5 from 3 votes
Kiev Cake - Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream and Tart Cherries. A very loose but incredibly delicious interpretation of a classic Ukrainian Cake | By Let the Baking Begin!
Kiev Cake - Hazelnut Meringue, Cherry, Russian Buttercream
Prep Time
1 hr 30 mins
Cook Time
2 hrs 30 mins
Total Time
4 hrs
 
Course: Dessert
Cuisine: Ukrainian
Servings: 8 " round cake - 9-12 servings
Author: Marina | Let the Baking Begin!
Ingredients
Kiev Cake 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
Instructions
Make the Meringue with Hazelnuts
  1. Once the meringue is whipped, pipe it on a parchment lined baking sheet using a pastry bag and a large French star piping tip. Sprinkle half of the meringues with as much hazelnut as you can make stick. The meringue without the sprinkling of hazelnut will be used to decorate the top of the cake. If you wish, you can sprinkle the hazelnuts over all meringues.

  2. Dry on the middle rack for 2 hours @225F. Allow to cool in the oven for 30 minutes, then remove and allow to completely cool.
Assemble the Kiev Cake
  1. Split the baked, cooled cake horizontally into 2 even layers.
  2. Put a dab of Russian Buttercream frosting onto a serving platter or board. Place the top layer of the of the cake, top side down and press to adhere.
  3. Reserve about 1.5 cups of buttercream for covering the outside of the cake.
  4. Sprinkle the cake with half the soaking mixture and spread about 2/3 cups buttercream on top.
  5. Take the hazelnut topped meringue and dip them into the buttercream, collecting as much frosting as will stick and stick them to the cake.
  6. Keep dipping and arranging the meringue mounts with cream until most of the spaces are filled with the meringue. Crumble meringue pieces if you need to fill smaller crevices.
  7. [br]TIP: It is a lot easier to assemble this cake with a cake ring, so I suggest you use it if you have one. If not, the cake will not be as even, but still be OK. To use the ring, adjust it around the cake and tighten it. Sprinkle the cherries and the remainder of the hazelnuts on top of the meringue. Cherries are an optional addition, so use them if you wish, or not.
  8. Take the other half of the sponge cake and soak the cut side with the remainder of the soaking mixture. Spread the remainder of the Russian Buttercream (not the one that we will use for the outside).
  9. Place this cake layer, frosted side towards the cherries and press with your hand to adhere. Refrigerate for at least one hour before proceeding.
  10. Run a knife on the inside of the ring to loosen it from the cake. Cover the cake in the 1.5 cups of buttercream that we reserved in the beginning, trying to smooth the outside as much as possible.
Make & Pour the ganache
  1. Pour 3 tablespoons of hot heavy cream over 3 tablespoons of chocolate chips or chopped chocolate. Let sit for 2 minutes. Stir until smooth. Allow to cool until it is a pourable consistency.
  2. Pour the ganache on top of the cake and spread it with a spatula until it pours down the sides.
Decorate
  1. Top the cake with the remaining meringues in a half moon shape. Sprinkle more chopped hazelnuts if you wish.
Refrigerate
  1. Refrigerate the cake for at least 4 hours before serving. Best served within 24 hours of assembling.
Serving suggestion:
  1. For neat slices, dip a long thin knife into hot water, wipe and slice. Repeat after each cut.

Recipe Notes

When making this cake follow this order of preparation:

  1. Make the Yellow Sponge Cake first
  2. Make the Meringue (follow adjustments below)
  3. Make the Russian ButtercreamMake the Syrup
  4. Assemble the Cake & Refrigerate
  5. Make the Ganache
  6. Cover the cake in frosting.
  7. Pour the Ganache on top.
  8. Top the cake with Meringue.
  9. Refrigerate