A piece of Kievsky cake on a white plate garnished with two chocolate leaves

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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.

Kievsky aka Kiev Cake Recipe-3

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.

Kievsky aka Kiev Cake Recipe-13

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.

Kievsky aka Kiev Cake Recipe-4

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.

Kievsky aka Kiev Cake Recipe

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.

Kievsky aka Kiev Cake Recipe-10

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.

Kievsky aka Kiev Cake Recipe-11

5. Place the batter into the lined cake pan and bake 22 minutes until the top is golden.

Kievsky aka Kiev Cake Recipe-12

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.

Kievsky aka Kiev Cake Recipe-2

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.

Kievsky aka Kiev Cake Recipe-14

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.

Kievsky aka Kiev Cake Recipe-5

3. Pour half the syrup evenly over the first cake layer and spread half of the apricot puree over it.

Kievsky aka Kiev Cake Recipe-15

4. Spread about 1/4 of the frosting evenly over the puree. Click here for Russian Cream Cheese Frosting Recipe that I used.

Kievsky aka Kiev Cake Recipe-6

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

Kievsky aka Kiev Cake Recipe-16

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.

Kievsky aka Kiev Cake Recipe-7

7. Frost the top and sides of the cake.

Kievsky aka Kiev Cake Recipe-8

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.

Kievsky aka Kiev Cake Recipe-17
Kievsky aka Kiev Cake Recipe-9

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.

Natasha's Kitchen Cookbook

Kievsky aka Kiev Cake Recipe

4.93 from 40 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour
Cook Time: 4 hours 32 minutes
Total Time: 5 hours 32 minutes

Ingredients 

Servings: 12 -16

Biskvit Ingredients:

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

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.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Kiev cake
Skill Level: Difficult
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Jane
    June 5, 2023

    I don’t see nuts in this recipe. I might be mistaken, but weren’t the chopped nut also a part of Киевский Торт?

    Reply

    • Natasha's Kitchen
      June 5, 2023

      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!

      Reply

    • Oksana D.
      January 27, 2024

      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… 😅

      Reply

  • Amanda
    May 15, 2023

    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!

    Reply

    • Natasha's Kitchen
      May 15, 2023

      Glad to hear that this recipe was a huge hit!

      Reply

  • Michele
    February 23, 2023

    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.

    Reply

    • NatashasKitchen.com
      February 23, 2023

      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.

      Reply

  • Lena
    July 3, 2022

    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.

    Reply

  • Tatiana
    April 19, 2022

    Hi, Natasha, I am planning to make this cake and was wondering if wax paper can be substituted for parchment paper?

    Reply

    • NatashasKitchen.com
      April 19, 2022

      Hi Tatiana, yes that would work.

      Reply

  • Anna
    March 14, 2021

    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!

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Hi Anna, I think you’re referring to this recipe.

      Reply

  • Aleksandra
    July 18, 2020

    I made this cake for the fourth time. It tastes insanely. Just heavenly!!!

    Reply

    • Natashas Kitchen
      July 18, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Snizhana
    March 13, 2020

    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

    Reply

    • Natasha's Kitchen
      March 14, 2020

      Wow what a great compliment! Thank you for the kind words I appreciate it.

      Reply

  • Janice Walker
    September 30, 2019

    Question, I am halving this recipe, so I also half the time for the meringue?

    Reply

    • Natashas Kitchen
      September 30, 2019

      Hi Janice, it should still take close to the same amount of time but I would watch it closely.

      Reply

  • Lena
    September 22, 2019

    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

    Reply

    • Natashas Kitchen
      September 23, 2019

      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!

      Reply

  • Katie
    June 27, 2019

    Hi Natasha! Can I use peaches instead?

    Reply

    • Natashas Kitchen
      June 27, 2019

      Hi Katie, the peaches could work. I hope you love the cake!

      Reply

  • Lyanne
    May 8, 2019

    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?

    Reply

    • Natasha
      May 9, 2019

      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.

      Reply

      • Lyanne Colvin
        May 9, 2019

        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?

        Reply

        • Natasha
          May 10, 2019

          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! 🙂

          Reply

  • Irina
    May 8, 2018

    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.

    Reply

    • Natasha
      natashaskitchen
      May 8, 2018

      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.

      Reply

      • Irina
        May 8, 2018

        Are there any cakes you have froze before?

        Reply

        • Natasha
          natashaskitchen
          May 9, 2018

          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.

          Reply

  • Rachel
    March 24, 2018

    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?

    Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Rachel, I wonder if it was dried out too long or at too high of heat?

      Reply

      • Rachel
        March 31, 2018

        I left it in the pantry for 2 days

        Reply

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