 Kyiv cake slice | |
| Course | Dessert |
|---|---|
| Place of origin | Ukraine |
| Region or state | Kyiv |
| Created by | Karl Marx Confectionery Factory |
| Main ingredients | Meringue,hazelnuts,chocolate |
| (per 100 grams) 481[1] | |
TheKyiv cake (Ukrainian:торт «Київський»,romanized: tort "Kyivskyi"[tɔrtˈkɪjiu̯sʲkɪj]) is adessertcake produced inKyiv,Ukraine since December 6, 1956[2] by theKarl Marx Confectionery Factory, now a subsidiary of theRoshen corporation.
The cake has emerged as a symbol of Kyiv, largely due to its brand name and packaging featuring the depiction of ahorse chestnut leaf, which was present on theCoat of Arms of Kyiv during the Soviet era.
The cake consists of two light layers ofmeringue withhazelnuts covered in a chocolate glaze, and filled with abuttercream-like filling.[1]
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There are three main version regarding how the recipe was developed.[3]
According to the first one, once confectioners forgot to put some amount of egg-white for the biscuit in a cooler. The next morning the chef Kostiantyn Petrenko, with the help of 17-year-old assistant Nadiia Chornohor, in order to hide the mistake of his colleagues, spread the frozen cakes with buttercream, strewed with powder, decorated with floral ornaments.
The second theory says that recipe was developed by young Nadiia Chornohor who failed her exams to get into a medical college and decided to work at the confectionery factory before trying again with medicine. First she was tasked with decorating cakes but soon she invented the recipe and became a confectioner instead.
The Soviet Union in those yearsactively supported India, which paid with goods. Thus, in 1956, the USSR received a huge batch of cashew nuts. The party instructed the country's confectioners to create a dessert using these nuts, and the Kyiv factory named after Karl Marx was most capable of doing so. At the factory, they say: "The author of the recipe and production technology of the Kyiv cake is Kostiantyn Petrenko. We had such a head of the biscuit shop, he once worked as a master. The recipe and technology were developed in 1956. The creation of the cake was preceded by experiments for several years with ancient, exquisite recipes, because nothing appears out of nowhere."
The recipe of the Kyiv cake has changed with time: in the 1970s, bakers perfected the process of making the egg-white and nut mixture. They then started to add hazelnuts, and began experimenting with addingpeanuts andcashews; however, these nuts were expensive and increased the cake's cost, so the factory returned to using hazelnuts.
