Kiev Cake - Kievski Tort
Prep time
Cook time
Total time
Recipe type: Sweets
Serves: 8-10
  • 8 egg whites, room temperature
  • 1½ cups sugar
  • 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
  • 2 sticks (16 Tablespoons) butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 1 can condensed milk
  • 1 teaspoon vanilla
  • ½ cup plum jam
  • ¾ - 1 cup sliced toasted almonds
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.
Recipe by Olga's Flavor Factory at