Kiev Cake – Киевский Торт

IMG_8590 (550x367)Here’s another Slavic cake that has as many variations as chocolate chip cookies. The crunchy meringue layers are the main focus of this cake. Sometimes the cake is made with only meringue layers other times the meringue layers are paired with sponge cake layers. This variation is made with a type of sponge cake, although not  a biskvit (which is made with only eggs, sugar and flour). I think the addition of butter and sour cream in the cake batter gives it great flavor and I like using up all the egg yolks left over from the egg whites used in the meringue. My cousins have been making this cake for years and it’s my favorite variation.

For the frosting, buttercream is often used. Since I don’t like buttercream, I decided to go with another tradition Russian frosting, made with condensed milk and butter. The original recipe for this frosting is a can of condensed milk and 2 sticks of butter, but I also added a package of cream cheese. It was a great addition, diluting some of the sweetness and also adding a creaminess and tanginess to the frosting. A thin layer of  plum jam in between the meringue layers gives this sweet cake a delightful bit of tartness. All in all, a great cake.

For the Meringue:

Line a half sheet (18 x 13 inches) rimmed baking sheet with aluminum foil. Preheat the oven to 250 degrees.

Whisk the egg whites in a standing mixer with a whisk attachment, starting on medium speed and gradually increasing to medium high, until frothy. IMG_8471 (550x367)Gradually add the sugar. Whisk the egg whites for 15 minutes until stiff peaks form. IMG_8477 (550x367)Spread out evenly in the prepared baking sheet. IMG_8483 (550x366)Bake at 250 degrees for 3 1/2 hours. IMG_8515 (550x367)You can make the meringue a day or two ahead of time.

For the Cake:

Preheat the oven to 350 degrees. Line a half sheet (18 x 13 inches) rimmed baking sheet with aluminum foil or parchment paper. Grease with baking spray.

Beat the egg yolks until frothy in a standing mixer with a whisk attachment. Gradually add the sugar. Beat for about 10 minutes, until pale yellow and thick. IMG_8494 (550x367)Add the softened butter, sour cream and the baking soda dissolved in vinegar. IMG_8497 (550x367)IMG_8503 (550x367)Mix until combined. IMG_8508 (550x367)Add the flour and mix just until it’s incorporated. IMG_8511 (550x367)Spread out the batter evenly in the prepared baking sheet. Bake for 20-25 minutes.IMG_8516 (550x367)

For the Frosting:

While the cake is baking, (or while the meringue is baking), make the frosting.

Mix the softened butter, softened cream cheese, condensed milk and vanilla in a standing mixer with the paddle attachment. Mix until smooth.IMG_8486 (550x367)IMG_8488 (550x367)

To Assemble:

Cut the meringue layer and the cake layer in half. IMG_8521 (550x367)You can either make this cake into a rectangle or a square.

For a square cake, cut off 3 inches more from the long side of each of the four layer. For a slightly larger, rectangular cake,  just trim the edges after you cut each layer in half.

Cover the edges of your cake plate with aluminum foil (to keep it clean while you frost and decorate the cake). Start with a layer of cake. Top it with some of the frosting. Place a meringue layer on top of the frosted cake layer. IMG_8527 (550x367)Heat the jam in the microwave for about 15-30 seconds, just until it becomes thin enough to spread. If you don’t heat it up a bit, it will be very difficult to spread on the meringue layer and you might even break the meringue.

Spread the jam out evenly over the meringue layer. IMG_8535 (550x367)Place another layer of meringue over the jam. Spread out more frosting over the second layer of meringue. IMG_8537 (550x359)Top with the last cake layer. Cover the top and sides of the cake with the remaining frosting.

Cover the sides with the toasted sliced almonds and use some of the cake scraps to make into crumbs and sprinkle over the top of the cake. Refrigerate the cake for at least an hour before serving.IMG_8544 (550x367) (2)IMG_8549 (550x367)IMG_8590 (550x367)

 

Kiev Cake - Kievski Tort
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 8-10
Ingredients
Meringue:
  • 8 egg whites, room temperature
  • 1½ cups sugar
Cake:
  • 8 egg yolks, room temperature
  • 1 cup sugar
  • 1 stick (8 Tablespoons) butter, softened
  • 8 oz (1 cup) sour cream
  • 1 teaspoon baking soda dissolved in 1 teaspoon vinegar
  • 1½ cups flour
Frosting:
  • 2 sticks (16 Tablespoons) butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 1 can condensed milk
  • 1 teaspoon vanilla
Other:
  • ½ cup plum jam
  • ¾ - 1 cup sliced toasted almonds
Instructions
For the Meringue:
  1. Line a half sheet (18 x 13 inches) rimmed baking sheet with aluminum foil. Preheat the oven to 250 degrees.
  2. Whisk the egg whites in a standing mixer with a whisk attachment, starting on medium speed and gradually increasing to medium high, until frothy. Gradually add the sugar. Whisk the egg whites for 15 minutes until stiff peaks form.
  3. Spread out evenly in the prepared baking sheet. Bake at 250 degrees for 3½ hours.
  4. You can make the meringue a day or two ahead of time.
For the Cake:
  1. Preheat the oven to 350 degrees. Line a half sheet (18 x 13 inches) rimmed baking sheet with aluminum foil or parchment paper. Grease with baking spray.
  2. Beat the egg yolks until frothy in a standing mixer with a whisk attachment. Gradually add the sugar. Beat for about 10 minutes, until pale yellow and thick.
  3. Add the softened butter, sour cream and the baking soda dissolved in vinegar. Mix until combined.
  4. Add the flour and whisk just until it's incorporated.
  5. Spread out the batter evenly in the prepared baking sheet. Bake for 20-25 minutes.
For the Frosting:
  1. While the cake is baking, (or while the meringue is baking), make the frosting.
  2. Mix the softened butter, softened cream cheese, condensed milk and vanilla in a standing mixer with the paddle attachment. Mix until smooth.
To Assemble:
  1. Cut the meringue layer and the cake layer in half.
  2. You can either make this cake into a rectangle or a square. For a square cake, cut off 3 inches more from the long side of each of the four layer. For a slightly larger, rectangular cake, just trim the edges after you cut each layer in half.
  3. Cover the edges of your cake plate with aluminum foil (to keep it clean while you frost and decorate the cake).
  4. Start with a layer of cake. Top it with some of the frosting.
  5. Place a meringue layer on top of the frosted cake layer.
  6. Heat the jam in the microwave for about 15-30 seconds, just until it becomes thin enough to spread. If you don't heat it up a bit, it will be very difficult to spread on the meringue layer and you might even break the meringue.
  7. Spread the jam out evenly over the meringue layer.
  8. Place another layer of meringue over the jam. Spread out more frosting over the second layer of meringue.
  9. Top with the last cake layer. Cover the top and sides of the cake with the remaining frosting.
  10. Cover the sides with the toasted sliced almonds and use some of the cake scraps to make into crumbs and sprinkle over the top of the cake.
  11. Refrigerate the cake for at least an hour before serving.

 
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Comments

    • says

      Tania,
      I have never made this cake in a round pan, so I don’t know. I would probably use a 10 inch round cake pan and use 2 cake pan for the meringue layers and 2 pans for the cake layers. However, I don’t know for sure, since I always make this cake either into a rectangle or a square.

    • says

      Nata,
      Of course you can use any jam. I would recommend using something that has some tartness, such as raspberry or plum. The cake itself is on the sweeter side, so using a tart jam gives a nice touch and contrast in flavor.

  1. Mariya says

    Thank you!!!! This is my husbents favorite cake and I can not get it right(the way he ate it in ukraine) I’ll try ur version for sure and let u know how it turns out.

    • says

      Hi Olya! I’m so glad you like the recipes. I actually do have a Pinterest button. You can find it at the bottom of each recipe. There is a Share/Save button; if you click on it, Pinterest is one of the options:). I’ll try to get a Pin It button that will be much easier to see sometime soon.

  2. Anna says

    Thanks so much! I was looking for a recipe for this cake recently :)

    For some reason I also remember some people adding ‘Dulce de Leche’ frosting (cooked condensed milk) on some of the layers. Is that an option? Or is that some totally different cake and not in fact Kievski..

  3. Snezhana says

    This looks delish! Have you ever tried putting roasted almonds into the meringue? It adds a whole boost of crunchiness!

  4. violet says

    I just love your website. Thank you for all the good recipes that you are posting. God Bless you and your whole family with lots of love and happiness in your life!

  5. Olga says

    Thank you for posting such clear instructions. I’m gonna make it and I really hope it works my merengue never turns out. I’m really hoping I can make it work with your recipe. Thanks for posting :)

    • Olga says

      Ok, so i made it a while ago already, and meringue turned out perfect, and my husband said it was the best cake he ever ate.. and everyone just loved it. I wanna say thank you olga for such a clear instructions on how to make it. thanks a lot!!!!

  6. Liliya says

    Hi:) So I am not going to lie but I totally messed up the meringue layer. I never greased the foil since it didn’t say to and it did say to grease the cake layer part. Also, I didn’t take it out of the pan until the next day. Which step did I do incorrectly so I do it right the next time? Thanks :)

    • says

      Hi Liliya. I never grease the pan for the meringue layers, only the cake layers. I do take usually take it off the cake pan pretty soon, maybe that?

    • says

      Usually that means that the temperature is too high, lana. Try to decrease the temperature of the oven about 25 degrees. Some ovens are hotter than others, so that might be a problem.

  7. tanya655 says

    olga thank you so much for your wonderful website. i made this cake for the first time 2 months ago and again today. it came out perfect both times. i did use parchment paper this time instead of the aluminum foil and everything peeled off easily. this cake is so good and i have been looking around for the recipe. again thanks for sharing and many blessings to you.

    • says

      I answered your question on Facebook, Lidiya, but for others on here who may wonder the same thing – use any jam that you like.
      I like to use a jam that has some tartness to it, since I like the combination of the sweet cake and the tart jam. I’m sure apricot would work here too.

  8. Lidiya says

    Just made this cake and it turned out soooo good!!!!!!! One thing I regret is that I didnt have the proper size baking dish so everything is double the size, and its extra tall. Thank you !

  9. Yelena says

    Hi Olga, I like your website and tried couple of recipes and have to say “you’re amazing”. The recipes so easy to follow, just want to know if you have a buttercream recipe cause would like to know how to do it, my husband like the buttercream on Russian cakes which he buys sometimes in Russian store. Really appreciate if you can share one with me. Thanks in advance!!!

    • says

      Thanks for your kind words, Yelena! I’m so glad the website is helpful.
      I don’t have a recipe for buttercream because I personally don’t like it at all. In fact, if a recipe calls for buttercream, I always make up my own frosting. There are many, many recipes online though. I’m sure you won’t have any problem finding one.

  10. Tanya says

    Hi Olya, I loved this version of kiev cake that i decided to make it again. First time it turned out great. This time the meringue formed large bubble when baking. It seems like parts of the meringue rose up. Do you know why that would be?

    • Tanya says

      Heh I finally figured it out. I came home last night exhausted. turns out i baked it at 350 degrees instead of 250.

  11. Olga says

    When baking the merengue, what wrack do you put it on. Last time I used the middle and it turned out good, but this time I’m not sure what I did wrong the merengue cooked for 3 1/2 hours, but when it cooled I tried cutting it and it was so hard to cut and sticky, like it didn’t cook inside all the way. And sugar was kinda melted on bottom, any more tips you can give on how to properly make it would be great. Like I said I made it couple weeks ago it was perfect and I did everything the same this week and it didn’t turn out at all. It’s weird maybe it’s the eggs? What eggs and sugar do you use? Thank you :)

    • says

      Hi Olga,
      I use the middle rack in the oven to bake the meringue. I also use regular, store bought large eggs and granulated white sugar.
      I don’t know why your meringue didn’t turn out. Possibly the humidity in the air, your ingredients, your oven, maybe you didn’t whip the eggs long enough,etc. There are many reasons; I don’t know what exactly could have contributed to it, since I wasn’t in your kitchen with you:).

      • olga says

        I did so much cooking during the same time that i made the cake, it might have been the humidity of the steam that caused it. I made it again today and it turned out perfect! thank you again!!!!!!!!!

  12. Olga says

    Hi Olga, doe’s your meringue get’s soggy from the cream? Couple time I’ve mad it it got soggy and soft. But if I ever buy it from the store it’s crunchy.
    Thanks

  13. mai says

    Hello. I just stumbled across your website. Your cake recipes are very new to me and seems delicious and very interesting. Definitely gonna try them!

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