Kiev cake

12 servings

600 minutes

Kyiv cake is a legendary treat of Ukrainian cuisine created in 1956 by confectioners at a Kyiv factory. Its exquisite taste has won the hearts of sweet lovers far beyond Ukraine. The cake consists of airy nut layers made from whipped egg whites and aromatic hazelnuts that add a characteristic crunch. The cream made from butter, vanilla sugar, and egg yolks makes the dessert tender, while the addition of cocoa to part of the cream gives it a chocolate hue. The composition is completed with a soak in cognac that adds an exquisite depth of flavor to the dessert. Kyiv cake is perfect for festive tea gatherings, remaining a symbol of culinary mastery, rich history, and true enjoyment.

Energy value per serving

• Calories: 621.1
• Proteins: 10.7g
• Fats: 40.4g
• Carbohydrates: 52.3g

Ingredients

• Hazelnut: 250 g
• Sugar: 2 glass
• Wheat flour: 70 g
• Vanilla sugar: 45 g
• Powdered sugar: 75 g
• Butter: 300 g
• Chicken egg: 8 pc
• Milk: 250 ml
• Cognac: 30 g
• Cocoa: 3 tbsp

Cooking steps

1. Roast the hazelnuts in a dry pan, peel them, and chop them not too finely.

   Required ingredients:

   • Hazelnut: 250 g

2. Mix flour, 1 cup of sugar, and hazelnuts.

   Required ingredients:

   • Wheat flour: 70 g
   • Sugar: 2 glasss
   • Hazelnut: 250 g

3. Separate the egg whites and pour them into a deep mixing bowl. Start whisking on low speed. When the egg whites start to bubble, you can add a teaspoon of lemon juice. Increase the speed and gradually add powdered sugar and vanilla sugar. Whisk the egg whites until stiff peaks form. If you turn the bowl upside down, the mixture should not fall out.

   Required ingredients:

   • Chicken egg: 8 pieces
   • Vanilla sugar: 45 g
   • Powdered sugar: 75 g

4. Carefully fold the dry ingredients into the protein mass, mixing with a spoon from bottom to top, evenly distributing the hazelnuts.

   Required ingredients:

   • Hazelnut: 250 g

5. Line the baking pan with paper (ideally, you need 2 identical removable pans, but you can also pour all the batter into a regular large baking sheet and then cut the finished cake in half. It will result in a rectangular cake, but the taste won't be worse).

6. Bake at a temperature of 140–150 degrees for 2.5 hours. The finished cake should stand for at least 12 hours, preferably 24 hours, in a dry place to dry well.

7. To prepare the cream, mix 1 cup of sugar, 1 packet of vanilla sugar, and milk. Heat the milk until the sugar dissolves.

   Required ingredients:

   • Sugar: 2 glasss
   • Vanilla sugar: 45 g
   • Milk: 250 ml

8. Whisk 5 egg yolks well. Gradually pour in warm milk while constantly stirring.

   Required ingredients:

   • Chicken egg: 8 pieces

9. Place the milk-egg mixture on the stove and heat while constantly stirring. The mixture should boil for 4 minutes — it should have the consistency of liquid sour cream. Cool it down, covering with plastic wrap (place the wrap on the surface of the cream), or by greasing the surface with a piece of butter to prevent a crust from forming.

10. Whip the softened butter, add it to the cooled brewed mixture. Mix well into a homogeneous mass. Add cognac. A delicate cream will result.

    Required ingredients:

    • Butter: 300 g
    • Cognac: 30 g

11. Add cocoa to 1/3 of the cream and mix well. Place the cream in the refrigerator for 30 minutes.

    Required ingredients:

    • Cocoa: 3 tablespoons

12. Assemble the cake. Spread light cream on the bottom layer evenly (apply cream on the side of the layer that had paper). Cover with the second layer without pressing down. Spread chocolate cream on top of the cake and smooth it out. Coat the edges, level it, and you can sprinkle with crumbs.

13. Put the cake in the fridge overnight.