Description
Kiev Cake is a classic Russian dessert featuring layers of light yellow sponge cake, crunchy hazelnut meringue, tart cherries, and rich Russian buttercream. This elegant cake is finished with a glossy chocolate ganache and garnished with meringues and hazelnuts, combining contrasting textures and flavors for a delightful treat. Perfect for special occasions or an indulgent afternoon dessert, it requires several hours to prepare and chill.
Ingredients
Scale
Base Components
- 1 recipe Yellow Sponge Cake
- 1.5 recipe Russian Buttercream
- 1 recipe Meringue Cookies
Additional Ingredients
- 1 cup roasted hazelnuts, chopped
- 1/2 cup tart cherries, frozen or canned, juice drained
- 1/4 cup sugar
- 1/4 cup water
- 1 tablespoon vanilla extract
- 3 tbsp hot heavy cream
- 3 tbsp chocolate chips or chopped chocolate
Instructions
- Make the Meringue: Whip the meringue mixture until stiff peaks form, then pipe onto parchment-lined baking sheets. Sprinkle chopped hazelnuts on half of the piped meringues.
- Bake Meringue: Bake the meringue at 225°F (107°C) for 2 hours, then let it cool inside the oven for 30 minutes before transferring to room temperature to cool completely.
- Prepare Cake Base: Take the cooled yellow sponge cake and carefully slice it horizontally into two equal layers.
- Assemble First Layer: Place the top half of the sponge cake, cut side facing up, onto your serving board. Apply a small dab of buttercream to secure it in place.
- Layer with Syrup and Buttercream: Soak the sponge layer evenly with half of the prepared syrup made from sugar, water, and vanilla. Spread approximately two-thirds of the buttercream over this layer.
- Attach Meringues: Dip the meringue pieces in buttercream and attach them onto the frosted sponge layer, filling any gaps with crumbled meringue for texture.
- Add Cherries and Top Layer: Sprinkle the cherries and some chopped hazelnuts over the meringue layer. Soak the bottom half of the sponge cake with remaining syrup and spread the remaining buttercream on it, then place this layer gently over the meringue and cherry layer, pressing lightly to adhere. Chill for 1 hour.
- Frost the Cake: If using a cake ring, remove it carefully. Use the reserved 1.5 cups of buttercream to evenly frost the outside of the cake.
- Make Ganache: Pour the hot heavy cream over the chocolate chips or chopped chocolate. Let sit for 2 minutes, then stir gently until smooth. Cool the ganache until pourable but not hot.
- Ganache and Decorate: Pour the ganache evenly over the frosted cake, allowing it to drip down the sides. Decorate the top with remaining meringues and additional chopped hazelnuts if desired.
- Chill Before Serving: Refrigerate the assembled cake for at least 4 hours to allow flavors to meld and ganache to set before slicing and serving.
Notes
- The meringue must be baked slowly at low temperature to properly dry out and achieve a crisp texture.
- Cherries should be drained thoroughly to prevent sogginess in the cake layers.
- Use room temperature ingredients when making buttercream for easier spreading.
- Chilling the cake properly enhances flavor integration and firmness for cleaner slicing.
- Make sure the ganache is cooled to a pourable but not hot consistency to avoid melting the buttercream underneath.
