Kiev aka Kyiv Cake | Ukranian Cake | Hazelnut Torte
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- čas přidán 7. 06. 2024
- Kiev aka Kyiv Cake | Ukranian Cake | Hazelnut Torte - this eggless cake requested by someone recently. This cake is originated from Kyiv, Ukraine. I’ve decided only doing the egg version for this cake because if eggless would not be authentic Kiev due to the meringue needed in the recipe. I love this cake for the fact it’s not difficult to make and everything is baked using the same mold, from baking to frosting the cake. The cake is super delicious with an authentic European sponge cake with only 3 ingredients. Also the meringue sheet which is a little chewy and with the hazelnuts in it, super yummy. Since I was making the meringue sheet, I also piped some dollops as the cake deco, they are not only cute but super delicious, taste a little like cotton candy. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Sponge Cake (European style)
I used 15cm or 6inch pan
3 eggs
90g [⅓ cup + 2 tbsp] caster sugar
1 tsp vanilla extract
80g [⅔ cup] cake flour
• Hazelnut Meringue
For making 1 layer of meringue sheet and also dollops for the deco.
Piping tip: 2C (for the deco dollops)
80g [¾ cup] roasted hazelnut, lightly chopped
3 egg whites
2g [½ tsp] cream of tartar
150g [¾ cup] caster sugar
• Strawberry Syrup
15g [1 tbsp] strawberry jam
15g [1 tbsp] hot water
• Buttercream Frosting
170g [¾ cup] unsalted butter, softened
150g [½ cup] sweetened condensed milk
• Chocolate Glaze
30g [2 tbsp] semi-sweet chocolate
15g [1 tbsp] heavy cream
Instructions:
• Sponge Cake (European style)
1. Preheat oven at 175°C/348°F.
2. In a large mixing bowl, add the whole eggs, sugar and vanilla extract.
3. Mix on high speed for about 15 minutes until thick, creamy, fluffy and pale. The ribbons will hold its shape and not sink into the batter.
4. Transfer batter in a prepared 15cm or 6 inch pan, greased and lined with parchment paper.
5. Bake in preheated oven at 175°C/348°F for 30 minutes.
6. Let the cake cool completely on the cooling rack.
7. Slice of the brown top and bottom. Slice the cake into 2 sheets.
• Hazelnut Meringue
1. Preheat oven at 100°C/212°F.
2. In a large mixing bowl, add egg whites and cream of tartar.
3. Mix on low speed until frothy.
4. Add in the sugar little by litte or in a few batches. Continue mixing on high speed until the meringue is stiff. I mix for about 5 minutes. Lift up the bowl and turn it over, if the meringue doesn’t drop off, it’s good to go. Another way to check is when you lift up the mixer paddle, there will be a sharp point tail, that is good to go.
Note: for the dollops deco, I don’t recommend to mix the meringue for too long, 5 minutes is good enough. If it’s over mix, the meringue will become rough and will not be able to pipe out a smooth surface.
5. Transfer about a quarter of the meringue into a piping bag with tip 2C. this is to pipe the dollops for the deco.
6. Add the chopped hazelnut into the remaining meringue. Transfer into the same 6 inch pan.
7. Bake in preheated oven at 100°C/212°F for 2½ hours.
8. Refrigerate the meringue sheet in the freezer to stiffen it before using it for assembling.
Tips for the meringue dollops. If you find the meringue dollops still a bit sticky or wet, pop back into the oven (off but still a bit hot), to continue drying them. You can leave them in there for a few hours or overnight. Do not dry in a heated oven because the cookie will turn brown.
• Strawberry Syrup
1. Mix the strawberry jam with hot water.
2. Mix until they are well combined.
• Buttercream Frosting
1. In a large mixing bowl, add butter (softened). Mix on high speed until creamy, fluffy and pale.
2. Add in the condensed milk. Mix until well combined.
• Chocolate Glaze
1. Add the choocate and cream in a bowl.
2. Microwave a few seconds until the chocolate is in melting stage.
3. Mix until well combined.
• Assemble the Cake (refer to the video)
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Beautiful ❤❤❤❤❤
Thank you! hello from Kyiv💛💙😊
Kolay gelsin Ellerinize emeğinize sağlık
Such delicious and beautiful looking cake...Simply, YUM!
What a perfectionist!! A real joy to watch you assemble the cake! It is one of my favorites, when my wife and I got married in Ukraine, this is what we had made for our wedding cake!! It's one of my favorites ever since. Thank You for the post.
This is a beautiful cake! You’re so talented. Thank you for sharing the recipe and for this beautiful video 😊
That looks insanely delicious 😋
Your Torte looks amazing.. In the old country,, my step mother used to make Meringue , she made them much bigger, sliced them in half and put whip cream inside, so yummy.
Woww superb ❤❤ thanks a Million Fiona , ur the BEST ❤❤❤ thanks a tonn for sharing this recipe n considering my request ❤❤❤
Hermoso y se ve muy rico.
Super❤
Magnificent Fiona! I really love hazelnuts 😋 Shared
Se ve delicioso ! pronto lo haré. Saludos desde México 🎉🎉🎉
. yummy looks so good... thanks Tom
Another beautiful cake! YUM! Thanks for this share my friend! Chef John & Rebecca
I just made this cake for Christmas! In the humid weather the meringues on top sweat but despite that the cake was a huge success. I would recommend only a thin layer of buttercream because it is very sweet compared to the subtle meringue. At one stage I had difficulty with applying the buttercream after the jam syrup, because the buttery icing slid around on the wet surface of the syrup sometimes, so I would consider slicing the top of the sponge off so the surface becomes porous for the syrup (on the final layer) I used a combination of dark and milk chocolate for the ganache and it perfectly off set the sweetness of the icing, next time I would even use dark chocolate only. Thank you for your lovely recipe which was informative and a joy to watch ! Happy New Year xxxx
Thanks for the info! I want to make this cake for my daughter's birthday; she loves hazelnuts. I always appreciate tips from people that have tried a recipe, so thanks again!
Looks tooo yummy
Люблю и готовлю по Вашим рецептам! Спасибо Вам, за Ваши вкуснае рецепты ! 👍👍
I love and cook your recipes! Thank you for your delicious recipes!👍
Super delicioso 🎉 saludos desde México 🎉
Wow..❤
Hey Fiona! This is a new one our me - never heard or seen it before, so thank you so much for sharing it with us! As always, this cake looks amazing!
Ya me too actually until someone requested it. I find that overall seems pretty interesting. Thanks for stopping by Elliott! 💖❤️
You are good teacher
Se ve delicioso
Thank you very much for the lovely recipe 🙂 Can I please please request you to so a tutorial on Russian Honey Cake/ Medovik..😊
Beautiful
Just love the way you make it.
One question:
After assemble cake
Is meringue stays the same ? Won’t melt ?
Or changes the shape?
Awesome as always Fiona... But am eagerly waiting for the Eggless version... Please share the recipe soon
Hi from kerala
Amazing but plz share Eggless version😊
Please eggless version 😊
How? Really…how do you expect that? The sponge is literally beaten eggs. Just make another sponge and use whatever frosting she made. What is the point of coming in and asking for an eggless version of a cake where the base is eggs
Slava Ukraini!
This is not Kyiv Cake.
This is not Kyiv cake...