Kiev Cake Recipe (Kievsky Cake)Ingredients Recipe

If you’re ready to wow your friends and family with a show-stopping dessert, this Kiev Cake Recipe (Kievsky Cake)Ingredients delivers pure Ukrainian nostalgia and a bit of magic in every bite. Combining crisp yet airy meringue, fluffy vanilla sponge, and a lush cream cheese frosting—plus that surprise hit of bright apricot—this iconic cake layers silky sweetness and tender crunch unlike any other. Every component is essential, each one building on the last to create a treat that’s equal parts elegant centerpiece and beloved comfort food.

Ingredients You’ll Need

The Kiev Cake Recipe (Kievsky Cake)Ingredients are simple at heart, but each plays a starring role in taste, form, and color. Don’t be intimidated by the length of the list—every ingredient is here for a reason, and together, they create something utterly special.

• Flour: Provides the structure and softness for the fluffy sponge layers.
• Eggs: Eight eggs for the sponge and six whites for the meringue; these create lift and remarkable texture throughout the cake.
• Granulated Sugar: Sweetens everything, helps the meringue achieve crispness, and keeps all the layers balanced.
• Pure Vanilla Extract: Adds beautiful aroma and warmth to the sponge cake layer.
• Unsalted Butter: Used to brush the parchment, ensuring your meringue can be lifted without sticking.
• Apricot Halves in Light Syrup (canned): The secret to a signature tang and sunny color in both the syrup and the luscious puree.
• Water, Lemon Juice, & Additional Sugar: Come together to freshen and enhance the fruit syrup, keeping cake layers tender and moist.
• Cream Cheese Frosting: This can be homemade or store-bought; its creamy tang binds everything together—see the linked Russian Cream Cheese Frosting Recipe if you’d like to make it from scratch.

How to Make Kiev Cake Recipe (Kievsky Cake)Ingredients

Step 1: Prepare the Meringue (Beze)

Preheat your oven to 250°F (120°C). Line a 9×13-inch pan with parchment and brush it lightly with unsalted butter; this makes all the difference for an easy release. Using a stand mixer, whip six egg whites together with granulated sugar until thick, glossy stiff peaks form—about six minutes on high. Spread the fluffy meringue into your pan, smoothing the top. Then, bake at the low temperature for 4 hours and 10 minutes, allowing the meringue to dry and crisp gently without browning. Once finished, cool the meringue layer by peeling it from the paper and resting it on a tea towel. (If leaving overnight, cover with another towel so it stays crisp and pristine.)

Step 2: Make the Sponge Cake (Biskvit)

Raise the oven temperature to 350°F (175°C) and freshen your pan with new parchment. In a bowl, whisk together egg yolks, sugar, and vanilla extract until creamy. Gently add the flour, mixing until the batter is smooth. In a separate bowl, beat egg whites until foamy and tripled in volume—this aerates the sponge! Carefully fold the yolk mixture into the whites, then pour the airy batter into your prepared pan. Bake for about 22 minutes, until the cake turns lightly golden. Immediately invert onto a clean surface, peel off parchment, and trim any uneven edges for picture-perfect layers. Let cool fully at room temperature.

Step 3: Make Apricot Syrup and Puree

Drain the apricot halves, reserving their syrup. Blend the fruit into a smooth puree. In a small saucepan, combine the reserved syrup, water, lemon juice, and sugar; stir gently until dissolved for a custom soaking syrup that makes every bite juicy and aromatic. This touch is what sets the Kiev Cake Recipe (Kievsky Cake)Ingredients apart!

Step 4: Assemble the Cake

Now comes the best part—layering! Slice the cooled sponge cake horizontally into two even layers. Place the first on your serving platter, cut side up. Brush it with half of the sweet-tart apricot syrup, then smooth over half of the apricot puree and a quarter of your cream cheese frosting. Gently set the baked meringue layer on top (trim as needed; save scraps for garnish!). Add another layer of frosting, then cap with the second cake layer. Brush with the remaining syrup, spread on the last apricot puree, and finish by frosting the top and sides completely. Crumble the extra meringue and sprinkle it playfully all around as an irresistible decoration.

Step 5: Refrigerate and Finish

Chill the assembled cake for at least a few hours before slicing. This lets moisture permeate the layers, melding the flavors and textures for a truly memorable dessert.

How to Serve Kiev Cake Recipe (Kievsky Cake)Ingredients

Garnishes

For the most authentic presentation, garnish generously with golden meringue crumbs on top and along the sides. A flourish of fresh apricot slices or a few edible flowers can add an elegant touch, making every slice feel extra special.

Side Dishes

This decadent dessert pairs beautifully with lightly brewed black tea, a strong cup of coffee, or even a splash of sweet dessert wine. For a lighter counterpoint, try serving with a dish of unsweetened whipped cream or a scoop of vanilla ice cream.

Creative Ways to Present

If you’re serving a crowd, slice the Kiev Cake Recipe (Kievsky Cake)Ingredients into small rectangles or squares for a petite, finger-friendly option at parties. Want to really impress? Layer the components in clear jars or glasses for individual, trifle-style servings, letting every colorful, creamy, and crunchy layer show off.

Make Ahead and Storage

Storing Leftovers

Cover leftover cake tightly with plastic wrap or store in an airtight container in the fridge. The cake will retain its delightful textures for up to four days, with flavors mingling and improving over time.

Freezing

If you need to keep your Kiev Cake Recipe (Kievsky Cake)Ingredients for longer, slice individual pieces and wrap them well before freezing. Thaw overnight in the refrigerator—a little time in the fridge protects that signature meringue crunch.

Reheating

While this cake is best enjoyed chilled or at room temperature, if you want a softer bite, let a slice sit out for 15 minutes before eating. Never microwave, as this risks melting the delicate frosting and spoiling those airy meringue layers.

FAQs

Can I use fresh apricots instead of canned?

Absolutely! If you have fresh apricots, simply poach them in a simple syrup until soft, then blend into puree and keep some of the poaching liquid to use as syrup.

My meringue collapsed—what might have gone wrong?

Meringue is sensitive to grease and moisture. Make sure your bowl is squeaky clean, your egg whites are room temperature, and that you bake low and slow. Avoid opening the oven unnecessarily while baking!

Can I make the sponge or meringue layers in advance?

Yes, both layers can be made a day ahead. Store the sponge tightly wrapped at room temperature; keep meringue between layers of parchment in a dry area.

Is the Russian Cream Cheese Frosting essential?

While you can swap in a simple buttercream in a pinch, the tangy, creamy quality of the recommended cream cheese frosting really brings the classic Kiev Cake Recipe (Kievsky Cake)Ingredients to life.

How do I get clean, tidy slices?

Chill your cake fully before slicing. Use a large, sharp knife dipped in hot water (wipe it dry between cuts) for the neatest layers and least crumbling.

Final Thoughts

I truly believe everyone should experience the magic of baking the Kiev Cake Recipe (Kievsky Cake)Ingredients at least once. The process is a labor of love, but every slice is a little celebration of flavor and texture. Don’t be afraid to make it your own and share it with someone you love—it’s a cake that creates memories with every bite!

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