Introduction
Kiev Cake is a delightful and rich Ukrainian dessert, celebrated for its unique combination of textures and flavors. Known for its layers of crispy and chewy meringue filled with a luscious custard buttercream and topped with a glossy chocolate glaze, this cake makes for an impressive centerpiece at any special occasion. With its delightful blend of nutty flavors and decadent creaminess, it’s no wonder that Kiev Cake has gained popularity both within and beyond Ukraine.
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 vegetable or sunflower oil
Prep Time
Preparation time for the Kiev Cake is approximately 30 minutes, not including the time needed for the meringue layers to cool and set overnight.
Cook Time, Total Time, Yield
Cook Time: 1 hour and 45 minutes
Total Time: About 24 hours (including overnight cooling)
Yield: Serves approximately 12-16 people
The process of creating Kiev Cake involves thoughtfully preparing the meringue layers, the custard buttercream, and the chocolate glaze, ensuring each element contributes to the overall culinary masterpiece. Revel in the joy of making this exquisite dessert that is sure to impress and delight.
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 300°F (150°C) 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 if using, 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
Preparation Time:
Plan for a two-day preparation process for the best flavor and texture.
Chilling Time:
Refrigerate the assembled cake for several hours or overnight for optimum setting.
Serving Suggestion:
Allow the cake to chill for a few hours before slicing to enhance the flavors and textures.
Decoration:
Consider garnishing with additional chopped nuts or chocolate shavings for a decorative touch before serving.
Cook techniques
Making Meringue
Beat egg whites until foamy and gradually add sugar, continuing to beat until stiff peaks form. This technique is crucial for achieving light and airy meringue layers.
Folding Ingredients
Gently fold the nut mixture into the beaten egg whites using a silicone spatula. This technique ensures that the air incorporated into the meringue is not lost, maintaining its volume and light texture.
Baking Meringue Layers
Bake the meringue in parchment-lined pans at a controlled low temperature. This slow baking process allows the meringue to dry out, creating the desired crispy outer layer and chewy interior.
Tempering Egg Yolks
Slowly introduce a bit of hot milk to the egg yolks while whisking, then gradually add the yolk mixture back into the hot milk. This prevents the yolks from scrambling and helps achieve a smooth custard.
Making Buttercream
Beat softened butter until creamy and gradually add the cooled custard. This technique ensures the buttercream is smooth and well-incorporated with the custard flavor.
Assembling the Cake
Layer the meringue and buttercream carefully, ensuring each layer is evenly spread. Inverting the second layer helps create a flat top, making it easier to glaze.
Creating the Chocolate Glaze
Melt chocolate chips with oil in the microwave until smooth. This technique ensures a glossy finish that complements the cake beautifully.
Chilling the Cake
Refrigerate the assembled cake before serving. This helps the layers set properly and enhances the cake’s texture and flavors.
FAQ
Can I use other nuts besides cashews and peanuts?
Yes, you can substitute other nuts, but keep in mind that the flavor and texture may vary.
How long can I store the Kiev Cake?
The cake can be stored in the refrigerator for up to 3-5 days. Make sure it’s well covered to maintain freshness.
Can I make the meringue layers in advance?
Absolutely. You can prepare the meringue layers the day before and store them in an airtight container once completely cooled.
Is it necessary to refrigerate the cake?
Yes, refrigeration helps set the buttercream and chocolate glaze, making it easier to slice and enhancing the overall flavor.
Can I omit the cognac in the buttercream?
Yes, the cognac is optional, so feel free to leave it out if you prefer a non-alcoholic version.
What can I use instead of chocolate chips for the glaze?
You can use chopped chocolate or chocolate bars, but be mindful of the melting process to achieve a smooth glaze.
Why is my meringue cracking?
Cracking can occur if the meringue is baked at too high a temperature or if there are fluctuations in temperature. Ensure a low, consistent baking temperature.
Conclusion
The Kiev Cake is a magnificent representation of Ukrainian culinary artistry. With its crispy meringue layers, rich buttercream filling, and a luxurious chocolate glaze, it offers a delightful blend of textures and flavors that are sure to impress at any gathering. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is a perfect choice to elevate your dessert experience.
Classic Fruit Compote
Serve a refreshing fruit compote on the side to brighten up the richness of the Kiev Cake. Mixed berries or stone fruits in a light syrup can add a delightful tang.
Coffee or Espresso Pairing
Pair your Kiev Cake with a cup of strong coffee or espresso. The bitterness complements the sweetness of the cake, enhancing the overall flavor experience.
Layered with Fresh Berries
Consider adding layers of fresh berries between the meringue layers for a burst of freshness. Strawberries, raspberries, or blueberries would be excellent choices.
Nut Variations
Experiment with different nuts like walnuts or almonds in place of cashews and peanuts for a unique flavor profile. This can add depth and richness to the meringue layers.
Citrus Zest in Buttercream
Incorporate citrus zest, such as lemon or orange, into the buttercream for a zesty kick. This brightens the flavor and adds a refreshing twist to the creaminess.
Chocolate-Covered Espresso Beans
Top the glazed cake with chocolate-covered espresso beans for a decorative touch that also adds a delightful crunch and a hint of coffee flavor.
Caramel Drizzle
Add a drizzle of caramel sauce over the chocolate glaze for an extra layer of sweetness and texture. This combination can create a luxurious dessert experience.
Mini Kiev Cakes
Create mini versions of the Kiev cake for individual servings. These bite-sized treats are perfect for parties and allow guests to enjoy a little indulgence without the commitment of a full slice.
