Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream, and Tart Cherries. A very loose, but incredibly delicious interpretation of a classic Ukrainian Kiev Cake.
Ingredients
Kiev Cake Ingredients:
1 recipe Yellow Sponge Cake
1.5 recipe Russian Buttercream
1 recipe Meringue Cookies
1 cup roasted hazelnuts chopped
1/2 cup tart cherries frozen or canned, juice drained
Soaking Syrup
1/4 cup sugar
1/4 cup water
1 Tbsp vanilla extract
Instructions
Make the Meringue with Hazelnuts
Once the meringue is whipped, pipe it on a parchment lined baking sheet using a pastry bag and a large French star piping tip. Sprinkle half of the meringues with as much hazelnut as you can make stick. The meringue without the sprinkling of hazelnut will be used to decorate the top of the cake. If you wish, you can sprinkle the hazelnuts over all meringues.
Dry on the middle rack for 2 hours @225F. Allow to cool in the oven for 30 minutes, then remove and allow to completely cool.
Assemble the Kiev Cake
Split the baked, cooled cake horizontally into 2 even layers.
Put a dab of Russian Buttercream frosting onto a serving platter or board. Place the top layer of the of the cake, top side down and press to adhere.
Reserve about 1.5 cups of buttercream for covering the outside of the cake.
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