Kiev Cake Recipe (Kievsky Cake)

A traditional Ukrainian dessert, the Kiev Cake is a stunning combination of airy sponge cake, crunchy meringue, and creamy frosting, with a fruity apricot syrup to enhance its layers. Its delightful textures and balanced flavors make it an excellent centerpiece for special occasions.

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Ingredients

For the Sponge Cake (Biskvit):

• 1 cup flour
• 8 eggs, separated
• ¾ cup granulated sugar
• 1 tsp pure vanilla extract

For the Meringue (Beze):

• 6 egg whites, at room temperature
• 1⅓ cups granulated sugar
• 1 tbsp unsalted butter (for brushing parchment paper)

For the Apricot Syrup and Puree:

• 15 oz can apricot halves in light syrup
• ¼ cup water
• 1 tsp lemon juice
• 1 tbsp granulated sugar

For the Frosting:

• See the Russian Cream Cheese Frosting Recipe in the linked post.

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Instructions

Making the Meringue (Beze):

1. Preheat your oven to 250°F (120°C). Line a 9×13-inch non-stick cake pan with parchment paper. Brush the paper lightly with melted butter.
2. In a stand mixer, whisk egg whites and sugar on high speed for 6 minutes until stiff peaks form.
3. Spread the meringue mixture evenly in the prepared pan. Bake for 4 hours and 10 minutes.
4. Once baked, remove the meringue from the oven, peel off the parchment, and let it cool on a tea towel. Cover it with another tea towel if leaving overnight.

Making the Sponge Cake (Biskvit):

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch cake pan with parchment paper.
2. In a medium bowl, whisk together egg yolks, sugar, and vanilla. Gradually add the flour and mix until smooth.
3. In another bowl, beat egg whites on high speed until foamy and tripled in volume (about 3 minutes). Gently fold the yolk mixture into the egg whites until just combined.
4. Pour the batter into the prepared pan and bake for 22 minutes until golden.
5. Turn the cake onto a clean surface while still warm, remove the parchment paper, and trim the edges for even layers. Let it cool to room temperature.

Assembling the Cake:

1. Drain the apricots and reserve the syrup. Blend the apricots into a puree. Combine the reserved syrup, water, lemon juice, and sugar to make the soaking syrup. Stir until the sugar dissolves.
2. Slice the sponge cake horizontally into two even layers. Place the first layer on your serving dish, cut side up.
3. Brush half the syrup evenly over the first cake layer. Spread half the apricot puree over it, followed by a layer of frosting (about ¼ of the total frosting).
4. Place the baked meringue on top of the frosted cake layer. Trim it to fit if necessary, and reserve the crumbs for garnish.
5. Spread another layer of frosting over the meringue, then place the second cake layer on top. Brush with the remaining syrup and spread the rest of the apricot puree over it.
6. Frost the top and sides of the cake. Sprinkle the reserved meringue crumbs over the top and sides for decoration.
7. Refrigerate until ready to serve for best results.

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Why You’ll Love This Recipe

• A classic and unique dessert with a delightful contrast of textures.
• Perfect for celebrating special occasions or treating guests to something memorable.
• Beautiful presentation with layers that are easy to customize.

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Tips

• Bake the meringue in advance to save time.
• For a cleaner finish, trim the cake and meringue layers evenly before assembling.
• Use fresh apricots when in season for a homemade puree alternative.

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Variations and Substitutions

• Substitute peaches for apricots for a different fruity twist.
• Use a buttercream frosting instead of cream cheese frosting if preferred.
• Add chopped nuts to the frosting layers for extra crunch.

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FAQs

Q: Can I make this cake ahead of time?
A: Yes, but for the crunchiest meringue texture, assemble the cake on the day you plan to serve it.

Q: Can I use store-bought frosting?
A: While homemade frosting offers the best flavor, store-bought frosting can be used in a pinch.

Q: Can I skip the apricot layer?
A: You can, but the apricot adds a refreshing fruity balance to the rich layers.

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Serving and Suggestions

• Serve with a hot cup of tea or coffee for a traditional pairing.
• Garnish with additional fruit slices or chocolate shavings for an elegant touch.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.