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.

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:

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: $
Natasha's Kitchen Cookbook

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4.93 from 40 votes (10 ratings without comment)

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Recipe Rating




Comments

  • Olga
    February 25, 2018

    Hi Natasha,
    Do you think I can make the biskvit part with blending the eggs and sugar together and then folding in the flour? Instead of beating the egg whites and yolk seperately.

    Reply

    • Natasha
      natashaskitchen
      February 25, 2018

      Hi Olga, yes you can do that. I’ve been making it this way lately. Here is the link to the tutorial.

      Reply

  • Anna
    December 1, 2017

    This is probably a very tasty cake, but I have never seen Kiev cake without a single nut in it. The merengue and the load of nuts that what makes it Kiev cake.

    Reply

    • Natasha
      natashaskitchen
      December 1, 2017

      Hi Anna, 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

      • Sarah
        April 9, 2022

        Hi Natasha,
        I made some yellow and blue macaron shells to do a small fundraiser for Ukraine. I heard about Kiev cake and wanted to do a filling that’s inspired by that. Can you give me some guidance? The shells cover the meringue part I think. But what kind of nuts and what flavor buttercream should I include? Thanks in advance! PS I use your macaron recipe, it’s my go-to!

        Reply

        • Natasha
          April 11, 2022

          HI Sarah, I haven’t tested that so I don’t think I would be much help in advising.

          Reply

  • Lana
    November 21, 2017

    Hi Natasha, I have a question. I already made beze part, but just realized that instead of 1 1/3 cup of sugar I only added 3/4 cup as was required for biskvit by mistake. It came out OK, not broken, but a little brownish,,and smaller than usual. Before it was rising much bigger with correct sugar amount, but seem dry by tapping. Do you think it is better to redo the beze?

    Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Lana, I’m not sure since I haven’t tested it with that amount of sugar so I’m not sure if it would cause it to be hollow inside. Does it seem ok if you shave off a sliver from the side (taste, texture and not hollow)?

      Reply

      • Lana
        December 2, 2017

        Natasha, the cake came out beautiful outside and delicious inside as always, it was gone very fast :), it is just not possible to spoil it even with lower sugar amount. I will watch more closely next time. It is one of the best cakes I ever made or tried. The beze taste was more like a caramel, but the consistency was still good and dry enough. Thank you so much!!

        Reply

        • Natasha's Kitchen
          December 2, 2017

          You’re welcome Lana! I’m glad to hear the recipe is a success! Thanks for sharing your great review with other readers!

          Reply

  • Anastasiya Khlevnoy
    September 19, 2017

    I have a question. If I am making the meringue but half the bath that you have in the recipe (i want one for my round 9in diameter cake ). Do I still bake it for the same amount of time?

    Reply

    • Natasha
      natashaskitchen
      September 20, 2017

      Hi Anastasiya, I haven’t tested baking this in a 9″ pan so I can only offer a guestimate. It may be done after about 2 hours if you are cutting the recipe in half and baking in a 9″ pan which would result in a shorter and smaller layer. Make sure it is fully dried out and crisp to the tap before removing it from the oven.

      Reply

      • Anastasiya Khlevnoy
        September 20, 2017

        Thank you!!

        Reply

        • Natasha's Kitchen
          September 20, 2017

          My pleasure 🙂

          Reply

  • Janice
    August 9, 2017

    Hello,

    I’m just wondering, you don’t use baking powder for this recipe? And what sort of toppings can you suggest for this besides the meringue crumbs? Thank you!

    Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      Hi Janice, I posted this one before I started adding the 1/2 tsp baking powder for my sponge cake. I find that adding the baking powder gives slightly more consistent results but the recipe definitely works without it. You can also apply crushed graham crackers or your favorite cookies to the sides. 🙂

      Reply

      • Janice
        August 9, 2017

        Thanks for the quick reply! I did put some almond slices on top of the meringue crumbs it was a hit! Thanks for sharing this recipe. I’m looking forward into trying your other recipes. 😊

        Reply

        • Natasha's Kitchen
          August 10, 2017

          My pleasure Janice! I’m glad to hear you like the recipe! Thanks for sharing your great review!

          Reply

  • A
    April 22, 2017

    Hello- I was looking for the kiev torte recipe which traditionally has the hazelnuts, the Roshen Kiev Torte in Ukraine. This must be a different version. Thanks.

    Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      This is a different one. The traditional one is also a buttercream frosting and I do have it on my to-do list 🙂

      Reply

  • lily
    December 30, 2016

    Hi Natasha,
    what will be the ingredients for a 16 in round pan?

    Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      Hi Lily, I haven’t tested it that way (that’s a huge pan!) so I can’t really guess.

      Reply

  • Darina
    December 22, 2016

    How many days ahead can you make the meringue layer?

    Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      I’ve always done it the day before but if you live in a non-humid area and keep it in a cool, dry place like the pantry, it should do well up to 2 days in advance. Just make sure you do not assemble until ready to serve since the cream starts to soften the meringue. Enjoy and have a Merry Christmas! 🙂

      Reply

  • Darina
    December 16, 2016

    For the frosting, do you use cooked condensed milk?

    Reply

    • Natasha
      natashaskitchen
      December 16, 2016

      Darina, I use uncooked condensed milk. Let me know if you have any other questions.

      Reply

  • Darina
    December 14, 2016

    Can you add dry poppy seeds to the cake mix before baking?

    Reply

    • Natasha
      natashaskitchen
      December 14, 2016

      Hi Darina, I haven’t tried that but I think it would work 🙂

      Reply

  • Sarah
    October 5, 2016

    Hello!
    This is my husbands favorite cake, I’m excited to be able to make this for him. There’s only one question I have… should the butter be salted butter? Unsalted butter? Sweet butter? I was about to attempt to make this, when I walked to the butter isle Igor overwhelmed and totally quit lollll put all the other ingredients back. Hope to hear back soon! 😉

    Reply

    • Natasha
      natashaskitchen
      October 6, 2016

      Hi Sarah, I always use unsalted butter. You can use unsalted or unsalted sweet cream. Both will work well. 🙂 I always purchase unsalted butter so I can control how much salt goes into my recipes.

      Reply

      • Sarah
        October 11, 2016

        Makes sense 😉 thank you Natasha! God Bless you.

        Reply

        • Sarah
          October 13, 2016

          Hi nat! One more question… my husband loves nuts in his Kiev cake… he kinda didn’t like that the recipe I’m making doesn’t have any… so I told him I’ll try to incorporate it somehow… he mentioned crushed walnuts in between the layers? And I thought it would be nice to decorate the sides of cake with sliced almonds.. is this too much? Or would these tastes mix well with this cake?

          Reply

          • Natasha
            natashaskitchen
            October 13, 2016

            Hi Sarah, I do think that would work well. Nuts would be a complementary flavor in this cake 🙂

          • Sarah
            October 13, 2016

            Awesome! Ok one more, I accidentally grabbed peaches instead of apricots 🙄 Do I do same procedure? Or should I use an apricot jam I have here at home? So far the beze came out perfect! The cake is in the oven! Everything is going smooth. Excited to taste it!

          • Natasha
            natashaskitchen
            October 14, 2016

            HI Sarah, the peaches could work but I think apricot jam would work as well. I’d probably go with the jam 🙂 I hope you love the cake!

  • Anna D
    August 29, 2016

    This is my favorite cake to make, and it’s always a hit. The main thing people say is they love that it’s not too sweet. And I have gotten compliments where people didn’t believe it wasn’t from a Russian bakery haha.,I also got that comment when I made ur tiramitsu cake. Yum that’s another fav. Thanks for all ur dessert recipes it’s my favorite section 😂 hehe.

    Reply

    • Natasha
      natashaskitchen
      August 30, 2016

      Anna, thank you for such a nice review and for sharing that with me 😁. I’m all smiles!

      Reply

  • Amy
    May 23, 2016

    Hi Natasha!
    When you make the syrup, do you use the syrup from the apricots, or is it just the water, sugar, lemon juice mix? The recipe never explicitly says to use the syrup from the can of apricots, but from the pictures, it looks like you have used it. I’m looking forward to trying this – thanks for the recipe 🙂

    Reply

    • Natasha
      natashaskitchen
      May 23, 2016

      Amy, I did use the syrup from the apricots and mixed it with the water, sugar and lemon. You don’t have to use the syrup, I’ve done it both ways. I clarified the recipe.

      Reply

  • anya
    May 16, 2016

    Hi Natasha. the link for the frosting doesn’t work ( I think) it takes me to the some breakfast recipies.

    Reply

    • anya
      May 16, 2016

      do you think store bought meringue would work ? trader joes sell some .

      Reply

      • Natasha
        natashaskitchen
        May 16, 2016

        Hi Anya, do you mean the large meringue kisses? I haven’ tried those and I imagine you would need quite a bit more frosting to cover the crevices of those and they would probably soften faster if they have more surface area (which the meringue kisses do). Or are you referring to another meringue product?

        Reply

        • anya
          May 16, 2016

          yes, I was talking about large meringue kisses. ok. I think I want to try them. I let you know how it turns out 🙂
          and thanks for the new frosting link!

          Reply

          • Natasha
            natashaskitchen
            May 16, 2016

            Yes, do let me know how it turns out! 🙂

    • Natasha
      natashaskitchen
      May 16, 2016

      That’s odd, I am able to click on both frosting links and it goes to the frosting. Try this link instead. Maybe you need to clear the cache on your phone?

      Reply

  • Val
    April 30, 2016

    Hi Natasha, so I’m making this cake as the wedding and my first batch of meringue worked out, but after baking the biskvits after that and putting the 2nd & 3rd batches of meringues, they didn’t work out. The outside was beautiful but the inside was uncooked fluffy meringue. I kept it at 250 degrees for 4 hrs, same the 1st time around. Do I need to turn the temp. down to 200 degrees & keep it in longer? Or is it just because my oven was on all day and was was too hot (at the 250 mark) the 2nd time around. Please help!

    Reply

    • Natasha
      natashaskitchen
      April 30, 2016

      Hi Val, with my own oven, if I bake cookies for example and do batch after batch, my oven gets too hot and I reduce the bake time for the second and third batches. It’s odd that your meringue is uncooked though so I wonder if your oven isn’t heating up properly. If they are uncooked inside, I would add another hour to the bake time or turn the oven off after 4 hours and let them sit in there another hour to continue drying out. If you are using a different sized pan for the meringue (if the meringue is thicker), you would need to alter the bake time for it to fully dry out. Given that your first batch worked out, I suspect your oven isn’t heating properly.

      Reply

      • Natasha
        natashaskitchen
        April 30, 2016

        Also, Val, I hope you saw the note that I left on this cake – that it is best eaten the same day it is made or the frosting can soften the meringue. If making it a day ahead, I would suggest using a buttercream frosting instead.

        Reply

        • Val
          April 30, 2016

          Oh, yes, thanks for mentioning that. Yes, I need to have it all done & decorated today, but I know that the russian group that I’m doing this for love the russian creams, so I have to use a delicious cream for sure (a must). Is there another cream that you know of that’s not the american buttercream and won’t soften the meringue?

          Reply

          • Val
            April 30, 2016

            It was probably not the best choice of recipe for a wedding cake, but I don’t do this enough to know that and they asked for it, lol 🙂 Do you think if I put the cake into the freezer (all done & decorated with fondant on top) until tomorrow, that it would preserve the meringue? Or would it ruin the cake? Thanks so much!

          • Natasha
            natashaskitchen
            April 30, 2016

            I’ve never frozen a meringue before but I’m pretty sure it wouldn’t be good since it would introduce moisture into your meringue which would soften it. Did you use a buttercream frosting under the fondant?

      • Val
        April 30, 2016

        Thank you so much for the quick response, you guys are great! 🙂 Since my oven is new and I know its heating properly, I will increase the bake time or leave in oven for another hour, after 4 hrs. Thanks so much once again!

        Reply

        • Val
          April 30, 2016

          No, I’m using the russian cream cheese frosting, but I’ll probably need to put the buttercream frosting on top?

          Reply

  • tanya
    March 9, 2016

    Everyone loved this cake! it was my first time making meringue and it came out perfect!! I iced the cake the night before and it was still crunchy and nice the next day for dinner! hardest part about this cake was getting the cream on on-top of the pure layer when assembling. cream and pure topping just wanted to mix and slide and it did which was ok !!

    Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Tanya, I’m so happy you enjoyed that. Thank you for sharing that with us! 😀

      Reply

  • Michelle
    February 25, 2016

    hi Natasha. i have a question… I want to make it in round, do I have to reduce everything in half? and what about baking time? there are too many commentaries to read 😉 I made it three times already in the past two years but now I want to change the shape… thanks in advance

    Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      You will probably want to cut the cake layer ingredients in half then bake in a single cake pan and slice in half once it’s out of the oven and cooled to room temp. For the crunchy layer, I would use 3 large egg whites with 3/4 cup sugar – beat 6 min on high and put in a 9″ pan at 250 for 4 hours, then turn off heat and leave in oven 30 min.

      Reply

      • Michelle
        March 11, 2016

        thank you. I just saw your comment. I am doing this today… came to print the recipe. hope it will turn great… my husband loves this cake! and this will be a surprise for him for his birthday tomorrow…

        Reply

      • Michelle
        March 14, 2016

        made it!!! as always it is a hit in our family… I have an extra piece that I keep in the fridge for my husband… the beze is kind of hard to get it right, but I hope next time it will be perfect. we really love this cake. thank you Natasha! oh, and this 4th time when I make it, baside other recipes that we love from your website like pasta with shrimp in tomatoe sauce, and many other that I can’t remember now. Thanks again!

        Reply

        • Natasha
          natashaskitchen
          March 14, 2016

          I’m so glad you are enjoying the recipes! 🙂

          Reply

  • Lena
    February 22, 2016

    So my beze turned out a little wacky but I used it anyways, and as usual, made this cake with regular Bob’s Red Mill gluten free flour. PHENOMENAL. I used apricots instead of peaches, and decorated the top with apricots cut in fourths and sliced almonds. It turned out so beautiful, and tasted perfect. So perfect. I made sure to send it home with my guests so I wouldn’t eat it in one sitting. THANK YOU for your amazing recipes.

    Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      Thank you for the nice review on the recipe Lena and you are very welcome 😊.

      Reply

  • Natalie
    December 23, 2015

    This is not a Kiev cake recipe. This cake may be a good cake, but has absolutely nothing to do with authentic Kiev cake

    Reply

    • Natasha
      natashaskitchen
      December 24, 2015

      Hi Natalie, this is how our family makes it and every families recipe is a little different. Do you have a more authentic recipe posted online somewhere that you could share? I’d love to see your version!

      Reply

    • Yana
      August 14, 2016

      My thought exactly. For starters “The Authentic” Kiev cake has nuts and nothing but merengue layer with nuts and buttercream frosting.

      Reply

    • KayKay
      November 19, 2018

      Yup authentic Kyiv cake has only the beze (merengue) with nuts, and a buttercream (not an american buttercream). I think this cake is really delicious, maybe better than Kyiv cake depending on your taste, but it’s a misleading name here.

      Reply

  • Katusha na Alaske
    October 27, 2015

    Hi Natasha, Love your site! I check it very often and totally get inspired to make stuff off it:) just a quick question about the beze: if I make a half of the recipe should I cut the baking time also?

    Reply

    • Natasha
      natashaskitchen
      October 27, 2015

      It depends on the size of the dish you are putting it in. If the same thickness, it will need the same baking time. At that temperature, its really just drying the beze so its best to leave it longer, that way it will be completely dry.

      Reply

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