Dry on the center rack for two hours @225F. Enable to chill within the oven for half-hour, then take away and permit to utterly cool.
Assemble the Kiev Cake
Break up the baked, cooled cake horizontally into 2 even layers.
Put a dab of Russian Buttercream frosting onto a serving platter or board. Place the highest layer of the of the cake, prime aspect down and press to stick.
Reserve about 1.5 cups of buttercream for protecting the skin of the cake.
Sprinkle the cake with half the soaking combination and unfold about 2/3 cups buttercream on prime.
Take the hazelnut topped meringue and dip them into the buttercream, gathering as a lot frosting as will stick and stick them to the cake.
Hold dipping and arranging the meringue mounts with cream till many of the areas are stuffed with the meringue. Crumble meringue items if you want to fill smaller crevices.
TIP: It’s a lot simpler to assemble this cake with a cake ring, so I recommend you utilize it if in case you have one. If not, the cake is not going to be as even, however nonetheless, be OK. To make use of the ring, modify it across the cake and tighten it. Sprinkle the cherries and the rest of the hazelnuts on prime of the meringue. Cherries are an non-obligatory addition, so use them if you want, or not…..
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