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
Scale
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.
