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 Recipe Classic Ukrainian Dessert To Make At Home

Name: Kiev Cake
Prep time: 7 h
Cook time: 6 h
Total time: 7 h
Cuisine: Ukrainian
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)

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