Kyiv Cake – Ukrainian Meringue Cake with Hazelnuts and Buttercream

Ingredients:

Preparation mode:

👉 Kyiv cake (Kievsky tort) is the most famous cake of Ukraine’s capital: two crisp, chewy hazelnut meringue layers sandwiched with a smooth vanilla-and-chocolate buttercream and decorated with swirls of cream and nuts. It was created at the Karl Marx confectionery factory in Kyiv in 1956 and quickly became the city’s symbol – travellers once carried its round box home from Kyiv as the best possible souvenir. Light and crunchy on the outside, rich and creamy inside, it is a festive cake for birthdays and New Year.

How to Make Kyiv Cake

1. Prepare the pans. Heat the oven to 150°C (300°F). Draw two 22 cm (9 in) circles on two sheets of baking paper, turn them over and place them on baking trays.
2. Whip the egg whites. Beat the egg whites to soft peaks. Add the 300 g sugar a spoonful at a time and keep beating until the meringue is thick, glossy and holds stiff peaks.
3. Fold in the nuts. Mix the chopped hazelnuts with the flour and gently fold them into the meringue with the vanilla.
4. Bake the layers. Spread the meringue evenly inside the two circles. Bake for about 2 hours until crisp and lightly golden, then turn off the oven and leave the layers inside to cool and dry completely.
5. Make the custard base. Whisk the milk, 150 g sugar and the egg yolk in a small pan. Cook over low heat, stirring, until slightly thickened (about 5 minutes). Do not boil. Cool completely.
6. Make the buttercream. Beat the soft butter until pale and fluffy, then add the cooled milk mixture a spoonful at a time, beating well. Add the brandy. Set aside a quarter of the cream and mix the cocoa into it.
7. Assemble. Trim the meringue layers if needed. Place one on a plate, spread with most of the light cream, top with the second layer and cover the sides with cream. Pipe the cocoa cream on top in swirls.
8. Decorate and rest. Decorate with whole hazelnuts and dust the sides with cocoa or crushed meringue. Chill for at least 4 hours, ideally overnight, before slicing with a hot sharp knife.

Tips for the Best Kyiv Cake

• Make sure the bowl and beaters are completely clean and grease-free, or the egg whites won’t whip.
• Keep the butter and the custard at the same room temperature, so the buttercream stays smooth and doesn’t split.
• Bake the meringue low and slow – it should dry out, not brown.

FAQ

What is Kyiv cake made of?
Two hazelnut (originally cashew) meringue layers filled and covered with buttercream, part of it flavoured with cocoa, and decorated with nuts.

Why is it called Kyiv cake?
It was invented in 1956 at a confectionery factory in Kyiv and became the city’s best-known souvenir.

How long does Kyiv cake keep?
Up to 4 days in the fridge in a closed container. The meringue softens slightly over time, which many people prefer.

👉 More Eastern European cakes: Russian medovik and Napoleon cake, Polish makowiec and a moist pistachio cake. Explore more Ukrainian food.

Footnotes:

The meringue layers can be baked 2–3 days ahead and kept wrapped at room temperature in a dry place.
No hazelnuts? Cashews were used in the original Soviet recipe and work just as well.