Kiev aka Kyiv Cake | Ukranian Cake | Hazelnut Torte

Kiev aka Kyiv Cake | Ukranian Cake | Hazelnut Torte – this eggless cake requested by someone recently. This cake is originated from Kyiv, Ukraine. I’ve decided only doing the egg version for this cake because if eggless would not be authentic Kiev due to the meringue needed in the recipe. I love this cake for the fact it’s not difficult to make and everything is baked using the same mold, from baking to frosting the cake. The cake is super delicious with an authentic European sponge cake with only 3 ingredients. Also the meringue sheet which is a little chewy and with the hazelnuts in it, super yummy. Since I was making the meringue sheet, I also piped some dollops as the cake deco, they are not only cute but super delicious, taste a little like cotton candy. I hope you’ll be inspired and give this cake a try. Enjoy!

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Ingredients:

• Sponge Cake (European style)
I used 15cm or 6inch pan

3 eggs
90g [⅓ cup + 2 tbsp] caster sugar
1 tsp vanilla extract
80g [⅔ cup] cake flour


• Hazelnut Meringue
For making 1 layer of meringue sheet and also dollops for the deco.
Piping tip: 2C (for the deco dollops)

80g [¾ cup] roasted hazelnut, lightly chopped
3 egg whites
2g [½ tsp] cream of tartar
150g [¾ cup] caster sugar


• Strawberry Syrup
15g [1 tbsp] strawberry jam
15g [1 tbsp] hot water


• Buttercream Frosting
170g [¾ cup] unsalted butter, softened
150g [½ cup] sweetened condensed milk


• Chocolate Glaze
30g [2 tbsp] semi-sweet chocolate
15g [1 tbsp] heavy cream


Instructions:

• Sponge Cake (European style)
1. Preheat oven at 175°C/348°F.
2. In a large mixing bowl, add the whole eggs, sugar and vanilla extract.
3. Mix on high speed for about 15 minutes until thick, creamy, fluffy and pale. The ribbons will hold its shape and not sink into the batter.
4. Transfer batter in a prepared 15cm or 6 inch pan, greased and lined with parchment paper.
5. Bake in preheated oven at 175°C/348°F for 30 minutes.
6. Let the cake cool completely on the cooling rack.
7. Slice of the brown top and bottom. Slice the cake into 2 sheets.


• Hazelnut Meringue
1. Preheat oven at 100°C/212°F.
2. In a large mixing bowl, add egg whites and cream of tartar.
3. Mix on low speed until frothy.
4. Add in the sugar little by litte or in a few batches. Continue mixing on high speed until the meringue is stiff. I mix for about 5 minutes. Lift up the bowl and turn it over, if the meringue doesn’t drop off, it’s good to go. Another way to check is when you lift up the mixer paddle, there will be a sharp point tail, that is good to go.
Note: for the dollops deco, I don’t recommend to mix the meringue for too long, 5 minutes is good enough. If it’s over mix, the meringue will become rough and will not be able to pipe out a smooth surface.
5. Transfer about a quarter of the meringue into a piping bag with tip 2C. this is to pipe the dollops for the deco.
6. Add the chopped hazelnut into the remaining meringue. Transfer into the same 6 inch pan.
7. Bake in preheated oven at 100°C/212°F for 2½ hours.
8. Refrigerate the meringue sheet in the freezer to stiffen it before using it for assembling.

Tips for the meringue dollops. If you find the meringue dollops still a bit sticky or wet, pop back into the oven (off but still a bit hot), to continue drying them. You can leave them in there for a few hours or overnight. Do not dry in a heated oven because the cookie will turn brown.


• Strawberry Syrup
1. Mix the strawberry jam with hot water.
2. Mix until they are well combined.


• Buttercream Frosting
1. In a large mixing bowl, add butter (softened). Mix on high speed until creamy, fluffy and pale.
2. Add in the condensed milk. Mix until well combined.


• Chocolate Glaze
1. Add the choocate and cream in a bowl.
2. Microwave a few seconds until the chocolate is in melting stage.
3. Mix until well combined.


• Assemble the Cake (refer to the video)


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