Kiev Cake – Page 2

Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper and draw two 8-inch circles on the parchment for the meringue layers.
In a large, clean bowl, beat the egg whites with the cream of tartar until soft peaks form.
Gradually add the sugar, a little at a time, while continuing to beat until stiff peaks form and the mixture is glossy.
Gently fold in the vanilla extract, hazelnuts, and cornstarch until evenly incorporated.
Spoon the meringue onto the parchment circles, smoothing it into an even layer.
Bake for 1 hour, then turn off the oven and let the meringue cool completely inside to prevent cracking.

Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper.
Beat the eggs and sugar together until light and fluffy.
Add the vanilla extract and sift in the flour and baking powder. Gently fold to combine.
Pour the batter into the prepared cake pan and bake for 18-20 minutes, or until a toothpick comes out clean.
Let the sponge cool completely on a wire rack.

In a large mixing bowl, beat the softened butter until light and fluffy.
Add the condensed milk, vanilla extract, and brandy (if using). Beat until smooth and creamy.
In a separate bowl, whip the heavy cream until soft peaks form. Carefully fold it into the buttercream mixture to make it light and airy.

Place one meringue layer on a serving platter. Spread a layer of buttercream over it.
Place the sponge cake on top of the buttercream, pressing it down gently to adhere.
Spread more buttercream over the sponge layer, then top with the second meringue layer.
Cover the entire cake with the remaining buttercream.

Decorate the top and sides of the cake with chopped, toasted hazelnuts.
Drizzle melted dark chocolate over the top in a decorative pattern, and let it set.
Optionally, you can add additional hazelnuts or other decorations.

Refrigerate the cake for at least 2 hours to set the layers and allow the flavors to meld.
Slice and serve chilled or at room temperature for the best texture.

Make sure the meringue is fully dried out during baking to avoid any sogginess.
The cake improves after a day in the fridge as the flavors have time to develop.
Feel free to adjust the amount of brandy in the buttercream for a richer taste, or leave it out for a more delicate flavor.

Enjoy the Kiev Cake—a rich, textured, and decadent dessert that’s perfect for special occasions! 🌰🍰