My favorite holiday, Easter, is approaching rather quickly and words can't express how excited I am! First of all, my in-laws will be visiting from out of town and that always, always brings about an atmosphere of anticipation for all of us. In the best sense, of course. It also celebrates the day of Christ's resurrection and, whether or not one practices the faith altogether, that is the true and original significance of Easter (more on that soon, hopefully). I wouldn't know where to begin or end in expressing my gratitude, in that I have this humble platform to share that with you all.
But for now, without further ado, I want to share with you this recipe for one of the best cakes I have ever tried. I am bringing this cake to a virtual party that a few blogger friends put together this holiday season. Please welcome our #BloggersDoEaster and make your way over to the other links listed below.
This cake is unfortunately not my idea, nor is it one uniform recipe because I have tried and tested it in different ways over the past few months. Parts of this recipe are gleaned from some amazing bits I have found online and the remaining are from my own experience of trial and error. It is originally known as the Kievsky Cake and is eaten all over Eastern Europe. The good old Kievsky is essentially the most sublime and crunchy layer of hazelnut meringue, alternated with fluffy layers of cake and buttercream. Keep in mind that this is my rendition and probably not perfectly like the original. Each component of this cake can be made a day or two in advance; this will indefinitely cut down on the workload and ensure you don't rush through the process.
#BloggersDoEaster Virtual Party:
Spring Roasted Carrot Noodle Salad with Thyme Vinaigrette from No Spoon Necessary
Earn Serious Bunny Points, And Make Easter Basket Cupcakes from The Sweet Nerd
Mini Egg Chocolate Bundt Cake from Girl Heart Food
Maple Bacon Deviled Eggs from Beyond Mere Sustenance
Lemon Curd Pavlova from Seasons and Suppers
Cookie Cutter Chocolates from Contemplating Sweets
Blood Orange Wheat Ale Pound Cake with Blood Orange Glaze from Beer Girl Cooks
Easter Mini Egg Cookie Bars from Salt and Lavender
Ham and Cheese Scones from Kevin is Cooking
Marbled Easter Egg Truffles from Sugar Hero
Angel Food Cupcakes with Compote Filling from Meg is Well
Easter Hazelnut Meringue Layer Cake from From Scratch Mostly
Spring Green Salad with Asparagus from Seasonal Cravings
Easter Hazelnut Meringue Layer Cake (A Version of the Kievsky Cake)
Ingredients for meringue layer
1/4 cup whole wheat flour
1/4 cup granulated sugar
1/2 cup chopped hazelnuts
pinch of salt
4 large egg whites, room temp
1 cup granulated sugar
butter for greasing the pan
1. Preheat the oven to 250 F degrees. Mix the flour, sugar, hazelnuts, and salt in a medium bowl. Set aside for now.
2. In a stand mixer bowl with a whisk attachment, beat the egg whites on medium speed until they begin to foam. Slowly add sugar, gradually increasing the speed to a high. Beat until you see fluffy and stiff, glossy peaks of meringue. It will look like marshmallow fluff and should firmly cling to the whisk.
3. Add the dry ingredients to the meringue mixture and gently fold together with a rubber spatula. Do not over mix, but just enough to get rid of dry clumps.
4. Trace the bottom of a 6 inch round cake pan on two sheets of parchment paper. Cut the two circles and place them inside two cake pans. Butter both the paper and the sides of the pans liberally.
5. Divide the meringue equally into both pans. Bake on the rack set in the middle for approximately 2 1/2 hours, or until the meringue is golden and crunchy like a wafer. Set aside.
Ingredients for super moist butter cake
3 large egg whites, room temp
3/4 cup granulated sugar
6 tbsp unsalted, melted, and cooled butter
2 tbsp vegetable oil (or other neutral flavor)
3 large egg yolks, room temp
1/2 cup milk
1 1/4 cup all purpose flour
1 1/4 tsp baking powder
3/4 tsp salt
butter and flour for greasing and sprinkling pan
1. Preheat oven to 350 F degrees. In a large mixing bowl, mix the flour, baking powder, and salt. Set aside.
2. In a clean stand mixer bowl with a whisk attachment, beat the egg whites on medium speed until you see foam begin to form. Add sugar gradually and beat on high speed until you get firm and glossy peaks like the meringue. Be sure to have an impeccably clean bowl (no grease residue) as this will alter, and maybe even prevent you from getting firm peaks).
3. Add butter, oil, egg yolks, and milk, and give it 4-5 gentle stirs with a rubber spatula. Add dry ingredients and gently fold in with the spatula until dry clumps are gone.
4. Grease the bottom and sides of two 6 inch round cake pans. Sprinkle flour all over and shake off residue. Pour the cake batter equally into both pans. Bake in the middle rack of the oven for approximately 26-30 minutes depending on your oven. Let it cool completely.
Ingredients for silky buttercream
2 sticks of unsalted butter, softened
2 cups confectioner sugar
1/4 cup boiled water
5 drops blue food coloring
5 drops red food coloring
1 tbsp whipping cream (optional)
1. Pour boiled water and food coloring into confectioner sugar in a medium bowl. Mix well to get rid of large clumps. Strain out all the small clumps with a mesh strainer. Set aside to cool.
2. In a stand mixer bowl with a paddle attachment, beat the butter on low speed setting until light and fluffy, about 3-5 minutes. Scrape as needed.
3. With the speed on slow setting, very slowly trickle the sugar and water mixture. Continually beat on low speed until it becomes velvety and fluffy. Add whipping cream and beat for another 30-45 seconds.