Kiev Meringue Cake Recipes

KYIV CAKE (UKRAINIAN CLASSIC)

Steps:

• Prepare an 11 inch sponge cake. Refer to our famous Sponge Cake recipe.
• Whip egg whites on high speed until they are doubled in volume.
• Gradually add sugar until well combined.
• Using a spatula, stir in a circular motion while gently mixing in the hazelnuts.
• Spread the mixture onto 11 inch baking pan, lined with parchment paper or aluminum foil. Bake it at 250°F for 6 hours.
• In a small pot, beat egg yolks. Add water and condensed milk, and stir until smooth.
• Cook all ingredients on very low heat. Continue mixing the cream the entire time to prevent the cream from sticking to corners. Slowly increase the heat, but do not bring the mixture to a boil. Cook until the mixture attains the texture of condensed milk, about 5-10 minutes.
• Remove the mixture from the heat and add chocolate chips. Allow a few minutes for the mixture to melt, before mixing it through. Let the mixture cool off to room temperature.
• In a separate bowl, beat butter. Once the butter is fluffy, add the cream mixture to the butter, a few spoonfuls at a time, until fully blended.
• Using a serrated knife, slice the sponge cake horizontally in half. Cover each layer with jam, excluding the top layer.
• Place the first layer of sponge cake and cover it with cream, followed by meringue, then again, a layer of cream.
• Once the cake is put together, frost the sides, then top with the remaining cream and your choice of decoration.

KIEV MERINGUE CAKE

Steps:

• To make the batter: In a large bowl beat the butter and sugar with an electric mixer.
• Add the egg yolks one by one to the batter mixture.
• Stir the baking soda into the sour cream.
• As soon as it starts bubbling up pour it into the mixture.
• Gradually add the flour.
• Using a hand spatula, fold in the walnuts.
• Lay a parchment paper on the bottom of the spring form pan (10inch) and grease it well.
• Pour the half of the mixer and bake it for 30-35 minutes at 375.
• Bake the second half the same way.
• Let the cake layers to cool before assembling.
• Meringue: Make the meringue after baking the cake sheets.
• In a large bowl with an electric mixer at low speed, beat the egg whites until frothy.
• Add the cream of tartar and increase the speed until soft peaks form. Start adding the sugar slowly. Beat until glossy stiff peaks form.
• Place the meringue in a piping bag make various shapes of cones and swirls.
• Using the bottom of the spring form, make about 1/2 inch thick round disc, the same size as the cake.
• Bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until they're completely dry to the touch.
• Making the cream: Cream the butter until smooth.
• Gradually add the condensed milk by tablespoon first.
• After each application, mix the cream until the milk is well combined.
• Add the cocoa power to the cream.
• Assembling the cake: Put the first sheet on the serving plate.
• Spread 1/3 of the pastry cream on the top.
• Put the meringue sheet over the cream and coat with another cream application.
• Put the second cake layer and smear the cream all over and on the sides.
• Cover the cake surface with the meringue cones and swirls.
• Optional. You can dip the meringue cones into the melted chocolate and or into colored sugar.

ROSE-HIP MERINGUE CAKE

Steps:

• Mix the butter and 125g sugar well.
• Stir in the egg yolks one by one. Mix the flour and the baking powder, and then mix it into the egg yolk mixture alternately with the milk.
• Cover the bottom of a greased 23 x 33cm baking tray with the mixture you've just made.
• Bake for 15 minutes at 170 degrees celcius (or gas mark 4), or until the surface is firm.
• Once firm, leave the base to cool slightly. Then, cover it with a layer of rose hip jam.
• For the meringue, beat the egg whites until they are stiff, and then whip in the remaining sugar.
• Layer the meringue on top of the jam.
• Bake for 30 minutes at 150 degrees celcius (or gas mark 2), or until the meringue is stiff and golden.