Why You’ll Love This Recipe
Kyiv Cake offers a delightful contrast of textures and flavors. The crispiness of the hazelnut meringue layers pairs beautifully with the smooth, buttery cream filling, creating a harmonious blend that’s both rich and light. The subtle sweetness and nutty aroma make it an irresistible dessert for special occasions or to satisfy a sweet craving. Making this cake at home allows you to experience an authentic piece of Ukrainian culinary tradition.
Ingredients
Meringue Layers
- 8 large egg whites, aged for at least 12 hours at room temperature
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1 1/2 cups toasted hazelnuts, chopped
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Sponge Cake Layer
- 6 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Buttercream Frosting
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1 3/4 cups unsalted butter, softened
- 2 tablespoons cocoa powder
- 1 tablespoon rum or cognac (optional)
Additional Components
- 1/2 cup apricot jam
- Chocolate glaze or melted chocolate for decoration
- Chopped hazelnuts for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preparing the Meringue Layers
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Toast and Chop Hazelnuts: Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for about 10 minutes, or until fragrant. Once cooled, rub off the skins and chop finely.
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Prepare Meringue Batter: In a clean, dry bowl, beat the aged egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks are achieved. Gently fold in the chopped hazelnuts and flour.
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Bake Meringue Layers: Draw two 9-inch circles on parchment paper and place on baking sheets. Spread the meringue mixture evenly within the circles. Bake at 250°F (120°C) for about 2 hours, or until dry and crisp. Turn off the oven and let the meringues cool inside.
Preparing the Sponge Cake Layer
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Beat Eggs and Sugar: In a mixing bowl, beat the eggs with sugar until light and fluffy. Add vanilla extract.
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Incorporate Dry Ingredients: Sift together flour and baking powder. Gradually fold into the egg mixture until just combined.
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Bake the Sponge Cake: Pour the batter into a greased and floured 9-inch round cake pan. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
Preparing the Buttercream Frosting
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Cook Egg Mixture: In a saucepan, whisk together eggs, sugar, and milk. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool to room temperature.
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Combine with Butter: In a separate bowl, beat the softened butter until fluffy. Gradually add the cooled egg mixture, beating continuously until smooth. Add vanilla extract and rum or cognac if desired.
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Divide Frosting: Split the frosting into two portions. Mix cocoa powder into one portion to create chocolate buttercream.
Assembling the Cake
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Layering: Place one meringue layer on a serving plate. Spread a thin layer of apricot jam, followed by a layer of plain buttercream. Place the sponge cake layer on top, repeat the jam and buttercream layers, then top with the second meringue layer.
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Frosting: Use the remaining buttercream to frost the top and sides of the cake.
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Decoration: Drizzle with chocolate glaze or melted chocolate, and garnish with chopped hazelnuts.
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Chill: Refrigerate the cake for several hours or overnight to allow the flavors to meld and the meringue to soften slightly.
Servings and Timing
- Servings: 12
- Prep Time: 1 hour
- Cook Time: 2 hours 30 minutes
- Total Time: Approximately 4 hours (plus chilling time)
Variations
- Nut Variations: While hazelnuts are traditional, some recipes use walnuts or cashews.
- Flavor Enhancements: Incorporate different jams or preserves
Kyiv Cake (Ukrainian Classic)
Kyiv Cake is a delightful dessert that blends the crispy hazelnut meringue layers with a smooth, buttery cream filling. This traditional Ukrainian cake offers a perfect balance of sweet and nutty flavors, with the added richness of chocolate and apricot jam. Perfect for special occasions, this cake is a heavenly combination of textures that will leave you craving more.
- Prep Time: 1 hour
- Cook Time: 2 hours 30 minutes
- Total Time: 4 hours
- Yield: Servings: 12
- Category: Dessert
- Method: Baking
- Cuisine: Ukrainian
Ingredients
For the Meringue Layers:
- 8 large egg whites, aged for at least 12 hours at room temperature
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1 1/2 cups toasted hazelnuts, chopped
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
For the Sponge Cake Layer:
- 6 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
For the Buttercream Frosting:
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1 3/4 cups unsalted butter, softened
- 2 tablespoons cocoa powder
- 1 tablespoon rum or cognac (optional)
Additional Components:
- 1/2 cup apricot jam
- Chocolate glaze or melted chocolate for decoration
- Chopped hazelnuts for garnish
Instructions
Preparing the Meringue Layers:
- Toast and chop hazelnuts: Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10 minutes, until fragrant. Once cooled, rub off the skins and chop finely.
- Prepare meringue batter: In a clean, dry bowl, beat the aged egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks are achieved. Gently fold in the chopped hazelnuts and flour.
- Bake meringue layers: Draw two 9-inch circles on parchment paper and place on baking sheets. Spread the meringue mixture evenly within the circles. Bake at 250°F (120°C) for about 2 hours, or until dry and crisp. Turn off the oven and let the meringues cool inside.
Preparing the Sponge Cake Layer:
- Beat eggs and sugar: In a mixing bowl, beat the eggs and sugar until light and fluffy. Add vanilla extract.
- Incorporate dry ingredients: Sift together flour and baking powder. Gradually fold into the egg mixture until just combined.
- Bake the sponge cake: Pour the batter into a greased and floured 9-inch round cake pan. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
Preparing the Buttercream Frosting:
- Cook egg mixture: In a saucepan, whisk together eggs, sugar, and milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and cool to room temperature.
- Combine with butter: Beat the softened butter until fluffy. Gradually add the cooled egg mixture, beating until smooth. Add vanilla extract and rum or cognac if desired.
- Divide frosting: Split frosting into two portions. Add cocoa powder to one portion for chocolate buttercream.
Assembling the Cake:
- Layer the cake: Place one meringue layer on a serving plate. Spread a thin layer of apricot jam, then a layer of plain buttercream. Place the sponge cake layer on top, repeat the jam and buttercream layers, then top with the second meringue layer.
- Frost the cake: Use the remaining buttercream to frost the top and sides of the cake.
- Decorate: Drizzle with chocolate glaze or melted chocolate and garnish with chopped hazelnuts.
Chill: Refrigerate the cake for several hours or overnight to allow the flavors to meld and the meringue to soften slightly.
Notes
- Nut Variations: While hazelnuts are traditional, you can substitute with walnuts or cashews for a different flavor.
- Flavor Enhancements: Experiment with different jams or preserves for a unique twist.
