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+ servings

Kiev Cake Recipe

Kiev Cake is layers of sponge cake a crunchy walnut meringue layer and a rich cream that completes the cake. This cake is perfect for the holidays or to impress your guests at dinner.
Prep Time: 45 minutes
Cook Time: 3 hours 15 minutes
Total Time: 4 hours
Servings: 12
Author: Valentina

Ingredients

meringue layer

  • 4 large egg whites
  • 3/4 cup granulated sugar
  • 1 cup chopped walnuts

cake layers

  • 5 large eggs
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder

cream

Instructions

  • Preheat the oven to 300°F. Line two 9” springform pans with parchment paper.

prepare meringue-

  • In a large bowl, beat the egg whites on high with a mixer until stiff peaks form, gradually add the sugar.
  • Fold in chopped walnuts.
  • Divide the meringue mixture between the two prepared pans evenly.
  • Bake at 300°F for 30 minutes then turn heat to 250°F and bake 2 1/2 more hours. Turn off the heat and allow the meringue to cool in the oven.

prepare the cake layers-

  • Preheat the oven to 355°F. Line two 9” baking sheets with parchment paper.
  • In a bowl, combine sifted flour and baking powder.
  • In a separate bowl, beat the eggs with a mixer on high speed until fluffy, slowly add in the sugar and continue beating until the batter thickens and becomes fluffy.
  • Slowly add in the flour mixture and with a spatula continue folding the batter until well incorporated.
  • Pour batter into the baking sheets and bake 12-14 minutes.
  • Once baked, let cool for about a minute. With a sharp knife, release edges of cake from the baking sheet. Allow the cakes to completely cool on a cooling rack.

prepare the cream-

  • In a bowl, cream together the butter and cream cheese.
  • Add the condensed milk and powdered sugar and mix until combined.
  • Divide the cream into two bowls.
  • In one bowl add the cocoa powder and mix, this will be the chocolate cream.
  • Refrigerate both creams until needed.

assemble the cake-

  • Add a sponge cake layer on a cake stand.
  • Add 1/4 cup of raspberry jam on the cake layer and top with half of the chocolate cream.
  • Top with a layer of meringue cake and a few drops of the chocolate cream and top with the second meringue layer. Note: You are only adding a few drops of the cream, just so the second meringue layer is secured.
  • Add the rest of jam and spread over the meringue and the remaining chocolate cream. Top with second sponge cake layer.
  • Cover top and sides of cake with the plain cream.
  • Decorate cake as desired.
  • Refrigerate at least two hours or overnight.
  • Serve and Enjoy.