Kievsky Aka Kiev Cake Recipes

KYIV CAKE (UKRAINIAN CLASSIC)

Steps:

• Prepare an 11 inch sponge cake. Refer to our famous Sponge Cake recipe.
• Whip egg whites on high speed until they are doubled in volume.
• Gradually add sugar until well combined.
• Using a spatula, stir in a circular motion while gently mixing in the hazelnuts.
• Spread the mixture onto 11 inch baking pan, lined with parchment paper or aluminum foil. Bake it at 250°F for 6 hours.
• In a small pot, beat egg yolks. Add water and condensed milk, and stir until smooth.
• Cook all ingredients on very low heat. Continue mixing the cream the entire time to prevent the cream from sticking to corners. Slowly increase the heat, but do not bring the mixture to a boil. Cook until the mixture attains the texture of condensed milk, about 5-10 minutes.
• Remove the mixture from the heat and add chocolate chips. Allow a few minutes for the mixture to melt, before mixing it through. Let the mixture cool off to room temperature.
• In a separate bowl, beat butter. Once the butter is fluffy, add the cream mixture to the butter, a few spoonfuls at a time, until fully blended.
• Using a serrated knife, slice the sponge cake horizontally in half. Cover each layer with jam, excluding the top layer.
• Place the first layer of sponge cake and cover it with cream, followed by meringue, then again, a layer of cream.
• Once the cake is put together, frost the sides, then top with the remaining cream and your choice of decoration.

KIEV CAKE

Steps:

• Trace a 9 inch circle on 2 sheets of parchment paper. Set aside for later use.
• In a bowl combine wheat flour with 1/3 cup sugar. Then add the chopped hazel nuts and mix to combine.
• In the bowl of a stand mixer, beat the egg whites on high speed until foamy,
• Add the cream of tartar and beat until soft peaks begin to form. Add the sugar and vanilla and beat until stiff peaks form.
• Gently fold in the hazel nut and flour mixture into the egg whites.
• Dab 5 dots of the meringue onto each baking sheet. Lay the prepared parchment paper on top (traced side down). This will help hold the parchment in place.
• Split the hazelnut meringue amongst the 2 (9 inch) circles. Try to spread within the lines as bet as possible. Bake at 300 degrees Fahrenheit for 10 minutes then drop the temperature to 220 degrees Fahrenheit, bake for another 3 hours and 45 minutes.
• Let the meringue cool completely. Place a 9 inch round pan on top and cut around the edges. Do this to both cakes. Reserve the outside edge that's been cut; you will need it to coat the sides of the finished cake.
• In a bowl lightly beat 2 eggs with 1 1/4 cup sugar.
• In a sauce pan, bring the milk to a simmer (not a boil). Slowly pour it into the eggs and sugar making sure to stir constantly.
• Pour the egg and milk mixture back into the saucepan and continue stirring over medium low heat until it becomes yellow and thickened. This may take up to 10-15 minutes.
• Remove the saucepan from heat and add the vanilla extract. Stir to combine. Let it cool to room temperature.
• Beat the room temperature butter in a stand mixer using the whisk attachment.
• Pour in the cooled egg mixture while continuing to mix. Then add the rum.
• Reserve 1 1/2 cups of the butter cream. Combine it with 1/4 cup cocoa powder.
• Spread the white buttercream on top of the first meringue layer. Don't use up all of the white butter cream; reserve about 1/3 cup for decorating.
• Place the second meringue layer on top of the buttercream. Then spread enough buttercream to thinly coat the sides of the cake.
• Spread the chocolate buttercream on the top portion of the cake.
• Coat the sides of the cake with the left over meringue crumbles. From here, decorate the cake as you wish.