Kiev Cake – A Ukrainian Classic

Kiev Cake, a beloved Ukrainian dessert that beautifully combines layers of meringue, creamy buttercream, and crunchy nuts! Imagine slicing into a light and airy cake, revealing layers of fluffy meringue and rich, buttery cream, all topped with toasted hazelnuts. This elegant cake is not only a feast for the eyes but also a delightful treat that’s perfect for special occasions.

Kiev Cake is a true labor of love, showcasing the rich culinary heritage of Ukraine. With its unique textures and flavors, it’s sure to impress your family and friends. Let’s dive into this scrumptious recipe and discover how to create this stunning Kiev Cake that captures the essence of Ukrainian tradition!

Resume of the Recipe
This Kiev Cake recipe features layers of meringue and a creamy buttercream filling, creating a deliciously rich dessert that’s both light and satisfying. The combination of crispy meringue, smooth cream, and crunchy nuts makes for a delightful texture and flavor experience.

Though it requires a bit of effort, the result is a show-stopping cake that’s perfect for birthdays, holidays, or any special celebration. Get ready to indulge in a slice of this Ukrainian classic!

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Exciting Story:
Let me share how Kiev Cake became a cherished recipe in our home. During a visit to a Ukrainian bakery, I was captivated by the beautiful layers of meringue and cream on display. I decided to learn how to make this stunning cake so I could share it with my family.

As I began the process of whipping up the meringue and preparing the creamy filling, the aroma of toasted nuts filled the kitchen, making everyone curious about my creation. When the cake was finally assembled and I sliced into it, the layers looked magnificent! The first bite was pure magic—the combination of crunchy meringue and silky cream was unlike anything I had tasted before. Now, this Kiev Cake has become a staple for our family gatherings, a delightful reminder of tradition and love.

Why This Kiev Cake is a Must-Try

Unique and Delicious: The combination of meringue, buttercream, and nuts creates a one-of-a-kind flavor experience.
Impressive Presentation: This cake is visually stunning, making it perfect for celebrations.
Rich Culinary Heritage: Enjoy a slice of Ukrainian tradition with every bite.

How to Make Kiev Cake
Start by preheating your oven to 225°F (110°C). Line two baking sheets with parchment paper and draw two 8-inch circles on each.

In a large mixing bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to whip until the mixture is glossy and holds stiff peaks. Gently fold in the vanilla extract, vinegar, and chopped hazelnuts.

Divide the meringue evenly between the prepared circles and spread it to fill the outlines. Bake for 2-3 hours, or until the meringue is dry and can easily lift off the parchment. Turn off the oven and let the meringues cool inside with the door slightly ajar.

While the meringues are cooling, prepare the buttercream filling. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until well combined. Add the milk and vanilla extract, continuing to beat until light and fluffy.

Once the meringues are completely cool, carefully remove them from the parchment. Place one meringue layer on a serving platter and spread half of the buttercream filling on top. Place the second meringue layer on top and spread the remaining buttercream over the top and sides of the cake.

Garnish with additional chopped hazelnuts on top. Chill the cake in the refrigerator for at least 1 hour before slicing. Enjoy this elegant Ukrainian classic!

Tips:

Ensure your mixing bowl and beaters are completely clean and free of grease for the best meringue results.
Bake the meringue layers low and slow for the best texture.

Substitutions and Variations:

Use different nuts like almonds or pecans for a unique flavor.
Add cocoa powder to the buttercream for a chocolate twist.
Layer with fresh berries for added freshness and color.

Make a Healthier Version:

Reduce the sugar in the buttercream for a lighter option.
Use a sugar substitute in the meringue for a lower-calorie dessert.

Closing
And there you have it! This Decadent Kiev Cake is sure to become a favorite in your dessert collection. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more delicious inspirations!

Frequently Asked Questions:

Can I make the meringue layers in advance?
Yes! They can be made a day ahead and stored in an airtight container.
How do I store leftover cake?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this cake?
It’s best to freeze the meringue layers separately; thaw before assembling.
What can I serve with this cake?
It pairs well with coffee or tea for a delightful afternoon treat.
How do I know when the meringue is done?
It should be dry to the touch and easily lift off the parchment.
Can I use a different size cake pan?
Yes! Adjust the baking time if using smaller or larger pans.
How can I make the buttercream stiffer?
Add more powdered sugar until you reach your desired consistency.
Can I add fruit to the layers?
Yes! Fresh raspberries or strawberries can add a lovely flavor.
What’s the best way to slice the cake?
Use a sharp knife and wipe it clean between cuts for neat slices.
Can I add chocolate to the meringue?
Yes! Fold in cocoa powder for a chocolate meringue variation.

Kiev Cake – A Ukrainian Classic

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Recipe by Alexandra Course: All Word Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For the Meringue Layers:
6 large 6 egg whites
1 1 ½ cups granulated sugar
1 teaspoon 1 vanilla extract
1 teaspoon 1 white vinegar
1 cup 1 chopped hazelnuts (or walnuts)
For the Buttercream Filling:
1 cup 1 unsalted butter, softened
1 cup 1 powdered sugar
2 tablespoons 2 milk
1 teaspoon 1 vanilla extract

Directions

Start by preheating your oven to 225°F (110°C). Line two baking sheets with parchment paper and draw two 8-inch circles on each.
In a large mixing bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to whip until the mixture is glossy and holds stiff peaks. Gently fold in the vanilla extract, vinegar, and chopped hazelnuts.
Divide the meringue evenly between the prepared circles and spread it to fill the outlines. Bake for 2-3 hours, or until the meringue is dry and can easily lift off the parchment. Turn off the oven and let the meringues cool inside with the door slightly ajar.
While the meringues are cooling, prepare the buttercream filling. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until well combined. Add the milk and vanilla extract, continuing to beat until light and fluffy.
Once the meringues are completely cool, carefully remove them from the parchment. Place one meringue layer on a serving platter and spread half of the buttercream filling on top. Place the second meringue layer on top and spread the remaining buttercream over the top and sides of the cake.
Garnish with additional chopped hazelnuts on top. Chill the cake in the refrigerator for at least 1 hour before slicing. Enjoy this elegant Ukrainian classic!

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