Kievsky cake, also known as Kiev Cake, is a traditional Ukrainian dessert that’s both rich and elegant. It’s characterized by its light meringue layers, creamy filling, and often a crunchy nutty texture. Here’s a classic recipe for Kievsky cake:
Kievsky Cake Recipe
Ingredients:
For the meringue layers:
- 4 large egg whites
- 1 1/2 cups (300g) granulated sugar
- 1/2 tsp lemon juice (or white vinegar)
- 1/4 tsp vanilla extract
- 1 cup (100g) finely chopped walnuts or almonds
For the cream filling:
- 1 cup (240ml) heavy cream
- 1 cup (250g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) sweetened condensed milk
- 1 tsp vanilla extract
For decoration:
- Whole walnuts or almonds
- Optional: additional sweetened condensed milk for drizzling
Instructions:
1. Prepare the meringue layers:
- Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper.
- In a clean, dry bowl, beat the egg whites with lemon juice (or vinegar) using an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat on high speed until the meringue is glossy and forms stiff peaks.
- Gently fold in the vanilla extract and finely chopped nuts.
- Divide the meringue evenly between the prepared baking sheets, spreading it into circles about 8 inches (20 cm) in diameter. You can use a template under the parchment paper for more even circles.
- Bake for 1.5 to 2 hours, or until the meringues are crisp and can be easily lifted off the parchment paper. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar.
2. Prepare the cream filling:
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the granulated sugar, beating until light and fluffy.
- Mix in the sweetened condensed milk and vanilla extract until well combined.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the butter mixture until fully combined.
3. Assemble the cake:
- Place one meringue layer on a serving plate.
- Spread a layer of cream filling over the meringue.
- Place the second meringue layer on top of the cream filling.
- Frost the top and sides of the cake with the remaining cream filling.
4. Decorate:
- Garnish with whole walnuts or almonds on top and around the sides.
- If desired, drizzle with a bit of sweetened condensed milk for extra sweetness and decoration.
5. Chill:
- Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the meringue to soften slightly from the cream.
Kievsky cake is a delightful dessert with a combination of textures and flavors. Enjoy the process of making and sharing this elegant cake!
