Kyiv cake with hazelnuts and cashew nuts. The famous Soviet meringue cake with nuts and chocolate buttercream – the “Kiev” cake! – toasted nuts in sweet meringue, crispy crumbles, and sweet chocolate buttercream.
The history of the Kiev cake is shrouded in legends about the accidentally forgotten meringue and the heroic efforts of confectioners to save the cake, but the facts inexorably hint that everything seemed to be not quite so.
Dacquoise is a dessert cake made from layers of almond and hazelnut meringue and whipped cream or buttercream. Doesn’t it sound familiar to you? The term dacquoise means “From Dax” (a city in southwestern France). And one could certainly refer to the fact that ideas are in the air, but in French restaurants, Chef Ferdinand Point served Dacouise long before the Second World War, and the Philippine dessert “Sans rival” was made on the base of Dacouise (add which in fact is the same Kiev cake), which in 1920-30 began to produce in the Philippines confectioners who returned from France.
So the question of the actual authorship of the Kiev cake is likely to remain unanswered. 🙂
And yes, Kiev cake has two meringue layers, the “Sans rival” – has three of them. To keep away all the questions, I made a Kyiv cake of 4 layers, and then it is neither ours nor yours (and for a diameter of 18 cm, two layers will not be enough anyway).

Try a meringue nut cake with raspberries or an extraordinary airy Pavlova cake with cherries or strawberries.


NUTS & MERINGUE CAKE “KYIV”

Ingredients (6-8 servings)

For Meringue

  • 5 Whites (190 g)
  • 210 g Sugar
  • 1 bag of Vanilla Sugar
  • 45 g Flour
  • 70 g Cashew Nuts
  • 70 g Hazelnuts

For Cream

  • 190 ml Milk
  • 140 g Sugar
  • 5 Yolks
  • 240 g Butter
  • 1 tsp Vanilla Extract
  • 1-2 tbsp Cocoa Powder

INSTRUCTIONS

Making meringue layers

Put nuts in a preheated frying pan without oil. Fry over medium heat until golden brown. Chop nuts with a knife, not too finely.

Put half the sugar in a bowl, add flour and vanilla sugar. Add ground nuts, stir well with a spoon.

Separate the yolks from the whites. Start whipping the whites, gradually add the remaining sugar. Beat the whites in a dense foam until stable peaks.

Add the mixture of nuts with flour and sugar to the whipped whites in 3 steps, gently stirring with a spatula from the bottom up.

Cover two baking sheets with the baking paper. Put the ring form with a diameter of 18 cm, put in the form the 1/4 of the dough, smooth. Remove the ring, put next to the first cake layer, and make the second cake layer. Make another two cake layers the same way.

The indicated amount of dough is suitable for a standard baking sheet 28x36cm – you can cover just one baking sheet with baking paper, pour all the dough into it. Bake according to the instructions and then cut the cake into four parts – you will get a rectangular cake.

Bake the cake for 2 hours at 120C.

Since all ovens are different, check the colour of the cakes every half hour – they should remain light and become very slightly golden only by the end of the second hour of baking.

After 1 hour of baking, swap the baking sheets: top-down.

Leave the cakes to cool completely in the oven, preferably all night.

Align the cakes by cutting them with the sharp edge of the form. If the cake layers are too irregular, you can trim them by cutting off the excess with a bread knife.

Use crumbs of cake layers to sprinkle the cake

Cooking the cream

Pour milk into a small saucepan. Add sugar and yolks. Stir well with a whisk and put on a slow fire. Cook the cream, CONSTANTLY stirring with a SPATULA until thickened – about 10 minutes.

When the cream thickens, remove it from the fire, continuing to mix.
* It is necessary to keep stirring until the cream reaches room temperature.

Leave the cream to cool completely, strain if necessary.

Leave the butter to warm to room temperature, beat with a mixer until fluffy.
Pour the cooled yolks mix in 2-3 doses into the butter, continuing to whisk. Add 1 teaspoon of vanilla extract, mix well.

Set aside about 1/5 of the cream, add cocoa powder, mix well. Set aside for decoration

Assembling the Cake

Put the first cake layer on a serving plate.
* It is possible to assemble a cake in a ring for assembly, but this is not critical since the cakes are solid and hold shape well and without a ring.

Divide the cream into 4 equal parts. Put the 1/4 of the cream on the cake layer, smooth the cream.
* Approximately the thickness of the cream between the cake layers should be about 7 mm.

Cover with a second cake layer.
Put the second part of the cream, smooth, cover with a third cake layer. Put the third part of the cream, smooth, cover with the last cake layer.

Remove the form from the cake. Grease the side of the cake with the remaining white cream.
Put the chocolate cream on the top of the cake, smooth. Sprinkle with crumbs and toasted nuts.

Refrigerate for at least 5 hours.

walnut meringue cake Kiev
Meringue Cake Kiev
    Russian Kyiv cake with hazelnuts and cashew nuts. The famous soviet meringue cake with nuts and chocolate buttercream

    Hazelnut Meringue Cake "Kiev"

    Servings: 8

Ingredients

    For Meringue
  • 5 Whites (190 g)
  • 210 g Sugar
  • 1 bag of Vanilla Sugar
  • 45 g Flour
  • 70 g Cashew Nuts
  • 70 g Hazelnuts
  • For Cream
  • 190 ml Milk
  • 140 g Sugar
  • 5 Yolks
  • 240 g Butter
  • 1 tsp Vanilla Extract
  • 1-2 tbsp Cocoa Powder

Instructions

  1. Making meringue layers Put nuts in a preheated frying pan without oil. Fry over medium heat until golden brown. Chop nuts with a knife, not too finely. Put half the sugar in a bowl, add flour and vanilla sugar. Add ground nuts, stir well. Separate the yolks from the whites. Start whipping the whites, gradually add the remaining sugar. Beat the whites in a dense foam until stable peaks. Add the mixture of nuts with flour and sugar to the whipped whites in 3 steps. Layout two baking sheets with baking paper. Put the ring form with a diameter of 18 cm, put in the form the 1/4 of the dough, smooth. Remove the ring, put next to the first cake layer, and make the second cake layer. Make another two cake layers the same way. Bake for 2 hours at 120C. After 1 hour of baking, swap the baking sheets: top-down. Leave the cakes to cool completely in the oven. Align the cakes by cutting them with the sharp edge of the form. Use crumbs of cake layers to sprinkle the cake.
  2. Cooking the cream Pour milk into a small saucepan. Add sugar and yolks. Stir well with a whisk and put on a slow fire. Cook the cream, CONSTANTLY stirring with a SPATULA until thickened - about 10 minutes. Leave the cream to cool completely, strain if necessary. Leave the butter to warm to room temperature, beat with a mixer until fluffy. Pour the cooled yolks mix in 2-3 doses into the butter, continuing to whisk. Add 1 teaspoon of vanilla extract, mix well. Set aside about 1/5 of the cream, add cocoa powder, mix well. Set aside for decoration.
  3. Assembling the Cake Divide the cream into 4 equal parts. Put the first cake layer on a serving plate. Put the 1/4 of the cream on the cake layer, smooth the cream. Cover with a second cake layer. Put the second part of the cream, smooth, cover with a third cake layer. Put the third part of the cream, smooth, cover with the last cake layer. Remove the form. Grease the side of the cake with the remaining white cream. Put the chocolate cream on the top of the cake, smooth. Sprinkle with crumbs and toasted nuts. Refrigerate for at least 5 hours.
    hazelnut meringue cake, Kiev cake, Russian meringue cake, soviet meringue cake, sans rival