Dessert

Kyiv Cake

Name: Kyiv Cake
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 15 h 30 min
Yield: 8 servings
Cuisine: ukrainian
Ingredients: 6 pcs egg white room temperature; 250 g caster sugar; 1 tsp vanilla extract; 100 g cashew roasted, roughly chopped; 20 g all-purpose flour; 250 g unsalted butter room temperature; 200 g condensed milk; 1 pcs egg yolk; 50 ml milk; 1 tbsp cocoa powder; 50 g dark chocolate melted; 50 g cashew roasted, finely chopped

This iconic Ukrainian cake features layers of airy meringue studded with cashews, interspersed with a rich, buttery custard cream. It's a delightful balance of crisp texture and smooth, sweet filling, often adorned with chocolate and nuts.

An original recipe by Forkin

Total time: 15 hr 30 min
Serves: 8
Difficulty: Hard
Per serving: 597 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meringue

6 pcsegg white, room temperature
250 gcaster sugar
1 tspvanilla extract
100 gcashew, roasted, roughly chopped
20 gall-purpose flour

cream

250 gunsalted butter, room temperature
200 gcondensed milk
1 pcsegg yolk
50 mlmilk
1 tbspcocoa powder

decoration

50 gdark chocolate, melted
50 gcashew, roasted, finely chopped

Equipment

offset spatula · 20cm round cake pans · small saucepan · parchment paper · electric mixer · whisk · oven · large mixing bowl · serving plate

The method

Step by step

1
Preheat your oven to 150°C (300°F). Line two 20cm (8-inch) round cake pans with parchment paper.
About 10 min
Cook’s note: Ensure the parchment paper extends slightly over the edges for easier handling of the meringue.
2
In a large, clean bowl, beat the egg whites with an electric mixer until soft peaks form.
About 5 min
Cook’s note: Make sure your bowl and beaters are completely grease-free, as any fat can prevent the egg whites from whipping properly.
3
Gradually add the caster sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff, glossy peaks form.
About 10 min
Cook’s note: Adding sugar slowly helps it dissolve and creates a more stable meringue.
4
Gently fold in the vanilla extract, cashews, and all-purpose flour into the meringue mixture until just combined.
About 2 min
Cook’s note: Be careful not to deflate the meringue by overmixing.
5
Divide the meringue mixture evenly between the two prepared cake pans, spreading it into an even layer.
About 2 min
6
Bake the meringues for 2 hours, then turn off the oven and leave them inside with the door slightly ajar for at least 4 hours, or preferably overnight, to dry completely.
About 11 hr
Cook’s note: This slow drying process is crucial for achieving a crisp, non-chewy meringue.
7
To prepare the custard cream, combine the egg yolk and milk in a small saucepan.
About 2 min
8
Whisk in the condensed milk until smooth, then heat over medium-low heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes.
About 7 min
Cook’s note: Do not boil the mixture; you're looking for a thick, custard-like consistency.
9
Remove from heat and let the custard cool completely to room temperature.
About 30 min
Cook’s note: Chilling it in the fridge can speed up the cooling process, but ensure it's not cold or the butter will seize.
10
In a separate bowl, beat the room temperature unsalted butter with an electric mixer until light and fluffy.
About 5 min
Cook’s note: The butter must be soft but not melted for the cream to emulsify properly.
11
Gradually add the cooled custard mixture to the whipped butter, beating until fully incorporated and smooth.
About 5 min
Cook’s note: Add the custard slowly to prevent the cream from splitting.
12
Divide the cream into two portions. Stir the cocoa powder into one portion of the cream to create a chocolate cream.
About 2 min
13
Once the meringue layers are completely cool and crisp, carefully remove them from the pans.
14
Place one meringue layer on your serving plate. Spread the plain cream evenly over the top.
About 3 min
15
Top with the second meringue layer and spread the chocolate cream over it, covering the top and sides of the cake.
About 5 min
Cook’s note: Use an offset spatula for a smooth finish.
16
Decorate the cake with melted dark chocolate, drizzling or piping it as desired.
About 5 min
Cook’s note: A piping bag with a small round tip works well for intricate designs.
17
Press the finely chopped cashews onto the sides of the cake for additional decoration and texture.
About 3 min
18
Refrigerate the Kyiv cake for at least 2-3 hours before serving to allow the cream to firm up and flavors to meld.
About 3 hr
Cook’s note: Chilling makes the cake easier to slice.

Per serving

Nutrition

33%Score

Calories: 596.7kcal
Protein: 9.6g
Carbs: 57.6g
Fat: 38.6g
Fibre: 1.4g
Sugar: 45.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store Kyiv cake in an airtight container in the refrigerator.