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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
