A simple meringue cake without baking. Meringue cake recipe without baking

24.06.2020

Kiev cake has become a hallmark of Kiev since the Soviet era and won over many of the most discerning culinary critics. It is quite possible to reproduce the classic version of making a dessert and its many versions on your own at home in your kitchen.

How to make a Kiev cake?

The classic Kiev cake is made from protein cakes, to which nuts are added.

It is preferable to bake the cakes on parchment, having previously drawn circles of the desired diameter.
The meringues are not used immediately, but they are allowed to dry additionally for several hours.
When a Kiev cake is drawn up, the filling is prepared on brew base with an egg or yolks and, without fail, with butter. Cocoa, flavors, nuts can be added to it.

Kiev cake - recipe according to GOST USSR

The original Soviet Kiev cake, the recipe of which is as close to the classic as possible, is prepared with fried hazelnuts, which can be substituted for cashews. After roasting, the hazelnuts will need to be peeled. Decorate the dessert with scraps of cakes mixed with nut crumbs and the remaining cream.

Ingredients:

proteins - 200 g;
flour - 45 g;
sugar - 435 g;
vanilla sugar - 2 bags;
hazelnuts - 150 g;
oil - 250 g;
egg - 1 pc.;
milk - 150 ml;
cocoa - 10 g;
cognac - 1 tbsp. a spoon.

Preparation

The whites are left warm for 12 hours and then whisk with 50 g of sugar and a packet of vanilla sugar.
Mix in a mixture of nuts, 185 g of sugar and flour to the proteins, bake 2 cakes at 140 degrees for 2 hours.
Beat milk with sugar, add sugar, boil until thickened.
After the cream has cooled, add it to the whipped with vanilla sugar oil.
Cognac is mixed into one half of the cream, cocoa into the other.
They decorate a classic Kiev cake, smearing the cakes with cream.

Kiev cake - a simple recipe

If the process of long-term preparation of cakes is scary, and you don't want to deny yourself the pleasure of enjoying your favorite dessert, you can go the simpler way and make a Kiev cake from ready-made meringue by buying it in a store. It remains only to add fried nuts and decorate the dessert by saturating the base with cream.

Ingredients:

meringue - 300 g;
nuts - 150 g;
butter - 200 g;
condensed milk - 1 can;
cognac - 1 tbsp. a spoon;
cocoa - 1 tbsp. a spoon.

Preparation

Break the meringues and mix with the toasted nuts.
In a ring wrapped in a film, crumbs with nuts and a cream of condensed milk, butter and cognac are placed in layers.
Place the Kiev cake with meringue for several hours in the refrigerator.
Remove the ring, decorate the dessert.

Kiev sand cake

Kiev cake is a recipe that can differ significantly in composition from the original, but it is not inferior in taste to anything like that. In this case, in addition to meringues, they are also used, which add tenderness to the dessert. The yolks are used here for custard, the sweetness of which can be adjusted.

Ingredients:

eggs - 4 pcs.;
flour - 450 g and 2 tbsp. spoons;
sugar - 380 g;
nuts - 150 g;
oil - 450 g;
egg - 1 pc.;
milk - 500 ml;
cocoa - 1.5 tbsp. spoons;
sour cream - 1.5 tbsp. spoons;
vanilla, cognac.

Preparation

Whisk the whites, adding sugar.
Stir in the nuts, bake the cake for 2.5 hours at 140 degrees, allow to cool in the oven.
Grind 2 yolks, 180 g of sugar, sour cream and 150 g of butter.
Add flour, bake 2 cakes.
2 yolks are boiled with the rest of sugar, milk and flour until thickened.
Vanilla is added, and after cooling, butter.
Cocoa is mixed into half of the cream.
Collect Kiev by alternating cakes and cream.

Kiev cake with hazelnuts

Another original recipe, according to which it will be possible to effectively cook a Kiev cake at home with hazelnuts. The meringue is baked here with starch, which gives elasticity, and the cream is without flour, which contributes to its special tenderness. Instead of cognac, it is permissible to add brandy or not to use alcohol at all.

Ingredients:

eggs - 6 pcs.;
starch - 4 tbsp. spoons;
hazelnuts - 150 g;
sugar - 520 g;
oil - 400 g;
milk - 220 ml;
cocoa and cognac - 1.5 tbsp. spoons;
vanilla.

Preparation

Beat the whites by adding 2 cups of sugar.
Stir in the nuts, bake 2-3 cakes at 140-120 degrees for 3-4 hours.
Mix sugar, yolks and milk, place in a water bath and brew until thickened.
After cooling, stir in butter whipped with vanilla, cocoa and brandy.
The cakes are smeared with cream, the Kiev cake is decorated to taste.

Kiev chocolate cake

The cream for the Kiev cake can be prepared with the addition of melted chocolate, and the product can be covered with ganache on top. This will allow you to get the most chocolate flavor ready-made dessert and at the same time please the taste buds of admirers of the famous Kiev delicacy and chocolate.

Ingredients:

proteins - 6 pcs.;
starch - 2 tbsp. spoons;
nuts - 200 g;
sugar - 450 g;
oil - 200 g;
yolks - 4 pcs.;
milk - 100 ml;

chocolate - 450 g;
cream - 300 ml;
rum essence.

Preparation

The proteins are fermented for a day, whipped by adding 1.5 cups of sugar.
Stir in nuts with starch, bake 3 cakes at 100 degrees for 2-3 hours.
For ganache, bring the cream to a boil, add 300 g of chocolate, stir after a few minutes.
The milk is boiled with sugar.
Stir in yolks, chocolate, cool, beat with butter and rum essence.
The cakes are coated with cream and decorated with Kiev ganache.

Kiev roasted cake

Kiev cake at home, the recipe for which involves adding roasted nuts to the cream, is obtained with the most intense nutty taste. The result will be especially delighted with those with a sweet tooth of any age. It is most convenient to cook roasted nuts on a silicone mat, putting caramel on it to harden.

Ingredients:

proteins - 300 g;
flour - 45 g;
hazelnuts - 300 g;
sugar - 520 g;
oil - 300 g;
eggs - 2 pcs.;
milk - 180 ml;
cocoa - 50 g;
vanilla, cognac.

Preparation

Beat the whites with 230 g of sugar.
Stir in 220 g of nuts with flour, bake 3 cakes at 140 degrees, allow to cool in the oven.
30 ml of water is mixed with sugar, brought, stirring, to a boil and browning, and then boiled until caramel and mixed with nuts.
Pour the mixture onto a rug, allow to harden, grind in a blender.
Mix eggs, milk, sugar, vanilla, boil until thick, cool.
Beat the cream with butter, cocoa and brandy, add roasted nuts, coat the cakes with it.

Kiev coffee cake

The original Kiev cake with coffee aroma will win the hearts of coffee lovers, become a great addition sweet table and the best end to any home celebration. To complement the cream in this case, you will need a strongly brewed natural espresso, which should simply be mixed into the cream when it is created.

Ingredients:

proteins - 200 g;
sugar - 435 g;
hazelnuts - 200 g;
oil - 250 g;
egg - 1 pc.;
milk - 150 ml;
espresso coffee - 50 ml.

Preparation

Beat the whites and 1.5 cups of sugar.
Add nuts, bake 3 cakes at 140 degrees for 2 hours, leave in the oven overnight.
Boil milk with sugar.
Add a beaten egg, coffee, heat until thickened.
Stir the cooled cream into the whipped butter, coat the cakes with it.

Cake "A la Kiev" without baking

Kievsky with ready meringue and with biscuit cakes, the taste is close to the original, the same rich and sweet. For nuts, you can use hazelnuts, cashews, or replace them with more budgetary peanuts or walnut kernels. Instead of charlotte cream on yolks, a quick version of butter and condensed milk is also suitable.

Ingredients:

meringue - 250 g;
nuts - 150 g;
cookies - 300 g;
oil - 350 g;
yolks - 3 pcs.;
milk - 300 ml;
sugar - 100-150 g;
vanilla.

Preparation

Break the meringues, mix with nuts.
From cookies and 150 g of melted butter, form 2 cakes on a film, and place in the refrigerator.
Brew the yolks with boiling milk with sugar and vanilla, cool, beat with butter.
The cream is mixed with meringue and nuts, the cakes are sandwiched in the form, and allowed to harden.

Kiev cake in a slow cooker

A modern Kiev cake can be prepared using newfangled gadgets, such as a slow cooker. The presence of only one bowl forces the cakes to be cooked here in stages. Whisk the whites each time just before baking, remembering to supplement the meringue with chopped nuts.

The most accurate and complete description: a cake without baking from a meringue recipe - from the best chefs in a large, but informative article, collected from all corners of the network and books.

I really love meringues and everything connected with meringues. Delicate, crispy, and when it's not easy with nuts, but with peanuts, you will lick your fingers.

Today I was too lazy to disassemble the oven and, as ordered, the memories of a cake without baking came up. I bought the meringue in the store, it is multicolored: it is not expensive, so I did not bother with their preparation. The cake is prepared very quickly, simply and easily. It turns out very tasty: delicate creamy cream based on condensed milk, crispy nuts and air meringue... Such a miracle and on festive table not ashamed to submit. If you do not like too sweet, then add prunes: the combination is very interesting and insanely tasty.

Products composition

200 grams of meringue: any size and any color;
400 milliliters of condensed boiled milk;
110 grams of butter;
60 grams of any nuts;
two tablespoons of grated chocolate.

Step by step cooking process

Any nuts that you will use to make a cake must first be fried: in a dry skillet or in the oven. And then grind with a rolling pin or in a blender.
Boiled condensed milk is easy to make from ordinary condensed milk at home: see the link for the recipe.
By the way, you can use toffee instead of condensed milk.
Put the boiled condensed milk into a deep dish, add soft butter and beat everything with a mixer. The cream is ready.
Install a split-shape ring on a serving dish (but you can also do without using it).
Grease the meringue with cream on all sides and put it in a mold.
We form the first layer: you can make each layer a different color. Fill the empty spaces left when laying out the first layer with pieces of meringue.
Sprinkle everything with nuts and begin to lay out the next layer of meringue. Sprinkle it with nuts.
We continue this way until all the products run out. We make the top in the form of a slide.
Remove the ring, finely grate the chocolate and sprinkle it on the cake.
We serve the cake on the table: everyone takes as many pieces of meringue on his plate as he sees fit.

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Enjoy your tea.

Cooking time: 30

Prep time: 30

Servings: 6

Ingredients:

How to make a meringue cookie cake without baking

Quite often, after cooking some dishes, we still have proteins. Housewives use these proteins for various dishes and often for meringues. If you have made bezeless cakes from proteins, then I suggest you cook very the tasty cake with meringue without baking.

You will cook it literally in a matter of minutes, and it will bring a lot of pleasure to your family.

The cake turns out to be large, but at the same time not very heavy. This cake is great to serve with savory fragrant tea or with unsweetened coffee.

How to cook a dish step by step with a photo at home

Oil room temperature(350 g) beat until fluffy.

Combine butter mixture, peanuts and cracker.

Divide the interlayer into 2 parts. Put 1 part on the lower protein cake, and the second on the next protein cake. Top with a third cake layer.

The meringue cake without baking is ready.

I will also warn you in advance that there will be no step by step photos... The fact is that I made this cake for the third birthday of my princess late in the evening, and I had no time for photographing at all.

The amount of ingredients is approximate and will depend on the desired size of the cake:

Ready meringue - it took me about 200-250 g;

Condensed milk - 0.5 cans;

Butter - 100 g;

Walnuts - 50-100 g;

Chocolate icing for decoration.

I'm sure you already guessed what to do with this!

Our cake without baking is ready! It can be consumed right away, but it would still be nice to let it soak and sit in the refrigerator for several hours. It might sound too sweet, but walnuts Greatly dilute this sweetness. You can also dream up about a cream and choose any other to your taste.

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Meringue cake with nuts - yes, the name makes it drool. The cake does not require baking. Make it with crumbled meringues (cooked or cooked by yourself- recipe preparation will be given later), stuffed with walnuts, chill and serve with berry sauce made from jam or berries. Berries can be fresh or frozen.

To make a meringue cake you will need:

100 g coarsely crumbled meringue cakes

sour cream 450 ml

lightly toasted nuts (walnuts, hazelnuts, hazelnuts)

two tablespoons of cognac, liqueur

teaspoon of cocoa powder

Berry sauce: 200 gr. jam or berries, 2 tablespoons of powdered sugar, juice from half a lemon, ground zest.

press the meringue to the bottom of the mold

Place paper on the bottom and sides of the mold. Crumble the meringue. Spread out a fourth of the crumbled meringue and press the crumbs to the bottom.

Chop the nuts, crush and brown lightly.

Whisk the sour cream into a thick, dense foam. Add cooked nuts and two-thirds of the remaining meringue. Pour cognac or liqueur into the mixture (you can use jam syrup). Stir. Place the mixture on top of the meringue in a mold and smooth the surface. Top with the remaining meringue crumbs. Cover the dish with a lid or paper and freeze for twelve hours.

Make a berry sauce with jam or berries (in this case, strawberries). Mash in mashed potatoes and pass through a sieve. Mash the puree with icing sugar and zest. Add lemon juice.

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Delicate curd soufflé, very similar to ice cream, with a berry layer combined with a crispy base.

Ingredients:

10 g gelatin;
50 ml of water;
100 g dark chocolate;
70 g butter;
100 g corn flakes;
200 g of cottage cheese;
1 tablespoon sugar
½ teaspoon vanilla sugar;
100 ml of milk;
100 g of white chocolate;
200 ml heavy cream;
200 g strawberries.

Preparation

Soak the gelatin. Fill it with water and let it swell for the time indicated on the package.

Melt dark chocolate together with butter in a water bath or in the microwave. Liquid chocolate pour over the flakes and stir. This will be the base of the cake.

Line a cutting board with parchment. Place a springform baking dish on it. Cover the sides with baking paper too. To make it stick better, grease the sides with vegetable oil.

Place the flakes in a mold, flatten and tamp lightly. It is convenient to do this with a potato crush. Put in the refrigerator for half an hour.

Use a blender to whisk the cottage cheese with the sugar and vanilla sugar. Bring the milk to a boil and add the swollen gelatin to it. Mix thoroughly until the gelatin is completely dissolved. Combine milk with cottage cheese, stir. Then add melted White chocolate, mix again.

Whip the chilled cream and, when the curd-chocolate mass has cooled to room temperature, combine them.

Pour half of the mousse into a mold on top of the base, put in the freezer for 10 minutes. Layer a layer of sliced strawberries (you can use any berries and fruits you like) and pour out the other half of the mousse. Refrigerate for two to three hours.

Peel off the parchment from the bottom and remove the cake from the ring. If using a pastry ring, rub it a little. It will heat up and release the cake easily.

2. Napoleon

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Households will take a long time to guess what such thin delicious cakes are made of.

Ingredients:

1 egg;
100 g sugar;
1 tablespoon cornstarch
5 g vanilla sugar;
½ lemon;
250 ml of milk;
70 g butter;
2 thin pita bread;
100 g of walnuts.

Preparation

Mix eggs, sugar and vanilla sugar, starch, zest of half a lemon, pour in and put on low heat until thickened. Add butter to the hot cream.

Cut the pita bread into slices about 15 x 15 centimeters in size. Grind the nuts in a blender or food processor.

Assemble the cake in layers: pita bread, cream, some nuts, pita bread, cream, nuts, and so on. After adding the last creamy layer, sprinkle the nuts liberally, including on the sides.

Leave the cake for an hour or two to soak.

3. Anthill

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Incredibly crispy and very easy to prepare. Instead of cookies, dry breakfast balls.

Ingredients:

250 g of condensed milk;
180 g butter (80–85% fat);
250 g chocolate balls;
100 g roasted peanuts.

Preparation

Beat the softened butter with a mixer. While whisking, pour into the butter. Add peanuts to the cream and chocolate balls(cereal). Mix thoroughly.

Line the inner walls of the pastry ring with parchment and place the chocolate and butter mixture inside. Tamp and refrigerate until solidified. Remove the cake from the ring and decorate as you like.

4. Chocolate banana cake without baking

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Thanks to the delicate custard and bananas, the cookie is completely soaked and becomes like a biscuit.

Ingredients:

200 g sugar;
10 g vanilla sugar;
4 eggs;
50 g flour;
600 ml of milk;
50 g butter;
500 g chocolate chip cookies;
3-4 large bananas;
½ bar of dark chocolate;
1 tablespoon sunflower oil.

Preparation

Separate the yolks from the whites and mash them with sugar and vanilla sugar. If the mixture is too thick, add two to three tablespoons of milk. When the mass turns white, gently, stirring constantly, add flour. Heat milk, but do not boil it. Continuing to stir, pour it into the egg mixture.

Pour the egg-milk mass into a saucepan and cook over low heat until thickened. The cream must be mixed continuously. Remove from heat, add butter, stir.

Take a rimmed mold and fill the bottom with the cooled cream. Place a layer of cookies on top of it. If the shape is round and the cookies are square, break them up. After impregnation, it will be invisible.

Cover the cookies with a layer of cream and then with a layer of thinly sliced bananas. Repeat until you reach the edge of the mold. The last layer should be creamy.

Prepare the icing: break the chocolate into wedges, add a couple of tablespoons of milk and a spoonful of sunflower oil. Melt in the microwave or water bath.

Pour the icing over the cake and refrigerate for three to four hours, or better overnight.

5. Sour cream

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7. No-bake nut cake

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Unusual cakes give nutty notes, and gentle ones literally melt in your mouth.

Ingredients:

2 eggs;
150 g sugar;
10 g vanilla sugar;
2 tablespoons cornstarch
500 ml of milk;
90 g butter;
160 g bread crumbs;
160 g of walnuts;
3 tablespoons of condensed milk.

Preparation

Prepare custard: mix eggs with sugar and vanilla sugar, add starch (you can potato or just flour), pour in milk and heat over high heat, but do not let it boil. Reduce heat, stir until thickened. In the still hot cream, add 50 g of butter.

Grind in a blender or food processor. Mix them with bread crumbs, melted butter (40 g) and condensed milk. Mix thoroughly.

At the bottom of the mold, place a layer of hazelnuts about a centimeter thick. Tamp, lubricate with cream. Repeat until you run out of ingredients. The final layer should be cream.

Let the cake set and soak for a few hours in the refrigerator. Garnish with nut crumbs or whole nuts before serving.

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A simplified version of the beloved honey tube cake with cherries.

Ingredients:

2 eggs;
270 g sugar;
10 g vanilla sugar;
1 liter of milk;
200 g flour;
1½ tablespoons of starch;
250 ml of cream with a fat content of 30–35%;
1 kg ready-made puffs or strudel with cherries;
50 g dark chocolate.

Preparation

Whisk vanilla sugar and regular sugar with eggs. In a separate bowl, combine flour with starch, add to the egg-sugar mixture. Do this in portions to mix better.

Heat the milk. A few moments before boiling in a thin stream, slowly pour the egg-flour mixture into it. Stir constantly. Reduce heat to low and cook until thick.

Cool the custard completely. Pour the chilled heavy cream into it. Pour in gradually, stirring each serving.

Place a few layers on a platter and brush generously with cream. Each next layer should be slightly smaller than the previous one in diameter, then you get a house. It is important that the baked goods used are from or shortcrust pastry otherwise it will not be saturated.

Sprinkle grated chocolate on top of the cake or decorate to your liking. Refrigerate overnight.

9. Broken glass

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Nice cream cake for lovers of marmalade.

Ingredients:

100 g of multi-colored jelly in powder form;
20 g gelatin;
100 ml of water;
3 kiwi;
400 g sour cream with a fat content of 10-15%;
100 g sugar;
a bag of vanillin.

Preparation

Prepare jelly: every 50 g of powder, pour 100 ml of boiling water, stir, cool and put in the refrigerator until it solidifies. If you do not have ready-made color jelly, color with fruit juices or food colors regular gelatin.

When the jelly hardens, you will need to chop it arbitrarily. The pieces should be quite large and uneven, like broken glass. Peel and cut the kiwi into large cubes.

Whisk the cooled sour cream with sugar and vanilla. Dissolve gelatin in water. When it swells, melt it (but don't boil it). In a thin stream, while whisking, add it to the sour cream.

Combine sour cream with jelly and kiwi, mix thoroughly and put in silicone mold... Smooth out so the jelly pieces do not pop out. Refrigerate until solidified.

10. Cake without baking with boiled condensed milk

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Great combination butter cream with nuts and dates.

Ingredients:

100 g of walnuts;
150 g dates;
1 tablespoon butter
80 g dark chocolate;
50 g corn flakes;
15 g gelatin;
80 ml of water;
200 g sour cream 20% fat;
200 g;
400 ml of fermented baked milk.

Preparation

In a food processor or blender, grind dates (can be substituted for prunes) and nuts with butter.

Place the springform pan or pastry ring on a flat plate. Cover the inner walls of the mold with a strip of parchment. Put the nut-date mixture inside, flatten and tamp. Refrigerate for 10-20 minutes.

Mix melted chocolate with corn flakes... Stir until all the flakes are dipped in the chocolate. Place them on parchment and spread them over so that they barely touch. Place in the freezer.

Soak gelatin: dilute it in water and keep for the time indicated on the package.

Make a cream: first beat the sour cream with condensed milk, then add the fermented baked milk and beat thoroughly again. Melt the swollen gelatin - it should completely dissolve, but not boil. Cool slightly and pour it into the cream. Whisk again. Pour the cream over the base of the cake and refrigerate for half an hour.

Decorate the top with chocolate-covered cornflakes and refrigerate until solid. This will take about four hours.

If you want to make a meringue cake, you don't have to turn on the oven or fiddle with the dough for a long time. You can even take fresh purchased bezeshki in different colors. Then the cake will be festive and attractive. And nuts and prunes will create an original taste.

What the cake is made of:

Two hundred grams of multicolored meringues
Condensed milk can
One hundred and ten grams of butter
Sixty grams of your favorite nuts
Dark chocolate bar
One hundred grams of pitted prunes

The process of making a cake itself:

Soak prunes in cold water for ten minutes. Drain and dry the prunes with a clean cloth. Cut into thin slices.
Dry the cast iron skillet well and heat it up. Pour peanuts into the pan and fry a little until they acquire a beautiful golden color.
Pour the peanuts onto a towel or cotton bag. Wrap it up and walk on this roll with a rolling pin. Thus, the nuts will be crushed and at the same time not scattered throughout the kitchen.
Put a can of condensed milk in a saucepan, one-third filled with water. Put on medium heat. When the water starts to boil, you can start counting two and a half hours, after which the boiled condensed milk will be ready.
By the way, this recipe is very flexible. Now let's explain what we mean by this:
- First, almonds, hazelnuts, or walnuts can be used instead of or with peanuts.
- Secondly, instead of condensed milk, you can take toffee. It also turns out very tasty.
You need to give the boiled condensed milk a little time to cool down. Now, carefully open a tin can and pour the boiled condensed milk into a deep plastic bowl.
Add slightly softened butter there. Beat with a mixer. Well, it's so simple, and the cream is already ready.
Take a flat large dish in which you will serve the cake. Place the springform ring on the dish.
Lubricate the meringue with the resulting cream. You need to lubricate from all sides. Then put the meringue in the ring. Thus, form the first layer. Fill the empty space between the bezels of the first layer with crushed meringues. Sprinkle with chopped nuts and prune pieces.
Proceed to the second layer. To make the cake more fun, you can make each layer of bezels of different colors. Sprinkle the second layer with nuts. By the way, the nuts between the layers can also be alternated.
When all the layers are formed, complete the "construction" by creating a kind of top.
Leave the cake for about three hours to sit down. Then remove the split ring and sprinkle the whole cake with finely grated chocolate.

So our simple cake is ready without baking. The cake turns out to be very fun and festive. And the taste contrast gives it freshness and sophistication.

If you want to make bezeshki yourself, then here is a simple recipe that will definitely work.