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Ooooh, this will knock your socks off! If you’ve made the Biskvit cake, you know how to make the bulk of this cake. It has a special layer sandwiched between the biskvit called “byuze or beze” which is a crunchy meringue.
The cakes have a unique syrup discovered by my Mama-in-law with apricots. You don’t know Ukrainian desert until you’ve tried Kiev Cake! The meringue part is quick to make, but it does take a long time to bake/dry-out and you can make it a day ahead. Ooooooh it’s so worth it!
This is definitely a special occasion cake, or a “make it on a Tuesday so you can share the recipe quicker and hope your family comes over to eat it” cake. For maximum meringue crunchiness, this cake should be eaten the same day it’s assembled. There are many different recipes of this cake, this one is my mom’s version.
Kiev Cake Biskvit Ingredients:
1 cup all-purpose flour *measured correctly
8 eggs
3/4 cup granulated sugar
1 tsp pure vanilla extract
Beze/ Meringue Ingredients:
6 egg whites, at room temperature
1 1/3 cup granulated sugar
1 Tbsp unsalted butter, melted for wax paper
Syrup/ Puree Ingredients:
15 oz Can Apricot Halves in light syrup (I used DelMonte Brand)
1/4 cup water
1 tsp lemon juice
1 Tbsp granulated Sugar
Click Here for the Frosting Recipe
The frosting from the Russian Cherry layer cake (whipping cream and sweetened condensed milk) is also fantastic for this recipe.
How to Make the Byuze/ Beze/ Meringue:
1. Line a 9×13 non-stick cake pan with wax paper. Melt 1 Tbsp butter and brush the top of the wax paper with butter.
2. In the bowl of an electric mixer, using the whisk attachment, over high-speed, beat 6 egg whites and 1 1/3 cup of sugar together for about 6 minutes, or until stiff peaks form (see picture). It will be white and fluffy.
3. Spread the egg whites evenly into the cake pan lined with wax paper. Bake at 250˚ F for 4 hours and 10 minutes. When the time is up, remove from oven and peel off the wax paper. Set on a tea towel and cool to room temperature. The Meringue can be left on the counter overnight, covered with a dry tea towel.
How to Make the Russian Sponge Cake Beskvit:
1.Preheat the Oven to 350˚ F and line 1 non-stick cake pans with wax paper. Use a (13×9) non-stick pan.
2. First, separate egg whites from yolks. Next, in a medium bowl, whisk together 8 yolks, 3/4 cup of sugar and 1 tsp vanilla. Add 1 cup of flour until well blended.
3. In a large bowl, beat 8 egg whites on high-speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don’t beat too long or you will begin to lose volume.
4. Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don’t mix too much or you will lose volume. The batter should have a fluffy texture.
5. Place the batter into the lined cake pan and bake 22 minutes until the top is golden.
6. As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm. Use a knife to remove rough edges. Let cakes cool to room temperature.
Assembling the Cake:
(note: for maximum crunchiness of the meringue layer, this cake should be eaten the same day it is assembled).
1. Drain the apricots reserving the syrup. Mix all of the syrup ingredients (drained apricot syrup, 1/4 cup water, 1 tsp lemon juice, 1 Tbsp sugar) together until sugar dissolves. Puree Remaining Apricots in a Blender.
2. Slice the cake evenly into two layers. Place the first cake layer(with the cut side up) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.
3. Pour half the syrup evenly over the first cake layer and spread half of the apricot puree over it.
4. Spread about 1/4 of the frosting evenly over the puree. Click here for Russian Cream Cheese Frosting Recipe that I used.
5. Set baked meringue over the cake and trim it to fit evenly over the biskvit cake. Reserve Crumbs for the top of the cake. Place the meringue on top of cake and spread frosting over the top
6. Place the second cake on top of the meringue . Pour the second half of syrup evenly over the second cake and spread the rest of the apricot puree on the top.
7. Frost the top and sides of the cake.
8. Crush the meringue crumbs and Sprinkle them all over the cake. It helps to hold a spatula next to the side of the cake as you sprinkle crumbs to keep more of them on the cake. Or you can use a fine mesh sieve if you have one for more even distribution. You may need to tilt the cake a little to cover the sides, just do this cautiously.
Notes: The final layers should be: cake, syrup, puree, frosting, meringue, frosting, cake syrup, puree, frosting on all sides, covered with meringue crumbs. Refrigerate cake until ready to serve. It stays yummy in the fridge for a few days.
Kievsky aka Kiev Cake Recipe
Ingredients
Biskvit Ingredients:
- 1 cup flour
- 8 eggs
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
Beze/ Meringue Ingredients:
- 6 egg whites, at room temperature
- 1 1/3 cup granulated sugar
- 1 Tbsp unsalted butter, melted for wax paper
Syrup/ Puree Ingredients:
- 15 oz Can Apricot Halves in light syrup
- 1/4 cup water
- 1 tsp lemon juice
- 1 Tbsp granulated Sugar
Frosting Ingredients:
- Follow the link in the post
Instructions
How to Make the Byuze/ Beze/ Meringue:
- Line a 9x13 non-stick cake pan with wax paper. Melt 1 Tbsp butter and brush the top of the wax paper with butter.
- In the bowl of an electric mixer, using the whisk attachment, over high-speed, beat 6 egg whites and 1 1/3 cup of sugar together for about 6 minutes, or until stiff peaks form (see picture). It will be white and fluffy.
- Spread the egg whites evenly into the cake pan lined with wax paper. Bake at 250˚ F for 4 hours and 10 minutes. When the time is up, remove from oven and peel off the wax paper. Set on a tea towel and cool to room temperature. The Meringue can be left on the counter overnight, covered with a dry tea towel.
How to Make the Russian Sponge Cake Beskvit:
- Preheat the Oven to 350˚ F and line 1 non-stick cake pans with wax paper. Use a (13x9) non-stick pan.
- First, separate egg whites from yolks. Next, in a medium bowl, whisk together 8 yolks, 3/4 cup of sugar and 1 tsp vanilla. Add 1 cup of flour until well blended.
- In a large bowl, beat 8 egg whites on high-speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don't beat too long or you will begin to lose volume.
- Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don't mix too much or you will lose volume. The batter should have a fluffy texture.
- Place the batter into the lined cake pan and bake 22 minutes until the top is golden.
- As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm. Use a knife to remove rough edges. Let cakes cool to room temperature.
Assembling the Cake: (note: for maximum crunchiness of the meringue layer, this cake should be eaten the same day it is assembled).
- Drain the apricots reserving the syrup. Mix all of the syrup ingredients (drained apricot syrup, 1/4 cup water, 1 tsp lemon juice, 1 Tbsp sugar) together until sugar dissolves. Puree Remaining Apricots in a Blender.
- Slice the cake evenly into two layers. Place the first cake layer(with the cut side up) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.
- Pour half the syrup evenly over the first cake layer and spread half of the apricot puree over it.
- Spread about 1/4 of the frosting evenly over the puree. Click here for Russian Cream Cheese Frosting Recipe that I used.
- Set baked meringue over the cake and trim it to fit evenly over the biskvit cake. Reserve Crumbs for the top of the cake. Place the meringue on top of cake and spread frosting over the top.
- Place the second cake on top of the meringue . Pour the second half of syrup evenly over the second cake and spread the rest of the apricot puree on the top.
- Frost the top and sides of the cake.
- Crush the meringue crumbs and Sprinkle them all over the cake. It helps to hold a spatula next to the side of the cake as you sprinkle crumbs to keep more of them on the cake. Or you can use a fine mesh sieve if you have one for more even distribution. You may need to tilt the cake a little to cover the sides, just do this cautiously.
Notes
Refrigerate cake until ready to serve. It stays yummy in the fridge for a few days.
Sorry, what? When did Kiev cake had ever had apricots? This recipe is insanely awful. Where are nuts? Where is cream? Call this cake something else, because this isn’t Kiev cake.
Well every family and recipe is different right? She clearly let us know if was her mom’s recipe. Sorry you seem so offended at this incredible recipe. I hope you give it a chance and try it. Made it this past weekend and it’s heavenly. Made me look like a cake boss.
I don’t see nuts in this recipe. I might be mistaken, but weren’t the chopped nut also a part of Киевский Торт?
Hi Jane, this is just the way we make it. I will have to post a more traditional version with nuts and buttercream one of these days. It’s on my to-do list!
Ok. That’s what I was wondering, too… There should be some kind of immediate disclaimer that this is not traditional Kyiv cake. I’m a Kyiv native but now live in the US with my Filipino husband. Been trying to find recipes to bring the tastes of my motherland into our home, and… was very confused by all the spongey cake and lack of nuts and buttercream… This cake sounds good, but it’s something different altogether, no? Maybe just “inspired by” Kyiv cake… 😅
I made 2 of these cakes this past weekend for a Ukrainian anniversary party. They received rave reviews, and the bride (who is from Ukraine) said Kyiv cake is her favorite! It was a labor of love to make, but totally worth it. Thank you so much for this recipe! I did use your Condensed Milk frosting recipe, delicious!
Glad to hear that this recipe was a huge hit!
Natasha, would I be able to make this in a 13×18 pan? Your recipe is the only one I have seen in a 9×13 versus round pans so I think it should be fine, I need to make 3 13×18 pans since I need enough for 150 people. I love your recipes, thank you for your hard work.
Hi Michele! I think that would work but I’ve never made it in a pan that large. You’ll have to experiment with the amount of batter that you will need.
I grew up in Kyiv and had Kyiv cake my entire life. This recipe is NOT for the real Kyiv cake.
There should be no sponge layer, the meringue should contain flour and cashew nuts instead of the above. The cream named Charlottes should consist egg yolks, milk, butter, vanilla, cognac and sugar, half of it with added cocoa powder. Sorry guys. This name should not be used for this recipe.
Hi, Natasha, I am planning to make this cake and was wondering if wax paper can be substituted for parchment paper?
Hi Tatiana, yes that would work.
Hello Natasha, was intrigued by this cake, but I don’t see the link to the mentioned Russian Cream Cheese Frosting. Could you please re-link in the recipe or provide a link in the comments? Thank you so much!
Hi Anna, I think you’re referring to this recipe.
I made this cake for the fourth time. It tastes insanely. Just heavenly!!!
That’s so great! It sounds like you have a new favorite!
My mom said she has tried this cake from Kiev, and from our local Ukrainian store and she said this one beats them all! Thank you Natasha, great job. I made it last weekend and she asked me to make it again this weekend for grandpas birthday. Hopefully I’ll perfect this one
Wow what a great compliment! Thank you for the kind words I appreciate it.
Question, I am halving this recipe, so I also half the time for the meringue?
Hi Janice, it should still take close to the same amount of time but I would watch it closely.
This is awesome recipe for Kiev cake, one of the best I’ve seen and made. Thank you so much for sharing with us. I will bake this cake again in a few weeks for a large party ( probably 35 guests!!). I am ordering 18 by 26 inch bake sheet and hoping to double up the recipe. What do you think, Natasha? Thank you in advance
I haven’t tested a full sheet before but I have seen it done, Lena! I hope you love this recipe and I can’t wait for your feedback!
Hi Natasha! Can I use peaches instead?
Hi Katie, the peaches could work. I hope you love the cake!
My cake part doesn’t come out as fluffy & I can’t even cut it in half. It’s so thin. I’ve tried it twice. The 2nd time with baking powder. What am I doing wrong?
Hi Lyanne, the most likely culprits are: under-beating the egg whites, overmixing after adding flour, or leaving it on the counter too long before baking. In more recent years, we started adding baking powder and using a slightly different method for sponge cake (that is a little more fail proof) and this post goes over common sponge cake troubleshooting. I hope that helps.
I can’t wait to try this version! I was definitely under beating. Do I still use the same meringue recipe in the 9” round pan?
Hi Lyanne, I think it would be safer to cut the meringue recipe in half for a 9″ round pan (at the most, make 2/3 of the recipe). Keep in mind if you put it into a smaller pan and cut the recipe in half, it may bake up faster. I really need to re-do this recipe for a 9″ with the new sponge cake method. Thanks for the motivation! 🙂
Hi Natasha. Have you ever tried to make and freeze this cake for later? I need to make a cake and freeze it to use for a birthday party at a park. I want it to stay cool, that’s why i want to freeze it. Have you froze any of your cakes before? Need some advice.
Hi Irina, I don’t think this would do well in the freezer since the crunchy meringue portion doesn’t like moisture – it would probably be gummy by the time it thawed out.
Are there any cakes you have froze before?
I have fully frozen our walnut cake which worked great (good if you don’t have any nut allergies at your party!) In general, buttercream freezes really well.
Thanks for such a great recipe! I really like it 😃… the first time I made this recipe of meringue it worked out perfectly but this time it broke into a bunch of pieces. Do you know why?
Hi Rachel, I wonder if it was dried out too long or at too high of heat?
I left it in the pantry for 2 days