Ukraine / Dessert
Kyiv cake
Two meringue layers with nuts, filled with a charlotte buttercream.
Ingredients
- Egg whites, aged a day8
- Sugar450 g
- Cashews or hazelnuts250 g
- Flour50 g
- Butter300 g
- Milk150 ml
- Egg yolks2
- Cocoa powder20 g
- Vanilla sugar1 tsp
- Brandy2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Leave the whites in an open bowl at room temperature for twelve hours.
Toast the nuts ten minutes, chop them coarsely and mix them with the flour and part of the sugar.
Whip the whites to a foam, adding the rest of the sugar a spoon at a time, to firm glossy peaks.
Fold in the nut mixture with a spatula in three additions and divide it between two tins.
Dry the layers at 150 °C for two hours and leave them in the switched-off oven until completely cold.
Cook a syrup of milk, yolks and sugar to thickness, cool it completely and beat it into the softened butter.
Split the cream: vanilla and brandy into the larger part, cocoa into the smaller. Assemble the cake and chill it six hours.
