Kyivsky Tort (Kyiv Cake - Ukrainian Nut Meringue Cake)

  • Total time (including drying) - 15 hours
  • Active prep - 60 minutes
  • Meringue drying time - 12 - 14 hours
  • Chilling - 2 hours
  • Servings: 12
  • Country: Ukraine
Richly decorated Kyiv Cake with white and brown buttercream, chocolate, and whole nuts.

The preparation of this iconic dessert is divided into two main phases: drying the nut meringue layers and preparing the rich 'Charlotte' buttercream.

To achieve the perfect crispy layer, the egg whites should be prepared (left at room temperature for 12-24 hours) and the drying should take place at a low temperature.

Ingredients

Nut Meringue Layer (Délice)

  • 7 pieces egg whites (aged 12-24h at room temperature)
  • 150 g cashew nuts (or hazelnuts, roughly chopped)
  • 50 g all-purpose flour (mixed with nuts)
  • 200 g granulated sugar
  • 1 tsp vanilla sugar

Charlotte Buttercream

  • 250 g butter (room temperature)
  • 5 tbsp sweetened condensed milk
  • 2 pieces egg yolks
  • 100 ml milk
  • 100 g sugar
  • 1 tbsp cocoa powder (for dark cream section, optional)
  • 1 tsp vanilla (extract)

Instructions

Step 1: Meringue Preparation and Drying (Day 1)

Dried Egg Whites: Beat the aged egg whites with a pinch of salt until stiff peaks form. Gradually beat in the granulated and vanilla sugar until a glossy, stiff meringue is formed.

Gently fold the chopped nuts and flour into the meringue using a spatula.

Divide the mixture into two equal circles (approx. 22-24 cm in diameter) on a baking sheet lined with parchment paper.

Dry in the oven at 100 °C (212 °F) with the door slightly ajar (or using the convection function) for 12-14 hours. The layers must be completely dry and crispy. Let them cool.

Step 2: Preparing the Cream Base (Day 2)

In a saucepan, mix the egg yolks, milk, and sugar. Cook over low heat until the mixture thickens (like custard), stirring constantly to prevent the yolks from curdling. Do not boil!

Let the finished mixture cool completely to room temperature. This is the base for the Charlotte cream.

Step 3: Finishing the Buttercream

In a bowl, beat the room temperature butter until light and fluffy. This takes about 5 minutes.

Gradually beat the cooled cream base and condensed milk and vanilla extract into the butter mixture, one spoonful at a time.

Transfer about a third of the cream to another bowl and mix in the cocoa powder (for decoration).

Step 4: Assembling the Cake

Place the first meringue layer on a serving plate. Spread a thick layer of the light buttercream over it.

Cover with the second meringue layer. Frost the sides of the cake with the remaining light cream. Use the dark (cocoa) cream to decorate the surface and edges.

Decorate with chopped nuts and/or chocolate shavings.

Step 5: Chilling and Serving

Place the cake in the refrigerator for a minimum of 2 hours to allow the cream to set and the cake to stabilize.

Before slicing, let it sit at room temperature for a while. Serve.