Kyiv Cake
Kyiv cake is all about contrast: crunchy nut meringue against soft, rich buttercream. At home the key is patience — the layers need to dry slowly in a moderate oven, and the buttercream base must be no colder than the butter. We love it after a few hours in the fridge, when the meringue next to the cream softens slightly but stays crisp in the middle.
- Prep
- 50 min
- Cook
- 2 h
- Rest
- 4 h
- Total
- 6 h 50 min
- Servings
- 12
- Level
- Challenging
- Per serving
- 425 kcal
Ingredients
For the meringue layers
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What to use instead
Cashews, toasted the same way, work in place of hazelnuts and give a softer, creamier flavour.
For the buttercream
To decorate
Makes: 1 cake, 22 cm, 12 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Toast the hazelnuts
Heat the oven to 180°C (350°F) and toast all the hazelnuts (180 g) on a dry tray for 8–10 minutes, until the skins start to crack. Rub them in a tea towel to loosen the skins, cool and chop coarsely, setting 30 g aside for decoration.
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Step 2: Mark the paper
Lower the oven to 150°C (300°F). Draw a 22 cm circle on each of two sheets of baking paper and lay them pencil side down on baking trays.
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Step 3: Whip the whites
In a clean, dry bowl, whisk the egg whites on medium speed to soft peaks. With the mixer running, add 125 g of the sugar a spoonful at a time, then whisk on high to stiff, glossy peaks that hold firm on the whisk.
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Step 4: Fold in the nuts
Mix the remaining 125 g sugar with the chopped hazelnuts and flour. Fold into the whites in 2–3 additions with a spatula, lifting from the bottom so the meringue doesn't deflate.
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Step 5: Dry the layers
Spread the meringue evenly inside the circles. Bake for 1 hour 30–45 minutes, until pale beige, dry and easy to lift off the paper; if using two trays, swap them halfway. Turn the oven off and leave the layers inside with the door ajar for 30 minutes, then carefully peel off the paper.
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Step 6: Make the buttercream
In a small pan, whisk the egg with the sugar and milk, bring to the boil over low heat, stirring constantly, and simmer for 2–3 minutes until slightly syrupy. Cool to room temperature under cling film. Beat the soft butter for 3–4 minutes until almost white and fluffy, then add the syrup a spoonful at a time, beating well after each.
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Step 7: Assemble the cake
Transfer a quarter of the buttercream to another bowl and mix in the cocoa. Place one layer on a plate, spread with half the plain buttercream, top with the second layer and cover the top and sides with the rest. Pipe the cocoa buttercream over the top and press meringue crumbs and the reserved hazelnuts onto the sides.
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Step 8: Chill and slice
Refrigerate for at least 4 hours so the buttercream sets. Cut with a serrated knife using a gentle sawing motion so the meringue doesn't shatter.
Tips & variations
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Tip
Whites whip best at room temperature in a completely dry, grease-free bowl; wipe the bowl and whisk with paper towel dampened with lemon juice first.
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Tip
The layers stay crispest if left uncovered at room temperature for 8–12 hours after baking. Avoid baking on a humid day with pots boiling nearby.
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Swap
Cashews, toasted the same way, work in place of hazelnuts and give a softer, creamier flavour.
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Storage
Keep the cake boxed in the fridge for up to 3 days; the meringue softens a little more each day.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 425 kcal | 5,100 kcal |
| Protein | 5 g | 60 g |
| Fat | 27 g | 324 g |
| Carbohydrates | 41 g | 492 g |
Approximate values calculated from standard ingredient data.
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