The combination of the crispy meringue layers, fluffy sponge cake, and rich buttercream creates a delightful contrast of textures in every bite. The crunchy nuttiness of the meringue paired with the buttery smoothness of the cocoa buttercream results in a cake that is both indulgent and perfectly balanced. Each slice of Kiev Cake is a celebration of flavor and tradition, making it a show-stopping dessert for any special occasion.
Ingredients:
For the Meringue Layers:
- 6 large egg whites
- 1 ½ cups (300g) granulated sugar
- 1 cup (120g) roasted hazelnuts or cashews, finely chopped
- 1 tbsp cornstarch
- 1 tsp white vinegar
For the Sponge Cake:
- 6 large egg yolks
- 1 cup (200g) granulated sugar
- ½ cup (120ml) milk
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ cup (120g) unsalted butter, melted
- 1 tsp vanilla extract
For the Buttercream Filling:
- 1 cup (225g) unsalted butter, room temperature
- 1 cup (120g) powdered sugar
- 1 can (14oz/400g) sweetened condensed milk
- 2 tsp vanilla extract
- ¼ cup (30g) cocoa powder (for half the buttercream)
For Decoration:
- ¼ cup (30g) chopped nuts (optional)
- Chocolate shavings or drizzle (optional)
Instructions:
Step 1: Prepare the Meringue Layers
- Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper and draw two 9-inch (23 cm) circles on the paper.
- In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating continuously until stiff peaks form. This should take about 5-7 minutes.
- Gently fold in the chopped nuts, cornstarch, and vinegar. This will help stabilize the meringue and give it the characteristic crunch.
- Divide the meringue between the two prepared baking sheets, spreading it evenly into the drawn circles.
- Bake the meringue layers for 2 hours or until they are dry and crisp. Once done, turn off the oven and let the meringues cool inside the oven with the door slightly ajar for an additional hour.
Step 2: Prepare the Sponge Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, beat the egg yolks with sugar until pale and thick, about 3-4 minutes.
- Add the milk, melted butter, and vanilla extract, mixing well.
- Sift together the flour and baking powder, then gradually fold it into the wet ingredients.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 3: Prepare the Buttercream
- In a mixing bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar and sweetened condensed milk, continuing to beat until light and fluffy.
- Divide the buttercream in half. To one portion, add cocoa powder and beat until smooth.
Step 4: Assemble the Cake
- Place one meringue layer on your serving plate. Spread a generous layer of the vanilla buttercream over the top.
- Place the sponge cake on top of the buttercream layer, followed by another layer of the cocoa buttercream.
- Add the second meringue layer on top and cover the entire cake with the remaining buttercream.
- Decorate with chopped nuts, chocolate shavings, or a drizzle of melted chocolate.
Step 5: Chill and Serve
- Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the meringue to soften slightly.
- When ready to serve, slice the cake with a sharp knife and enjoy the rich textures and flavors of this classic Kiev Cake.
