Kiev Cake Recipe

Kiev Cake Recipe

Kiev Cake is a delightful dessert that hails from Ukraine. This cake is known for its crunchy meringue layers, rich buttercream filling, and a hint of chocolate glaze. It’s a treat that combines different textures and flavors, making it a favorite for many. Whether for a special occasion or just to satisfy a sweet tooth, Kiev Cake is sure to impress!

Why Make This Recipe

This recipe is perfect for those who love to bake and want to try something a little different. The layers of meringue and creamy filling create a beautiful contrast that not only tastes fantastic but also looks stunning. Plus, you can customize it by adding different nuts or flavors. Making Kiev Cake at home allows you to share this special dessert with family and friends.

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:

1. Prepare the meringue by beating the egg whites until they are foamy.
2. Gradually add sugar and vanilla extract, beating until stiff peaks form.
3. Mix chopped cashews, peanuts, and flour in a separate bowl.
4. Fold the nut mixture into the egg white mixture.
5. Divide the mixture between two round baking pans and bake at 300°F (150°C) for 1 hour and 45 minutes.
6. Allow the meringue layers to cool overnight.

To prepare the custard:

1. Boil milk and sugar in a pot.
2. In a separate bowl, temper the egg yolks by slowly adding the hot milk mixture.
3. Return the mixture to the pot and cook until it thickens.
4. Allow the custard to cool and then refrigerate overnight.

Day 2:

1. Make the buttercream by beating the softened butter with the cooled custard and cognac (if using).
2. Assemble the cake by layering the meringue and buttercream.
3. Refrigerate the assembled cake to set.

For the chocolate glaze:

1. Melt chocolate chips with oil.
2. Pour the warm chocolate glaze over the cake.
3. Chill the cake before serving.

How to Serve Kiev Cake

Serve the Kiev Cake chilled, preferably after refrigerating it for a few hours. It can be sliced into wedges and served on dessert plates. You can garnish with extra chopped nuts or a dusting of cocoa powder for an appealing presentation.

How to Store Kiev Cake

Store the Kiev Cake in the refrigerator to keep it fresh. It can last for about 3 to 5 days in the fridge. If you have leftover cake, make sure to cover it well to prevent it from drying out.

Tips to Make Kiev Cake

• Ensure to whip the egg whites until you achieve stiff peaks for the best meringue texture.
• Let the cake layers cool completely before assembling to prevent the buttercream from melting.
• You can substitute different nuts depending on your preference or availability.
• Use high-quality chocolate for the glaze to enhance flavor.

Variation

You can add different flavorings to the buttercream, like almond or orange extract, to give the cake a unique twist. Also, try using other types of nuts, such as walnuts or almonds, for different textures.

FAQs

1. Can I make the meringue layers in advance?
Yes, you can make the meringue layers a day ahead and store them in an airtight container.

2. Can I freeze the Kiev Cake?
Yes, you can freeze the cake, but it’s best to freeze it without the chocolate glaze. Wrap it tightly in plastic wrap and foil before freezing.

3. What can I use instead of cognac?
You can skip the cognac or use a few drops of vanilla or almond extract for flavor without the alcohol.

Kiev Cake

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• Author: olivia
• Total Time: 225 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

Kiev Cake is a delightful Ukrainian dessert featuring crunchy meringue layers and rich buttercream filling, topped with a chocolate glaze.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Day 1: Prepare the meringue by beating the egg whites until foamy. Gradually add sugar and vanilla, beating until stiff peaks form.
2. Mix the chopped cashews, peanuts, and flour in a separate bowl, then fold into the egg white mixture.
3. Divide the meringue between two round baking pans and bake at 300°F (150°C) for 1 hour and 45 minutes. Allow to cool overnight.
4. To prepare the custard, boil milk and sugar. Temper the egg yolks by slowly adding the hot milk mixture. Return to the pot and cook until thickened. Cool and refrigerate overnight.
5. Day 2: Make the buttercream by beating softened butter with cooled custard and cognac (if using).
6. Assemble the cake by layering the meringue and buttercream. Refrigerate to set.
7. For the chocolate glaze, melt chocolate chips with oil and pour over the cake. Chill before serving.

Notes

Ensure to whip egg whites to stiff peaks for the best meringue texture. Let cake layers cool completely before assembling.

• Prep Time: 120 minutes
• Cook Time: 105 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Ukrainian

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 25g
• Sodium: 100mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 185mg

Keywords: Kiev Cake, Ukrainian dessert, meringue, buttercream, chocolate glaze