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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 425 kcal
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

  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 1/3 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 1 1/4 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 1 1/2 cups of the butter cream. Combine it with 1/4 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 1/3 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.
Nutrition Facts
Kiev Cake
Amount Per Serving
Calories 425 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Cholesterol 35mg12%
Sodium 66mg3%
Potassium 255mg7%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 63g70%
Protein 8g16%
Vitamin A 85IU2%
Vitamin C 1.2mg1%
Calcium 57mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.