Why You’ll Love This Kiev Cake
Kiev Cake is a beloved Ukrainian dessert that brings together light sponge layers and a crunchy meringue filled with hazelnuts, jam, and creamy frosting. Originating in Kyiv during the 1950s, this recipe has become a favorite for its rich flavors and simple preparation. Whether you’re a beginner or an experienced baker, this cake offers a rewarding experience that’s perfect for special occasions or everyday treats.
This Kiev Cake stands out for its straightforward steps that fit into a busy schedule, making it ideal for home cooks like busy parents and students. The combination of textures from the soft sponge to the crisp meringue creates a delightful bite that everyone enjoys. Plus, you can adapt it for various dietary needs, adding to its appeal for food enthusiasts and health-conscious individuals.
- Ease of preparation: This recipe uses basic ingredients and simple methods, so you can whip it up quickly without needing advanced skills.
- Health benefits: With nuts for protein and moderate sweetness, it’s a treat that includes wholesome elements like hazelnuts for added nutrients.
- Versatility: Adapt it for vegan or gluten-free options, making it suitable for a wide range of preferences, from newlyweds to seniors.
- Distinctive flavor: The mix of creamy layers and nutty crunch delivers a unique taste that feels both comforting and exciting.
Imagine sharing this cake at a family gathering; it’s sure to become a go-to recipe that brings people together. Don’t worry if you’re new to baking I’ll guide you through each step with tips to ensure success. For more ideas on creamy desserts, check out our Italian meringue buttercream recipe for additional inspiration.
Jump To
- 1. Why You’ll Love This Kiev Cake
- 2. Essential Ingredients for Kiev Cake
- 3. How to Prepare the Perfect Kiev Cake: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your Kiev Cake
- 5. Mastering Kiev Cake: Advanced Tips and Variations
- 6. How to Store Kiev Cake: Best Practices
- 7. FAQs: Frequently Asked Questions About Kiev Cake
- 8. Kiev Cake
Essential Ingredients for Kiev Cake
Gathering the right ingredients is key to making a perfect Kiev Cake. This traditional Ukrainian dessert features a blend of simple yet flavorful components that create its signature layers. Below, you’ll find a comprehensive list based on classic recipes, ensuring you have everything needed for success.
Sponge Cake Ingredients
- eggs (quantity not specified)
- sugar (quantity not specified)
- flour (quantity not specified)
Meringue Ingredients
- 6 egg whites (room temperature)
- 1 1/3 cups sugar
- 1 cup chopped hazelnuts
Jam
- 2 cups strawberry jam (preferably without fruit chunks)
- 2 cups peach jam (preferably without fruit chunks) or
- 2 cups apricot jam (preferably without fruit chunks)
Cream Ingredients
- 6 egg yolks
- 1/3 cup water
- 8 tablespoons condensed milk
- 4 oz chocolate chips
- 400 g unsalted butter (room temperature)
This structured list covers all the essentials, making it easy to shop and prepare. For special options, you can swap nuts for seeds if needed, as mentioned in other recipes on the site.
How to Prepare the Perfect Kiev Cake: Step-by-Step Guide
Creating Kiev Cake at home is a fun and rewarding process that starts with preparing the sponge and meringue layers. This traditional Ukrainian dessert combines fluffy sponge, crunchy meringue with hazelnuts, and a smooth cream filling for a truly special treat. Follow these steps to achieve great results, and remember to take your time for the best texture.
First, preheat your oven to 150°C (300°F) and line baking sheets with parchment paper. For the sponge cake, beat eggs and sugar until fluffy, then gently fold in flour before pouring into pans and baking for 30 minutes. This ensures a light base that holds the other layers well.
Next, for the meringue, beat 6 egg whites until they double in volume, gradually add 1 1/3 cups sugar, and fold in 1 cup chopped hazelnuts. Spread the mixture on parchment-lined pans and bake at 250°F (about 120°C) for 6 hours without opening the oven to dry it completely.
- Prepare the cream by beating 6 egg yolks with 1/3 cup water and 8 tablespoons condensed milk, then cook on low heat while stirring until it thickens like condensed milk.
- Stir in 4 oz chocolate chips until melted, cool the mixture, and beat 400 g unsalted butter separately before combining it gradually with the cooled cream.
- To assemble, slice the sponge cake horizontally and cover each layer with jam use 2 cups of strawberry, peach, or apricot jam except the top one.
- Start with the bottom sponge layer, add cream, top with meringue, and repeat the layers. Finish by spreading cream on the sides and top, then decorate as you like.
- Let the cake sit for 24 hours to enhance the flavors, as per expert tips for the best taste.
Nutritional info per serving (for 12 servings) includes about 745 calories, 40 g fat (62% DV), 21 g saturated fat, 201 mg cholesterol, 443 mg sodium, 92 g carbohydrates, 73 g sugar, and 8 g protein. If you’re looking for more cake ideas, try our strawberry cream cheese chill pie for a refreshing twist.
Dietary Substitutions to Customize Your Kiev Cake
Kiev Cake is versatile, allowing you to tweak it for different tastes and needs. This Ukrainian classic can be adapted for vegan, gluten-free, or low-calorie preferences while keeping its delicious core. Let’s explore some easy changes to make it your own.
- Replace nuts with seeds like pumpkin or sunflower seeds for a nut-free version.
- For vegan options, use aquafaba instead of egg whites and plant-based cream alternatives.
- Swap traditional cream with coconut cream or almond-based whipped cream for a dairy-free twist.
- Try adding seasonal fruits like berries for a fresh flavor boost.
These modifications ensure the cake fits various diets, from busy professionals to baking enthusiasts. Always test small batches first to get the balance right.
Mastering Kiev Cake: Advanced Tips and Variations
Once you’re comfortable with the basics of Kiev Cake, you can refine your skills with advanced techniques. This Ukrainian dessert shines with its meringue and sponge layers, and small tweaks can elevate your baking game. Focus on details like baking times and flavor additions for outstanding results.
Use a low and slow baking approach to keep meringue crisp without browning too much bake at 250°F for 6 hours. Whip cream with chilled tools for maximum volume, and gently fold flour into the sponge to maintain its fluffiness. For flavor variations, add cocoa powder to the meringue or mix espresso into the cream for a mocha twist.
| Tips | Benefits |
|---|---|
| Dry meringue until hollow | Ensures a perfect crunch |
| Use smooth jam | Avoids uneven texture |
| Let cake rest 24 hours | Improves overall flavor |
Presentation ideas include garnishing with fresh nuts or a dusting of sugar. Prepare meringue layers ahead and store in an airtight container at room temperature. As a fun addition, check out Learn more about Ukrainian cuisine for cultural context.
How to Store Kiev Cake: Best Practices
Proper storage keeps your Kiev Cake fresh and tasty after baking. This Ukrainian delight with its layers of sponge, meringue, and cream needs care to maintain its texture. Follow these guidelines to enjoy it longer.
Store the cake covered in an airtight container in the fridge for up to 3 days. For longer keep, wrap it tightly and freeze for up to 2 weeks, thawing slowly in the fridge. Avoid reheating to keep the meringue crisp and the cream firm serve it chilled for the best experience.
The meringue can be stored at room temperature, while the sponge and cream do well refrigerated. Always let components sit before assembling to preserve quality.
FAQs: Frequently Asked Questions About Kiev Cake
What are the key ingredients in a traditional Kiev Cake?
A traditional Kiev Cake is made primarily with layers of meringue containing chopped nuts, usually hazelnuts or cashews, combined with a light sponge cake base. The frosting is a creamy mixture of sweetened condensed milk and butter, giving the cake its distinctive rich and sweet taste. Some recipes also include a hint of cocoa or chocolate powder in the buttercream, and fruit jam—commonly apricot or peach—to add a subtle tartness that balances the sweetness.
How do I know when the meringue layers for Kiev Cake are perfectly baked?
Meringue layers for Kiev Cake should be dry and crisp on the outside but still slightly tender inside. You can tell they’re done when they easily lift off the parchment paper without sticking and have a pale, off-white color without browning. Overbaking can make the meringue too hard and brittle, while underbaking leaves it sticky. Baking at a low temperature (around 250°F or 120°C) for about 1 to 1.5 hours helps achieve the perfect texture.
What type of jam works best for the Kiev Cake, and why?
For Kiev Cake, it’s best to use a smooth fruit jam without chunks to prevent uneven texture. Apricot, peach, or blackcurrant jams are preferred because their natural tartness balances the cake’s sweetness and adds a fresh flavor note. Avoid overly sweet or chunky jams as they can make the cake too sweet or compromise the delicate layered structure.
How can I prevent the sponge cake layers in Kiev Cake from collapsing or deflating?
To keep your sponge cake layers from deflating, gently fold the flour into the egg mixture in small portions rather than all at once. Use a spatula to incorporate the flour with slow, careful folding motions to maintain the airiness of the batter. Additionally, avoid overmixing once the flour is added, and bake immediately to preserve the leavening effect of the beaten eggs.
What is the best way to store Kiev Cake to maintain its freshness and texture?
Store Kiev Cake covered in the refrigerator to keep the buttercream and jam layers fresh. Wrap the cake tightly with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odors. For the best texture, let the cake sit at room temperature for about 30 minutes before serving. Kiev Cake can typically be stored refrigerated for up to 3–4 days.
Kiev Cake
- Total Time: 7 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
🎂 Kyiv Cake is a classic Ukrainian dessert that offers a delightful combination of light sponge cake and crunchy hazelnut meringue for texture contrast.
🍫 Its rich buttercream frosting and smooth jam layers create a balanced sweetness that makes it perfect for celebrations or indulgent treats at home.
Ingredients
– eggs
– sugar
– flour
– 6 egg whites (room temperature)
– 1 1/3 cups sugar
– 1 cup chopped hazelnuts
– 2 cups strawberry jam (preferably without fruit chunks)
– 2 cups peach jam (preferably without fruit chunks) or
– 2 cups apricot jam (preferably without fruit chunks)
– 6 egg yolks
– 1/3 cup water
– 8 tablespoons condensed milk
– 4 oz chocolate chips
– 400 g unsalted butter (room temperature)
Instructions
Creating Kiev Cake at home is a fun and rewarding process that starts with preparing the sponge and meringue layers. This traditional Ukrainian dessert combines fluffy sponge, crunchy meringue with hazelnuts, and a smooth cream filling for a truly special treat. Follow these steps to achieve great results, and remember to take your time for the best texture.
First, preheat your oven to 150°C (300°F) and line baking sheets with parchment paper. For the sponge cake, beat eggs and sugar until fluffy, then gently fold in flour before pouring into pans and baking for 30 minutes. This ensures a light base that holds the other layers well.
Next, for the meringue, beat 6 egg whites until they double in volume, gradually add 1 1/3 cups sugar, and fold in 1 cup chopped hazelnuts. Spread the mixture on parchment-lined pans and bake at 250°F (about 120°C) for 6 hours without opening the oven to dry it completely.
1-Prepare the cream by beating 6 egg yolks with 1/3 cup water and 8 tablespoons condensed milk, then cook on low heat while stirring until it thickens like condensed milk.
2-Stir in 4 oz chocolate chips until melted, cool the mixture, and beat 400 g unsalted butter separately before combining it gradually with the cooled cream.
3-To assemble, slice the sponge cake horizontally and cover each layer with jam use 2 cups of strawberry, peach, or apricot jam except the top one.
4-Start with the bottom sponge layer, add cream, top with meringue, and repeat the layers. Finish by spreading cream on the sides and top, then decorate as you like.
5-Let the cake sit for 24 hours to enhance the flavors, as per expert tips for the best taste.
Notes
🍰 Carefully fold flour into sponge batter to keep it fluffy.
🌬️ Ensure meringue dries thoroughly until completely dry and hollow.
🍓 Use smooth jam without fruit chunks for consistent layering.
- Prep Time: 1 hour
- Baking and drying time: 6 hours
- Cook Time: 6 hours
- Category: Dessert
- Method: Baking and assembling
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 slice
- Calories: 745 kcal
- Sugar: 73 g
- Sodium: 443 mg
- Fat: 40 g
- Saturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Protein: 8 g
- Cholesterol: 201 mg
Keywords: Kyiv cake, Ukrainian dessert, Hazelnut meringue cake, Classic buttercream cake