Name: Kiev Cake Recipe
Prep time: 45 min
Cook time: 195 min
Total time: 240 min
Cuisine: Ukrainian
Ingredients: 4 large egg whites; 3/4 cup granulated sugar; 1 cup chopped walnuts; 5 large eggs; 1 cup granulated sugar; 1 cup all-purpose flour; 1 tsp baking powder; 1 1/4 cups unsalted butter (2 1/2 sticks, room temp); 8 oz cream cheese (room temp); 1/2 cup sweetened condensed milk; 1/2 cup powder sugar; 2 Tbsp cocoa powder; 1/2 cup raspberry jam, divided

Ukrainian

Bowl

Spatula

Preheat the oven to 300°F. Line two 9” springform pans with parchment paper.

In a large bowl, beat the egg whites on high with a mixer until stiff peaks form, gradually add the sugar.

Divide the meringue mixture between the two prepared pans evenly.

Bake at 300°F for 30 minutes then turn heat to 250°F and bake 2 1/2 more hours. Turn off the heat and allow the meringue to cool in the oven.

Preheat the oven to 355°F. Line two 9” baking sheets with parchment paper.

In a bowl, combine sifted flour and baking powder.

In a separate bowl, beat the eggs with a mixer on high speed until fluffy, slowly add in the sugar and continue beating until the batter thickens and becomes fluffy.

Slowly add in the flour mixture and with a spatula continue folding the batter until well incorporated.

Pour batter into the baking sheets and bake 12-14 minutes.

Once baked, let cool for about a minute.  With a sharp knife, release edges of cake from the baking sheet. Allow the cakes to completely cool on a cooling rack.

In a bowl, cream together the butter and cream cheese.

Add the condensed milk and powdered sugar and mix until combined.

In one bowl add the cocoa powder and mix, this will be the chocolate cream.

Add 1/4 cup of raspberry jam on the cake layer and top with half of the chocolate cream.

Top with a layer of meringue cake and a few drops of the chocolate cream and top with the second meringue layer. Note: You are only adding a few drops of the cream, just so the second meringue layer is secured.

Add the rest of jam and spread over the meringue and the remaining chocolate cream. Top with second sponge cake layer.

Cover top and sides of cake with the plain cream.

Refrigerate at least two hours or overnight.

Kiev Cake Recipe

Utensils needed:

Overview

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Cuisine

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