Kyiv Cake (Ukrainian Classic)
Kiyv Cake is light and airy in the center, with a bit of a crunch, sandwiched by soft sponge layers. It’s a true Ukrainian Classic cake.
– sponge cake
– egg whites
strawberry, peach or apricot
– egg yolks
– Unsalted Butter
Prepare an 11 inch sponge cake. Refer to our famous Sponge Cake recipe.
Whip egg whites on high speed until they are doubled in volume.
Gradually add sugar until well combined.
Spread the mixture onto 11 inch baking pan, lined with parchment paper or aluminum foil. Bake it at 250°F for 6 hours.
In a small pot, beat egg yolks. Add water and condensed milk, and stir until smooth.
Cook all ingredients on very low heat. Continue mixing the cream the entire time to prevent the cream from sticking to corners. Slowly increase the heat, but do not bring the mixture to a boil.
Remove the mixture from the heat and add chocolate chips. Allow a few minutes for the mixture to melt, before mixing it through.
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