Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream, and Tart Cherries. A very loose, but incredibly delicious interpretation of a classic Ukrainian Kiev Cake.
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.
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.
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 cooling until it is a pourable consistency.
For neat slices, dip a long thin knife into hot water, wipe and slice. Repeat after each cut.
When making this cake follow this order of preparation:
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