Classic Kyiv Cake Recipe: Authentic Ukrainian Hazelnut Meringue Cake

Kyiv cake (Kiev cake) is a classic Ukrainian dessert made of two hazelnut meringue layers filled with Charlotte cream. The result is a delightful contrast of crisp nutty meringue and smooth, boozy buttercream — a beloved centerpiece for celebrations.

Kyiv cake recipe

Also called Kievsky cake or Kievsky tort, Kyiv cake is a hazelnut meringue torte that ranks among Ukraine’s most iconic desserts. Invented in the 1950s at the Karl Marx confectionery factory (today Roshen), the original used cashews; the modern classic uses roasted hazelnuts for a deeper flavor and crunchy texture.

Traditional Kyiv cake is built from two crisp hazelnut meringue discs layered with Charlotte-style buttercream, often flavored with a splash of cognac or dark rum. It’s a showpiece cake for birthdays and special occasions.

Ingredients

For exact ingredient amounts and the complete recipe, refer to the recipe card below.

Key components and tips:

• Eggs: Separate whites and yolks. The whites benefit from brief aging (about 2 hours at room temperature) to improve meringue stability; prolonged aging is not recommended for food-safety reasons.
• Sugar: Granulated (or caster) sugar for the meringue and sugar for the custard base.
• Flour: A small amount of all-purpose flour folded into the nut-meal meringue.
• Roasted hazelnuts: Use toasted hazelnuts, chopped or ground to coarse crumbs.
• Whole milk: Use full-fat milk (around 3.2% fat) for the custard base.
• Unsalted butter: High-quality, European-style butter (about 82% fat) yields the best Charlotte cream.
• Spirit: Cognac or dark rum to flavor part of the cream (optional — omit for children or pregnant guests).
• Cocoa powder: For a chocolate-flavored portion of the cream used to cover and decorate the cake.

How to make Kyiv cake (step-by-step)

1. Prepare eggs: Separate whites from yolks. Refrigerate the yolks covered; leave whites uncovered at room temperature for up to 2 hours.

2. Warm whites: Warm the mixer bowl with hot water, dry it, add the whites and bring them to about 75–76°F (23–24°C) before whipping.

3. Preheat oven: Set oven to 300°F (150°C). Grind roasted hazelnuts into coarse crumbs with short pulses in a food processor or chop by hand.

4. Combine dry ingredients: Mix ground hazelnuts, the larger portion of sugar, and sifted flour.

5. Whip egg whites: Whip whites starting at low speed and increasing to medium. When small bubbles form, begin adding the remaining sugar gradually until the meringue is glossy and forms stiff peaks.

6. Fold in dry mix: Add the nut-flour mixture to the meringue in three additions, folding gently with a rubber spatula from the bottom up and turning the bowl to keep the motion consistent. Mix only until combined; do not overmix.

7. Shape and bake: Place two cake rings (one 7-inch/18 cm, one 8-inch/20 cm) on a parchment-lined baking sheet. Divide the meringue evenly, smooth the tops, and bake about 2 hours until lightly browned. Avoid opening the oven during the first 90 minutes.

8. Dry the layers: Remove the rings and leave the baked meringue discs in the rings, uncovered at room temperature, for 12–24 hours to dry thoroughly.

9. Trim and collect crumbs: The next day, remove parchment and trim the larger disc so both layers match (7-inch diameter, ~3 cm thick). Reserve scraps and crush them into crumbs for decoration.

10. Make Charlotte cream: Heat milk with sugar until nearly boiling. Whisk cold egg yolks, then temper them by slowly pouring the hot milk syrup into the yolks while stirring. Return to the pan and cook over medium heat, stirring constantly, until the custard thickens to a consistency similar to thin condensed milk. Cool the custard covered with plastic wrap touching the surface.

11. Finish the buttercream: Beat softened butter with vanilla sugar until pale, then incorporate the cooled custard gradually (one tablespoon at a time). Ensure both butter and custard are at the same temperature to prevent separation.

12. Flavor and divide: Split the cream in two: add cognac to one portion and sift cocoa into the other, mixing until homogeneous. Reserve a small amount of white cream for decoration.

13. Assemble the cake: Fix a teaspoon of cream to the serving board to anchor the cake. Place the first meringue layer smooth-side down, spread a portion of white cream evenly, add the second layer smooth-side up, and press lightly. Chill briefly if using a ring.

14. Coat and decorate: Remove any ring, cover the top with chocolate cream and a thin coat on the sides. Press the reserved crumbs onto the sides. Pipe chocolate rosettes around the edge and white cream swirls for contrast. Sprinkle crumbs over half the cake if desired. Chill 4–6 hours or preferably overnight to let flavors meld.

Expert tips

• You can substitute cashews for hazelnuts if preferred.
• Bake the nut-meringue discs immediately after combining ingredients to avoid collapse.
• Allow the baked meringue layers to dry 12–24 hours for the best texture.
• If yolks dry slightly while resting, press them through a fine-mesh sieve before use.
• Omit alcohol when serving children or pregnant guests.

Storing and freezing

Store Kyiv cake refrigerated under a cover for up to 72 hours. For longer storage, freeze the cake for up to three months; thaw overnight in the refrigerator.

Recipe FAQ

Recipe card

The nutritional information is an estimate and should be used as a guideline only.