Kyiv cake – a recipe for meringue, biscuit, chocolate cream and cake composition / HB

The cake consists of cookies, chocolate butter, meringue and nuts (Photo:

Although the detailed recipe for the cake is still kept secret, we share a version of the dessert as close as possible to the original.

It is not known for sure how the Kyiv cake was invented, only the result is known: for more than 65 years this dessert has the status of a business card of the capital of Ukraine. The process of making a cake is quite long, but the result justifies it, especially if you are not in Ukraine now and cannot buy a cult dessert.

We publish the recipe reproduced by the experts of the culinary media Chef’s Pencil.

Kyiv cake recipe


For the basics:

  • 6 large eggs
  • ¾ st. Sahara
  • 1 pc. flour
  • 1 tsp baking powder

For the meringue:

  • 6 large egg whites
  • ¾ st. Sahara

For the buttercream:

  • 1 pc. soft butter
  • 400 g boiled condensed milk
  • 1 tsp cocoa powder

To fill in:

  • 1 pc. finely chopped hazelnuts


1. Prepare the meringue. It is best to do this the day before you cook the whole cake to dry it out.

Line a baking sheet with parchment paper and draw 2 circles on it with a cake tin. Preheat the oven to 80 °C.

Separate the egg whites from the yolks, beat the whites with sugar with a mixer at high speed until stable peaks form. Place the meringue in the form of circles drawn on paper, smooth the top and sides.

Put the meringue in the oven and bake for 8 hours until dry and crispy. Switch off the oven and leave the door ajar, let the meringue cool slowly inside. Remove the meringue only when you are ready to assemble the cake.

2. Prepare the cookies

Preheat oven to 175 ° C. Take two identical cake pans and line them with parchment paper.

Beat the eggs and sugar on high speed until the eggs are thick. Gradually add the flour mixed with the baking powder, stirring constantly, then immediately add the batter to the baking pans.

Bake in preheated oven for 15 minutes or until cake is golden on top. Remove the hot cakes from the oven and invert on a cooling rack, removing the parchment paper.

3. Prepare the cream

If you have normal condensed milk, boil it (about 2.5 hours in a pot placed in boiling water).

Place softened butter in a large bowl and beat until light and fluffy (about 8 minutes). Add condensed milk and continue to beat until light and fluffy. (about 2 minutes). Add final cocoa and stir until smooth.

4. Assemble the cake

Place the biscuit in the first layer, spread it generously with cream and sprinkle with fine hazelnuts. Then lay out the meringue, add the cream and hazelnuts again. Repeat everything again, the last layer can be painted or decorated in another way.

Before serving, let the cake rest in the refrigerator for 5-6 hours.

Enjoy your meal!

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