Kyiv Torte Hazelnut Cake with caramel buttercream

Hazelnut Cake – Kyiv Torte (video)

Name: Hazelnut Cake - Kyiv Torte (video)
Ingredients: 1 recipe 'Salted Caramel Frosting' link above; 1 recipe 'Chocolate Ganache Filling' link above; For Sponge Cake:; 6 large eggs; 3/4 cup (150g) white granulated sugar; 1 cup (125g) all-purpose flour; 1 teaspoon (4g) baking powder; 1 teaspoon (5ml) vanilla extract; For Hazelnut Meringue:; 6 egg whites; at room temperature; 1 1/2 cups (300g) white granulated sugar; 1 teaspoon (4g) cream of tartar; 1 teaspoon (5ml) vanilla extract; 1/2 cup (75g) finely chopped hazelnuts; For Garnish:; 1/4 cup (45g) melted chocolate; 1/2 cup (118ml) Frangelico liqueur or hazelnut syrup

Published on January 27, 2017 | In Russian/Ukrainian | By tatyanaseverydayfood |

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My take on the famous Kyiv Torte – aka, the Hazelnut Meringue Cake. This stunning Ukrainian cake recipe is made with simple sponge cake soaked with hazelnut liqueur, chocolate ganache filling, caramel frosting and crunchy hazelnut meringue! All those incredible layers, textures and flavors come together to create an unforgettable cake! This meringue cake is the ultimate hazelnut treat!

Check out my new cookbook, Beyond Borscht, for a more classic take on this delicious cake!

Watch My Video!

Watch my video recipe for step-by-step instructions to make the perfect ‘Hazelnut Meringue Cake’! Want to receive new recipe notifications? Subscribe to my YouTube channel and turn on notifications!

History of the Kiev Torte

The original, Ukrainian cake ‘Kyiv Torte’ is traditionally made with one tall meringue layer, thin layers of sponge cake on the top and bottom, all covered with a buttercream frosting. It was first created in 1956 and sold in bakery shops across the USSR. It’s still very popular today and available even in the US in Eastern European grocery stores. My recipe is slightly different, incorporating more layers but the flavor is still the same!

How It’s Made

The main star in this meringue cake recipe is the hazelnut meringue! It’s slightly different in texture than the meringue that we are used to in the US. This Eastern European version is baked at a low oven temperature for many hours, until it’s crispy inside and out. When it’s ready, it will sound hollow when tapped on the top. When making the meringue, make sure to wash the mixing bowl very well with degreasing dish soap and white table vinegar, otherwise the egg whites will not mix properly and fall flat. The vinegar will get rid of any stuck on grease.

Frosting & Garnish

Besides the delicate hazelnut meringue layers, this hazelnut meringue cake is made with simple sponge cake, caramel frosting and chocolate ganache filling. I have separate video recipes for each step of this cake, with in-depth instructions. Check out those videos here:

I absolutely love my ‘Salted Caramel Frosting’ for this recipe and so many others!
I used my ‘Chocolate Ganache Filling’ for this cake on the inside and as a garnish.
And my super easy and simply ‘Sponge Cake Recipe’ is perfect for this cake.

I garnished the top of my hazelnut cake with dollops of salted caramel frosting and also piped some of the chocolate ganache.

More Recipes!

Looking for more Ukrainian cake recipes? Check out my dessert book, ‘The European Cake Cookbook’ for more recipes, like this ‘Peach Zefir Torte’!

And, you can never go wrong with the ‘Classic Napoleon Torte’ – delicate layers filled with custard cream!
Chocolate Spartak Cake – 8 layers of chocolate cake with whipped cream frosting!
Korolebsky Torte – alternating layers of chocolate and poppy seed with caramel frosting!

Enjoyed this recipe? Save it to Pinterest!

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

This classic Ateco turntable is a must for cake decorating!
I love these aluminum cake pans for baking all my cake layers.
If you don’t want to use hazelnut liqueur, try adding a bit of hazelnut extract for more flavor.

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Ingredients

1 recipe 'Salted Caramel Frosting' link above
1 recipe 'Chocolate Ganache Filling' link above
For Sponge Cake:
6 large eggs
3/4 cup (150g) white granulated sugar
1 cup (125g) all-purpose flour
1 teaspoon (4g) baking powder
1 teaspoon (5ml) vanilla extract
For Hazelnut Meringue:
6 egg whites, at room temperature
1 1/2 cups (300g) white granulated sugar
1 teaspoon (4g) cream of tartar
1 teaspoon (5ml) vanilla extract
1/2 cup (75g) finely chopped hazelnuts
For Garnish:
1/4 cup (45g) melted chocolate
1/2 cup (118ml) Frangelico liqueur or hazelnut syrup

Instructions

Prepare the hazelnut meringue first. This can be prepared 3 to 4 days in advance but must be kept in an airtight container! Preheat oven to 200F. Line 2, 8-inch cake rounds with parchment paper, or trace the pans onto a sheet of parchment paper and place onto a baking sheet.
Place the egg whites into a mixer bowl and begin whisking on medium speed. Combine the sugar and cream of tartar (can also use 1 tablespoon cornstarch) and gradually add to the egg whites as they are mixing. Once all the sugar has been added, keep whisking the mixture on high speed for 8 to 10 minutes, until stiff and glossy peaks form, taking the texture of marshmallow cream.
Fold in the vanilla extract and chopped hazelnuts. Transfer the mixture into a large pastry bag tipped with a large, round tip and pipe onto prepared pan/paper. Create even layers, then level off the top with an off-set spatula. Bake in preheated oven for 8 hours, allowing the meringue to dry out and become crispy. The meringue will sound hollow when tapped on the top. Allow the meringue to cool overnight. If baked in pans, carefully run a knife along the edge to release the meringue, then invert onto a tray and remove paper.
Prepare the sponge cake. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for about 8 minutes, or until the mixture is thick, pale and almost white in color. In a separate bowl, combine the flour and baking powder, then sift into the eggs gradually, folding gently but thoroughly after each addition.
Split the cake batter between 2, 8-inch cake pans lined with parchment paper. Bake at 350F for 18 to 20 minutes, or until top is golden brown. Allow the cakes to cool in the pans, then use a long, serrated knife to split each layer in half.
Prepare the 'Salted Caramel Frosting' and 'Chocolate Ganache Filling' according to instructions; links above.
To assemble the cake, begin with the sponge cake. Soak the cake with hazelnut liqueur or syrup, then add a generous amount of the chocolate ganache filling, spreading it to the edges. Add another sponge cake layer, soak again, then top with caramel frosting. Add meringue layer, caramel frosting, sponge cake, liqueur, chocolate ganache, sponge cake, liqueur. Finish the cake with the final layer of meringue, then use remaining caramel frosting to frost the top and sides of the cake.
To garnish the top, drizzle melted chocolate using a disposable bag. I used tip #8FT for the caramel frosting. Allow the cake to set in the refrigerator for 2 to 3 hours or overnight to allow the layers to come together. Cut the cake using a sharp, serrated knife.

Servings : 8-10
Course : Dessert
Recipe Type : Cakes, Video

9 Responses to Hazelnut Cake – Kyiv Torte (video)

Ira September 26, 2017 at 9:42 pm #

Hi Tatyana,

Does the meringue layer get soft after it sits for a day? I’m trying to make it for a party. I usually assemble another Kiev cake I make just before gets show up with is stressful but it’s worth it for a crunchy bite into the meringue. I would like to know if it will get really soft if I assemble the night before or will it really crunchy? Hope that makes sense. Thanks for your amazing recipes!

Ira

Reply
- tatyanaseverydayfood September 28, 2017 at 9:50 am #
  
  Hi! The meringue will stay crunchy if you assemble the cake properly 🙂 I know what you mean – my husband likes the meringue crunchy, too. Just spread a thin layer of frosting between the cake and meringue and don’t get any of the syrup on to the meringue. The frosting will seal the meringue and help keep it dry.
  
  Reply
- Olga February 6, 2018 at 6:20 am #
  
  Hi Ira, I am baking this cake tomorrow, but if you have s good recipe for a Kiev cake, can you somehow post it to me?
  
  Reply
Diana Bedeshko April 19, 2018 at 9:49 am #

I just made this cake for Easter and everyone loved it!! Love how easy it is to follow your recipes!
Thank you

Reply
- tatyanaseverydayfood April 21, 2018 at 9:47 am #
  
  Awesome! So glad you enjoyed it! 🙂
  
  Reply
Liliana Stern September 25, 2018 at 11:11 am #

I made this cake twice in the last two weeks and everybody loved it. Thank you for such a great recipe!!!! I tried several “kyiv torte” recipes but none of them were nearly as good and as authentic as this one. I moved to the U.S. (from Ukraine) almost twenty years ago and always missed the “kyiv torte”… Not anymore since I can make my own any time I feel in the mood for it. YUM!

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- tatyanaseverydayfood September 25, 2018 at 11:43 am #
  
  That’s wonderful!! I’m so glad to hear that you enjoy this recipe!! 🙂
  
  Reply
Luba April 22, 2020 at 9:27 pm #

Hi! I want to make this cake tomorrow. I read the recipe and it calls for 2 layers of meringue. Do i bake two separate batches or do i need to cut the one meringue in half to make enough for 2 layers?

Reply
- tatyanaseverydayfood April 23, 2020 at 10:16 am #
  
  Hi! This cake is so delicious! 🙂 No, you just make 2 layers with the recipe. Check out my video recipe for the details. You can use two, 8-inch pans or a large sheet of parchment paper with 8-inch circles drawn on the back.
  
  Reply