Why You’ll Love This Recipe
Kiev Cake is the perfect blend of textures and flavors: light sponge cake, crunchy meringue, and a rich, buttery filling. The sweet and creamy condensed milk frosting paired with the crunchy peanuts and chocolate ganache creates a mouthwatering combination that’s hard to resist. This elegant dessert is perfect for anyone who loves layered cakes with a balance of sweetness and texture.
Ingredients
For the Hazelnut Meringue:
- 4 egg whites (room temperature)
- 2/3 cup sugar
- 1/8 tsp cream of tartar (or 1 tsp lemon juice)
- A tiny pinch of salt
- 1 cup roasted, salted peanuts (lightly salted)
For the Vanilla Simple Syrup:
- 1/2 cup sugar
- 3/4 cup water
- 2 tablespoons vanilla extract
For the Yellow Sponge Cake (10-inch round):
- 6 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 5 tbsp unsalted butter, melted
- 3 tbsp water
- 2 tsp baking powder
For the Chocolate Ganache:
- 75 grams dark chocolate (good quality chips or chopped chocolate)
- 100 grams heavy cream (at least 30% fat)
- 3 tbsp glucose or corn syrup (optional, for extra shine)
For the Frosting:
- 16 oz unsalted butter (room temperature)
- 1 3/4 cans sweetened condensed milk (room temperature)
- 8 oz cool whip (optional)
Additional:
- 1/2 cup roasted peanuts (for decorating)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
How to Make the Peanut Meringue:
- Preheat the Oven: Turn the oven to 220°F (105°C). Line a jelly roll pan with parchment paper.
- Whip the Meringue: In the bowl of a stand mixer, whip the egg whites with a pinch of salt and 1/8 tsp cream of tartar for 2 minutes. Gradually add sugar, 1 tablespoon at a time, while continuing to whip for about 9 more minutes until stiff peaks form and the meringue is glossy and white.
- Shape the Meringue: Spoon the meringue onto the prepared baking sheet into little mounts, spaced 1-2 inches apart. Sprinkle each meringue mount with roasted peanuts.
- Bake the Meringue: Bake in the preheated oven for about 3 hours, until the meringue is dry in the center when cracked in half. Allow it to cool completely on a cooling rack.
How to Make the Simple Syrup:
- Combine Sugar and Water: Bring the water and sugar to a boil in a small saucepan. Stir until the sugar dissolves. Allow to cool, then add vanilla extract and stir again. Set aside.
How to Make the Sponge Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two 10-inch round cake pans with parchment paper and spray with nonstick spray. If using cake strips, place them around the pans to prevent doming.
- Sift the Dry Ingredients: Sift the flour and baking powder into a bowl. Set aside.
- Whip the Eggs: In a stand mixer, whisk the eggs on high speed for about 10 minutes until foamy and pale yellow. Gradually add the sugar, 1 tablespoon at a time.
- Add the Dry Ingredients: Fold the sifted flour mixture into the whipped eggs in 3 additions.
- Add the Butter and Water: Fold in the melted butter and water until fully incorporated.
- Bake the Cake: Pour the batter evenly into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 5 minutes before inverting onto a cooling rack.
How to Make the Chocolate Ganache:
- Prepare the Ganache: Heat the cream and glucose (if using) in a saucepan until simmering. Pour the hot cream over the chopped chocolate and allow it to sit for 2-3 minutes. Stir until smooth and glossy. Set aside to cool.
How to Make the Frosting:
- Whip the Butter: In a stand mixer, whip the butter on high speed for 3 minutes until light and fluffy.
- Add the Condensed Milk: Gradually add the sweetened condensed milk while continuing to mix. Whip until smooth and creamy.
- Add Cool Whip: (Optional) Gently fold in the cool whip until the frosting is light and fluffy.
Assemble the Kiev Cake:
- Prepare the Cake Layers: Place one cake layer on a serving platter. Brush with half of the simple syrup.
- Spread Frosting: Spread a few tablespoons of frosting over the first cake layer.
- Add Meringue Layers: Dip the bottom of each peanut meringue in frosting, then place them on top of the cake layer. Repeat with all the meringues, covering the entire cake.
- Add Second Cake Layer: Place the second cake layer, bottom side up, on top of the meringue-covered layer. Press gently to adhere.
- Soak with Simple Syrup: Brush the second cake layer with the remaining simple syrup.
- Frost the Cake: Cover the entire cake with the remaining frosting.
- Add Ganache: Pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to help the ganache spread evenly.
- Decorate: Sprinkle roasted peanuts around the edge of the cake, or place a few reserved meringue pieces on top. Drizzle with more ganache and garnish with additional peanuts, if desired.
- Chill: Refrigerate the cake for at least 20 minutes before serving. For best results, refrigerate overnight.
Servings and Timing
- Servings: 16 servings
- Prep time: 30 minutes
- Cook time: 3 hours
- Total time: 3 hours 30 minutes
Variations
- Fruit Filling: You can add fruit between the layers, such as raspberries or strawberries, to give the cake an extra burst of flavor.
- Nut Substitution: If you prefer other nuts, you can use walnuts, almonds, or hazelnuts instead of peanuts.
- Vegan Option: Use plant-based butter and sweetened condensed coconut milk to make a vegan-friendly version of this cake.
Storage
- Storage: Keep the Kiev Cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best flavor and texture.
- Freezing: You can freeze the assembled cake for up to 2 months. Thaw in the refrigerator before serving.
FAQs
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead of time. It actually tastes better the next day as the flavors have time to meld.
Can I use store-bought meringue instead of making my own?
While homemade meringue gives the best texture and flavor, you can use store-bought meringue if you’re short on time.
How can I make the cake less sweet?
You can reduce the amount of sugar in the frosting or use a less sweetened version of condensed milk to adjust the sweetness to your taste.
How do I know if the meringue is baked properly?
When the meringue is finished baking, it should be dry and crisp on the outside but marshmallowy inside. If it’s not fully dried, bake it a little longer at a lower temperature.
Can I decorate the cake with something other than peanuts?
Yes, you can decorate with any nuts or edible flowers, or even chocolate shavings for a different look.
Conclusion
Kiev Cake is a show-stopping dessert that combines the richness of sponge cake, meringue, and a decadent buttercream filling. The unique textures and flavors make it an unforgettable treat for any occasion. With this recipe, you can recreate this beloved Ukrainian dessert in your own kitchen and wow your guests with a beautiful, delicious cake!
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Kiev Cake – Киевский Торт Recipe
- Total Time: 3 hours 30 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Kiev Cake is an elegant dessert with layers of light sponge cake, crunchy hazelnut meringue, creamy butter filling, and chocolate ganache. It’s a perfect balance of sweetness and texture, making it a treat for any occasion.
Ingredients
4 egg whites (room temperature)
2/3 cup sugar
1/8 tsp cream of tartar (or 1 tsp lemon juice)
A tiny pinch of salt
1 cup roasted, salted peanuts (lightly salted)
1/2 cup sugar
3/4 cup water
2 tablespoons vanilla extract
6 large eggs
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
5 tbsp unsalted butter, melted
3 tbsp water
2 tsp baking powder
75 grams dark chocolate (good quality chips or chopped chocolate)
100 grams heavy cream (at least 30% fat)
3 tbsp glucose or corn syrup (optional, for extra shine)
16 oz unsalted butter (room temperature)
1 3/4 cans sweetened condensed milk (room temperature)
8 oz cool whip (optional)
1/2 cup roasted peanuts (for decorating)
Instructions
- Preheat the oven to 220°F (105°C). Line a jelly roll pan with parchment paper.
- In a stand mixer, whip the egg whites with a pinch of salt and 1/8 tsp cream of tartar for 2 minutes. Gradually add sugar, 1 tablespoon at a time, while continuing to whip for about 9 more minutes until stiff peaks form and the meringue is glossy and white.
- Spoon the meringue onto the prepared baking sheet into little mounts, spaced 1-2 inches apart. Sprinkle each meringue mount with roasted peanuts.
- Bake in the preheated oven for about 3 hours, until the meringue is dry in the center when cracked in half. Allow it to cool completely on a cooling rack.
- In a small saucepan, combine water and sugar, bring to a boil, and stir until the sugar dissolves. Allow to cool, then add vanilla extract and stir again. Set aside.
- Preheat your oven to 350°F (175°C). Line two 10-inch round cake pans with parchment paper and spray with nonstick spray.
- Sift the flour and baking powder into a bowl. Set aside.
- In a stand mixer, whisk the eggs on high speed for about 10 minutes until foamy and pale yellow. Gradually add sugar, 1 tablespoon at a time.
- Fold the sifted flour mixture into the whipped eggs in 3 additions.
- Fold in the melted butter and water until fully incorporated.
- Pour the batter evenly into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 5 minutes before inverting onto a cooling rack.
- Heat the cream and glucose (if using) in a saucepan until simmering. Pour the hot cream over the chopped chocolate and allow it to sit for 2-3 minutes. Stir until smooth and glossy. Set aside to cool.
- In a stand mixer, whip the butter on high speed for 3 minutes until light and fluffy. Gradually add the sweetened condensed milk while continuing to mix. Whip until smooth and creamy.
- Gently fold in the cool whip (optional) until the frosting is light and fluffy.
- Place one cake layer on a serving platter and brush with half of the simple syrup. Spread a few tablespoons of frosting over the first cake layer.
- Dip the bottom of each peanut meringue in frosting, then place them on top of the cake layer. Repeat with all the meringues, covering the entire cake.
- Place the second cake layer, bottom side up, on top of the meringue-covered layer. Press gently to adhere.
- Brush the second cake layer with the remaining simple syrup.
- Cover the entire cake with the remaining frosting.
- Pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to help the ganache spread evenly.
- Sprinkle roasted peanuts around the edge of the cake or place a few reserved meringue pieces on top. Drizzle with more ganache and garnish with additional peanuts, if desired.
- Refrigerate the cake for at least 20 minutes before serving. For best results, refrigerate overnight.
Notes
This cake is best made ahead of time, as it tastes better the next day.
Store the Kiev Cake in an airtight container in the refrigerator for up to 3 days.
If you’d like, you can substitute other nuts like walnuts or almonds for the peanuts.
For a vegan option, use plant-based butter and sweetened condensed coconut milk.
To freeze the cake, wrap it tightly and store for up to 2 months. Thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: Baking
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
