Kyiv cake
Recipe of famous Ukrainian cake made with meringue-based layers, hazelnut whipped ganache and light and airy cream Charlotte.
Servings 12 people
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.