Description
Kiev Cake is a classic Ukrainian dessert known for its delicate meringue layers filled with sweet, creamy goodness. This decadent nut cake is a labor of love but well worth the effort for any special occasion.
Ingredients
Scale
Meringue Layers:
- 8 large egg whites, room temperature
- 1 1/4 cups granulated sugar
- 1 cup finely chopped toasted hazelnuts (or cashews)
- 2/3 cup all-purpose flour
- 1/4 teaspoon cream of tartar
- Pinch of salt
Filling and Frosting:
- 1 cup unsalted butter, softened
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 cup cocoa powder
- 2 tablespoons confectioners’ sugar (for dusting, optional)
Instructions
- Prepare the Meringue Layers: Preheat the oven to 300°F (150°C). Line two 9-inch round cake pans with parchment paper and grease the sides. Beat egg whites until soft peaks form. Gradually add sugar, then fold in flour and nuts. Bake until golden.
- Make the Filling and Frosting: Beat butter until fluffy, then mix in condensed milk and vanilla. Divide into two portions, adding cocoa to one. Assemble the cake with layers of meringue and cream.
- Chill and Serve: Refrigerate the cake for several hours or overnight before slicing. Enjoy!
Notes
- Kiev Cake is traditionally made with hazelnuts or cashews for a rich flavor and texture.
- Chilling the cake overnight enhances the taste and makes slicing easier.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 40 g
- Sodium: 80 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg
