kievskiy cake


kievskiy cake-2


Kievskiy cake is meringue cake with nuts in between two sponge cakes slightly soaked with syrup and apricot preserve  that’s covered with delicious cream!. Sounds so delightfully tasty already, but wait until you try it… It can’t be better. Its a very popular Russian/ Ukrainian cake that got it’s name from “Kiev” city  in Ukraine in early 1950’s.There is also lots of variation on making this cake, and this recipe is the one that my family adores .(especially my mom,who is not a big fan of sweets).

Meringue takes some time to bake, I like to make it day before I make the whole cake.When Apricots in season I like to make my own preserve, (apricots and sugar simmering over low heat for about 1.5 hours) but otherwise I use store bought.

For Meringue:

4 egg whites
1 1/2 cup sugar

For Cake:

6 eggs

1 cup sugar

1 cup flour

For Cream:
1 can condensed cream

2 sticks butter softened at room temp.

1 package cream cheese

8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *

Apricot jam or preserve (or any other of your choice)

cooled sugar syrup (boil 1 cup water with 3 tbsp. sugar. let cool)

finely chopped walnuts or peanuts

crushed maria’s cookies or graham cracker cookies

* You can also omit whip cream, just add 2 sticks butter and 1 more can of condensed milk.


Heat oven to 250 degrees.

On high speed beat egg whites with sugar until really stiff about 20-25 minutes.

Line the bottom of 9″ spring foam pan with parchment paper. Bake for 30 minutes on 250 degrees then reduce to 175 degrees for another 4 hours. (I like to leave it in the turned off oven overnight)


Heat oven 325 degrees.

On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well.

Pour the batter into 9” round baking pan and bake for  about  30-35 minutes.

Let  the cake cool.

Beat butter with cream cheese until smooth.

Gradually add condensed milk and beat well until combined.

Add whip cream and beat again.

note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar  in separate bowl then fold it in gently to the cream.





Slice the cake in half.Using a tablespoon pour sugar syrup on the cake(don’t over do it)

spread the jam or preserve.
spread a good layer of cream
sprinkle with nuts
place meringue cake on top, and add another good layer of cream.

Soak the other slice of cake with syrup, and spread jam or preserve.Place it on top of the cake.

Spread the remaining cream all over the cake. Sprinkle cookie crumbs on the top,(and sides if you like) and nuts on the sides of the cake.Or you can do how ever you like depends on your preference. Keep it in the fridge for at least two hours. Serve with a cup of hot tea.Enjoy!


  1. I posted a comment earlier and not sure if you got it but why do you beat your egg whites for 20-25 minutes? Was it because your whites were cold? Because I know that room temperature egg whites take about 15 minutes to get stiff.

  2. Hello Oksana,Sorry I did not receive your previous comment. Yes they were cold at the time when I was baking this cake and writing down the recipe.Its has to be very stiff.but yes,take enough time so it will be really stiff.

  3. Thank you Nadush for responding. I plan on making this cake. I made your piroshki yesterday with my mom and your dough was awesome. Thank you for sharing. God bless you.

  4. Hi! I was wondering how far in advance can I make this cake for it to still stay and taste fresh? Thank you!

  5. Hello Nadya! :) I usually never leave reviews but with this cake I feel that I must! I was pretty intimidated in making this cake, however, I’m so glad that I did make myself make it…. Like wow! Its beautiful, big,delicious…words cannot describe, and just one of the best cakes I made or tasted! :)

    • Delightsofculinaria says:

      Thank you Natasha! Its one of the best and favorite cakes in our family.Glad you gave it a try! thank you for your feedback.

  6. I made this cake today and its soo good!!! Cant wait for husband and family to try it! I absolutely love that it has apricot jam in it and the fact that you used syrup for the sponge cake to make it moist. I recommend everyone to give it a try! its actually very easy to make.

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