Kyiv cake


1,5 hours


8 servings



To make Kyiv cake we will use Daquaise biscuit. 

Daquaise is a bisquit on base of nut flour or shredded nuts and meringue. It is crispy on the outside but soft and delicate inside. The best choice for such biscuit is almond or hazelnut.


In Kyiv cake Daquaise is amazingly combined with Muslin cream – a custard cream with butter. In order to make the cream smooth, stable and rich, custard cream and butter must be of same tempreatrure  while whipping. 



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It is neccesary to dry 3 biscuits of 20cm in diameter. If there is no possibility to dry them simultaneously, it is better to divide the ingredients in 3 portions and dry them one by one. You can also make 2 biscuits (jut of bigger diameter), but it will be harder and longer to dry them. 

Bake the hazelnuts for 20 min in the oven at 160°C. Cool the hazelnuts and blend in a blender till they get really fine. Mix with sifted flour and cornstarch.

Separate the eggs into whites and yolks. Cover the yolks in contact with food film and leave in the fridge for later custard cream.

Make a meringue from whites and sugar.

Whip the whites till they become foam, then gradually pour in sugar. Whip continually. After adding all the sugar, continue whipping. 

The meringue has to be very well whipped, strong, it should not stretch. On the contrary, when you put up the mixer, it must reamin there and not fall down. So you can whip it a little longer.

Pour all dry ingredients in the meringue, mix carefully wit a sillicone spatula, from bottom to top.

Draw the needed diameter circles on the parchment. Place the meringue there and level it with a spatula.

Bake 15-20 min at 170°C. The biscuit has to be crispy, of a light brown color. Cool it.

Custard ream


Grind the yolks with sugar and cornstarch.

Heat the milk, but do not bring it to a boil.

Gradually pour milk into the yolks, stirring constantly. Pour it back into the saucepan where the milk was heated and place on the stove.

Cook the cream constantly stirring. When you see the first lump, cook for 1 minute more. Stir energetically with a whisk. You can pass the cream through the sieve, add 50 gr of butter and stir till dissolved. Cover it with food film in contact and cool.

Place the custard and butter on a table and let it become of the same room temperature. It’s obligatory. Butter has to become soft, but not melted.

It is better to measure the temperature of both ingredients before whipping the custard cream with butter.

Whip 300 gr of butter, then add custard cream in teaspoons while whipping. The cream has to be stable and smooth. If you see that the cream is not stable, just continue whipping. All ingredients must unite. The main conditiona is the same temperature of butter and custard. 

Make the cake. Leave some custard cream for covering.

Sift 1 tbsp of dark cocoa powder into the rest of the custard and whip. Cover the cake with chocolate cream. Leave in the fridge for 5 hour to stabilize.