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Kiev Cake

Homemade Kiev Cake Recipe with Infused Buttercream is the dessert of your dreams.  A classic Slavic dessert that combines flavors in one rich dessert! 
Course Dessert
Cuisine Russian
Keyword Kiev Cake
Prep Time 1 hour
Cook Time 4 hours 10 minutes
Total Time 5 hours 10 minutes
Servings 10
Calories 425kcal
Author Dina from SimplyHomeCooked.com

Ingredients

  • Ingredients for the meringue layers:
  • 1/3 cup wheat flour
  • 1/3 cup granulated sugar for the nut mixture
  • 1 1/2 cup toasted hazelnuts
  • 8 egg whites aged for at least 12 hours at room temp
  • 1 1/2 cup granulated sugar for the cake base
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • 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

  • Trace a 9 inch circle on 2 sheets of parchment paper. Set aside for later use.
  • In a bowl combine wheat flour with 1/3 cup sugar. Then add the chopped hazel nuts and mix to combine.
  • In the bowl of a stand mixer, beat the egg whites on high speed until foamy,
  • Add the cream of tartar and beat until soft peaks begin to form. Add the sugar and vanilla and beat until stiff peaks form.
  • Gently fold in the hazel nut and flour mixture into the egg whites.
  • 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.
  • 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.
  • 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.
  • In a bowl lightly beat 2 eggs with 1 1/4 cup sugar.
  • 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.
  • 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.
  • Remove the saucepan from heat and add the vanilla extract. Stir to combine. Let it cool to room temperature.
  • Beat the room temperature butter in a stand mixer using the whisk attachment.
  • Pour in the cooled egg mixture while continuing to mix. Then add the rum.
  • Reserve 1 1/2 cups of the butter cream. Combine it with 1/4 cup cocoa powder.
  • 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.
  • Place the second meringue layer on top of the buttercream. Then spread enough buttercream to thinly coat the sides of the cake.
  • Spread the chocolate buttercream on the top portion of the cake.
  • Coat the sides of the cake with the left over meringue crumbles. From here, decorate the cake as you wish.

Nutrition

Calories: 425kcal | Carbohydrates: 70g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 66mg | Potassium: 255mg | Fiber: 2g | Sugar: 63g | Vitamin A: 85IU | Vitamin C: 1.2mg | Calcium: 57mg | Iron: 1.5mg