Original Kiev Cake Recipe

March 18, 2023 Post a Comment

Kiev Cake Киевский Торт Let the Baking Begin! from letthebakingbegin.com

If you are looking for a delicious and easy-to-make cake, look no further than the original Kiev cake. This classic Ukrainian dessert is made with layers of moist sponge cake, creamy custard, and crunchy meringue. Topped with a light and fluffy whipped cream, the Kiev cake is a delicious treat sure to please everyone at your table.

Ingredients

For the Sponge Cake:

4 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

For the Custard:

2 cups whole milk
4 egg yolks
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

For the Meringue:

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar

For the Whipped Cream:

1 1/2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Instructions

For the Sponge Cake:

Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper.

In a medium bowl, whisk together eggs and sugar until pale and fluffy. Add in flour, baking powder, and salt and mix until just combined. Pour batter into prepared springform pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before removing from the pan.

For the Custard:

In a medium saucepan, heat milk over medium heat until just simmering. In a medium bowl, whisk together egg yolks and sugar until light and fluffy. Add in cornstarch and mix until combined. Slowly add a small amount of hot milk to egg yolk mixture, whisking constantly. Gradually add remaining hot milk, whisking constantly.

Pour custard mixture back into the saucepan and cook over medium-low heat, whisking constantly, for about 5 minutes or until thickened. Remove from heat and stir in vanilla. Let custard cool to room temperature before using.

For the Meringue:

In a large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a little at a time, and beat until stiff peaks form. Set aside.

To Assemble:

Place cooled sponge cake on a serving platter. Spread custard over the top of the cake. Top with meringue, spreading evenly over the custard. Bake in a preheated 350°F (175°C) oven for 10 minutes or until meringue is lightly golden. Let cool completely before serving.

For the Whipped Cream:

In a large bowl, beat heavy cream until soft peaks form. Add confectioners' sugar and vanilla and beat until stiff peaks form. Top cooled cake with whipped cream and serve.