Description
Indulge in the decadent layers of meringue, sponge cake, and buttercream in this classic Ukrainian dessert, Kiev Cake. Perfect for special occasions or a sweet treat anytime!
Ingredients
Scale
Meringue Layers:
- 6 large egg whites (room temperature)
- 1 ½ cups granulated sugar
- 1 cup toasted hazelnuts or cashews (finely chopped)
- 1 tablespoon all-purpose flour
- 1 teaspoon white vinegar
Sponge Cake Layer:
- 3 large eggs
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
Buttercream:
- 1 cup unsalted butter (softened)
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder (for half the frosting)
Optional Garnish:
- Chopped toasted nuts
- Chocolate shavings
- Crushed meringue
Instructions
- Make the meringue layers: Preheat the oven to 250°F (120°C). Line two 9-inch round pans with parchment paper. In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Gently fold in vinegar, flour, and chopped toasted nuts. Divide the meringue evenly between the two pans and smooth the tops. Bake for 2 to 2½ hours, or until crisp and dry. Turn off the oven and let them cool completely inside.
- Make the sponge cake layer: Preheat the oven to 350°F (175°C). Line another 9-inch pan with parchment. Beat the eggs and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture. Pour the batter into the pan and bake for 20–25 minutes, or until golden and springy to the touch. Let cool completely.
- Make the buttercream: Beat the softened butter until pale and fluffy. Slowly add the sweetened condensed milk while beating, then mix in the vanilla. Divide the frosting in half and stir cocoa powder into one portion to make a chocolate buttercream.
- Assemble the cake: Layer one meringue, the sponge cake, and the second meringue. Use the buttercream to frost between layers and over the top and sides. Alternate vanilla and chocolate buttercream in swirls or decorative patterns. Garnish with nuts, chocolate shavings, or crushed meringue if desired. Chill for at least 2–3 hours before serving for clean slices.
Notes
- Traditionally made with cashews, you can substitute hazelnuts for a richer flavor.
- Let the cake sit at room temperature for 15 minutes before slicing for the best texture.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 80mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
