- Step 1
Preheat the oven to 250 F. Beat egg whites with sugar until very stiff and glossy.
- Step 2
Bake the meringue in a lined springform pan for about 30 minutes at 250 F, reduce the oven to about 175 F, and dry for several more hours. Cool completely.
- Step 3
For the sponge, heat the oven to 325 F. Beat eggs with sugar until thick and light, fold in flour, and bake until done. Cool and split into two layers.
- Step 4
Beat butter and cream cheese until smooth, then gradually add condensed cream. Fold in whipped topping.
- Step 5
Mix water and sugar for the syrup and cool.
- Step 6
Moisten the first sponge layer lightly with syrup, spread apricot jam and cream, sprinkle with nuts, and place the meringue layer on top.
- Step 7
Add another layer of cream, then the second sponge layer moistened with syrup and spread with jam.
- Step 8
Cover the cake with remaining cream and decorate with cookie crumbs and nuts. Chill before serving.
- Calories:502 kcal25%
- Protein:11 g22%
- Carbohydrates:58 g22%
- Sugar:49 g98%
- Salt:0.4 g7%
- Energy:2100 kJ25%
- Fat:27 g39%
Kievskiy Cake is a Delights of Culinaria recipe built around Egg Whites, Sugar for Meringue, Eggs. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as dessert and yields about 12 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
