Kyivskyi Tort (Kyiv Cake)
The Quirky Foodster Team
Ingredients
- Egg whites — 6
- Granulated sugar — 300 g (1 1/2 cups)
- Roasted hazelnuts, finely chopped — 200 g (1 3/4 cups)
- All-purpose flour — 2 tbsp
- Unsalted butter, softened — 250 g (1 cup + 2 tbsp)
- Condensed milk — 200 g (2/3 cup)
- Vanilla extract — 1 tsp
- Cocoa powder, for decoration — 2 tbsp
Method
- Whisk the egg whites to soft peaks, then gradually add the sugar and whisk to a stiff, glossy meringue.
- Fold in the chopped hazelnuts and flour gently, taking care not to knock out too much air.
- Divide the mixture between two parchment-lined 20cm tins and spread evenly.
- Bake at 150°C (300°F) for about 1.5 hours, until dry and crisp, then turn off the oven and leave the meringue layers inside to cool completely, ideally overnight.
- Beat the softened butter until pale and fluffy, then gradually beat in the condensed milk and vanilla until smooth.
- Sandwich the two meringue layers together with a generous layer of the buttercream.
- Spread the remaining buttercream over the top and sides of the cake and dust with cocoa powder to decorate.
Introduction: Kyiv Cake, with its crisp hazelnut meringue layers and rich buttercream, was created at a Kyiv confectionery factory in the 1950s and quickly became one of the Soviet Union's most sought-after cakes, later becoming a proud symbol of the Ukrainian capital and a popular gift to bring when visiting.
Cultural Background: Kyiv Cake, with its crisp hazelnut meringue layers and rich buttercream, was created at a Kyiv confectionery factory in the 1950s and quickly became one of the Soviet Union's most sought-after cakes, later becoming a proud symbol of the Ukrainian capital and a popular gift to bring when visiting.
Tips: Let the meringue layers dry out fully in the switched-off oven; rushing this step leads to a chewy, rather than crisp, texture. Handle the baked meringue layers gently, as they are delicate and can crack easily.
Variations: Use roasted cashews in place of hazelnuts. Pipe the remaining buttercream into decorative rosettes on top instead of a plain finish. Vegetarian as written. No authentic vegan version; egg white meringue and butter are essential to the traditional recipe.
Storage: Refrigerate, covered, for up to 5 days.
Reheating: Served cold or at room temperature; not suitable for reheating.
FAQs:
Q: Why did my meringue layers crack?
A: This is common and mostly cosmetic; cracks can be hidden with the buttercream layer, though gentle handling reduces cracking.
Q: Can I speed up the meringue drying time?
A: It is best to be patient, as low, slow drying is what creates the characteristic crisp, chewy-centred texture of Kyiv Cake.
- Egg whites — 6
- Granulated sugar — 300 g (1 1/2 cups)
- Roasted hazelnuts, finely chopped — 200 g (1 3/4 cups)
- All-purpose flour — 2 tbsp
- Unsalted butter, softened — 250 g (1 cup + 2 tbsp)
- Condensed milk — 200 g (2/3 cup)
- Vanilla extract — 1 tsp
- Cocoa powder, for decoration — 2 tbsp
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