Kiev Meringue Cake

READY IN: 3hrs 45mins
SERVES: 10-12




  • To make the batter: In a large bowl beat the butter and sugar with an electric mixer.
  • Add the egg yolks one by one to the batter mixture.
  • Stir the baking soda into the sour cream.
  • As soon as it starts bubbling up pour it into the mixture.
  • Gradually add the flour.
  • Using a hand spatula, fold in the walnuts.
  • Lay a parchment paper on the bottom of the spring form pan (10inch) and grease it well.
  • Pour the half of the mixer and bake it for 30-35 minutes at 375.
  • Bake the second half the same way.
  • Let the cake layers to cool before assembling.
  • Meringue: Make the meringue after baking the cake sheets.
  • In a large bowl with an electric mixer at low speed, beat the egg whites until frothy.
  • Add the cream of tartar and increase the speed until soft peaks form. Start adding the sugar slowly. Beat until glossy stiff peaks form.
  • Place the meringue in a piping bag make various shapes of cones and swirls.
  • Using the bottom of the spring form, make about 1/2 inch thick round disc, the same size as the cake.
  • Bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until they’re completely dry to the touch.
  • Making the cream: Cream the butter until smooth.
  • Gradually add the condensed milk by tablespoon first.
  • After each application, mix the cream until the milk is well combined.
  • Add the cocoa power to the cream.
  • Assembling the cake: Put the first sheet on the serving plate.
  • Spread 1/3 of the pastry cream on the top.
  • Put the meringue sheet over the cream and coat with another cream application.
  • Put the second cake layer and smear the cream all over and on the sides.
  • Cover the cake surface with the meringue cones and swirls.
  • Optional. You can dip the meringue cones into the melted chocolate and or into colored sugar.