If you’ve ever dreamed of a show-stopping dessert that combines crunchy, nutty textures with luscious, creamy layers and a burst of vibrant cherry, then the Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe is exactly what you need in your baking repertoire. This beautiful Eastern European classic is a celebration of hazelnut meringue layered with a rich cherry filling and enveloped in a silky, vanilla-kissed Russian buttercream, striking the perfect balance between sweet, tart, and buttery for a truly unforgettable experience.
Ingredients You’ll Need
Getting ready to make this Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe means gathering a handful of simple but crucial ingredients, each bringing unique flavors and textures to the party. From airy egg whites to toasted hazelnuts and fresh cherries, every component plays its role in creating this luxurious layered delight.
- 6 large egg whites (room temperature): Essential for that light, airy meringue base that holds the crunch and structure.
- 1 1/2 cups granulated sugar: Sweetens and stabilizes the meringue while giving it that glossy finish.
- 1/2 teaspoon cream of tartar or 1 teaspoon lemon juice: Adds acidity to help achieve those perfect stiff peaks in the meringue.
- 1 1/2 cups toasted hazelnuts (chopped): Provides irresistible crunch and nutty flavor distinctive to this cake.
- 1/4 cup all-purpose flour: Lightly binds the meringue to keep it crisp yet tender.
- 1 cup frozen or fresh sour cherries (pitted): Brings that tart freshness that beautifully cuts through the sweetness.
- 1/4 cup sugar (for cherry filling): Sweetens the cherry layer just right without overpowering.
- 1 tablespoon cornstarch: Thickens the cherry filling to hold its shape between layers.
- 1 tablespoon water: Helps dissolve the cornstarch for smooth filling texture.
- 1 teaspoon lemon juice (for cherry filling): Enhances the cherry’s natural tartness and flavor.
- 1 can (14 oz) sweetened condensed milk: Creates the rich, creamy base of the Russian buttercream.
- 1 1/2 cups unsalted butter (softened): Whipped to airy perfection to give the buttercream its silky texture.
- 1 teaspoon vanilla extract: Infuses the buttercream with warm, familiar vanilla notes.
- 1/2 cup chopped hazelnuts (for sides): Adds a final decorative crunch on the edges.
- Whole cherries or chocolate shavings (optional for topping): Elevates the cake’s visual appeal with elegant finishing touches.
How to Make Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe
Step 1: Prepare the Hazelnut Meringue Layers
Start by preheating your oven to a low 250°F (120°C). This gentle heat is essential for drying the meringue without browning it. Line two 8-inch cake pans, or if you’re feeling creative, draw 8-inch circles on parchment and place them on baking sheets. Using a stand mixer, beat the room temperature egg whites with cream of tartar or lemon juice until they form soft peaks. This is when your mixture starts looking like fluffy clouds – so satisfying! Slowly add in the granulated sugar while continuing to whip until stiff, glossy peaks form that hold their shape. Gently fold in the chopped toasted hazelnuts and flour, being careful not to deflate the meringue. Divide the mixture evenly between your pans or parchment circles, spreading it out carefully. Bake for a lengthy 2.5 to 3 hours until the layers are dry and crisp to the touch. Leave the meringues inside the turned-off oven to cool completely — this prevents cracks and keeps the texture perfect.
Step 2: Make the Cherry Filling
While the meringue is baking, turn your attention to the cherry filling. In a small saucepan over medium heat, combine your cherries, sugar, and a splash of lemon juice. The cherries will start releasing their beautiful, tangy juices as they simmer. In a small bowl, whisk together cornstarch and water to form a smooth slurry. When the cherries begin bubbling lightly, stir in the cornstarch mixture and keep stirring constantly to prevent lumps. As the filling thickens, you’ll know it’s ready. Remove from heat and let it cool completely so it doesn’t melt the delicate buttercream later.
Step 3: Whip the Russian Buttercream
Russian buttercream is a dream—ultra smooth, rich, and luscious. Using softened unsalted butter, beat it in your stand mixer until it becomes light and fluffy, roughly 5 minutes – patience here is key to that cloudlike texture. Gradually add the sweetened condensed milk while mixing on medium speed. The mixture should become beautifully creamy and homogenous. Finally, add the vanilla extract and give it one last mix to infuse that warm flavor throughout. This buttercream will serve as the perfect glue and cream partner for your meringue and cherry layers.
Step 4: Assemble the Cake
Here comes the fun part—layering your cake masterpiece! Place one meringue circle on your serving plate and spread a thin layer of buttercream across it to create a smooth foundation. Next, spoon on a generous layer of the luscious cherry filling, distributing it evenly. Gently place the second meringue layer on top to build your two-tiered textural delight. Coat the entire top and sides of the cake with the remaining Russian buttercream, smoothing it out with an offset spatula or the back of a spoon. To finish, press the chopped hazelnuts onto the sides for crunch and texture, then adorn the top with whole cherries or elegant chocolate shavings if you like. Chill the completed cake in the refrigerator for several hours or overnight; this resting time allows the flavors to mingle and the meringue layers to soften just slightly for a melt-in-your-mouth experience.
How to Serve Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe
Garnishes
Adding the right garnishes makes your Kiev Cake visually stunning and elevates the flavor. Whole cherries, scattered fresh or maraschino, bring a pop of color and brightness to every slice. Chocolate shavings or curls add a touch of indulgent richness and contrast beautifully with the pale buttercream. Don’t shy away from adding some toasted hazelnuts on top for extra crunch and nuttiness—presentation is part of the joy.
Side Dishes
Serve slices of this cake alongside a lightly brewed black tea or a cup of strong coffee to complement the sweetness and cut through the richness. For a more festive touch, pair with a glass of sparkling wine or a sweet dessert wine, enhancing the celebratory vibe of the Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe.
Creative Ways to Present
Whether you’re slicing this cake for a casual gathering or a special occasion, consider serving it on a decorative cake stand to showcase its layers and garnishes. You can also plate individual slices with a dollop of whipped cream and a fresh cherry or a drizzle of melted dark chocolate for a restaurant-worthy touch. Layering mini versions in clear glasses as parfaits is another fun twist that highlights each component beautifully.
Make Ahead and Storage
Storing Leftovers
The Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe stays delicious for several days when stored properly. Keep leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator. This prevents the delicate meringue layers from becoming too soft while retaining the cake’s moist, flavorful balance.
Freezing
If you want to enjoy this cake later, freezing is possible but requires care. Freeze the fully assembled cake wrapped securely in multiple layers of plastic wrap to avoid freezer burn. Thaw overnight in the refrigerator before serving. Note that the texture may soften slightly, which still results in a delicious treat but slightly less crisp meringue.
Reheating
This dessert is best served chilled or at room temperature. If the cake feels too cold or firm from refrigeration, leave it out for 20 to 30 minutes to let the layers soften and flavors open up naturally. Avoid microwaving as heat can melt the buttercream and ruin the delicate texture.
FAQs
Can I make the hazelnut meringue layers in advance?
Absolutely! The meringue layers can be prepared a day ahead and stored in an airtight container at room temperature. This can help streamline the assembly process on cake day.
What if I can’t find sour cherries?
You can substitute sour cherries with tart red cherries or even a mixture of fresh berries to replicate that tangy flavor, though it may alter the classic taste slightly.
Is Russian buttercream different from American buttercream?
Yes, Russian buttercream uses sweetened condensed milk and butter, making it richer and silkier compared to the simple powdered sugar and butter base of American buttercream.
Can I use roasted almonds or walnuts instead of hazelnuts?
While hazelnuts are traditional and ideal, you can experiment with other toasted nuts like almonds or walnuts for different flavor notes, keeping in mind the overall texture might vary slightly.
How long does the assembled cake last?
When refrigerated properly, the Kiev Cake stays fresh and delicious for up to 4 days, making it a great make-ahead dessert for celebrations.
Final Thoughts
There is something truly magical about crafting the Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe from scratch. It’s a celebration of textures and flavors that come together in perfect harmony, making it a crowd-pleaser every time. I encourage you to dive into this baking adventure—you’ll impress your friends and family with a dessert that looks amazing and tastes even better. Happy baking!
Print
Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Total Time: 4 hours
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Ukrainian, Russian
- Diet: Vegetarian
Description
Kiev Cake is a classic Eastern European dessert featuring delicate hazelnut meringue layers, a tart cherry filling, and rich Russian buttercream. This layered cake combines crunchy meringue, creamy buttercream, and fruity cherry notes for a sophisticated and indulgent treat perfect for special occasions.
Ingredients
Hazelnut Meringue Layers
- 6 large egg whites (room temperature)
- 1 1/2 cups granulated sugar
- 1/2 teaspoon cream of tartar or 1 teaspoon lemon juice
- 1 1/2 cups toasted hazelnuts (chopped)
- 1/4 cup all-purpose flour
Cherry Filling
- 1 cup frozen or fresh sour cherries (pitted)
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
Russian Buttercream
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups unsalted butter (softened)
- 1 teaspoon vanilla extract
Assembly and Garnish
- 1/2 cup chopped hazelnuts (for sides)
- Whole cherries or chocolate shavings (optional for topping)
Instructions
- Preheat Oven: Preheat your oven to 250°F (120°C). Line two 8-inch cake pans or place parchment paper with drawn 8-inch circles on baking sheets to prepare for meringue baking.
- Make Meringue Layers: Using a stand mixer, beat the egg whites along with cream of tartar or lemon juice until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks develop. Gently fold in the chopped toasted hazelnuts and flour to preserve the airy texture. Evenly divide this mixture between the two prepared pans or parchment circles.
- Bake Meringues: Bake the meringue layers for 2.5 to 3 hours until they are dry and crisp. Once baked, turn off the oven and allow the meringues to cool completely inside for best texture.
- Prepare Cherry Filling: In a small saucepan over medium heat, combine cherries, sugar, and lemon juice. Mix cornstarch and water separately until smooth, then add to the simmering cherries once juices are released. Stir constantly until the filling thickens. Remove from heat and allow to cool fully before assembling.
- Make Russian Buttercream: Beat softened butter in a stand mixer until light and fluffy, about 5 minutes. Slowly add the sweetened condensed milk while mixing on medium speed until smooth and creamy. Stir in vanilla extract for flavor.
- Assemble the Cake: Place one meringue layer on a serving plate. Spread a thin layer of buttercream over it, then add the cooled cherry filling on top. Carefully place the second meringue layer over the filling. Frost the entire cake with the remaining buttercream. Press chopped hazelnuts on the sides of the cake, and optionally garnish the top with whole cherries or chocolate shavings.
- Chill and Serve: Refrigerate the cake for several hours or overnight. This resting time allows the flavors to meld and the layers to soften slightly. Before serving, let the cake sit at room temperature for 20–30 minutes for the best texture.
Notes
- The meringue layers can be prepared a day in advance to save time on assembly day.
- Let the finished cake sit at room temperature for 20–30 minutes before serving for optimal texture and flavor release.
- Use only softened butter when making the buttercream to avoid splitting and achieve a smooth, creamy consistency.
