Kiev Cake Recipe (Kievsky Cake) Recipe

There’s a very special place in my heart for the legendary Kiev Cake Recipe (Kievsky Cake)—a luscious Ukrainian dessert that truly dazzles with its layers of crisp meringue, fluffy sponge, tangy apricot, and silky frosting. This show-stopping cake is a fixture at celebrations, and for good reason. Each slice offers a wonderful medley of textures and flavors, from the nutty notes of meringue to the tart pop of fruit, making it unforgettable from the very first bite. If you’re ready to bake something unique to delight your loved ones, welcome to your new favorite centerpiece dessert!

Ingredients You’ll Need

Putting together this classic Kiev Cake Recipe (Kievsky Cake) is simpler than you’d think! Each ingredient here plays a vital role—building structure, adding flavor, or lending that signature beautiful finish. Keeping things traditional, these are the elements that make this cake shine.

• Flour: All-purpose flour forms the airy sponge’s backbone, providing lift and structure.
• Eggs (14 total, separated by use): Eggs are absolutely essential for both airy cake layers and the billowy meringue; make sure to separate the yolks and whites as directed!
• Granulated sugar: Added for sweetness, it stabilizes the meringue and brings just the right amount of sugar to each layer.
• Pure vanilla extract: A dash brightens and perfumes the cake, enhancing the overall flavor.
• Unsalted butter: Just a bit for brushing parchment, it keeps the delicate meringue from sticking.
• Apricot halves in light syrup (15 oz can): The star for fruity brightness, lending tang and juiciness to every bite.
• Water: Helps loosen the apricot syrup, turning it into a lovely soaking liquid.
• Lemon juice: Just a teaspoon adds lift and zest to the apricot puree and syrup.
• Russian cream cheese frosting: Make a batch from your favorite recipe (linked in the original post!) It’s unbelievably creamy and ties all the elements together.

How to Make Kiev Cake Recipe (Kievsky Cake)

Step 1: Prepare the Meringue (Beze)

Let’s start with the layer that makes the Kiev Cake Recipe (Kievsky Cake) absolutely divine: the feather-light meringue. Preheat your oven to 250°F (120°C). Line a 9×13-inch cake pan with parchment paper and brush it with a thin layer of melted unsalted butter. Using a stand mixer, whip room-temperature egg whites and granulated sugar at high speed for a solid six minutes, until you achieve glossy, stiff peaks—don’t rush this, it makes all the difference! Evenly spread the mixture in your prepared pan. Pop it in the oven and bake for a low-and-slow 4 hours and 10 minutes. Once it’s done, carefully peel off the parchment and let the meringue cool completely atop a tea towel—for best results, cover with another towel if letting it rest overnight.

Step 2: Bake the Sponge Cake (Biskvit)

Next, let’s whip up that pillowy base! Preheat your oven to 350°F (175°C) and line another 9×13-inch cake pan with parchment paper. In a mixing bowl, whisk together egg yolks, sugar, and vanilla until creamy. Gradually add in the flour and keep blending until everything is smooth. In a separate bowl, beat egg whites on high until they’re billowy and tripled in size (about three minutes). Gently fold the yolk mixture into the whites; you want to keep as much air as possible. Pour into your pan and bake for 22 minutes, until golden and just set. Once done, turn it out while warm, peel away the parchment, trim edges for evenness, and allow it to cool to room temperature.

Step 3: Prepare the Apricot Syrup and Puree

Apricot time! Drain your canned apricots, reserving the sweet syrup. Blend the apricots until completely smooth. In a small bowl, whisk together the reserved syrup, water, lemon juice, and a spoonful of sugar, stirring until dissolved. This syrup soaks into the sponge, infusing it with zesty fruit flavor, while the puree adds a pure pop of apricot in the layers.

Step 4: Assemble the Cake

Now we assemble—the most rewarding part of the Kiev Cake Recipe (Kievsky Cake)! Slice your sponge horizontally into two even layers. Lay the first layer, cut side up, on your serving plate. Brush half of the apricot syrup over the surface, then generously spread with half the apricot puree. Top this layer with a quarter of your cream cheese frosting, smoothing it edge to edge. Place the cooled meringue on top; if it’s a little big, simply trim it to fit, and be sure to save any crumbs. Cover the meringue with another layer of frosting. Add the second sponge layer, brush with the rest of the syrup, and spread on the rest of the apricot puree. Finally, frost the top and sides of the entire cake. Gently pat on the reserved meringue crumbs for a classic Kiev look. Chill in the fridge until set—the flavors truly come alive given a few hours to meld!

How to Serve Kiev Cake Recipe (Kievsky Cake)

Garnishes

To truly celebrate the flavors and textures of the Kiev Cake Recipe (Kievsky Cake), sprinkle reserved crisp meringue crumbs over the top and sides. If you’re feeling fancy, consider adding a few delicate swirls of extra frosting along the edges, or some sliced candied apricots for color. A light dusting of powdered sugar at serving time gives it an elegant, snowy finish that hints at the cake’s tender sweetness.

Side Dishes

This cake shines brightest when served alongside something light and refreshing, like a pot of gently brewed black tea or a tangy fruit compote. For a full-on Ukrainian spread, pair it with a dollop of sour cream and seasonal berries—the tartness complements the sweet layers. Kiev Cake is rich, so let simple is best here!

Creative Ways to Present

For special occasions, consider crafting mini Kiev Cake squares as individual desserts—guests love their own beautifully layered treat! You could also add edible gold leaf or crystallized flowers for a festive touch, or serve the cake on a brightly patterned platter for a burst of celebration. However you serve it, this cake always makes a dramatic impression.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Kiev Cake Recipe (Kievsky Cake) covered in the fridge. The meringue stays crisp, and the flavors continue to develop, making every subsequent slice just as delightful. The cake keeps well for up to 3-4 days—wrap tightly or use an airtight container for best results.

Freezing

Want to make Kiev Cake ahead of time? Absolutely! Slice the finished (and fully cooled) cake, then wrap each slice in plastic wrap and foil. Store in a freezer-safe container or zip bag, and freeze for up to 2 months. Thaw overnight in the refrigerator—don’t thaw on the counter, as moisture could cause the meringue to get soggy.

Reheating

This cake is definitely at its best when served chilled or at cool room temperature—no reheating required! If your Kiev Cake Recipe (Kievsky Cake) is coming from the fridge, just let it rest at room temperature for about 15-20 minutes before slicing, to allow the cream cheese frosting to soften slightly, making each bite luscious.

FAQs

Is it possible to make Kiev Cake Recipe (Kievsky Cake) in advance?

Yes! In fact, making Kiev Cake a day ahead is ideal. Refrigeration allows the flavors to marry and gives the meringue time to meld perfectly with the frosting and sponge. Just keep it covered in the fridge until serving.

Can I use fresh apricots instead of canned?

Absolutely! If you have sweet, ripe apricots, simply poach them with a little water and sugar, then puree as directed. The soaking syrup can be made from the poaching liquid with a splash of lemon juice for an authentic touch.

What if I don’t have a stand mixer for the meringue?

A handheld electric mixer works just fine—just be patient as you whip up those magical stiff peaks! Strong arm power and time are your friends here.

Which type of frosting is best for this cake?

A classic Russian cream cheese frosting is traditional for this recipe, as it provides tang and richness without overpowering the other components. If you prefer, Swiss meringue buttercream or a lightly sweetened whipped cream could be tasty changes.

How do I cut neat slices of Kiev Cake Recipe (Kievsky Cake)?

Use a sharp, serrated knife dipped in hot water (then wiped dry) before each cut—this helps slice cleanly through the meringue layers without crushing them or dragging the frosting. Go slowly, and you’ll have beautiful, bakery-style slices!

Final Thoughts

If you’ve never baked a Kiev Cake Recipe (Kievsky Cake) before, you’re in for a real treat—this cake is pure celebration, from its crisp meringue to its fragrant sponge and bright apricot filling. Don’t be intimidated by the steps; every bit of effort is worth it for that moment when you slice in and watch your friends’ faces light up. Give it a try, and let it become a tradition at your table too!

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