August 16, 2016

Kiev Cake exclusive recipe by Valeriy Sozanovksiy

Read about the recipe and other Elle&Vire product on their website.

The brand-Chef and owner of the establishment “The Cake” in Kiev (Ukraine), Valeriy Sozanovskiy created a new recipe : the Kiev Cake.

This esthetic dessert is composed by a whipped white chocolate cognac ganache and a milk chocolate ganache, some praline cream and hazelnut praline. On the top of the log, you can find caramelized hazelnuts and almond dacquoise sponge.

Discover all the steps to realize this modern version of Kiev Cake :

Whipped White Chocolate Cognac Ganache

280g  Excellence Whipping Cream 35 % fat(1)

30g    Glucose

30g    Inverted sugar

300g  White chocolate

100g  Cocoa butter

200g  Excellence Whipping Cream 35 % fat(2)

60g    Cognac

Weigh the glucose and inverted sugar into a saucepan and add the 280 g of cream(1)  on the top.

Boil the cream and pour onto the melted white chocolate and cocoa butter.

Mix with a hand mixer, scrape the sides and add the cream(2) and cognac.

Leave in the fridge overnight and whip to a creamy texture the following day. Make sure to not over whip!!

When finishing, 250 g of each layer.

Milk Chocolate Whipped Ganache

120g   Excellence Whipping Cream 35 % fat(1)

12.5g  Glucose

12.5g  Inverted sugar

190g   Milk chocolate

12.5g  Cocoa butter

280g   Excellence Whipping Cream 35 % fat(2)

Weigh the glucose and inverted sugar into a saucepan and add the 280 g of cream(1)  on the top.

Boil the cream and pour onto the melted milk chocolate and cocoa butter.

Mix with a hand mixer, scrape the sides and add the cream(2)

Leave in the fridge overnight and whip to a creamy texture the following day. Make sure to not over whip!!

Praline 66% Cream

230g    Excellence Whipping Cream 35% fat

2g        Gelatine

352.7g Hazelnut praline 60 %

Boil the cream and add the gelatin. Pour onto the praline and mix with a hand mixer.

Hazelnut Praline 60%

132g Sugar

33g   Glucose

50g   Water

250g  Hazelnuts roasted at 150°C  for 20 minutes and cooled

 Caramelised hazelnuts

100g  Sugar

24g    Water

200g  Hazelnuts

10g    Butter

 Fleur de sel (as needed)

Cook the sugar and water to 116°C and add the roasted hazelnuts.

Stir with a spatula and continue on low heat to caramelise.

When desired colour is obtained add the butter and fleur de sel.

Spread onto a sheet of baking paper and separate. Cool and store in an air tight container.

Almond Dacquoise Sponge

185g   Almonds powder

110g   Icing sugar

85g     Flour

305g   Egg whites

215g   Sugar

Whip the egg whites and gradually add the sugar.

Whip to a shaving cream texture and fold in the sifted powders.

Spread onto one baking tray and bake at 180°C for 6-7 minutes.

 

To find more informations about the Chef Valeriy Sozanovskiy, follow this link  :   http://sozanovskiy.com/en/about

Follow the Chef on Facebook : https://www.facebook.com/sozanovskiy?fref=ts


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