Ukrainian Kyivsky Torte Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
• Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
• Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
• To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
• Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.

Steps:

• FOR THE WALNUT TORTE: Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and bread crumbs.
• Beat the egg whites until stiff and fold gently into the mixture.
• Butter 2, (9 inch )deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
• Spoon the batter into the pans. Bake 350 degrees F.,for 30 to 35 minutes, or until done when tested.
• Remove from the pans and place on a cake rack.
• FOR THE ALMOND LAYER: Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and bread crumbs.
• Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs.
• Bake in a moderate oven (350 degrees F.) for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack. Prepare the following filling.
• FOR THE FILLING: BLEND the egg yolks with 1/2 cup of the sugar in a saucepan; cook this mixture OVER simmering water, stirring constantly, until it thickens.
• Remove it from the heat and cool.
• Cream the butter, add the remaining 1 cup of sugar gradually, and continue creaming until smooth.
• Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly.
• Spread this filling between the 3 layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.

Steps:

• Use vegetable spray to butter 5 round layer cake pans (8-inch pans) and dust with flour, remove excess.
• Cream the butter with the sugar until light. Add the egg and beat well. Stir in the extract, salt, and almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Put in the refrigerator for 1 hour.
• Roll each of them between 2 sheets of waxed or parchment paper to fit the pan, or pat the dough evenly into the pans gently. Bake in a moderate oven 325 to 350°F for 20 minutes, or until delicately browned. Reduce temperature if it starts to get too brown. Remove from the pans while still hot. Cool. Prepare the filling.
• FOR THE FILLING: Cook the prunes in water just to cover until they plump up. Take prunes out of the liquid, pit them and grind them.
• Bring to the boiling point the ground prunes with the 1 cup sugar, cinnamon, lemon juice and prune liquid. Put the layers together with the warm filling. Let the torte stand for about a day (24 hours) before cutting it. Serve in slices.

Steps:

• Preheat the oven to 350°F.
• Butter and flour two 9-inch round cake pans.
• MAKE THE CAKE: Sift the flour with the baking powder and set aside.
• In a large bowl, beat the egg whites with an electric mixer until frothy; gradually add the sugar and beat until stiff and meringuelike.
• In a small bowl, beat the yolks until frothy; fold the yolks and flour into the egg whites just until incorporated.
• Divide the batter evenly between the pans.
• Bake for 30 minutes or until the centers spring bake when touched.
• Cool in the pans on a wire rack (centres of the cakes may sink slightly).
• TO PREPARE THE CUSTARD FILLING, in a small nonreactive saucepan, mix the egg yolks, butter, cornstarch, half and half, and sugar.
• Cook, stirring, over medium heat until the mixture is smooth and thick.
• Remove from the heat, cover, and COOL.
• Stir in the vanilla.
• TO ASSEMBLE THE CAKE, cut the layers horizontally, making 4 layers in all.
• Place the bottom layer on a cake plate and spread with half the custard.
• Top with the next layer.
• Spread with the jam.
• Reserve a few of the nicest strawberries for garnish on top of the cake, then slice the remainder and arrange on top of the jam layer.
• Top with a third layer of cake.
• Spread with the remaining custard.
• Top with the remaining layer of cake.
• No more than 1 hour before serving, make the topping.
• Whip the cream and flavour with the confectioners' sugar and vanilla.
• Pile whipped cream on top of the cake and garnish with the reserved berries.
• Makes about 16 servings.