Name: Kyiv Cake Recipe
Prep time: 45 min
Cook time: 2 h
Total time: 6 h
Cuisine: Ukrainian
Ingredients: 180 gr egg whites; 230 gr granulated sugar; 140 gr chopped hazelnuts; 40 gr all-purpose flour; 200 gr heavy cream; 50 gr Azelia 35% Valrhona Chocolate; 50 gr Jivara 40 % Valrhona milk chocolate; 20 ml cognac (optional); 70 gr egg yolks; 70 gr granulated sugar; 100 ml milk; 113 gr unsalted butter; 5 gr Vanilla beans paste

Jump to Recipe

There are cakes, and then there is Kyiv Cake—the grand dame of festive Ukrainian baking! This showstopper is all about crisp hazelnut meringue layers, dreamy chocolate and custard creams, crunchy edges, and a signature nutty finish. Every slice is a testament to skill and patience, and yet, you don’t need a pastry chef’s diploma to bring this iconic dessert to your own table. Whether you grew up with Kyiv Cake at family gatherings or are discovering it for the first time, its blend of textures and flavors will give you something to swoon over with every decadent forkful.

Ingredients You’ll Need

Every component in Kyiv Cake works its magic to build those classic layers and rich flavors. From the nutty crunch to the velvety custards, don’t skip a single item if you want authentic results! Here’s what to gather—and why each matters.

Egg whites (180 gr): This is the backbone of your meringue, giving you the crisp, airy layers that define a true Kyiv Cake.
Granulated sugar (230 gr + 70 gr): Not just for sweetness—sugar stabilizes the meringue and balances the creamy fillings.
Chopped hazelnuts (140 gr): For nutty depth and that signature crunchy edge you expect in every bite.
All-purpose flour (40 gr): Just a touch, giving a bit of structure to those delicate meringue discs.
Egg yolks (70 gr): Key for a truly luscious custard, they make your cream Charlotte rich and smooth.
Milk (100 ml): The basis for the custard, bringing everything together with creamy texture.
Unsalted butter (113 gr): Soft, room-temperature butter whips into the custard for that irresistible lightness.
Vanilla bean paste (5 gr): A fragrant, natural hint of flavor that makes Kyiv Cake so aromatic.
Azelia 35% Valrhona Chocolate (50 gr): For an elevated chocolate cream—if you can’t find this, use any good-quality milk chocolate with hazelnuts.
Jivara 40% Valrhona milk chocolate (50 gr): Smooth, creamy, and dreamy—substitute with your favorite milk chocolate if needed.
Heavy cream (200 gr): Essential for both the ganache and the light, whipped creams.
Cognac (20 ml, optional): Adds a warm, subtle note to the chocolate cream; feel free to leave it out if you prefer.

How to Make Kyiv Cake

Step 1: Prepare the Hazelnut Meringue Layers

Start with the iconic foundation: the nut-speckled meringue. Combine your flour and chopped hazelnuts in one bowl—this mix adds both structure and crunch. In your stand mixer, whip egg whites and granulated sugar until you have stiff, glossy peaks (mine took around 7 minutes on medium-high). Gently fold the hazelnut-flour blend into the fluffy whites, using a light hand to keep that airiness. Trace your baking parchment with 8- or 9-inch circles for guidance, and spread the meringue mixture evenly inside the lines—this recipe gives you four distinct layers, so divide it up as evenly as possible.

Step 2: Bake and Cool the Meringue

Bake your trays at 220°F (105°C) for about 2 hours. The oven needs to be low and slow—these layers should dry out, not brown. When time’s up, resist the urge to peek! Turn the oven off and let them cool completely right there; a sudden temperature change can make them collapse, and you want crisp, well-shaped circles for your Kyiv Cake masterpiece.

Step 3: Make Chocolate Whipped Cream Ganache

For the luscious ganache, warm your heavy cream in a saucepan until just steaming. Pour it over both chocolates (milk and hazelnut chocolate work beautifully), let it stand for a minute or so, then whisk until melted and silky. A splash of cognac is optional here but oh-so-lovely for depth. Transfer the ganache to a flat container, press plastic wrap directly onto the surface, and chill for a few hours—it’ll thicken up and be ready to whip into a soft, stand-up cream later.

Step 4: Prepare the Cream Charlotte

Whisk egg yolks with half the sugar in a mixing bowl. Meanwhile, gently heat milk and the rest of the sugar in a saucepan until just under boiling. Slowly pour the hot milk into yolks while whisking—this tempers them so they don’t curdle. Return everything to the saucepan, cooking and whisking until it thickens to a pudding consistency. Scrape it into a bowl, cover with plastic wrap (touching the surface), and chill well. When it’s time to assemble, whip the softened butter and then add the cold custard a spoonful at a time, beating until smooth and creamy—just be sure both are at room temperature for the best texture!

Step 5: Assemble Your Kyiv Cake

Now the magic happens. Start with a meringue layer, then spread a generous swath of cream Charlotte. Top with the next meringue, then a rich layer of whipped chocolate ganache. Continue the stack: third meringue, more Charlotte, and finally, the last meringue. Cover the cake’s top and sides with the remaining ganache, then press chopped hazelnuts onto the sides for that classic finish. Use leftover creams to decorate the top as elaborately (or simply) as you like. Refrigerate for at least 4–6 hours, or overnight—the wait lets everything meld and slice like a dream. Bring it out 20 minutes before serving so the flavors are at their best.

How to Serve Kyiv Cake

Garnishes

Kyiv Cake looks magnificent even before the garnish, but a few special touches take it over the top. Sprinkle extra chopped hazelnuts on top, add some delicate chocolate curls or shards, and pipe little rosettes of cream Charlotte or ganache. Even a dusting of powdered sugar can give it a snowy, festive vibe!

Side Dishes

This cake is a star on its own, but if you’re serving at a party, offer it alongside fresh berries, a dollop of lightly whipped cream, or a scoop of vanilla ice cream. A cup of strong black coffee or a shot of espresso is a classic pairing and balances the sweetness perfectly.

Creative Ways to Present

Slice your Kyiv Cake with a hot knife for tidy layers, and arrange each piece on a pretty plate with swirls of chocolate sauce or caramel. For parties, consider making mini versions or sandwiching little discs of meringue with the creams. You can even serve it in parfait glasses, layered with crushed meringue, cream, and nuts for a fun, modern twist!

Make Ahead and Storage

Storing Leftovers

Tightly wrap leftover Kyiv Cake in plastic wrap or store it in an airtight container in the fridge. It keeps well for up to four days, and some fans swear the flavors get even better as it sits overnight.

Freezing

You can freeze assembled Kyiv Cake, though the texture of the meringue may soften a bit once thawed. Cut the cake into slices, wrap them well in plastic, then in foil, and freeze for up to a month. Thaw overnight in the refrigerator before serving.

Reheating

No reheating needed—this cake is at its best when served cool but not cold. About 20–30 minutes at room temperature before serving brings out the flavors and allows the creams to soften slightly.

FAQs

Can I use a different nut instead of hazelnuts?

Absolutely! While hazelnuts are traditional and give Kyiv Cake its unique flavor, you can substitute with toasted walnuts or almonds. Just be sure to chop them finely so the meringue stays stable.

What if I don’t have Valrhona chocolate?

No problem at all. Simply use the best quality milk or dark chocolate you can find. The key is smooth melting and good cocoa flavor.

How do I keep the meringue layers from collapsing?

The biggest tip is to never open the oven door during baking or cooling. Letting them cool down slowly in the oven preserves their crispness and shape for building the perfect Kyiv Cake.

Can I make Kyiv Cake ahead of time?

Yes, and it’s even encouraged! Kyiv Cake tastes even more harmonious after resting in the refrigerator overnight. Just decorate close to serving for the freshest appearance.

Is cognac in the ganache necessary?

Not at all! Cognac adds an elegant warmth, but you can skip it without sacrificing the character of the cake. The ganache will still be rich and delicious.

Final Thoughts

If you’re ready for a baking adventure with a show-stopping reward at the end, Kyiv Cake is calling your name. With patience and attention to detail, anyone can master this classic and win rave reviews from friends and family. Don’t be intimidated—just take it step by step, and you’ll discover why this cake is beloved across generations!

Kyiv Cake Recipe

★★★★★

5.1 from 10 reviews

Author: anna
Total Time: 6 hours
Yield: 1 Kyiv Cake (8–10 servings) 1x
Diet: Vegetarian

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Description

Indulge in the luxurious and decadent Kyiv Cake with layers of meringue, hazelnuts, chocolate whipped cream, and custard cream. This elegant dessert is a showstopper for any special occasion.

Instructions

Meringue Hazelnut Layers: In a bowl, combine flour and hazelnuts. Beat egg whites and sugar until stiff peaks form. Fold in hazelnut mixture and spread on parchment paper circles. Bake and cool.
Chocolate Whipped Cream: Warm cream, pour over chocolate, mix, and let set. Whip ganache before assembling.
Cream Charlotte: Whisk egg yolks with sugar. Warm milk with sugar, then combine with egg yolks. Cook until thick. Whip butter and custard cream, then assemble cake layers.
Assembling Kyiv Cake: Layer meringue, cream, ganache, and hazelnuts. Refrigerate before serving.

Notes

You can customize the cake by adding different nuts or liqueurs to the cream layers.
Make sure the cream and butter are at room temperature for a smooth texture.
Allow the cake to chill for the best flavor and texture.

Prep Time: 45 minutes
Cook Time: 2 hours
Category: Dessert
Method: Baking
Cuisine: Ukrainian