Heavenly Kiev Cake: A luxurious blend of hazelnut meringue and silky cream cheese frosting

Heavenly Kiev Cake: A luxurious blend of hazelnut meringue and silky cream cheese frosting

Discover the opulence of Eastern European confectionery with this sublime reinterpretation of the classic kyiv cake. Traditionally loved for its nut-studded meringue layers and buttercream, this recipe takes a lighter but equally indulgent twist by incorporating a cream cheese-based frosting that ensures each bite is soft, airy and melty. The toasted nuts provide a delicious crunch, contrasting beautifully with the creamy, rich cream that envelopes them.


Why you'll love it: This kyiv cake is a culinary masterpiece that combines the rustic charm of hazelnut meringue with the sophisticated creaminess of cheese frosting. This is perfect for those who prefer desserts that are not extremely sweet but rich in flavor. The texture of the cake is a harmonious blend of crunchy meringue and creamy filling, providing a satisfying complexity that makes each slice a memorable treat.

Perfect occasion: Kiev cake is an ideal centerpiece for celebrations and festive gatherings, perfect for birthdays or any special occasion that calls for something exquisite and unique. Its elegant appearance and luxurious taste make it a wonderful choice for holiday celebrations or as a special gift to transform a weekend family dinner into a gala culinary event.

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Decorating Tips: Decorate your Kiev cake brilliantly by drizzling chocolate ganache on top for a shiny finish. Consider adding a sprinkle of crushed walnuts or a light dusting of powdered sugar to enhance its visual appeal. For a festive touch, edible gold leaves or silver almonds can add a touch of glamour, making your cake not only delicious but also a stunning work of art.

Cake layers:

  • Egg whites: 330g (approximately 9 eggs)
  • Sugar: 200g
  • Icing sugar: 150g
  • Roasted hazelnuts or cashews: 300g
  • All-purpose flour: 45g
  • Cornstarch: 45g
  • A pinch of citric acid
  • A pinch of salt

Cream filling:

  • Milk: 500 ml
  • Egg yolks: 4
  • Sugar: 100g
  • Cornstarch: 20g
  • Butter: 60g
  • Fresh cheese: 400g
  • Condensed milk: 200g

Chocolate ganache layer:

  • Chocolate: 160g
  • Thick cream (33% fat): 130 ml

Preparation method:

  1. Cake layers: Start by aging the egg whites at room temperature for 24 hours in a closed container. Preheat the oven to 140°C. Mix together the icing sugar, flour, cornstarch and ground nuts. Whisk the aged egg whites with citric acid and salt until soft peaks form, then gradually add the sugar until stiff peaks appear. Gently incorporate the dry ingredients. Divide the mixture into the prepared pans and bake for 2 hours. Leave to cool in the oven.
  2. Cream filling: In a heavy saucepan, whisk together the egg yolks, sugar and cornstarch until the mixture turns white. Gradually add the hot milk, whisking continuously. Cook over medium heat until thickened. Remove from heat, stir in butter, cover with plastic wrap and refrigerate for 4 to 5 hours. Whisk the chilled cream cheese and condensed milk until smooth, then mix with the custard mixture.
  3. Chocolate ganache: Heat the chocolate and cream together, stirring until smooth. Chill in the refrigerator for 20 to 30 minutes until thickened.
  4. Assembly: Cover the meringue discs with cream and ganache. Refrigerate overnight. Decorate as desired before serving.

Enjoy this luxurious Kiev-style cake, a perfect blend of nutty crunch and creamy indulgence, sure to delight and impress on any occasion!

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