Kiev cake is perhaps one of the most well known Slavic cakes. It is made with layers of crunchy hazelnut meringue (made with a little bit of flour) and Russian buttercream (a little different from regular buttercream).
The original Kiev cake uses cashews instead of hazel nuts though. This is my mother’s tried and tested recipe. I grew up in the states so I’ve never actually tasted a real Kiev cake. Our local Russian store sells Kieve cakes made by the Roshen company.  My father grew up in Kiev and he told me my mother’s cake is very similar to the Kiev cake he used to eat in his childhood. Fortunately I too have been able to taste Roshen’s cake at our local Russian store. I’ve seen many Kiev cake recipes with layers of Russian sponge cake, but I prefer to make it the more traditional way. I happen to love meringue and hazel nuts, so the more the merrier 🙂

 

Kiev Cake_

 

Ingredients for the meringue layers:

1/3 cup wheat flour
1/3 cup granulated sugar
1 1/2 cup toasted hazelnuts
8 egg whites (aged for at least 12 hours at room temp)
1 1/2 cup granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract

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Ingredients for the buttercream:
2 eggs
1 1/4 cup sugar
1 cup milk
1/2 tsp vanilla extract
3-4 sticks butter ( 1 3/4- 2 cups) softened
3 tbsp rum or cognac
1/4 cup cocoa powder

Instructions:

1. Trace a 9 inch circle on 2 sheets of parchment paper. Set aside for later use.

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2. In a bowl combine wheat flour with 1/3 cup sugar. Then add the chopped hazel nuts and mix to combine.

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3. In the bowl of a stand mixer, beat the egg whites on high speed until foamy.

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4. Add the cream of tartar and beat until soft peaks begin to form. Add the sugar and vanilla and beat until stiff peaks form.

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5. Gently fold in the hazel nut and flour mixture into the egg whites.

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6. Dab 5 dots of the meringue onto each baking sheet. Lay the prepared parchment paper on top (traced side down). This will help hold the parchment in place.

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7. Split the hazelnut meringue amongst the 2 (9 inch) circles. Try to spread within the lines as bet as possible. Bake at 300 degrees Fahrenheit for 10 minutes then drop the temperature to 220 degrees Fahrenheit, bake for another 3 hours and 45 minutes.

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8. Let the meringue cool completely. Place a 9 inch round pan on top and cut around the edges. Do this to both cakes. Reserve the outside edge that’s been cut; you will need it to coat the sides of the finished cake.

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9. In a bowl lightly beat 2 eggs with 1 1/4 cup sugar.

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10. In a sauce pan, bring the milk to a simmer (not a boil). Slowly pour it into the eggs and sugar making sure to stir constantly.

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11. Pour the egg and milk mixture back into the saucepan and continue stirring over medium low heat until it becomes yellow and thickened. This may take up to 10-15 minutes.

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12. Remove the saucepan from heat and add the vanilla extract. Stir to combine. Let it cool to room temperature.

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13. Beat the room temperature butter in a stand mixer using the whisk attachment.

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14. Pour in the cooled egg mixture while continuing to mix. Then add the rum.

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15. Reserve 1 1/2 cups of the butter cream. Combine it with 1/4 cup cocoa powder.

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15. Spread the white buttercream on top of the first meringue layer. Don’t use up all of the white butter cream; reserve about 1/3 cup for decorating.

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16. Place the second meringue layer on top of the buttercream. Then spread enough buttercream to thinly coat the sides of the cake.

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17. Spread the chocolate buttercream on the top portion of the cake.

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18. Coat the sides of the cake with the left over meringue crumbles. From here, decorate the cake as you wish.

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Kiev Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • Ingredients for the meringue layers:
  • ⅓ cup wheat flour
  • ⅓ cup granulated sugar
  • 1½ cup toasted hazelnuts
  • 8 egg whites (aged for at least 12 hours at room temp)
  • 1½ cup granulated sugar
  • ¼ tsp cream of tartar
  • ½ tsp vanilla extract
  • Ingredients for the buttercream:
  • 2 eggs
  • 1¼ cup sugar
  • 1 cup milk
  • ½ tsp vanilla extract
  • 3-4 sticks butter ( 1¾- 2 cups) softened
  • 3 tbsp rum or cognac
  • ¼ cup cocoa powder
Instructions
  1. Trace a 9 inch circle on 2 sheets of parchment paper. Set aside for later use.
  2. In a bowl combine wheat flour with ⅓ cup sugar. Then add the chopped hazel nuts and mix to combine.
  3. In the bowl of a stand mixer, beat the egg whites on high speed until foamy,
  4. Add the cream of tartar and beat until soft peaks begin to form. Add the sugar and vanilla and beat until stiff peaks form.
  5. Gently fold in the hazel nut and flour mixture into the egg whites.
  6. Dab 5 dots of the meringue onto each baking sheet. Lay the prepared parchment paper on top (traced side down). This will help hold the parchment in place.
  7. Split the hazelnut meringue amongst the 2 (9 inch) circles. Try to spread within the lines as bet as possible. Bake at 300 degrees Fahrenheit for 10 minutes then drop the temperature to 220 degrees Fahrenheit, bake for another 3 hours and 45 minutes.
  8. Let the meringue cool completely. Place a 9 inch round pan on top and cut around the edges. Do this to both cakes. Reserve the outside edge that's been cut; you will need it to coat the sides of the finished cake.
  9. In a bowl lightly beat 2 eggs with 1¼ cup sugar.
  10. In a sauce pan, bring the milk to a simmer (not a boil). Slowly pour it into the eggs and sugar making sure to stir constantly.
  11. Pour the egg and milk mixture back into the saucepan and continue stirring over medium low heat until it becomes yellow and thickened. This may take up to 10-15 minutes.
  12. Remove the saucepan from heat and add the vanilla extract. Stir to combine. Let it cool to room temperature.
  13. Beat the room temperature butter in a stand mixer using the whisk attachment.
  14. Pour in the cooled egg mixture while continuing to mix. Then add the rum.
  15. Reserve 1½ cups of the butter cream. Combine it with ¼ cup cocoa powder.
  16. Spread the white buttercream on top of the first meringue layer. Don't use up all of the white butter cream; reserve about ⅓ cup for decorating.
  17. Place the second meringue layer on top of the buttercream. Then spread enough buttercream to thinly coat the sides of the cake.
  18. Spread the chocolate buttercream on the top portion of the cake.
  19. Coat the sides of the cake with the left over meringue crumbles. From here, decorate the cake as you wish.