Why You’ll Love This Recipe
This cake is a showstopper—combining crispy meringue with smooth buttercream, juicy cherries, and a delicate sponge cake. Each bite offers a contrast of sweet, nutty, creamy, and tangy elements that blend harmoniously. While it’s a bit of a labor of love, the payoff is a spectacular dessert that’s truly worth the effort. It’s ideal for celebrations or when you want to impress your guests with something unique and unforgettable.
Ingredients
- 1 recipe Yellow Sponge Cake
- 1.5 recipe Russian Buttercream
- 1 recipe Meringue Cookies
- 1 cup roasted hazelnuts, chopped
- 1/2 cup tart cherries, frozen or canned, juice drained
Soaking Syrup:
- 1/4 cup sugar
- 1/4 cup water
- 1 tablespoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Meringue:
Whip meringue and pipe onto a parchment-lined baking sheet using a large French star tip. Sprinkle hazelnuts on half of them. Dry in a 225°F oven for 2 hours. Let cool inside for 30 minutes, then remove and cool fully. - Assemble the Cake:
Split the cooled sponge cake horizontally into two layers. Place the top half, cut-side up, on a serving board with a dab of buttercream. - Layer with Syrup and Cream:
Soak the sponge layer with half of the syrup. Spread ~2/3 cup of buttercream. Dip hazelnut meringues in buttercream and attach to the cake, covering the surface. Fill gaps with crumbled meringue pieces if needed. - Add Cherries and Top Layer:
Sprinkle with cherries and remaining hazelnuts. Soak the second cake layer on the cut side, spread the rest of the buttercream (not the one reserved for outer frosting), and place it over the meringue layer. Press gently. Chill for at least 1 hour. - Finish the Cake:
Remove cake ring (if used). Frost the entire cake with the reserved 1.5 cups of buttercream. - Make the Ganache:
Pour 3 tbsp hot heavy cream over 3 tbsp chocolate chips or chopped chocolate. Let sit for 2 minutes. Stir until smooth. Cool to pourable consistency. - Ganache and Decorate:
Pour ganache over the cake, letting it drip down the sides. Decorate with remaining meringues and sprinkle more hazelnuts if desired. - Refrigerate:
Chill for at least 4 hours. Best served within 24 hours.
Servings and timing
- Servings: 9–12 slices
- Prep time: 1 hour 30 minutes
- Cook time: 2 hours 30 minutes
- Total time: 4 hours
Variations
- No Cherries: Skip cherries for a simpler version or replace with raspberries for a twist.
- Nut Swap: Use almonds or pecans instead of hazelnuts.
- Buttercream Flavors: Add coffee or chocolate to the Russian buttercream for a richer flavor.
- Gluten-Free: Use gluten-free sponge cake layers to accommodate dietary needs.
- Mini Cakes: Assemble individual portions using cake rings for elegant personal servings.
Storage/reheating
- Storage: Store in the refrigerator in an airtight container for up to 3 days.
- Freezing: Not recommended due to the meringue’s delicate texture.
- Serving: Bring to room temperature for about 20–30 minutes before serving to soften the buttercream.
FAQs
What is Kiev Cake?
Kiev Cake is a traditional Ukrainian dessert made with meringue, sponge cake, buttercream, and nuts—this version adds cherries and ganache for a modern twist.
Can I make the components ahead of time?
Yes. You can make the sponge, buttercream, and meringue a day ahead. Assemble the cake the next day.
How do I keep the meringue from going soft?
Make sure it’s fully dried and cool before assembling. Avoid storing in a humid environment.
Can I skip the ganache topping?
Yes, but the ganache adds a rich chocolatey contrast that balances the sweetness.
Is a cake ring necessary?
Not required, but it helps the cake hold shape during assembly. You can still make it without one.
How do I get neat slices?
Use a long, thin knife dipped in hot water and wiped clean between each cut.
Can I substitute canned cherries?
Yes, just be sure to drain them thoroughly to avoid sogginess.
How long does this cake last?
Best within 24 hours, but can be stored for up to 3 days in the fridge.
Is this cake very sweet?
It’s rich but balanced with the tart cherries and slightly bitter chocolate ganache.
Can I use store-bought components?
To save time, you can use a pre-made sponge or buttercream, though homemade tastes best.
Conclusion
Kiev Cake is a stunning dessert that brings together an exciting mix of textures and flavors. With crispy meringue, buttery sponge, tangy cherries, and decadent buttercream, every slice is a masterpiece. Though it requires some time and care, the end result is a truly impressive cake that’s well worth the effort for special events or whenever you’re looking to wow your guests.
Print
Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream
- Total Time: 4 hours
- Yield: 9–12 slices
- Diet: Vegetarian
Description
Kiev Cake is a luxurious Ukrainian dessert featuring layers of sponge cake, crispy hazelnut meringue, tangy cherries, and rich Russian buttercream, topped with ganache for a truly indulgent treat.
Ingredients
1 recipe Yellow Sponge Cake
1.5 recipe Russian Buttercream
1 recipe Meringue Cookies
1 cup roasted hazelnuts, chopped
1/2 cup tart cherries, frozen or canned, juice drained
Soaking Syrup:
1/4 cup sugar
1/4 cup water
1 tablespoon vanilla extract
Ganache:
3 tbsp hot heavy cream
3 tbsp chocolate chips or chopped chocolate
Instructions
- Make the Meringue: Whip meringue and pipe onto a parchment-lined baking sheet. Sprinkle hazelnuts on half. Bake at 225°F for 2 hours. Let cool in oven 30 minutes, then fully cool outside.
- Prepare Cake Base: Split cooled sponge cake into two layers. Place top half, cut-side up, on serving board with dab of buttercream.
- Layer with Syrup and Cream: Soak sponge with half of syrup. Spread ~2/3 cup buttercream. Dip meringues in buttercream and attach to cake. Fill gaps with crumbled meringue.
- Add Cherries and Top Layer: Sprinkle with cherries and hazelnuts. Soak second layer with syrup, spread buttercream, place over meringue layer. Press gently. Chill 1 hour.
- Frost Cake: Remove cake ring if used. Frost cake with reserved 1.5 cups buttercream.
- Make Ganache: Pour hot cream over chocolate. Let sit 2 minutes, then stir until smooth. Cool to pourable consistency.
- Ganache and Decorate: Pour ganache over cake, let drip. Decorate with remaining meringues and more hazelnuts if desired.
- Refrigerate: Chill at least 4 hours before serving.
Notes
Use a cake ring for neat assembly, but not essential.
Ensure meringue is fully dry and cool to maintain texture.
Let cake come to room temp before serving for best flavor.
Use canned or frozen cherries but drain well.
Make components a day ahead for easier assembly.
- Prep Time: 1 hour 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baking and Assembling
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 150mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
