Kiev Cake

• Refrigerated

  • 8 Egg whites
  • 2 Eggs

• Baking & Spices

  • 1/4 cup Cocoa powder
  • 1/4 tsp Cream of tartar
  • 1 3/4 cup Granulated sugar
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla
  • 1/3 cup Wheat flour

• Nuts & Seeds

  • 1 1/2 cup Hazelnuts, toasted

• Dairy

  • 3 sticks Butter
  • 1 cup Milk

• Beer, Wine & Liquor

  • 3 tbsp Rum or cognac

Found on simplyhomecooked.com

Ingredients

• Ingredients for the meringue layers:
• ⅓ cup wheat flour
• ⅓ cup granulated sugar
• 1½ cup toasted hazelnuts
• 8 egg whites (aged for at least 12 hours at room temp)
• 1½ cup granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract
• Ingredients for the buttercream:
• 2 eggs
• 1¼ cup sugar
• 1 cup milk
• ½ tsp vanilla extract
• 3-4 sticks butter ( 1¾- 2 cups) softened
• 3 tbsp rum or cognac
• ¼ cup cocoa powder

Directions

• Trace a 9 inch circle on 2 sheets of parchment paper. Set aside for later use.
• In a bowl combine wheat flour with ⅓ cup sugar. Then add the chopped hazel nuts and mix to combine.
• In the bowl of a stand mixer, beat the egg whites on high speed until foamy,
• Add the cream of tartar and beat until soft peaks begin to form. Add the sugar and vanilla and beat until stiff peaks form.
• Gently fold in the hazel nut and flour mixture into the egg whites.
• Dab 5 dots of the meringue onto each baking sheet. Lay the prepared parchment paper on top (traced side down). This will help hold the parchment in place.
• Split the hazelnut meringue amongst the 2 (9 inch) circles. Try to spread within the lines as bet as possible. Bake at 300 degrees Fahrenheit for 10 minutes then drop the temperature to 220 degrees Fahrenheit, bake for another 3 hours and 45 minutes.
• Let the meringue cool completely. Place a 9 inch round pan on top and cut around the edges. Do this to both cakes. Reserve the outside edge thats been cut; you will need it to coat the sides of the finished cake.
• In a bowl lightly beat 2 eggs with 1¼ cup sugar.
• In a sauce pan, bring the milk to a simmer (not a boil). Slowly pour it into the eggs and sugar making sure to stir constantly.
• Pour the egg and milk mixture back into the saucepan and continue stirring over medium low heat until it becomes yellow and thickened. This may take up to 10-15 minutes.
• Remove the saucepan from heat and add the vanilla extract. Stir to combine. Let it cool to room temperature.
• Beat the room temperature butter in a stand mixer using the whisk attachment.
• Pour in the cooled egg mixture while continuing to mix. Then add the rum.
• Reserve 1½ cups of the butter cream. Combine it with ¼ cup cocoa powder.
• Spread the white buttercream on top of the first meringue layer. Dont use up all of the white butter cream; reserve about ⅓ cup for decorating.
• Place the second meringue layer on top of the buttercream. Then spread enough buttercream to thinly coat the sides of the cake.
• Spread the chocolate buttercream on the top portion of the cake.
• Coat the sides of the cake with the left over meringue crumbles. From here, decorate the cake as you wish.