Kyiv Cake
This iconic Ukrainian cake features layers of airy meringue studded with cashews, interspersed with a rich, buttery custard cream. It's a delightful balance of crisp texture and smooth, sweet filling, often adorned with chocolate and nuts.
An original recipe by Forkin
- Total time
- 15 hr 30 min
- Serves
- 8
- Difficulty
- Hard
- Per serving
- 597 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
meringue
- 6 pcsegg white, room temperature
- 250 gcaster sugar
- 1 tspvanilla extract
- 100 gcashew, roasted, roughly chopped
- 20 gall-purpose flour
cream
- 250 gunsalted butter, room temperature
- 200 gcondensed milk
- 1 pcsegg yolk
- 50 mlmilk
- 1 tbspcocoa powder
decoration
- 50 gdark chocolate, melted
- 50 gcashew, roasted, finely chopped
Equipment
offset spatula · 20cm round cake pans · small saucepan · parchment paper · electric mixer · whisk · oven · large mixing bowl · serving plate
The method
Step by step
- 1
Preheat your oven to 150°C (300°F). Line two 20cm (8-inch) round cake pans with parchment paper.
About 10 min
Cook’s note: Ensure the parchment paper extends slightly over the edges for easier handling of the meringue.
- 2
In a large, clean bowl, beat the egg whites with an electric mixer until soft peaks form.
About 5 min
Cook’s note: Make sure your bowl and beaters are completely grease-free, as any fat can prevent the egg whites from whipping properly.
- 3
Gradually add the caster sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff, glossy peaks form.
About 10 min
Cook’s note: Adding sugar slowly helps it dissolve and creates a more stable meringue.
- 4
Gently fold in the vanilla extract, cashews, and all-purpose flour into the meringue mixture until just combined.
About 2 min
Cook’s note: Be careful not to deflate the meringue by overmixing.
- 5
Divide the meringue mixture evenly between the two prepared cake pans, spreading it into an even layer.
About 2 min
- 6
Bake the meringues for 2 hours, then turn off the oven and leave them inside with the door slightly ajar for at least 4 hours, or preferably overnight, to dry completely.
About 11 hr
Cook’s note: This slow drying process is crucial for achieving a crisp, non-chewy meringue.
- 7
To prepare the custard cream, combine the egg yolk and milk in a small saucepan.
About 2 min
- 8
Whisk in the condensed milk until smooth, then heat over medium-low heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes.
About 7 min
Cook’s note: Do not boil the mixture; you're looking for a thick, custard-like consistency.
- 9
Remove from heat and let the custard cool completely to room temperature.
About 30 min
Cook’s note: Chilling it in the fridge can speed up the cooling process, but ensure it's not cold or the butter will seize.
- 10
In a separate bowl, beat the room temperature unsalted butter with an electric mixer until light and fluffy.
About 5 min
Cook’s note: The butter must be soft but not melted for the cream to emulsify properly.
- 11
Gradually add the cooled custard mixture to the whipped butter, beating until fully incorporated and smooth.
About 5 min
Cook’s note: Add the custard slowly to prevent the cream from splitting.
- 12
Divide the cream into two portions. Stir the cocoa powder into one portion of the cream to create a chocolate cream.
About 2 min
- 13
Once the meringue layers are completely cool and crisp, carefully remove them from the pans.
- 14
Place one meringue layer on your serving plate. Spread the plain cream evenly over the top.
About 3 min
- 15
Top with the second meringue layer and spread the chocolate cream over it, covering the top and sides of the cake.
About 5 min
Cook’s note: Use an offset spatula for a smooth finish.
- 16
Decorate the cake with melted dark chocolate, drizzling or piping it as desired.
About 5 min
Cook’s note: A piping bag with a small round tip works well for intricate designs.
- 17
Press the finely chopped cashews onto the sides of the cake for additional decoration and texture.
About 3 min
- 18
Refrigerate the Kyiv cake for at least 2-3 hours before serving to allow the cream to firm up and flavors to meld.
About 3 hr
Cook’s note: Chilling makes the cake easier to slice.
Per serving
Nutrition
- Calories
- 596.7kcal
- Protein
- 9.6g
- Carbs
- 57.6g
- Fat
- 38.6g
- Fibre
- 1.4g
- Sugar
- 45.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store Kyiv cake in an airtight container in the refrigerator.
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