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.
