Kiev Cake
Kiev Cake is a delightful dessert that originates from Ukraine. This cake features layers of meringue, creamy custard, and rich buttercream, giving it a unique texture and flavor. It’s sweet, crunchy, and perfect for any special occasion or simply to enjoy at home.
Why Make This Recipe
Making Kiev Cake is a fun project that allows you to impress friends and family with your baking skills. The combination of cashews and peanuts with the airy meringue creates a wonderful crunch. Plus, the creamy custard and buttercream layers make it indulgent and satisfying. It’s a perfect treat to celebrate birthdays, holidays, or just to brighten up your day!
How to Make Kiev Cake
Ingredients:
- 12 egg whites
- 2.5 cups sugar
- 7 oz (200 g) cashews, coarsely chopped
- 5 oz (140 g) peanuts, coarsely chopped
- 3/4 cup flour
- 1 tsp vanilla extract
- 12 egg yolks
- 2 cups milk
- 1.5 cups sugar
- 1 lb (450 g) butter, softened
- 2 Tbsp cognac (optional)
- 2 Tbsp cocoa powder
- 1 cup chocolate chips
- 4 Tbsp oil (vegetable or sunflower oil)
Directions:
Day 1:
- Prepare the meringue by beating egg whites in a bowl until they are foamy.
- Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form.
- In another bowl, mix chopped cashews, peanuts, and flour, then gently fold this mixture into the egg whites.
- Line two 10-inch cake pans with parchment paper and divide the meringue mixture between them.
- Bake in a preheated oven at 300°F (150°C) for about 1 hour and 45 minutes.
- Once done, cool the layers on wire racks overnight.
For the custard:
- In a saucepan, boil milk and sugar together.
- Temper the egg yolks by adding a little of the hot milk mixture to them, stirring constantly.
- Pour the tempered yolks back into the saucepan and cook until thickened.
- Cool and refrigerate the custard overnight.
Day 2:
- Beat the softened butter in a large bowl until creamy.
- Mix in the cooled custard and optional cognac.
- Assemble the cake by placing one meringue layer down, spreading buttercream over it, then adding the second layer and repeating.
- Refrigerate the assembled cake.
- For the chocolate glaze, microwave chocolate chips and oil until smooth, then pour it over the set cake.
- Chill again before serving.
How to Serve Kiev Cake
Slice the Kiev Cake into wedges and serve it cold. You can accompany it with a cup of tea or coffee for a perfect treat. The layered look makes it visually appealing, so feel free to decorate it with extra chopped nuts or chocolate shavings.
How to Store Kiev Cake
Keep any leftover Kiev Cake in an airtight container in the refrigerator. It will stay fresh for up to a week. Make sure to place wax paper between the cake and the lid to prevent sticking.
Tips to Make Kiev Cake
- Make sure to beat the egg whites well to achieve the right texture for the meringue.
- Allow the meringue layers to cool completely before assembling the cake to prevent them from becoming soggy.
- Using room temperature butter will make it easier to beat and mix into the custard.
Variation
You can change the nuts in this recipe by using other favorites like almonds or walnuts. For a chocolate twist, you could add cocoa powder to the meringue for a chocolate-flavored Kiev Cake.
FAQs
1. Can I use a different type of nut?
Yes, feel free to substitute with any nuts you prefer, such as almonds or hazelnuts.
2. How long does it take to make this cake?
Overall, it takes about 2 days to prepare and assemble the cake, including cooling time.
3. Can I make this cake in advance?
Absolutely! This cake stores well in the fridge and can be made a few days ahead of serving. Just make sure it’s stored properly.
Kiev Cake is a fun and delicious dessert that will surely leave a lasting impression. With its crunchy meringue and rich creaminess, it’s worth the effort to make this fantastic cake at home!
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Kiev Cake
- Total Time: 585 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Ukrainian dessert with layers of meringue, creamy custard, and rich buttercream, perfect for special occasions.
Ingredients
- 12 egg whites
- 2.5 cups sugar
- 7 oz (200 g) cashews, coarsely chopped
- 5 oz (140 g) peanuts, coarsely chopped
- 3/4 cup flour
- 1 tsp vanilla extract
- 12 egg yolks
- 2 cups milk
- 1.5 cups sugar
- 1 lb (450 g) butter, softened
- 2 Tbsp cognac (optional)
- 2 Tbsp cocoa powder
- 1 cup chocolate chips
- 4 Tbsp oil (vegetable or sunflower oil)
Instructions
- Prepare the meringue by beating egg whites in a bowl until foamy.
- Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form.
- In another bowl, mix chopped cashews, peanuts, and flour, then gently fold this mixture into the egg whites.
- Line two 10-inch cake pans with parchment paper and divide the meringue mixture between them.
- Bake in a preheated oven at 300°F (150°C) for about 105 minutes.
- Cool the layers on wire racks overnight.
- In a saucepan, boil milk and sugar together for the custard.
- Temper the egg yolks by adding a little hot milk mixture, stirring constantly.
- Pour the tempered yolks back into the saucepan and cook until thickened, then cool and refrigerate overnight.
- Beat the softened butter until creamy, then mix in the cooled custard and optional cognac.
- Assemble the cake with one meringue layer, spreading buttercream over it, and repeating with the second layer.
- Refrigerate the assembled cake.
- For the chocolate glaze, microwave chocolate chips and oil until smooth, then pour over the cake.
- Chill again before serving.
Notes
Make sure to beat egg whites well for the right texture and allow meringue layers to cool completely before assembly.
- Prep Time: 480 minutes
- Cook Time: 105 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 270mg
Keywords: Kiev Cake, Ukrainian Dessert, Meringue, Buttercream, Custard