Kyiv-Style Hazelnut Meringue Cake

Recipe card

Kyiv-Style Hazelnut Meringue Cake

Prep 40 minCook 2 hr 30 minTotal 5 hr 10 minYield 12 slices

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance

Ingredients

8 whole large egg whites 400 g sugar 200 g hazelnuts or cashews, toasted and chopped 2 tbsp all-purpose flour 2 tsp vanilla extract, divided 200 g unsalted butter, softened 300 g sweetened condensed milk 2 tbsp unsweetened cocoa powder 1 tsp lemon juice

Instructions

1. Meringue

   Heat oven to 110°C (230°F); beat egg whites to foam, gradually add sugar and beat to stiff glossy peaks; fold in nuts, flour and half the vanilla.

2. Dry

   Spread into two 20 cm circles on parchment and bake 2 to 2 1/2 hours until dry; switch oven off and cool inside with door ajar.

3. Cream

   Beat softened butter until pale, gradually beat in condensed milk and remaining vanilla; divide and mix cocoa into one portion and lemon juice into the other.

4. Assemble

   Spread light cream over one layer, top with second layer and coat top and sides with cocoa cream.

5. Chill

   Decorate with reserved nuts, chill 2 hours and stand 20 minutes before slicing.

How to tell when it is ready

Decorate with reserved nuts, chill 2 hours and stand 20 minutes before slicing.

Tips

• Heat oven to 110°C (230°F).
• Spread into two 20 cm circles on parchment and bake 2 to 2 1/2 hours until dry.
• Beat softened butter until pale, gradually beat in condensed milk and remaining vanilla.
• Spread light cream over one layer, top with second layer and coat top and sides with cocoa cream.

Troubleshooting

• If meringue is sticky, dry it longer at low heat.
• If cream looks split, let ingredients reach similar temperatures.

Substitutions

• Use vanilla bean paste for extract.
• Use another toasted nut of similar texture.

Variations

• Use cashews instead of hazelnuts.
• Add a thin tart jam layer.

Serving suggestions

• Serve thin slices.
• Offer with black tea.
• Add fresh berries.
• Pair with unsweetened coffee.

Make ahead

Prepare the measured ingredients in advance. Refrigerate covered up to 3 days; keep away from strong odors and let slices soften briefly before serving.

Storage

Refrigerate covered up to 3 days; keep away from strong odors and let slices soften briefly before serving.

Food safety

Use clean grease-free equipment for egg whites; refrigerate the buttercream cake.

Frequently asked questions

How do I know kyiv-style hazelnut meringue cake is ready?

Decorate with reserved nuts, chill 2 hours and stand 20 minutes before slicing.

How should I store kyiv-style hazelnut meringue cake?

Refrigerate covered up to 3 days; keep away from strong odors and let slices soften briefly before serving.

Serve thin slices. Refrigerate covered up to 3 days; keep away from strong odors and let slices soften briefly before serving.