https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycakvid4.mp4<\/a><\/video><\/div>\n <\/p>\n
Now, time to assemble the cake.
Take the parchment paper off the bottom of the meringue layers. It should come off easily.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak27-300x225.jpg\")
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Choose the bottom layer, place it onto a tray with a rack, and cut some rough and uneven pieces off its top.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak28-300x225.jpg\")
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Take a cake base or a serving plate, and place a small amount of cream in the middle of it. This will “glue” the cake to the base, and keep it stable and easier to cut.
I like this wooden cake base – it looks very cool, and more importantly, you don’t need to worry about cutting it when cutting the cake.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak29-300x225.jpg\")
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Place the bottom layer of the cake onto the cake base rough side up, and slightly press it down.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak30-300x225.jpg\")
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Cover it with cream – a thin layer first, to smooth any crumbs…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak31-300x225.jpg\")
<\/p>\n
… and then make the cream layer as thick as you want.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak32-300x225.jpg\")
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Smooth the cream layer over with an icing spatula.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak33-300x225.jpg\")
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Place the upper layer of the cake on a tray with a rack and cut the rough bits off.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak34-300x225.jpg\")
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Place the upper layer on top of the cake, rough side down and smooth bottom up. Press down slightly.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak35-300x225.jpg\")
<\/p>\n
Even up the cream layer with an icing spatula. Take the excess of the cream from the sides where it squeezes out, and fill in any gaps.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak36-300x225.jpg\")
<\/p>\n
You can put the cake in the fridge in the meantime.
Now, take about a third of the remaining cream and place into a separate bowl.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak37-300x225.jpg\")
<\/p>\n
Into a bowl with more cream, sift in cocoa powder…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak38-300x225.jpg\")
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… and whisk it in.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak39-300x225.jpg\")
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Cover the top and the sides of the cake with a thick layer of chocolate cream. (However, leave some for decorating).<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak40-300x225.jpg\")
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Smooth up the top of the cake…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak41-300x225.jpg\")
<\/p>\n
… and its sides, with an icing spatula.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak42-300x225.jpg\")
<\/p>\n
Break the rough pieces that you had cut off the meringue layers, into crumbs…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak43-300x225.jpg\")
<\/p>\n
…and add them to the crumbs you had prepared before – from the small amounts of meringue you had baked beside the main layers.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak44-300x225.jpg\")
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Add the small amount of the crushed nuts that you had left on the side after preparing the main portion of nuts to add into the meringue, and mix together.
You can use just the meringue crumbs, or just the crushed nuts. I love the mix of them, so I use the mix.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak45-300x225.jpg\")
<\/p>\n
Now, place the cake base onto a rotating table and put the rotating table on a tray. Brush the sides of the cake with the mix of meringue crumbs and crushed nuts, pressing it gently to the sides of the cake. You may do it with the icing spatula.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak46-300x225.jpg\")
<\/p>\n
Now, the most exciting bit – decorating the cake. It’s my favourite part! \ud83d\ude42\u00a0
I’ll start with the upper border of the cake – and for that, I’ll need the remaining chocolate cream, a piping bag and the nozzle “Big open star”, number 2D. (You can see the number in the picture).<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak48-300x225.jpg\")
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Cut off the edge of the piping bag, fix the nozzle in, and fill the bag in with the remaining chocolate cream.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak49-300x225.jpg\")
<\/p>\n
Slowly rotating the cake on the rotating table, pipe out the type of cake border, called Rosette border.\u00a0
If you have any excessive cream left, put it in the fridge (no need to take it out of the piping bag, or get the nozzle out – you won’t need this nozzle for this cake any more). It can keep in the fridge for up to a week. You may eat it later – for example, on top of ice cream.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak50-300x225.jpg\")
<\/p>\n
Now, time for the white cream decorations. For them, you will need another piping bag and two smaller nozzles, and a coupler to fix them. A coupler is a very handy tool – it enables you to use different nozzles on the same piping bag, to take one nozzle off and put another onto the same piping bag filled with cream. If you don’t have a coupler, you will have to use 2 different piping bags filled with white cream, with 2 different nozzles.
The first nozzle you need to use with the white cream, is a small round tip. Put a coupler into a piping bag, fix the nozzle in, and fill the piping bag with the about a half of remaining white cream (put another half in the fridge).<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak51-300x225.jpg\")
<\/p>\n
Start with drawing a mesh. You might want to draw a sketch with a cocktail stick first, to guide you.
Pipe out vertical lines first…<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak52-300x225.jpg\")
<\/p>\n
… then pipe out oblique lines across the third of the cake.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak53-300x225.jpg\")
<\/p>\n
Now change the nozzle to a small “Star” one (I can’t give you the number, I don’t have the numbers on my small nozzles). You can use any type of a star nozzle – either “Open star” or a “Closed star”.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak54-300x225.jpg\")
<\/p>\n
At the bigger side of the cake that is not a mesh, pipe out the flower similar to the chestnut tree blossom. Chestnut trees are an unofficial symbol of Kyiv, and of course should be shown on the Kyiv cake.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak55-300x225.jpg\")
<\/p>\n
Now, time for coloured decorations.
Divide the remaining white cream into 3 parts. One of them need to be coloured pink. However, I have only red food colouring – Sugarflair Red Extra.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak56-300x225.jpg\")
<\/p>\n
This red colouring is very concentrated, which I slightly forgot about. I might have added only 1 extra drop, and it coloured the cream bright red. Ideally, it should have been hot pink.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak57-300x225.jpg\")
<\/p>\n
For the red decorations, place a “Small Star” nozzle into a piping bag, and fill it with the red cream.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak58-300x225.jpg\")
<\/p>\n
Pipe out small red flowers onto a mesh part of the cake.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak59-300x225.jpg\")
<\/p>\n
Another small part of the remaining white cream should be coloured blue. I use Dr Oetker’s blue colouring.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak60-225x300.jpg\")
<\/p>\n
Place a “Small Star” nozzle (I used a small “Closed star”) into a piping bag, and fill it in with blue cream.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak61-300x225.jpg\")
<\/p>\n
Pipe out small blue flowers beside red flowers on the mesh part of the cake.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak62-300x225.jpg\")
<\/p>\n
The last part of the white cream should be coloured green. I use Dr Oetker’s green food colouring.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak63-225x300.jpg\")
<\/p>\n
For green decorations, we’ll need a small round tip nozzle. Place it into a piping bag and fill it in with green cream.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak64-300x225.jpg\")
<\/p>\n
Pipe out a leaf that looks like a chestnut tree leaf, and a stalk and branches of the chestnut blossom…
… And your beautiful Kyiv cake is finally complete! \ud83d\ude42
Put in in the fridge overnight before serving.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak65-300x225.jpg\")
<\/p>\n
You can decorate the cake in different ways, but make sure the decoration contains white, blue, green and red\/pink colours – it’s a signature decoration of the Kyiv cake. It’s also essential it’s covered with a chocolate cream, and a chocolate Rosette border is added.
\nI baked this cake a few times since, and every time I decorated it slightly differently. One of those times I put pink flowers instead of red ones, but no green decorations. And of course, every time the cake looked amazingly beautiful.<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak66-300x225.jpg\")
<\/p>\n
All the guests were simply stunned!<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak67-300x225.jpg\")
<\/p>\n
And of course, it’s absolutely delicious!<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak70-300x225.jpg\")
<\/p>\n
<\/p>\n
It’s quite sweet, but not sickly-sweet. The combination of meringue and nuts is exquisite. And one can definitely taste a hint of brandy in the cream. It’s simply perfect!<\/p>\n
![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2025\/01\/kycak69-300x225.jpg\")
<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
I’m excited and happy to present my recipe of Kyiv cake. It’s a legendary Ukrainian cake with a very distinctive taste like no other. Of course the original recipe is kept a secret. However, the recipe below recreates the taste of a classic Kyiv cake. The process of creating it has its secrets, which I’m […]<\/p>\n","protected":false},"author":1,"featured_media":2596,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes"],"_links":{"self":[{"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/posts\/2595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/comments?post=2595"}],"version-history":[{"count":62,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/posts\/2595\/revisions"}],"predecessor-version":[{"id":2736,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/posts\/2595\/revisions\/2736"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/media\/2596"}],"wp:attachment":[{"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/media?parent=2595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/categories?post=2595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/tags?post=2595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}