Kiev Cake – {Hazelnut Meringue, Cherry, Russian Buttercream}

Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!

Kiev Cake – Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose, but incredibly delicious interpretation of a classic Ukrainian Cake.

Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!

I say loose because the original Kiev Cake, which was first made in Kiev in December of 1956, featured two nut filled meringue disks, sandwiched with some custard buttercream. That recipe was kept secret to the bakery that produced it and that is why people started to make ‘knock offs’.Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!
Or at least that is my theory, as there’s no other reason to call this cake, which barely resembles the original Kiev cake, a Kiev Cake. Are you confused yet? 😀

Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!
So this version of the knock off Kiev cake, has deviated from the original knock off with the addition of cherries. I added them on a whim as I was making the cake and upon trying the cake found that cherries added a very nice tartness to the cake. Try it with cherries and let me know what you think.

Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!Which one is your favorite? With cherries? Without? Or may be a chocolate version is the one you fancy the most? 

Kiev Cake

Kiev Cake Ingredients:
1 recipe Yellow Sponge Cake
1.5 recipe Russian Buttercream
1 recipe Meringue
1 cup roasted hazelnuts, chopped
1/2 cup tart cherries, frozen or canned, juice drained

Soaking Syrup (just mix together)
1/4 cup sugar
1/4 cup warm water
1 Tbsp vanilla extract

When making this cake follow this order of preparation:

    1. Make the Yellow Sponge Cake first
    2. Whip up the Meringue (follow adjustments below)
    3. Make the Russian Buttercream
    4. Mix the ingredients for the Syrup
    5. Assemble the Cake
    6. Make the Ganache
    7. Cover the cake in frosting.
    8. Pour the Ganache on top.
    9. Top the cake with Meringue.
    10. Refrigerate

Make the Meringue with Hazelnuts
Once the meringue is whipped, pipe it on a parchment lined baking sheet using a pastry bag and a large french star piping tip. Sprinkle half of the meringues with as much hazelnut as you can make stick. The meringue without the sprinkling of hazelnut will be used to decorate the top of the cake. If you wish, you can sprinkle the hazelnuts over all meringues. Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!

Dry on the middle rack for 2 hours @225F. Allow to cool in the oven for 30 minutes, then remove and allow to completely cool.

Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!

Assemble the Kiev Cake

Split the baked, cooled cake horizontally into 2 even layers.
Put a dab of Russian Buttercream frosting onto a serving platter or board. Place the top layer of the of the cake, top side down and press to adhere.
Reserve about 1.5 cup of buttercream for covering the outside of the cake.Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!
Sprinkle the cake with half the soaking mixture and spread about 2/3 cups buttercream on top.
Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!

Take the hazelnut topped meringue and dip them into the buttercream, collecting as much frosting as will stick and stick them to the cake. Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!Keep dipping and arranging the meringue mounts with cream until most of the spaces are filled with the meringue. Crumble meringue pieces if you need to fill smaller crevices.

TIP: It is a lot easier to assemble this cake with a cake ring, so I suggest you use it if you have one. If not, the cake will not be as even, but still be OK. To use the ring, adjust it around the cake and tighten it.

Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!

Cherries are an optional addition, so use them if you wish, or not.
Sprinkle the cherries and the remainder of the hazelnuts on top of the meringue.
Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!

Take the other half of the sponge cake and soak the cut side with the remainder of the soaking mixture. Spread the remainder of the Russian Buttercream (not the one that we will use for the outside).
Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!

Place this cake layer, frosted side towards the cherries and press with your hand to adhere. Refrigerate for at least one hour before proceeding.
Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!

Run a knife on the inside of the ring to loosen it from the cake. Cover the cake in the 1.5 cups of buttercream that we reserved in the beginning, trying to smooth the outside as much as possible.
Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!

Make the ganache 
Pour 3 tablespoons of hot heavy cream over 3 tablespoons of chocolate chips or chopped chocolate. Let sit for 2 minutes. Stir until smooth. Allow to cool until it is pourable consistency.

Pour the ganache on top of the cake and spread it with a spatula until it pours down the sides. Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!

Top the cake with the remaining meringues in a half moon shape. Sprinkle more chopped hazelnuts if you wish.

Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!
Refrigerate the cake for at least 4 hours before serving. Best served within 24 hours of assembling.

Serving suggestion: for neat slices, dip a long thin knife into hot water, wipe and slice. Repeat after each cut.

Kiev Cake - Hazelnut Meringue, Cherry, Russian Buttercream

5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Ukrainian
Serves: 9" round cake - 9-12 servings

Ingredients

Kiev Cake Ingredients:

  • 1 recipe Yellow Sponge Cake
  • 1.5 recipe Russian Buttercream
  • 1 recipe Meringue Cookies
  • 1 cup roasted hazelnuts, chopped
  • ½ cup tart cherries, frozen or canned, juice drained

Soaking Syrup

  • ¼ cup sugar
  • ¼ cup water
  • 1 Tbsp vanilla extract

Instructions

Make the Meringue with Hazelnuts

  1. Once the meringue is whipped, pipe it on a parchment lined baking sheet using a pastry bag and a large french star piping tip. Sprinkle half of the meringues with as much hazelnut as you can make stick. The meringue without the sprinkling of hazelnut will be used to decorate the top of the cake. If you wish, you can sprinkle the hazelnuts over all meringues.
  2. Dry on the middle rack for 2 hours @225F. Allow to cool in the oven for 30 minutes, then remove and allow to completely cool.

Assemble the Kiev Cake

  1. Split the baked, cooled cake horizontally into 2 even layers.
  2. Put a dab of Russian Buttercream frosting onto a serving platter or board. Place the top layer of the of the cake, top side down and press to adhere.
  3. Reserve about 1.5 cup of buttercream for covering the outside of the cake.
  4. Sprinkle the cake with half the soaking mixture and spread about ⅔ cups buttercream on top.
  5. Take the hazelnut topped meringue and dip them into the buttercream, collecting as much frosting as will stick and stick them to the cake.
  6. Keep dipping and arranging the meringue mounts with cream until most of the spaces are filled with the meringue. Crumble meringue pieces if you need to fill smaller crevices.
  7. [br]TIP: It is a lot easier to assemble this cake with a cake ring, so I suggest you use it if you have one. If not, the cake will not be as even, but still be OK. To use the ring, adjust it around the cake and tighten it.Sprinkle the cherries and the remainder of the hazelnuts on top of the meringue. Cherries are an optional addition, so use them if you wish, or not.
  8. Take the other half of the sponge cake and soak the cut side with the remainder of the soaking mixture. Spread the remainder of the Russian Buttercream (not the one that we will use for the outside).
  9. Place this cake layer, frosted side towards the cherries and press with your hand to adhere. Refrigerate for at least one hour before proceeding.
  10. Run a knife on the inside of the ring to loosen it from the cake. Cover the cake in the 1.5 cups of buttercream that we reserved in the beginning, trying to smooth the outside as much as possible.

Make & Pour the ganache

  1. Pour 3 tablespoons of hot heavy cream over 3 tablespoons of chocolate chips or chopped chocolate. Let sit for 2 minutes. Stir until smooth. Allow to cool until it is pourable consistency.
  2. Pour the ganache on top of the cake and spread it with a spatula until it pours down the sides.

Decorate

  1. Top the cake with the remaining meringues in a half moon shape. Sprinkle more chopped hazelnuts if you wish.

Refrigerate

  1. Refrigerate the cake for at least 4 hours before serving. Best served within 24 hours of assembling.

Serving suggestion:

  1. for neat slices, dip a long thin knife into hot water, wipe and slice. Repeat after each cut.

Notes

When making this cake follow this order of preparation:

Make the Yellow Sponge Cake first
Make the Meringue (follow adjustments below)
Make the Russian Buttercream
Make the Syrup
Assemble the Cake
Refrigerate
Make the Ganache
Cover the cake in frosting.
Pour the Ganache on top.
Top the cake with Meringue.
Refrigerate

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Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!

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