If you have a sweet tooth and a love for elegant, layered desserts, the Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe is your new best friend in the kitchen. This stunning cake captures the perfect balance of crunchy hazelnut meringue, tangy cherries, and luscious Russian buttercream, creating a symphony of textures and flavors that dance on your palate. Each bite tells a story of careful craftsmanship and indulgent sweetness, making it a true showstopper for any celebration or a cozy treat to impress yourself and loved ones.
Ingredients You’ll Need
The magic of this Kiev Cake lies in its deceptively simple yet deeply rich ingredients. Every component builds on the last, offering layers of texture and bursts of flavor that come together in beautiful harmony. Having the right basics will ensure your cake feels both authentic and unforgettable.
- Yellow Sponge Cake: The soft, airy base that soaks up syrups and buttercream, offering a tender crumb to balance the crunch.
- Russian Buttercream: Made with hot sugar syrup and eggs, this buttercream is smooth, stable, and packed with buttery goodness.
- Meringue Cookies: Crisp and light, these add the signature crunch and nutty flavor essential to Kiev Cake.
- Roasted Hazelnuts: Chopped to sprinkle on meringue and between layers, providing a toasty richness.
- Tart Cherries: Their bright flavor cuts through the sweetness for a refreshing tartness.
- Sugar and Water: Simple syrup ingredients that add moisture and enhance flavors.
- Vanilla Extract: Infuses warmth and depth into your cake components.
- Heavy Cream: Used hot to make ganache, adding smooth chocolate richness.
- Chocolate Chips or Chopped Chocolate: Melted into ganache for that glossy finish and decadent flavor.
How to Make Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe
Step 1: Make the Meringue
Start by whipping your meringue to glossy peaks, then pipe it onto a parchment-lined baking sheet for that iconic crunchy texture. Don’t forget to generously sprinkle chopped roasted hazelnuts on half the meringue—this adds that irresistible nutty crunch that’s essential for the authentic Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe experience. Bake slowly at 225°F for two hours, allowing the meringue to dry out perfectly. Let it cool first in the oven and then completely outside for the best texture.
Step 2: Prepare the Cake Base
Once your yellow sponge cake has cooled, carefully slice it into two even layers. Place the top half, cut-side up, onto your serving board with a small dab of buttercream to anchor it. This base will soak up the syrup and buttercream, so taking your time slicing it evenly will pay off with each bite.
Step 3: Layer with Syrup and Cream
Drizzle half of your syrup over the sponge layer, infusing it with moisture and sweetness. Then spread about two-thirds of your luscious Russian buttercream on top. Dip your meringue pieces in buttercream to help them stick, carefully attaching them to the cake. Fill any gaps with crumbled meringue fragments to keep the texture playful and inviting.
Step 4: Add Cherries and Top Layer
Scatter tart cherries and extra hazelnuts over the meringue layer for a burst of flavor and color. Soak the second sponge layer with the remaining syrup, then spread with the remaining buttercream. Place it gently on top of the meringue layer and press just enough to marry the layers together. Pop the whole assembly in the fridge for at least one hour so it sets beautifully.
Step 5: Frost the Cake
After chilling, carefully remove any cake rings you’ve used and frost the entire cake with the reserved 1.5 cups of Russian buttercream. This smooth layer will be the perfect canvas for your final decoration and sealing the cake in all its indulgent glory.
Step 6: Make Ganache and Decorate
Heat your heavy cream until hot but not boiling, then pour it over the chocolate. Let it sit for a couple of minutes before stirring into a smooth, glossy ganache. Allow it to cool just enough so it’s pourable and then drizzle it artfully over the cake, letting it drip down the sides for a luxurious finish. Garnish with remaining meringue pieces and a few hazelnuts if you like, adding that extra crunch and elegance.
Step 7: Chill and Serve
The final step is patience—refrigerate your Kiev Cake for at least four hours, ideally overnight. This waiting time lets all the flavors meld and the textures settle so every slice is as stunning as it is delicious.
How to Serve Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe
Garnishes
For the finishing touch, scatter a handful of toasted hazelnuts and fresh cherries on the serving platter. A dusting of powdered sugar can add a festive touch, while mint leaves offer fresh color and aroma. This not only makes your presentation pop but invites guests to dive right in.
Side Dishes
This cake shines best on its own since it’s so rich and layered, but if you want to round out your dessert table, consider a light berry coulis or a simple scoop of vanilla ice cream to balance the indulgence. A cup of black tea or strong coffee also pairs flawlessly by cutting through the sweetness.
Creative Ways to Present
Serve this Kiev Cake sliced on elegant dessert plates with a drizzle of cherry syrup or leftover buttercream smudged artistically beside the cake slice. For a festive twist, arrange small edible flowers or gold leaf flakes on top, turning your dessert into a centerpiece that looks almost too beautiful to eat.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered in the refrigerator to maintain freshness. The cake will keep beautifully for up to four days, and the flavors often deepen with a little extra resting time. Be sure to keep it tightly wrapped to prevent it from drying out or absorbing fridge odors.
Freezing
If you want to save this treat for later, wrap the cake tightly in plastic wrap and then aluminum foil before freezing. It holds well for up to a month. When you’re ready to enjoy, thaw it overnight in the refrigerator to preserve the textures and flavors perfectly.
Reheating
While this cake is best enjoyed chilled, if you prefer, bring chilled slices to room temperature before serving to unlock the buttercream’s full silkiness. Avoid microwaving, which can melt the meringue and ruin the texture.
FAQs
Can I use other nuts instead of hazelnuts?
Absolutely! Walnuts or almonds work well, though hazelnuts bring that classic Kiev Cake taste. Just toast them lightly to enhance their flavor.
What makes Russian buttercream different from regular buttercream?
Russian buttercream uses hot sugar syrup whipped with egg yolks before incorporating butter, resulting in an extra smooth and rich frosting that’s less sweet but incredibly creamy and stable.
Can I use fresh cherries instead of frozen or canned?
Fresh cherries are a wonderful choice when in season, just make sure to pit and slightly macerate them so they release a bit of juice, which adds lovely moisture and flavor.
How do I prevent the meringue from becoming soggy?
Make sure meringue is baked low and slow until fully crisp, and let it cool completely before assembly. Dipping in buttercream helps it stick but don’t soak it too much to avoid sogginess.
Is it possible to make this cake vegan?
This traditional version relies on eggs and butter, but vegan adaptations can be made by using aquafaba for meringue and plant-based butters. However, it requires some skill to replicate the exact texture and richness of the original.
Final Thoughts
Making the Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe is like wrapping yourself in a warm, sweet hug from Eastern Europe. It takes a bit of dedication, but the result is a spectacularly impressive dessert that looks gorgeous and tastes divine. I promise, once you try it, this cake will become a treasured favorite you’ll want to make again and again. Happy baking!
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Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Description
Kiev Cake is a classic Russian dessert featuring layers of moist yellow sponge cake, crunchy hazelnut meringue, tart cherries, and rich Russian buttercream. This elegant cake is finished with a smooth chocolate ganache drizzle, offering a delightful combination of textures and flavors, perfect for special occasions.
Ingredients
Yellow Sponge Cake
- 1 recipe Yellow Sponge Cake (prepared and cooled, split into two layers)
Russian Buttercream
- 1.5 recipes Russian Buttercream, divided (about 2/3 cup plus 1.5 cups reserved for frosting)
Meringue Cookies
- 1 recipe Meringue Cookies (piped and baked as described)
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 tablespoons hot heavy cream
- 3 tablespoons chocolate chips or chopped chocolate
Instructions
- Make the Meringue: Whip egg whites and sugar to stiff peaks to prepare the meringue. Pipe the whipped meringue onto a parchment-lined baking sheet, creating meringue shapes. Sprinkle chopped hazelnuts on half of the piped meringues.
- Bake the Meringue: Bake the meringue at 225°F (about 107°C) for 2 hours. After baking, let the meringue cool inside the oven for 30 minutes, then remove and fully cool at room temperature.
- Prepare Cake Base: Take the cooled yellow sponge cake and carefully split it into two layers. Place the top half, cut-side up, on the serving board and secure it with a small dab of Russian buttercream to keep it in place.
- Layer with Syrup and Cream: Prepare a syrup using the sugar, water, and vanilla extract. Soak the sponge cake layer with half of the syrup evenly. Spread approximately 2/3 cup of Russian buttercream on the sponge. Dip the baked meringues into the buttercream and attach them to the cake layer. Fill any gaps or holes with crumbled pieces of the meringue cookies.
- Add Cherries and Second Layer: Sprinkle the soaked layer with tart cherries and chopped hazelnuts. Soak the second sponge layer with the remaining syrup, spread some buttercream on it, and gently place it over the meringue layer. Press the layers lightly to adhere. Chill the cake for 1 hour to set.
- Frost the Cake: Remove any cake ring or mold if used. Frost the entire cake with the reserved 1.5 cups of Russian buttercream, smoothing the surface evenly.
- Make Ganache: Pour hot heavy cream over the chocolate chips or chopped chocolate. Let sit for 2 minutes to melt, then stir gently until smooth and glossy. Allow the ganache to cool to a pourable consistency.
- Ganache and Decorate: Pour the ganache over the frosted cake, allowing it to drip decoratively down the sides. Decorate the top of the cake with any remaining meringue cookies and additional chopped hazelnuts if desired.
- Refrigerate: Chill the finished Kiev Cake in the refrigerator for at least 4 hours before serving to let the flavors meld and the cake to firm up.
Notes
- Ensure the meringue is completely dry and cooled before assembling to avoid sogginess.
- Use room temperature ingredients for the buttercream to achieve a smooth texture.
- Chilling the cake helps the layers set and makes slicing easier.
- Substitute tart cherries with fresh if available and adjust syrup accordingly.
- The cake can be made a day in advance and stored refrigerated for enhanced flavor.
