Recipe: Kiev Cake

First off, it was very hard to figure out EXACTLY what Kiev cake was. There’s quite a few recipes and I settled on a fairly basic and easy one. But I have to admit that I kind of used a cheaters method to make this cake and maybe when I’m not making it last minute for a party where I’m cooking 6 other things and my oven really works well I’ll make it from scratch BUT that being said, this cake was a smash hit and easy enough to find the ingredients for the building blocks.

Kiev Cake
A delicious layered sponge, meringue, and buttercream cake with almonds named about Ukraine's capital
  1. 2 meringue discs or sheets
  2. 2 16"x16" sponge cake (biskvit)
  3. 1 recipe of buttercream
  4. 2 cups almonds, slivered or chopped
  5. optional: jam
  1. Cut the sponges in half and trim the meringue sheets/circles to the same size as the halved sponge.
  2. On the bottom on your plate or platter place a layer of sponge and cover the top with buttercream.
  3. Next, place a meringue layer on top of the frosted cake layer.
  4. If using jam, heat in the microwave for about 15-30 seconds then spread the jam out evenly over the meringue layer.
  5. On top of the jam place the second piece of sponge and frost.
  6. On top of the frosting, another layer of meringue.
  7. If using jam, place another layer of jam over the meringue.
  8. Top with the last cake layer and cover the top and sides of the cake with the remaining frosting.
  9. Cover the sides with the sliced almonds and refrigerate the cake for at least an hour before serving.
The anatomy of the cake from top to bottom is
  1. Almond topping
  2. Buttercream
  3. Sponge
  4. Jam
  5. Meringue
  6. Buttercream
  7. Sponge
  8. Jam
  9. Meringue
  10. Buttercream
  11. Sponge
Adapted from Olga's Flavor Factory
Mab Made Food

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