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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.
Hi Natasha:)
I tried a version of this cake when I visited Kiev in August. I’m excited to try this at home! I’m so happy I found your blog…I miss Ukraine already, but your recipes and stories will make me feel better, until I can go back there. Can’t wait to share this with my Ukrainian family:)
I’m glad you enjoy the blog and recipes. Welcome to the site 🙂 and I think you will really like this cake 🙂
Hi Natasha. Do you think it’s ok if I make the “beze” a day ahead? And also I ran out of parchment paper, but I have cooking spray, do you think I’m going to have a hard time removing the “beze” out of the pan?
It’s ok to make beze a day ahead and cover with a tea towel on the counter overnight. I strongly advise buttered parchment paper.
Thanks for the quick reply! 🙂 Then I better pay a visit to my local safeway!
This cake was absolutely amazing! I tried this recipe to see if my son would want it for his birthday cake. I made a 1/2 recipe and shared it with friends! Everyone seemed to love it, especially the meringue layer. It is most definitely worth the time it takes to make it. Thanks for the great website and recipe. I enjoy all of the Eastern European recipes you post.
Natasha,
I had this cake at my Sister-In-Law house and making it today for a party this weekend. But the Beze looks a lot shorter then her was…Did I do something wrong? Is it still ok to finish the cake or should I remake the Beze?
Thanks
It should still work just fine. Sometimes if you don’t beat it long enough it doesn’t rise as well or if eggs aren’t room temp but if you already baked it and it just didn’t rise as much it should still taste great. Hope that helps 🙂
Here’s a tip- I read in a baking magazine that if you are short on time to wait for eggs to become room temperature, you can jus put them in hot water for a couple minutes.
Thanks Viktoriya!
Hey, this recipe looks awesome- I’m planning on making it for a Eurovision party on Saturday, I drew Ukraine, and I’m hoping they get through to the final. 🙂 I was just wondering, for the biskvit, what sort of flour should I use? I normally make cake with self-raising, but they don’t look very large, so should it be plain?
Thanks.
I use Gold medal brand, unbleached all-purpose flour. Your project sounds awesome. Let me know how everyone likes the cake 🙂
Hi Natasha,
Thank you for the recipe. I made this cake last week for my neices 15th B-day party. I modified the layers a little bit and used 2 cans of apricots since my cake was 12 iches in diameter. I did beskvit-apricots-frosting-beze-frosting-apricots-beskvit, I did it that way so I can cover the whole cake with frosting and cover it with fondant. The cake turned out so yummy and very pretty. Also for those who wanted to add some nuts to the recipe I sprinkled the bottom of my pan with little bit of nuts and then put beze on top so that way it didn’t effect how my beze came up.
Also FYI-for those who have problems with beze falling apart or cracking when cutting it or taking out of the can- there is a spice called “Cream of Tartar” by McCormick- it is to be added to Meringue recipes- this is perfect because my beze came out perfect and didn’t fall apart when cut. I added about 1/2 teaspoon to your recipe. Give this a try.
Thanks again for the awesome recipe.
God Bless.
Thank you for the tips! I will try with nuts next time I make this. That actually sounds really good!
Thanks so much for this recipe! I’ve been looking for it everywhere. I’m getting married to a Ukranian guy..gotta learn how to make this! lol
You’re very welcome. I hope your new hubby is super impressed with your amazing cooking skills 🙂
Hi Natasha,
I’m planning on making this cake this weekend, I was just wondering should there be nuts in “Kievskiy” cake? Do you think I could add hazelnuts to the Beze? I would image it should still work.
Thanks,
E
A couple of gals in my church make theirs with nuts. They say sometimes the beze doesn’t rise very well. I don’t know if it has to do with the nuts or not. I’ve had pretty good success without the nuts, but they make it so I guess it should work.
Natasha, nuts have a pretty good content of oil in them. Depending on what type you use, some may experience a problem with their beze. The oil may contribute to a flat beze. I’m not a chemist, but it makes sense to me. Maybe that’s the problem with the nuts and the egg whites?
Olga
That makes sense. I haven’t used egg whites, but I’ve heard from people who do add walnuts that sometimes their beze doesn’t rise very well. I don’t mean to brag, but mine always rises well without nuts, so you may be correct!
I did this cake two weeks ago for the first time following your recipe and i have to say, it was DELICIOUS… i am not a huge fan of cakes, but i honestly couldnt stop eating this one… all my family liked it… I see that you updated the recipe with the egg change.. it does make sense now, why i had to beat the eggs for around 30 minutes (they were very cold, right from the refrig). even though mine didnt form a peak, the beze still turned out very tall and didnt break..anyway, it was very good.
Hi Ilona, I’m so happy you all enjoyed it! thank you! Yes, I realized this when I was making meringue cookies and it took forever because I didn’t let them warm to room temperature – then it hit me that I didn’t mention that with this cake. I’m sorry I didn’t post that sooner, but I’m glad it all worked out. 🙂
I updated the recipe with one change: the egg whites for the beze/ meringue should be at room temperature for better results. It will still work, it may just take longer to beat till stiff peaks form on the meringue.
Natasha……..this cake looks amazing. I’ve tasted this cake once before but have never made one yet. This looks so good.
My family will love this cake……..thanks for sharing one of your great recipes.
this cake was so much fun to make and very tasty!
I’m glad you enjoyed making it. I felt pretty proud of myself the first time I made it, it was like a little gold star in my cooking portfolio.
Thats really sweet of you! Btw your Gorgeous!!!
Wow, thanks 🙂 Thats so nice!
Thanks so much Natasha! Your the best!!!!! Gods blessings!:)
Your welcome. Thanks for asking, I’m sure someone else was wondering the same thing. I updated the frosting recipe with that change.
what is 3/4 can of condensed milk= too? like how many cups cuz my can says 14oz
A typical condensed milk can is 14oz, so about 3/4 of that can.
one more thing, did you have problems with the beze braking when taking it our or putting it together?
I didn’t have any problems with it. The beze did form some cracks in the top, but they weren’t major cracks. I used a sharp seratted knife to trim the edges and I didn’t have any breaking there either.
Natasha,
thanks for this step by step recipe. Ive been searching for this recipe and haven’t been motivated to do it until now. I’ll start the beze tomorrow and the rest of the cake on Saturday… wish me luck! I love to bake a lot, but haven’t baked this yet. first time for everything huh!
You’re welcome Liya. I hope you enjoy it. It only seems intimidating, but it’s not too bad.
This looks interesting. I’ve discovered there are many versions of Kievsky cake–I’ve only made my mom’s version (which is really, really good). The bize (meringue) can be tricky to make just right–my mom taught me to stick a spatula vertically in the dough, and pull on it horizontally–if it feels firm, almost like the meringue doesn’t want to give way, it’s beat to perfection, which will keep the meringue from collapsing during the drying-out process. Have you ever had problems with the meringue not coming out right?
I haven’t had problems yet. That sounds like a good method. I use a spatula to see if a stiff peak of frosting forms. Mine turned out really tall. It made my cake look like a monster of a cake, but it sure was good!
Monster cake sounds good :). I’ve occasionally had the bize not turn out as tall and crunchy inside as I’d like–maybe because I mix toasted hazelnuts into it…which is really yummy, but can deflate the meringue, if that makes sense…
Hi Natasha…. I first heard about you from my bestie Katia (apparently you guys are related 🙂 ) anyways thanks for all these awesome recipes! I think yours is the only cooking website I always refer too. I was just reading through all these comments about the kievskiy cake and I wanted to apologize and to thank you for being so upbeat. I just couldn’t believe some of the comments stating your recipe is not the real cake!!’ It’s so ridiculous! Of course all cakes are different! Anyway just wanted to thank you for providing us with great recipes and putting up with obnoxious people :)))) God bless!!
Yana you’re so sweet 🙂 Thank you! I’m learning to brush things off. I used to dwell on negative comments but it always just made me feel like crud and it definitely wasn’t productive. If I were mean, I’d write things like, “Ohhhh, did you take the time to write out, test, photograph and post a more authentic recipe on your blog?” But I’m not mean so I just don’t go there. lol. If we’re talking about the same Katia, you are blessed to have such a bestie 🙂 Say hello to her!
Thanks… i guess i checked the recipe right after you posted it (you can see i check this quite often…hehe.. i am the biggest fan. I love learning new recipes).. I do see it now.. i will def. try this cake for the upcoming holiday.. Thanks a bunch.
Natasha, i would like to thank you for posting the recipe for this cake.. i’ve always wanted to know how to make it… it really does sound delicious…
what is the syrup recipe here? i dont see it..
You’re welcome :). I realized I left it out as soon as I posted it. It should be there now as well as in the printer friendly recipe. The instructions for the syrup are in the assembling the cake section.