texture to ice cream sandwiches or doughnuts. Middle Eastern flavors like pistachio, orange blossom, and halva can transform a tiramisu. With a vast global pantry to pull from, creative bakers can produce desserts that blend cultures for new experiences.

Seasonal and Local

Ingredient availability shifts throughout the year, making seasonality a driver of novel desserts. Spring offers versatile rhubarb stalks, honeysuckle, and elderflowers. Summer highlights stone fruits, berries, melons, basil, tomatoes. Fall presents apples, pears, figs, mushrooms, spices, and hard squashes. And winter offers opportunities with citrus, tropical imports, nuts, herbs, and roots. Incorporating what’s fresh and local ensures desserts capture a sense of time and place.

Dietary Considerations

Alternative dieting trends provide inspiration for tweaking dessert recipes. Dairy-free options utilize nut milks, avocado, coconut, and vegan chocolate in lieu of heavy cream and butter. Gluten-free recipes swap wheat flour for almond flour, coconut flour, or starchy root vegetables. Lower-sugar versions rely on natural sweeteners like monkfruit and dates. And keto-friendly desserts highlight unsweetened chocolate, nut flours, and fatty ingredients like cream cheese. Accommodating dietary needs prompts innovation.

Wafer-thin Techniques

Ultra-thin baking opens creative dimensions with fragility and ethereal textures. Crepe cake stacks alternating flavored thin crepes with filling. Mille crêpe integrate dozens of delicate crepes into a single cake. Paper-thin tuile cookies take on shapes when shaped over molds before baking. And sugar or isomalt can be pulled into transparent sheets to wrap candies or create sugar sculpture accents. These sheer layers and components enable architectural masterpieces. The key is maintaining balance, much like pairing an exciting grand mariner soufflé with a familiar creamy crème brûlée. A touch of innovation seasons the familiar to please and surprise even the most discerning dessert connoisseur.

With online live baccarat and other casino-style games now available in app form, their flashy graphics and spinning reels provide additional inspiration for visually dynamic plating and dessert concepts.

Novel Plating

Unconventional plating contributes visual wow factor. Mini desserts can be served on sticks, spoons, or skewers for handheld ease. Intricate chocolate showpieces adorn tables as edible art. Liquid nitrogan freezes desserts mid-motion into waves or drips. Edible printed logos customize cakes into unique statement pieces. And components like crumbs, powders, sugars, and foams elevate blank slate neutral canvases. Outside-the-plate approaches make dessert a multi-sensory experience.

Dessert as Performance

Some pastry chefs incorporate a performative element to their desserts, unveiling flavors and textures tableside. They may prepare ingredients via spherification, quick freezes with liquid nitrogen, or smoke infusions in front of diners. Other desserts are assembled plate by plate, sauced at the table, or feature hidden interior garnishes that surprise upon slicing. These live, customized dessert preparations intensify the anticipation.

Satisfying the Sweet Tooth Differently

Whether reimagining nostalgic favorites, utilizing science, fusing global ingredients, highlighting seasons, accommodating diets, employing advanced techniques, plating unconventionally, or integrating performance, pastry chefs continue pushing boundaries with progressive desserts. While traditional cakes, pies, and ice cream will always satisfy, there’s joy in trying novel creations too. Pastry chefs are increasingly borrowing ideas from digital designs to craft desserts that not only taste amazing, but also capture viewers’ eyes with movement, color, and shape. Much like an online slot machine pulls a player in with pulsing lights and sounds, creatively plated desserts use wows of texture, color, and form to elevate the experience beyond just flavor.

The post Pushing the Boundaries: Innovative Desserts for the Adventurous Palate appeared first on Sweet Bestiary.

History of Crêpes:

Crêpes trace their origins to the Brittany region in northwestern France. It is believed that this delicacy dates back to the 12th century when cereals were first used to make thin pancakes. Over time, the recipe evolved and gained popularity throughout France and beyond.

In Breton tradition, crêpes were an integral part of pagan celebrations marking the end of winter and the arrival of spring. The festivity, known as “La Chandeleur,” was celebrated on February 2nd, and crêpes were associated with prosperity and good fortune due to their round and golden appearance, resembling the sun.

The Art of Making Crêpes:

The preparation of crêpes may seem daunting at first, but with practice and patience, anyone can master this technique. Here’s a step-by-step guide to making delicious crêpes:

Ingredients:

• All-purpose flour: 1 cup
• Eggs: 2
• Milk: 1 1/2 cups
• Melted butter: 2 tablespoons
• Salt: 1/4 teaspoon
• Sugar (optional for sweet crêpes): 2 teaspoons
• Filling of your choice: Nutella, fresh fruits, cheese, spinach, ham, etc.

Instructions:

1. In a large bowl, mix the flour and salt. Make a well in the center and add the eggs.
2. Lightly beat the eggs and then gradually incorporate the milk, stirring until you get a smooth, lump-free batter.
3. Add the melted butter and sugar (if making sweet crêpes) to the batter and mix well.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
5. Pour a small amount of batter into the hot skillet and quickly swirl the skillet to cover the bottom with a thin layer of batter.
6. Cook the crêpe for about 1-2 minutes or until the edges start to brown. Then, carefully flip it over and cook the other side for another 1-2 minutes.
7. Remove the crêpe from the skillet and repeat the process with the remaining batter.
8. Fill the crêpes with your favorite ingredients and serve them hot.

Table of Suggested Fillings:

Interesting Facts About Pancakes

Pancakes are not only a delicious dish but also an object of fascinating cultural and historical heritage. Here are some intriguing facts about pancakes:

Ancient History: Pancakes have an ancient history dating back to pagan rituals. In Slavic and Scandinavian customs, pancakes were a symbol of the sun and spring, and they were cooked during the period of Maslenitsa to attract nature’s favor for the upcoming harvest.

International Popularity: Although pancakes are associated with Russian cuisine, they are popular worldwide. In France, they are called crêpes, in Germany – pancakes, in Italy – pancake, and in the USA – pancakes or flapjacks.

Variety of Fillings: One of the attractive features of pancakes is their ability to accommodate various fillings. They can be filled with fruits, berries, cheese, ham, mushrooms, vegetables, seafood, as well as sweet additions such as honey, jam, or chocolate.

Different Shapes and Sizes: Pancakes can be prepared in different sizes and shapes. From thin and large to small and thick, the variety of options allows you to choose the perfect version for any taste and preference.

Ceremonial Significance: In some cultures, pancakes play a ceremonial role. For example, in Russia, there is a tradition of tossing the first pancake, which is considered unsuccessful, to ensure success in cooking the rest of the pancakes.

Symbol of Maslenitsa: In Orthodox tradition, pancakes play an important role in the celebration of Maslenitsa, the last week before Great Lent. This holiday symbolizes bidding farewell to winter and welcoming spring, and pancakes are one of its main attributes.

World Record: In 2016, Russia set a world record for the number of pancakes cooked in one hour. Over 12,000 pancakes were cooked at the Maslenitsa celebration in the city of Yoshkar-Ola.

These facts are just a few of the things that make pancakes such a unique and beloved dish worldwide. They not only represent a tasty treat but also embody the rich history and cultural heritage of various nations.

Questions and Answers:

Q: What is the difference between crêpes and pancakes?

A: Crêpes are thinner and have a softer texture compared to traditional pancakes. Additionally, crêpes are typically larger and are rolled or folded with both sweet and savory fillings.

Q: Can crêpes be made without eggs or milk?

A: Yes, vegan crêpes can be made using alternatives such as almond milk or soy milk and replacing eggs with ingredients like mashed banana or ground flaxseed.

Crêpes represent a culinary delight that intertwines history, art, and flavor in every bite. Experiment with different fillings and preparation techniques to create your own versions of this French classic. Bon appétit!

The post The History and Art of Making Crêpes appeared first on Sweet Bestiary.

Los crepes, o crêpes en francés, son un platillo culinario cuyos orígenes se remontan a la antigua Roma, aunque su popularidad se ha extendido por toda Europa y más allá. Su historia es rica y su versatilidad en la cocina los ha convertido en un plato esencial en muchas culturas. En este viaje gastronómico, exploraremos la historia y el arte de preparar crepes, desde sus humildes comienzos hasta sus múltiples variaciones en todo el mundo.

Ingredientes y Utensilios

La preparación de crepes comienza con la elección de ingredientes frescos y utensilios adecuados. Para la masa de crepes, necesitarás harina de trigo, huevos, leche, mantequilla derretida, azúcar y una pizca de sal. La esencia de vainilla o el licor de naranja son opciones para dar sabor. Además, asegúrate de tener a mano una sartén antiadherente de tamaño adecuado, una espátula delgada y un cucharón para verter la masa.

Ingredientes para la Masa de Crepes:

Preparación de la Masa

La base de unos crepes deliciosos radica en la masa adecuada. Comienza tamizando la harina en un tazón grande. Agrega el azúcar y la pizca de sal y mezcla bien. Luego, agrega los huevos batidos y mezcla gradualmente mientras viertes la leche de manera constante para evitar la formación de grumos. La masa debe quedar suave y líquida, similar a la consistencia de la nata líquida. Añade la mantequilla derretida y la esencia de vainilla (si lo deseas), y mezcla hasta que estén completamente incorporadas.

Cocinando los Crepes

Calienta una sartén antiadherente a fuego medio-alto y unta ligeramente con mantequilla o aceite. Vierte una pequeña cantidad de masa en la sartén caliente y gira la sartén para que la masa se extienda de manera uniforme por el fondo. Cocina durante aproximadamente un minuto hasta que los bordes del crepe comiencen a dorarse y se despegue fácilmente de la sartén. Luego, con la ayuda de una espátula delgada, voltea el crepe y cocina el otro lado durante otros 30 segundos a 1 minuto hasta que esté dorado.

Presentación y Acompañamientos

Los crepes son conocidos por su versatilidad y pueden servirse tanto en versiones dulces como saladas. Las opciones para rellenar y acompañar los crepes son infinitas. Algunas sugerencias populares incluyen:

Rellenos Dulces:

• Nutella y plátano
• Fresas frescas con crema batida
• Mermelada o confitura
• Azúcar y jugo de limón
• Helado y salsa de chocolate

Rellenos Salados:

• Queso y jamón
• Espinacas salteadas con champiñones
• Pollo a la crema de champiñones
• Huevos revueltos con queso y espinacas
• Salmón ahumado con crema agria y cebollín

Variaciones Regionales

Los crepes se han adaptado a las tradiciones culinarias de muchas regiones, lo que ha dado lugar a una amplia variedad de versiones en todo el mundo. Algunas de las más notables incluyen:

Francia:

• Crepes de trigo sarraceno en Bretaña
• Crepes Suzette con un toque de naranja
• Galettes, crepes salados rellenos de ingredientes como queso y huevo

Rusia:

• Blini, crepes más pequeños, a menudo servidos con caviar
• Maslenitsa, un festival que celebra la llegada de la primavera con una abundancia de blini

México:

• Hotcakes, similares a los crepes, pero más gruesos, se sirven con miel de maple y frutas

Japón:

• Dorayaki, dos pequeños pancakes rellenos de anko (pasta de frijoles dulces)
• Okonomiyaki, una especie de crepe salada con col y otros ingredientes

Preguntas y Respuestas

Pregunta 1: ¿Cuál es la diferencia entre un crepe y un pancake?

Respuesta 1: La principal diferencia radica en la masa y la textura. Los crepes son más finos y delicados, mientras que los pancakes son más gruesos y esponjosos debido a la levadura.

Pregunta 2: ¿Qué significa “Crepe Suzette”?

Respuesta 2: Crepe Suzette es una variante de crepe que se sirve con una salsa de naranja y licor, generalmente flambeada con coñac o Grand Marnier.

Pregunta 3: ¿Cuál es la historia detrás de la festividad rusa de Maslenitsa?

Respuesta 3: Maslenitsa es una festividad rusa que marca la despedida del invierno y la bienvenida a la primavera. Los blini o crepes son una parte esencial de esta celebración, simbolizando el sol y la prosperidad.

Pregunta 4: ¿Cuál es el relleno de crepe más inusual que has probado?

Respuesta 4: Los rellenos de crepe son muy variados, pero uno de los más inusuales que he probado es el de cangrejo y aguacate, que combina ingredientes frescos con un toque de lujo.

Los crepes son un arte culinario que combina sencillez y creatividad. Ya sea que los disfrutes en su forma más simple con azúcar y limón o en elaboradas

The post La Historia y Arte de Preparar Crepes appeared first on Sweet Bestiary.

The characters of your favorite cartoons will delight your little one.

First, the mastic is painted in the desired color (or colors), then roll out of it a ball-body, and then act as follows:

Bunny Krosh. For the arms and legs, roll two harnesses, each of them cut in half and make with a stack or an ordinary toothpick to separate the fingers. From the two wide strips form the ears. Then it remains only to make a face, gluing white mastic eyes and blue – eyebrows, draw pupils and a smile.

Lamb. Roll thin plaits, make them into curls and glue them with food glue or egg white. Arms and legs to mold similar to Krosh’s feet, but make hooves on the ends. Make horns from darker sticks of mastic. Make a face.

Hedgehog. Roll small balls of blue mastic, give them the shape of cones, needles and glue on the spherical body. Make the hands and feet, as for the bunny. Add glasses, eyebrows, nose, ears, smile and you have a Hedgehog.

Nyusha. First, you can make cheeks, hearts and feet like for Barash. From a small balloon to form a nose-foot by making two cavities in it with a toothpick. Weave and glue pigtail hairstyle, make face.

The post Master class on how to make children’s mastic figures appeared first on Sweet Bestiary.

• Chocolate 200g
• Miel 70g

Puedes utilizar cualquier tipo de chocolate: con leche, blanco o negro. Sólo hay que asegurarse de que no haya nueces, pasas sultanas u otros aditivos.

• Derretir las tabletas de chocolate al baño María, pero con cuidado de no sobrecalentarlas, pues de lo contrario se cuajarán.
• Cuando la mezcla sea líquida, añadir la miel y remover bien.
• Colocar la masilla sobre un film transparente, envolverla bien y meterla en la nevera durante 24 horas.

Trabajar con una masilla de este tipo no es muy cómodo: se endurece mucho en un lugar frío, por lo que antes de desenrollarla hay que calentarla en el microondas durante unos minutos. Puede derretirse. Para evitarlo, utilice sólo la cantidad justa de masilla o póngala periódicamente en el frigorífico.

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