Introduction
Kiev Cake is a delightful Ukrainian dessert that boasts a layered structure of crispy meringue, crunchy nuts, and a luscious custard filling. Known for its unique combination of textures, this cake features chewy meringue layers complemented by a rich buttercream and a beautiful chocolate glaze. Perfect for special occasions, this recipe will surely impress your guests with its deliciousness and elegance.
Detailed Ingredients with measures
Meringue Layers:
– 12 egg whites
– 2.5 cups sugar
– 7 oz (200 g) cashews, coarsely chopped
– 5 oz (140 g) peanuts, coarsely chopped
– 3/4 cup flour
– 1 tsp vanilla extract
Buttercream:
– 12 egg yolks
– 2 cups milk
– 1.5 cups sugar
– 1 lb (450 g) butter, softened
– 2 Tbsp cognac (optional)
– 2 Tbsp cocoa powder
Chocolate Glaze:
– 1 cup chocolate chips
– 4 Tbsp oil (vegetable or sunflower oil)
Prep Time
Preparation Time: 1 hour
Cook Time, Total Time, Yield
Cook Time: 2 hours 15 minutes
Total Time: 24 hours (including overnight chilling)
Yield: 12 servings
To prepare the Kiev Cake, start by making the meringue layers on Day 1. Beat the egg whites and gradually add sugar and vanilla to form stiff peaks. Mix in the nuts and flour, then bake the layers in the oven. Meanwhile, prepare the custard by boiling milk and sugar, tempering the egg yolks, and allowing it to cool overnight.
On Day 2, create the buttercream by beating the softened butter and blending in the custard. Assemble the cake by layering the meringue, spreading buttercream in between, and refrigerating. Finally, make the chocolate glaze by melting chocolate chips and oil, then pour it over the set cake for a glossy finish.
Let the cake chill for a few hours before slicing and serving. Enjoy the delightful crunch, chewiness, and richness of this classic Kiev Cake, perfect for any celebration!
Detailed Directions and Instructions
Day 1: Meringue Layers
Prepare the Meringue:
In a large mixing bowl, beat the egg whites until foamy. Gradually add the sugar and vanilla extract while mixing, continuing to beat until stiff peaks form.
Prepare the Nut Mixture:
In a separate bowl, mix the chopped cashews, peanuts, and flour. Gently fold the nut mixture into the beaten egg whites using a silicone spatula until well combined.
Bake the Meringue Layers:
Line two 10-inch round cake pans with parchment paper. Divide the meringue mixture evenly between the two pans. Bake in a preheated oven at 300F (150C) for 1 hour and 45 minutes. Once baked, allow the meringue layers to cool on wire racks. Leave them to set overnight.
Prepare the Custard:
In a medium saucepan, bring the milk and sugar to a boil over medium heat. In a separate bowl, slightly whisk the egg yolks. Temper the egg yolks by adding a small amount of the boiling milk mixture to them while stirring. Gradually pour the tempered yolks back into the boiling milk, stirring continuously until the mixture thickens and comes to a boil. Remove from heat, cover, and allow it to cool completely. Refrigerate the custard overnight.
Day 2: Buttercream and Assembly
Make the Buttercream:
In a large mixing bowl, beat the softened butter until creamy. Gradually add the cooled custard cream to the butter while continuing to beat until smooth and well combined. Add the cognac (optional) and beat again.
Assemble the Cake:
Remove the meringue layers from the pans and peel off the parchment paper. Place the first meringue layer onto a serving plate and fit a springform ring around it. Spread 3/4 of the buttercream evenly over the first layer. Place the second meringue layer on top, inverted so that the bottom of the second layer becomes the top of the cake. Add the cocoa powder to the remaining buttercream, mix well, and spread it over the top layer of the cake. Refrigerate the assembled cake for several hours or overnight to set.
Chocolate Glaze:
Make the Glaze:
In a microwave-safe bowl, combine the chocolate chips and oil. Microwave for 1 minute, then stir until the chocolate is fully melted and smooth.
Glaze the Cake:
Once the cake is set, remove the springform ring and pour the chocolate glaze over the top, allowing it to drip down the sides for a smooth, glossy finish.
Notes
Make Ahead:
The meringue layers can be made a day in advance and stored at room temperature in an airtight container.
Refrigeration:
It is recommended to allow the assembled cake to chill for a few hours before serving for optimal texture and flavor.
Serving Suggestions:
Slice the cake and enjoy the delightful combination of crunchy, chewy meringue, rich buttercream, and chocolate glaze.
Cook Techniques
Whipping Egg Whites
Whipping egg whites to stiff peaks is crucial for the meringue texture. Ensure your mixing bowl is clean and free of grease for optimal volume. Gradually add sugar to stabilize the egg whites.
Folding Ingredients
When combining the nut mixture with the egg whites, use a gentle folding technique to maintain the airiness of the beaten whites. This will help achieve the crispy and chewy texture in the meringue layers.
Baking Meringue
Bake the meringue layers at a low temperature for a long duration to achieve a dry texture. Avoid opening the oven door during baking to prevent cracks.
Tempering Egg Yolks
To prevent curdling, temper the egg yolks by introducing hot milk slowly while stirring. This helps in achieving a smooth custard for the buttercream.
Making Buttercream
Beat softened butter until creamy before adding the cooled custard. This ensures a smooth and fluffy buttercream that complements the texture of the meringue layers.
Chocolate Glazing
Melt the chocolate chips with oil in the microwave, stirring for a smooth consistency. Pour the glaze over the refrigerated cake to achieve a glossy finish.
FAQ
Can I use different nuts for the meringue layers?
Yes, you can substitute the cashews and peanuts with other nuts like almonds or walnuts, but maintain similar weight for the best results.
How long can I store the Kiev Cake?
The Kiev Cake can be stored in the refrigerator for up to 5 days. Make sure it is covered to retain its freshness.
Can I make the cake in advance?
Absolutely! You can prepare the meringue layers and custard a day ahead. Assemble and glaze the cake on the day you plan to serve it.
What can I use instead of cognac in the buttercream?
If you prefer to avoid alcohol, you can omit the cognac or replace it with a flavor extract like vanilla or almond for added flavor.
What if my meringue cracks during baking?
Cracking can occur due to rapid temperature changes. Ensure that there are no drafts and maintain a consistent oven temperature during the baking process.
Conclusion
The Kiev Cake is a truly delightful dessert that promises to impress with its layers of airy meringue, rich buttercream, and glossy chocolate glaze. Its unique combination of textures and flavors makes it a perfect choice for celebration, bringing a taste of Ukraine to your table. Whether you’re enjoying it for a special occasion or simply indulging yourself, this cake stands out as a show-stopping treat that will leave everyone wanting more.
Chocolate Mousse Layer
Add a layer of chocolate mousse in between the meringue layers for an even richer experience. Simply whip cream and fold it into a dark chocolate ganache for a luxurious addition.
Fruit Compote
Incorporate a layer of fresh fruit compote, such as raspberry or cherry, to introduce a tangy contrast to the sweetness of the cake. This will enhance the flavor profile and add a refreshing element.
Coconut Flakes
For a tropical twist, sprinkle toasted coconut flakes over the buttercream or mix them into the meringue layers. This will add depth and an exciting textural element to your cake.
Nut Variations
Experiment with different types of nuts by using almonds or hazelnuts instead of cashews and peanuts. Each type of nut offers its own distinctive flavor that can uniquely elevate the cake.
Spiced Buttercream
Incorporate spices such as cinnamon or cardamom into the buttercream for a warm, aromatic flavor that beautifully contrasts with the sweetness of the cake.
Caramel Drizzle
Top your cake with a homemade caramel sauce instead of chocolate glaze for a different but equally decadent finish. The rich caramel will complement the flavors of the cake beautifully.
