Kyiv Cake (Ukrainian Classic)
User Reviews
4.8
Kyiv Cake (Ukrainian Classic)
Description
The Kyiv Cake assembles multiple components to create a distinctive sweet. An 11-inch sponge cake provides a delicate base layer. The hazelnut meringue is made by whipping egg whites with sugar until doubled in volume, then folding in chopped hazelnuts before baking at a low temperature for several hours to achieve a crunchy texture. The cream is a cooked chocolate buttercream made by slowly cooking egg yolks, water, and condensed milk until thickened, then blending in melted chocolate and soft butter for a smooth, rich consistency.
This cake balances lightness from the sponge and crunch from the nuts with a deep, creamy chocolate taste that envelops the layers. The long baking time for the meringue and the slow cooking of the cream are critical to developing the cake's characteristic texture and flavor profile. Traditionally, this dessert is assembled by layering the meringue and cream atop the sponge, creating a visually striking and texturally varied cake.
Ingredients
- 1 sponge cake See link to a recipe above
- 6 egg at room temperature, white
- 1 1/3 cup sugar
- 1 cup hazelnut chopped
- 2 cup jam strawberry, peach or apricot
Cream
- 6 egg yolk
- 1/3 cup water
- 8 tbsp condensed milk
- 4 oz chocolate chips
- 400 g butter room temperature, unsalted
Instructions
Sponge Cake
- Prepare an 11 inch sponge cake. Refer to our famous Sponge Cake recipe.
Meringue
- Whip egg whites on high speed until they are doubled in volume.
- Gradually add sugar until well combined.
- Using a spatula, stir in a circular motion while gently mixing in the hazelnuts.
- Spread the mixture onto 11 inch baking pan, lined with parchment paper or aluminum foil. Bake it at 250°F for 6 hours.
Cream
- In a small pot, beat egg yolks. Add water and condensed milk, and stir until smooth.
- Cook all ingredients on very low heat. Continue mixing the cream the entire time to prevent the cream from sticking to corners. Slowly increase the heat, but do not bring the mixture to a boil. Cook until the mixture attains the texture of condensed milk, about 5-10 minutes.
- Remove the mixture from the heat and add chocolate chips. Allow a few minutes for the mixture to melt, before mixing it through. Let the mixture cool off to room temperature.
- In a separate bowl, beat butter. Once the butter is fluffy, add the cream mixture to the butter, a few spoonfuls at a time, until fully blended.
Finalizing
- Using a serrated knife, slice the sponge cake horizontally in half. Cover each layer with jam, excluding the top layer.
- Place the first layer of sponge cake and cover it with cream, followed by meringue, then again, a layer of cream.
- Once the cake is put together, frost the sides, then top with the remaining cream and your choice of decoration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12serving
Amount Per Serving
Calories 745 kcal
% Daily Value*
| Calories | 745kcal | 37% |
| Carbohydrates | 92g | 31% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 201mg | 67% |
| Sodium | 443mg | 18% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 73g | 146% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 6mg | 7% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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