Kiev cake with meringue and charlotte cream
6 servings
240 minutes
The 'Kyiv' cake is a legendary treat with a rich history dating back to the Soviet era. Its airy meringue layers soaked in delicate 'Charlotte' cream create a refined combination of crispness and velvety softness. Light nutty notes add special charm, while subtle sweetness unfolds with each bite. This cake has become a symbol of celebrations and family gatherings; its preparation requires patience and skill, but the result is worth every effort. Perfect for serving with tea or coffee, its exquisite taste captivates gourmets and lovers of classic pastry traditions. Each layer hides a story filled with aromas of vanilla, cocoa, and nuts, turning an ordinary tea time into true delight.
1
For the sponge cake, beat 2 eggs with 150 g of sugar until a white, smooth foam forms.
- Chicken egg: 3 pieces
- Sugar: 500 g
2
Add sifted flour and cocoa powder. Mix well.
- Wheat flour: 100 g
- Cocoa powder: 30 g
3
Add 50 g of melted butter. Mix well.
- Butter: 250 g
4
Bake the cake layer in a parchment-lined pan for 25 minutes at 180 degrees.
5
To soak the biscuit, prepare a syrup: boil 50 g of water and 50 g of sugar over low heat until the sugar is completely dissolved. Carefully cut off the top layer of the biscuit by a couple of millimeters to make the surface porous and better absorb the syrup. Cool the syrup and soak the cake with it.
- Water: 50 ml
- Sugar: 500 g
6
For the meringue, beat 4 egg whites with a tablespoon of lemon juice, 150 g of sugar, and 15 g of vanilla sugar until stiff white peaks form.
- Egg white: 4 pieces
- Lemon juice: 1 tablespoon
- Sugar: 500 g
- Vanilla sugar: 30 g
7
Roast and chop 100 g of nuts (cashews or walnuts) into small pieces. Add the nuts to the meringue and mix well.
- Nuts: 100 g
8
Bake the meringue on the parchment-lined tray for 2 hours at 160 degrees.
9
For the charlotte cream, mix 150 g of milk, 1 egg, and 150 g of sugar. Cook on low heat for 5-7 minutes until a stretchy but sufficiently liquid syrup forms.
- Milk: 150 ml
- Chicken egg: 3 pieces
- Sugar: 500 g
10
Beat softened butter with 15 g of vanilla sugar. Add the cooled liquid syrup to the butter 1 tablespoon at a time, continuing to beat. Add syrup until you feel the cream becoming liquid.
- Butter: 250 g
- Vanilla sugar: 30 g
11
Assembling the cake: spread the sponge layer well with cream. Then place the meringue layer and also spread cream well on all sides. Top the cake with the remaining sponge crumbs.
12
Place in the refrigerator for 1 hour to let the cream set well.
