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A slice of Kiev Cake on a plate

Kiev Cake

This cake originated in Kiev, Ukraine, back in 1950's. Over the years it has gotten popular and now boasts a top choice among the favorite dishes of Ukraine, just like its few other siblings, Pelmeni and Poppy Seed Buns.
Course Cake, Dessert
Cuisine Ukrainian
Keyword kiev cake, kiev cake recipe
Prep Time 50 minutes
Cook Time 6 hours
Total Time 7 hours 30 minutes
Servings 12 serving
Calories 733kcal


  • 1 Sponge Cake See link to a recipe above
  • 6 Egg Whites at room temperature
  • 1 1/3 cup Sugar
  • 1 cup Hazelnuts chopped
  • 2 cup Jam Strawberry or Apricot




  • Prepare an 11 inch Sponge cake based on the recipe link above.
    Kiev Cake sponge cake on a cutting board


  • Whip egg whites until they are doubled in volume, add sugar. 
    Whipped egg whites and sugar
  • Whip until it becomes thick, just like in the picture. 
    Whipped egg whites and sugar
  • Using a spatula, mix in the hazelnuts, stirring in a circular motion, lightly mixing the ingredients.
    Mixing in hazelnuts using a spatula into whipped sugar and egg whites
  • Place the mixture into an 11 inch baking sheet, lined with parchment paper. Bake it at 250F for 6 hours.
    Mixture of whipped sugar, egg whites and hazelnuts placed into a baking sheet that is lined with parchment paper


  • Beat egg yolks, add water and condensed milk. Stir until smooth.
    Egg yolks, water and condensed milk beat in a mixing bowl
  • Cook all ingredients on a very low heat. Continue mixing the cream; mix it the entire time as it sits on the heat. Make sure that nothing is being stuck on the corners. During this processes, keep adding the heat by a bit. Make sure not to bring your mixture to boil. Keep on mixing and cooking, until mixture has the texture of the condensed milk.
    Cream mixture getting heated in a saucepan
  • Remove the mixture form the heat and while it’s hot, add chocolate to it. Give it a few minutes to melt and mix it through. Let the mixture cool off to a room temperature.
    Saucepan with cream mixture and chocolate added into it
  • In a separate bowl, mix butter; add the cream mixture a few spoons at a time, until it's mixed well.
    In mixing bowl combining cream and butter


  • Splice the cake horizontally, as thin as you can, into several layers. Cover each layer with jam, excluding the top layer.
    Kiev sponge cake cut horizontally into 3 thin layers
  • Begin layering the cake by covering the bottom layer of Sponge Cake with cream; followed by meringue; followed by cream, again. 
    A horizontal slice of sponge cake being covered in 3 layers: cream, meringue and then cream again
  • Cover the cake with the remaining layers of Sponge Cake. Once the cake is put together, dress it up with the remaining cream and your choice of decoration.
    Kiev Cake on a plate


Calories: 733kcal | Carbohydrates: 91g | Protein: 8g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 200mg | Sodium: 442mg | Potassium: 228mg | Fiber: 2g | Sugar: 71g | Vitamin A: 1053IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 2mg