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)

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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