ReceptnaptárKyiv cake (meringue and hazelnut)
The Kyiv cake (Kievsky tort) is a famous festive cake of Soviet-Ukrainian confectionery: crisp hazelnut meringue layers with buttercream. It was invented in 1956 at the Kyiv confectionery factory. Very sweet, and given as a gift on festive occasions.
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Method
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- Whisk the egg whites with the sugar until stiff and gently fold in the hazelnuts and flour.
- Bake two or three round meringues on baking paper at 120 °C for 1 hr 30 min; cool.
- Whisk the yolks with the sugar and milk over steam until thick; cool.
- Beat the soft butter until fluffy and gradually add the yolk cream.
- Assemble the meringue layers with the cream and coat the sides too.
- Decorate with melted chocolate and toasted hazelnuts and chill for 8 hours.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Bake the meringue at low temperature so it stays white.
- Handle the meringue cool; it is brittle.
- With resting the layers soften and the crisp-creamy harmony develops.
Frequently asked questions
When is it best?
The next day, when the meringue has softened from the cream.
How long does it keep?
4 days in the fridge.
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