This recipe with a special layer sandwiched between the biscuit (crunchy meringue) is perfect recipe for cake lovers. Children love this recipe the most.
Ingredients for Meringue:
Ingredients for Butter Cream:
Procedure for Meringue of Kiev Cake Recipe:
The quantity given above is for one cake layer, we need two layer, thus double the quantity to bake 2 layers.
Preheat the oven to 275 degree F.
Take a bowl, add in cream and egg whites. Soften this mixture on high speed to create is foamed peak.
Continue beating it on high speed and add sugar in it until it gets completely bind together and create a glossy peak.
Add in starch in the mixture and sprinkle some nuts over the top. Fold the nuts gently into the batter.
Pour the batter into baking pan and spread it evenly. Do not fill the pan completely, leave some space for the cake when it comes out after baking.
Bake the cake for 1.5 to 2 hours. Bake it until it gets firm, pale golden.
Let the cake to cool for some time. After cooling down, peel of the parchment.
In another bowl, prepare butter cream.
Stir it constantly and bring milk, sugar and yoil to the boiling temperature. Cook it until it gets thick. beat the cooled mixture in the batter and add cocoa powder.
Assemble the cake by layering the meringue with butter cream. Sprinkle some crushed meringue and nuts over the top if the cake.
The cake is ready to serve warm and soft. Topping can be as per your choice.
Ingredients for Meringue:
- 4 egg whites
- 1 cup of super fine sugar
- 1/8 teaspoons of cream of tartar
- 1 cup of nuts (chopped)
- 2 tablespoons of potato starch
Ingredients for Butter Cream:
- 3 egg yolks
- 1 cup of milk
- 1 cup of sugar
- 300 grams of butter
- 1 tablespoon of cocoa powder
Procedure for Meringue of Kiev Cake Recipe:
The quantity given above is for one cake layer, we need two layer, thus double the quantity to bake 2 layers.
Preheat the oven to 275 degree F.
Take a bowl, add in cream and egg whites. Soften this mixture on high speed to create is foamed peak.
Continue beating it on high speed and add sugar in it until it gets completely bind together and create a glossy peak.
Add in starch in the mixture and sprinkle some nuts over the top. Fold the nuts gently into the batter.
Pour the batter into baking pan and spread it evenly. Do not fill the pan completely, leave some space for the cake when it comes out after baking.
Bake the cake for 1.5 to 2 hours. Bake it until it gets firm, pale golden.
Let the cake to cool for some time. After cooling down, peel of the parchment.
In another bowl, prepare butter cream.
Stir it constantly and bring milk, sugar and yoil to the boiling temperature. Cook it until it gets thick. beat the cooled mixture in the batter and add cocoa powder.
Assemble the cake by layering the meringue with butter cream. Sprinkle some crushed meringue and nuts over the top if the cake.
The cake is ready to serve warm and soft. Topping can be as per your choice.
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