Kyiv Cake with Meringue and Charlotte Cream
Baking and Desserts | Russian cuisine
⏳ Time
4 hours
🥕 Ingredients
11
🍽️ Servings
6
Description
Kyiv Cake with Meringue and Charlotte Cream
Ingredients
- Egg white - 3 pieces
- Sugar - 17.6 oz
- Wheat Flour - 3.5 oz
- Butter - 8.8 oz
- Cocoa Powder - 1.1 oz
- Water - 1 fl oz
- Meyer Lemon Juice - 1 tablespoon
- Egg white - 4 pieces
- Nuts - 3.5 oz
- Vanilla salt - 1.1 oz
- Milk - 5 fl oz
Step by Step guide
Step 1
For the sponge cake, beat the eggs (2 pieces) with sugar (150 g) until a white, smooth foam forms.
Step 2
Add the sifted flour and cocoa powder. Mix well.
Step 3
Add 50 g of melted butter. Mix again.
Step 4
Bake the cake in a parchment-lined pan for 25 minutes at 356°F.
Step 5
To soak the sponge, prepare the syrup: boil 50 g of water and 50 g of sugar over low heat until the sugar is completely dissolved. Carefully cut off the top layer of the sponge (a couple of millimeters thick) so that the surface is porous and absorbs the syrup better. Cool the syrup and soak the sponge with it.
Step 6
For the meringue, beat 4 egg whites with 1 tablespoon of lemon juice, 150 g of sugar, and 15 g of vanilla sugar until stiff, white peaks form.
Step 7
Toast 100 g of nuts (cashews or walnuts) and chop them into small pieces. Add the nuts to the meringue, mixing well.
Step 8
Bake the meringue on a parchment-lined pan for 2 hours at 320°F.
Step 9
For the Charlotte cream, mix 150 ml of milk, 1 egg, and 150 g of sugar. Cook over low heat for 5–7 minutes until a thick, yet liquid syrup forms.
Step 10
Beat the softened butter with 15 g of vanilla sugar. Gradually add the cooled liquid syrup to the butter, one tablespoon at a time, continuing to beat. Add syrup until the cream becomes liquid.
Step 11
Assemble the cake: generously spread cream on the sponge cake. Then place the meringue layer and also spread cream all around. Top the cake with the remaining crumbs from the sponge.
Step 12
Refrigerate for 1 hour to allow the cream to set properly.
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