Kiev Cake (Ukrainian Meringue Cake)

This will knock your socks off! Kiev Cake has a special layer sandwiched between the sponge cake — a crunchy meringue — with apricot jam in the middle and roasted peanuts all around. You don't know Ukrainian dessert until you've tried this one. It's definitely a special-occasion cake.

Why you'll love Kiev Cake

• Crunchy meringue meets soft sponge — amazing texture in every bite.
• Caramel cream, tangy apricot and roasted peanuts — sweet, fruity and nutty.
• A legendary Eastern European celebration cake.
• The meringue can be baked a day ahead.

Ingredients

Meringue

• 6 egg whites, room temperature
• 260g (1 1/3 cups) sugar

Sponge Cake

• 6 eggs, separated
• 200g (1 1/2 cups) plain flour
• 250g (1 1/4 cups) sugar
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 cup water (add more if dry)

Apricot Glaze

• 1/2 cup water
• 2 tbsp lemon juice
• 350-400g apricot jam (about 1 jar)

Caramel Frosting

• 250g (1 cup + 2 tbsp) butter, room temperature
• 1 can caramel or dulce de leche (about 1 cup / 240ml)
• 600ml (2 1/2 cups) double/heavy cream

Decorations

• Roasted peanuts
• Dark chocolate & raspberries

Directions

1. Make the meringue: whisk egg whites on high speed until foamy, slowly adding sugar. Whisk for 5 minutes until soft peaks form. Spread onto a lined, greased baking tray and bake for 3 hours at 120°C/250°F.

2. Make the sponge: separate eggs. Whisk yolks with sugar, vanilla, and water, then gradually add flour mixed with baking powder until smooth and pale. Whisk whites until foamy, fold into the yolk mixture gently. Pour onto a separate lined, greased tray and bake 20-25 minutes at 180°C/350°F until golden. Cool completely before removing the parchment.

3. Make the apricot glaze: combine water, lemon juice, and apricot jam in a pan, cook a few minutes until smooth.

4. Make the caramel frosting: whip soft butter, add caramel, combine. In a separate bowl, whip cold heavy cream to soft peaks and fold into the caramel butter mixture.

5. Assemble: cut the sponge in half. Place one layer down, spread apricot glaze, then caramel frosting, then the meringue layer, then more cream. Add the second sponge layer, more apricot glaze, and cover the whole cake in cream. Press roasted peanuts around the sides.

6. Chill 2-4 hours until set. Decorate with chocolate and raspberries if you like. Best enjoyed the same day.

🍯 Get my free no-bake honey cake recipe Grab it here →

Alla's tips

• Room-temperature egg whites whip higher and make a crisper meringue.
• Add the sugar slowly so it dissolves and the meringue stays glossy.
• Bake the meringue low and slow — it should be dry and crisp, not browned. Let it cool in the oven.
• Bake the meringue a day ahead and store it in an airtight container to save time.
• Keep butter and caramel at the same temperature so the frosting doesn't split.
• Eat it on the day for the best crunch — the meringue softens over time.

Storage

Keep covered in the fridge for up to 3 days. The meringue softens a little each day, but it's still delicious.

Frequently asked questions

What is Kiev Cake?
Kiev Cake (Kyivskyi Tort) is a famous Ukrainian cake created in Kyiv in the 1950s, made with nutty meringue layers, buttercream and a crunchy texture. This is my home-style version with sponge, apricot and caramel.

Can I use hazelnuts instead of peanuts?
Yes — hazelnuts or cashews are delicious and very traditional.

Why is my meringue chewy?
It needs more time in the oven, or the kitchen is humid. Bake until completely dry and let it cool in the turned-off oven.

Can I make it ahead?
Bake the meringue and sponge a day ahead, then assemble on the day you serve it.

Can I use store-bought caramel?
Yes — thick dulce de leche works perfectly.

More Eastern European cakes to try

• Russian Honey Cake
• Bird's Milk Cake
• Vecriga - Latvian Pastry
• Pavlova Cake with Berries

Hugs, Alla xox

🍰 Make my best cakes at home See my cake classes →