Best 6 Ukrainian Kyivsky Torte Recipes

KYIV CAKE (UKRAINIAN CLASSIC)

Steps:

• 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.
• Using a spatula, stir in a circular motion while gently mixing in the hazelnuts.
• 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. Cook until the mixture attains the texture of condensed milk, about 5-10 minutes.
• Remove the mixture from the heat and add chocolate chips. Allow a few minutes for the mixture to melt, before mixing it through. Let the mixture cool off to room temperature.
• In a separate bowl, beat butter. Once the butter is fluffy, add the cream mixture to the butter, a few spoonfuls at a time, until fully blended.
• Using a serrated knife, slice the sponge cake horizontally in half. Cover each layer with jam, excluding the top layer.
• Place the first layer of sponge cake and cover it with cream, followed by meringue, then again, a layer of cream.
• Once the cake is put together, frost the sides, then top with the remaining cream and your choice of decoration.

KIEVSKY AKA KIEV CAKE RECIPE

Steps:

• Line a 9x13 non-stick cake pan with wax paper. Melt 1 Tbsp butter and brush the top of the wax paper with butter.
• In the bowl of an electric mixer, using the whisk attachment, over high-speed, beat 6 egg whites and 1 1/3 cup of sugar together for about 6 minutes, or until stiff peaks form (see picture). It will be white and fluffy.
• Spread the egg whites evenly into the cake pan lined with wax paper. Bake at 250˚ F for 4 hours and 10 minutes. When the time is up, remove from oven and peel off the wax paper. Set on a tea towel and cool to room temperature. The Meringue can be left on the counter overnight, covered with a dry tea towel.
• Preheat the Oven to 350˚ F and line 1 non-stick cake pans with wax paper. Use a (13x9) non-stick pan.
• First, separate egg whites from yolks. Next, in a medium bowl, whisk together 8 yolks, 3/4 cup of sugar and 1 tsp vanilla. Add 1 cup of flour until well blended.
• In a large bowl, beat 8 egg whites on high-speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don't beat too long or you will begin to lose volume.
• Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don't mix too much or you will lose volume. The batter should have a fluffy texture.
• Place the batter into the lined cake pan and bake 22 minutes until the top is golden.
• As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm. Use a knife to remove rough edges. Let cakes cool to room temperature.
• Drain the apricots reserving the syrup. Mix all of the syrup ingredients (drained apricot syrup, 1/4 cup water, 1 tsp lemon juice, 1 Tbsp sugar) together until sugar dissolves. Puree Remaining Apricots in a Blender.
• Slice the cake evenly into two layers. Place the first cake layer(with the cut side up) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.
• Pour half the syrup evenly over the first cake layer and spread half of the apricot puree over it.
• Spread about 1/4 of the frosting evenly over the puree. Click here for Russian Cream Cheese Frosting Recipe that I used.
• Set baked meringue over the cake and trim it to fit evenly over the biskvit cake. Reserve Crumbs for the top of the cake. Place the meringue on top of cake and spread frosting over the top.
• Place the second cake on top of the meringue . Pour the second half of syrup evenly over the second cake and spread the rest of the apricot puree on the top.
• Frost the top and sides of the cake.
• Crush the meringue crumbs and Sprinkle them all over the cake. It helps to hold a spatula next to the side of the cake as you sprinkle crumbs to keep more of them on the cake. Or you can use a fine mesh sieve if you have one for more even distribution. You may need to tilt the cake a little to cover the sides, just do this cautiously.

UKRAINIAN KYIVSKY TORTE

Steps:

• Beat the 12 egg Yolks until light and beat in the sugar gradually (a tablespoon at a time).
• Beat until lemon colored, light and fluffy.
• Fold in the bread crumbs and the nuts.
• Beat the 12 egg whites until stiff.
• Lighten the nut mixture with a bit of the egg whites and then genly fold into the mixture the rest of the whites.
• Butter 2 deep layer pans 9 or 10 inch springform pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
• Regular pans can be used, in this case use parchment paper for the bottom of pan and grease the paper also.
• Bake in a 325 F.
• oven for about 30--35 minutes.
• Test cake with a toothpick in the centre of the cake, if it comes out clean the cake is done.
• Cool for 10 minutes and gently with a knife go around the cake to loosen and gently invert and place on a cake rack.
• Fill and frost the cake with the filling.
• If you wish more layers cut each cake in half and fill so that you will have 4 layers.
• FOR THE BUTTERCREAM FILLING AND ICING: Over simmering water in a double boiler add 1 cup HOT strong coffee and add the chocolate, mixing well to melt.
• In a separate bowl-- Beat the 5 egg yolks until light and set aside.
• Blend 2 1/2 Tablespoons of the flour in the remaining 1/2 cup COLD coffee and blend well until smooth and free of any lumps.
• Add the flour mixture to the whipped egg yolks and mix well.
• Add this mixture whisking quickly to the melted chocolate (in the double boiler) and cook until thickens stirring frequently for about 10 minutes.
• When mixture has thickened set it aside to COOL.
• Beat 1 cup unsalted butter with the 1 cup of sugar until light and fluffy and gradually beat in the cold chocolate pudding mixture little at a time into the butter and beat until fluffy.

UKRAINIAN PRUNE TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
• Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
• Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
• To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
• Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.

UKRAINIAN SPRING CAKE VESNIANY TORTE

Steps:

• Preheat the oven to 350°F.
• Butter and flour two 9-inch round cake pans.
• MAKE THE CAKE: Sift the flour with the baking powder and set aside.
• In a large bowl, beat the egg whites with an electric mixer until frothy; gradually add the sugar and beat until stiff and meringuelike.
• In a small bowl, beat the yolks until frothy; fold the yolks and flour into the egg whites just until incorporated.
• Divide the batter evenly between the pans.
• Bake for 30 minutes or until the centers spring bake when touched.
• Cool in the pans on a wire rack (centres of the cakes may sink slightly).
• TO PREPARE THE CUSTARD FILLING, in a small nonreactive saucepan, mix the egg yolks, butter, cornstarch, half and half, and sugar.
• Cook, stirring, over medium heat until the mixture is smooth and thick.
• Remove from the heat, cover, and COOL.
• Stir in the vanilla.
• TO ASSEMBLE THE CAKE, cut the layers horizontally, making 4 layers in all.
• Place the bottom layer on a cake plate and spread with half the custard.
• Top with the next layer.
• Spread with the jam.
• Reserve a few of the nicest strawberries for garnish on top of the cake, then slice the remainder and arrange on top of the jam layer.
• Top with a third layer of cake.
• Spread with the remaining custard.
• Top with the remaining layer of cake.
• No more than 1 hour before serving, make the topping.
• Whip the cream and flavour with the confectioners' sugar and vanilla.
• Pile whipped cream on top of the cake and garnish with the reserved berries.
• Makes about 16 servings.

UKRAINIAN GREAT GRANDMA'S PRUNE TORTE

Steps:

• Use vegetable spray to butter 5 round layer cake pans (8-inch pans) and dust with flour, remove excess.
• Cream the butter with the sugar until light. Add the egg and beat well. Stir in the extract, salt, and almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Put in the refrigerator for 1 hour.
• Roll each of them between 2 sheets of waxed or parchment paper to fit the pan, or pat the dough evenly into the pans gently. Bake in a moderate oven 325 to 350°F for 20 minutes, or until delicately browned. Reduce temperature if it starts to get too brown. Remove from the pans while still hot. Cool. Prepare the filling.
• FOR THE FILLING: Cook the prunes in water just to cover until they plump up. Take prunes out of the liquid, pit them and grind them.
• Bring to the boiling point the ground prunes with the 1 cup sugar, cinnamon, lemon juice and prune liquid. Put the layers together with the warm filling. Let the torte stand for about a day (24 hours) before cutting it. Serve in slices.