Kyiv Cake
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I want to share recipes for my favorite cakes that I remember from my childhood. Honey Cake Medovik is already on my blog. Today I am sharing the recipe for the famous Kyiv Cake made with meringue-based layers, hazelnut whipped ganache, and light and airy cream Charlotte. This is a classic Ukrainian cake with a modern twist.
How to make this recipe
- Bake meringue hazelnut layers. This could be done a day or two before assembling the cake. Keep meringue layers wrapped in the plastic wrap until ready to use.
- Make chocolate whipped ganache. Prepare ganache ahead of time. When you are ready to assemble the cake, just whip hazelnut ganache with the hand blender and it’s ready to use.
- Make cream Charlotte. Part of the cream is prepared ahead of time. You will need to whip cream with unsalted butter before assembling the cake.
- Assemble cake. When you have everything ready, only then assemble the cake.
How to make Meringue hazelnut layers
In the bowl combine flour and chopped hazelnuts. Set aside. In the bowl of a stand mixer, beat the egg whites and granulated sugar until stiff peaks form. Using my Kitchen Aid mixer, it took me about 7 minutes. Gently fold in the hazelnut mixture into egg whites.
Trace 8- or 9-inch circles on a sheet of parchment paper. Split the hazelnut meringue between the 2 circles. Try to spread within the lines. This recipe makes 4 8-inch circles. I bake 2 trays at a time. Bake at 220oF (105oC) for 2 hours. Turn off the oven and let cool completely in the oven. Do not open the oven door while baking.
How to Make chocolate whipped ganache
I made this ganache with Azelia 35% and Jivara 40% Valrhona Chocolate.
In the small saucepan warm up heavy cream. Pour the hot mixture over the chocolate and let set for a minute or so. Mix the mixture with the whisk. Add cognac (optional) and mix again. You can also emulsify ganache with a blender (optional).
Transfer the ganache into a flat container and cover with plastic wrap “to contact”. Let the ganache set in the refrigerator for 6-8 hours (or overnight). When you are ready to assemble the cake, whip ganache with a hand mixer on low speed for 10-15 seconds. Do not overwhip!
How to make cream Charlotte
In the mixing bowl whisk egg yolks with half of the sugar and set aside. In the medium saucepan, add milk and remaining sugar and warm up over medium heat. Do not boil! Gradually, while whisking constantly, add hot milk to egg yolks. When all is incorporated, pour the mixture back into the saucepan. Continue whisking, and cook until the mixture is thick and pudding consistency. Transfer cream to a medium bowl. Cover with the plastic wrap “to contact” and let it cool in the refrigerator. When you are ready to assemble the cake, whip room temperature unsalted butter. Add prepared cream a few spoons at a time and keep whisking. The cream should be smooth and soft. Important: cream and butter should be at room temperature.
Tip from Marina: take out cream and butter from the refrigerator at the same time before whipping.
How to assemble
Put the Charlotte cream on the first meringue cake layer, and smooth it out with the spatula. Cover with the second meringue layer. Add whipped ganache and cover with the third meringue layer. Put cream Charlotte and final meringue layer. Apply chocolate ganache on top and the sides of the cake. Coat sides with the chopped hazelnuts. Decorate the cake with remaining ganache and cream Charlotte. Refrigerate the cake for 4- 6 hours or overnight. Before serving, get the cake out of the fridge 20 minutes in advance.
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If you make Kyiv Cake, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe Card
Kyiv Cake
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Ingredients for meringue hazelnut layers
- 180 gr egg whites
- 230 gr granulated sugar
- 140 gr chopped hazelnuts
- 40 gr all purpose flour
Cream Charlotte
- 70 gr egg yolks
- 70 gr granulated sugar
- 100 ml milk
- 113 gr unsalted butter
- 5 gr Vanilla beans paste
Ghocolate Whipped ganache
- 50 gr Azelia 35% Valrhona Chocolate
- 50 gr Jivara 40 % Valrhona milk chocolate
- 200 gr heavy cream
- 20 ml cognac (optional)
Instructions
Meringue Hazelnut Layers
- In the bowl combine flour and chopped hazelnuts. Set aside.
- In the bowl of stand mixer, beat the egg whites and granulated sugar until stiff peaks form. Using my Kitchen Aid mixer, it took me about 7 minutes.
- Gently fold in the hazelnut mixture into egg whites.
- Trace 8- or 9-inch circles on sheet of parchment paper.
- Split the hazelnut meringue amongst the 2 circles. Try to spread within the lines. This recipe makes 4 8-inch circles. I bake two trays at the time.
- Bake at 220oF (105oC) for 2 hours.
- Turn off the oven and let cool completely in the oven. Do not open oven door while baking.
How to make chocolate whipped cream
- In the small sauce pan warm up heavy cream.
- Pour hot cream over chocolate an let set for a minute.
- Mix with whisk. Add cognac and mix again. You can also emulsify ganache with blender (optional).
- Transfer ganache into flat container and cover with plastic wrap “to contact”. Let ganache set in the refrigerator for 3-4 hours.
- When you are ready to assemble cake, whip chocolate ganache with hand blender.
How to make cream Charlotte
- In the mixing bowl whisk egg yolks with half of the sugar and set aside.
- In the medium saucepan, add milk and remaining sugar and warm up over medium heat. Do not boil!
- Gradually, while whisking constantly, add hot milk into egg yolks.
- When all incorporated, pour mixture back to saucepan. Continue whisking, cook until mixture is thick and pudding consistency.
- Transfer cream to a medium bowl. Cover with plastic wrap “to contact” and let cool in the refrigerator.
- When you are ready to assemble cake, whip room temperature unsalted butter.
- Add custard cream a few spoons at the time and keep whisking. Cream should be smooth and soft. Important: cream and butter should be room temperature.
How to assemble Kyiv cake
- Put the white cream on the first cake layer, smooth it out with the spatula. Cover with the second cake layer.
- Add whipped ganache and cover with the third meringue layer.
- Put cream Charlotter and final meringue layer.
- Apply chocolate ganache on top and the sides of the cake.
- Coat sides with the chopped hazelnuts.
- Decorate cake with remaining ganache and cream Charlotte.
- Refrigerate cake for 4- 6 hours or overnight. Before serving, get the cake out of the fridge 20 minutes in advance.
Wish I could attach a photo of the Kyiv cake my girlfriend and I created.
You can send me on social media and I will repost.
Hello! Thank you very much for the recipe, I plan to try your variation of this favorite cake. I just didn’t understand, did you bake 2 meringue layers and then divided them into 2? If not, how did you get 4 layers? Thank you in advance!
Hi,Lada. This recipe makes 4 layers. I bake 2 layers on one baking sheet.
Thank you very much for your answer. One more question– do you bake them simultaneously?
This is my favorite cake! Thank you for this recipe!