Kiev Cake – Hazelnut Meringue, Cherry, Russian Buttercream

Yellow Sponge Cake mixed with Hazelnut Meringue, Russian Buttercream, and Tart Cherries. A really unfastened, however extremely scrumptious interpretation of a basic Ukrainian Kiev Cake. Elements 1 recipe Yellow Sponge Cake 1.5 recipe Russian Buttercream 1 recipe Meringue Cookies 1 cup roasted hazelnuts chopped 1/2 cup tart cherries frozen or canned, juice drained Soaking Syrup 1/4 cup sugar 1/4 cup water 1 Tbsp vanilla extract Directions Make the Meringue with Hazelnuts As soon as the meringue is whipped, pipe it on a parchment lined baking sheet utilizing a pastry bag and a big French star piping tip. Sprinkle half of the meringues with as a lot hazelnut as you may make stick. The meringue with out the sprinkling of hazelnut will likely be used to embellish the highest of the cake. If you want, you'll be able to sprinkle the hazelnuts over all meringues..... Continued on subsequent web page 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..... Continued on subsequent web page Take the opposite half of the sponge cake and soak the minimize aspect with the rest of the soaking combination. Unfold the rest of the Russian Buttercream (not the one that we are going to use for the skin). Place this cake layer, frosted aspect in the direction of the cherries and press together with your hand to stick. Refrigerate for at the least one hour earlier than continuing. Run a knife on the within of the ring to loosen it from the cake. Cowl the cake within the 1.5 cups of buttercream that we reserved to start with, making an attempt to easy the skin as a lot as potential. Make & Pour the ganache Pour 3 tablespoons of scorching heavy cream over 3 tablespoons of chocolate chips or chopped chocolate. Let sit for two minutes. Stir till easy. Enable cooling till it's a pourable consistency..... Continued on subsequent web page Pour the ganache on prime of the cake and unfold it with a spatula till it pours down the edges. Embellish Prime the cake with the remaining meringues in a half moon form. Sprinkle extra chopped hazelnuts if you want. Refrigerate Refrigerate the cake for at the least 4 hours earlier than serving. Finest served inside 24 hours of assembling. Serving suggestion: For neat slices, dip an extended skinny knife into scorching water, wipe and slice. Repeat after every minimize.