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
Scale
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.
