MOSCOW, 17 Sep. The All-Russian Scientific Research Institute of the Confectionery Industry (VNIIKP) questioned the quality of the modern Kiev cake: nothing remained of the former, Mikhail Talisnik, the leading scientific specialist of the All-Russian Scientific Research Institute, told RIA Novosti. Kievsky is very tasty, very pleasant and most importantly — not very high-calorie cake. But its quality has now dropped dramatically, nothing is left of it, «Talysnik said. According to him, it is primarily as a raw material.» Nobody monitors that there should be a reduced amount of gluten, the quality of the whipped mass has dropped sharply. Everyone tries to do his own thing, «said the agency's interlocutor.
The pastry chef told how the Kievsky cake appeared. Therefore, even if you strictly adhere to the recipe, as some confectioners try to make this cake, he continued, the old Kievsky cake will no longer work, and the cake itself has recently dropped out of supply in stores «Previously, we did not produce products without butter. Now they use whipped cream because of the cheapness, but we (specialists of the old school — ed.) Cannot get used to this transition,» he said. “Everything is forgotten, nothing will be old, so we need to focus on new tastes — for example, the Moskva cake,” the specialist advised. “It all depends on the raw materials,” Talysnik believes, noting, as a professional of the old school, that a lot of technologies are now forgotten or changed, new tastes and new places of production have appeared. The owner of the Ukrainian confectionery Yevgenia Manzhosova previously told RIA Novosti that the recipe for «Kiev cake» is unique, and nowhere in the world except Ukraine is such a dessert made.
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