How to Make the Legendary Kyiv Cake at Home

Kyiv cake has remained one of the most recognizable desserts for decades. It is loved for its unusual combination of crispy protein layers with nuts and delicate buttercream. It may seem difficult to recreate such a cake at home, but in reality the main thing is not to rush and to follow the technique. We share a classic recipe that will suit even those who are making this dessert for the first time.

Ingredients

For the layers

Egg whites — 8 (about 240 g);

sugar — 300 g;

hazelnuts or cashews — 220 g;

flour — 45 g;

vanilla sugar — 10 g;

a pinch of salt.

For the cream

butter with 82.5% fat — 250 g;

condensed milk — 200 g;

vanilla sugar — 10 g;

cocoa powder — 2 tbsp;

cognac (optional) — 1 tbsp.

For decoration

chopped nuts;

chocolate shavings;

cream.

How to make it

Step 1. Prepare the egg whites

It is best to use egg whites that have been kept in the refrigerator for a day. Before starting, bring them to room temperature — this way they will whip more easily.

Step 2. Toast the nuts

Dry the nuts in the oven at 160 °C (320 °F) for about 10 minutes. Cool, then coarsely chop and mix with the flour.

Step 3. Whip the meringue

Whip the egg whites with a pinch of salt to soft peaks. Gradually, in small portions, add the sugar and continue whipping to a thick, glossy mass. At the end, add the vanilla sugar.

Carefully fold in the nut mixture with a silicone spatula, trying to keep the mixture airy.

Step 4. Bake the layers

Divide the batter into two equal parts and place into 22–24 cm (8.5–9.5 in) diameter pans.

Bake at 150 °C (300 °F) for about two hours. Then turn off the oven and leave the layers inside until completely cool. After that, it is best to let them stand at room temperature for another 8–12 hours — this way they will acquire their characteristic crispy texture.

Step 5. Make the cream

Whip the softened butter until fluffy. Gradually add the condensed milk and vanilla sugar.

Divide the cream into two parts. Fold the cocoa and, if desired, a little cognac into one part.

Step 6. Assemble the cake

Spread the first layer with the light cream, cover with the second. Cover the top and sides with the chocolate cream. Decorate with nuts, chocolate shavings, or make classic cream rosettes.

Before serving, refrigerate the cake for at least 5–6 hours, or preferably overnight.

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