Here's another Slavic cake that has as many variations as chocolate chip cookies. The crunchy meringue layers are the main focus of this cake. Sometimes the cake is made with only meringue layers other times the meringue layers are paired with sponge cake layers. This variation is made with a type of sponge cake, although not a biskvit (which is made with only eggs, sugar and flour). I think the addition of butter and sour cream in the cake batter gives it great flavor and I like using up all the egg yolks left over from the egg whites used in the meringue. My cousins have been making this cake for years and it's my favorite variation.
For the frosting, buttercream is often used. Since I don't like buttercream, I decided to go with another tradition Russian frosting, made with condensed milk and butter. The original recipe for this frosting is a can of condensed milk and 2 sticks of butter, but I also added a package of cream cheese. It was a great addition, diluting some of the sweetness and also adding a creaminess and tanginess to the frosting. A thin layer of plum jam in between the meringue layers gives this sweet cake a delightful bit of tartness. All in all, a great cake.
For the Meringue:
Line a half sheet (18 x 13 inches) rimmed baking sheet with aluminum foil. Preheat the oven to 250 degrees.
Whisk the egg whites in a standing mixer with a whisk attachment, starting on medium speed and gradually increasing to medium high, until frothy. 
Gradually add the sugar. Whisk the egg whites for 15 minutes until stiff peaks form. 
Spread out evenly in the prepared baking sheet. 
Bake at 250 degrees for 3 ½ hours. 
You can make the meringue a day or two ahead of time.
For the Cake:
Preheat the oven to 350 degrees. Line a half sheet (18 x 13 inches) rimmed baking sheet with aluminum foil or parchment paper. Grease with baking spray.
Beat the egg yolks until frothy in a standing mixer with a whisk attachment. Gradually add the sugar. Beat for about 10 minutes, until pale yellow and thick. 
Add the softened butter, sour cream and the baking soda dissolved in vinegar. 
Mix until combined. 
Add the flour and mix just until it's incorporated. 
Spread out the batter evenly in the prepared baking sheet. Bake for 20-25 minutes.
For the Frosting:
While the cake is baking, (or while the meringue is baking), make the frosting.
Mix the softened butter, softened cream cheese, condensed milk and vanilla in a standing mixer with the paddle attachment. Mix until smooth.
To Assemble:
Cut the meringue layer and the cake layer in half. 
You can either make this cake into a rectangle or a square.
For a square cake, cut off 3 inches more from the long side of each of the four layer. For a slightly larger, rectangular cake, just trim the edges after you cut each layer in half.
Cover the edges of your cake plate with aluminum foil (to keep it clean while you frost and decorate the cake). Start with a layer of cake. Top it with some of the frosting. Place a meringue layer on top of the frosted cake layer. 
Heat the jam in the microwave for about 15-30 seconds, just until it becomes thin enough to spread. If you don't heat it up a bit, it will be very difficult to spread on the meringue layer and you might even break the meringue.
Spread the jam out evenly over the meringue layer. 
Place another layer of meringue over the jam. Spread out more frosting over the second layer of meringue. 
Top with the last cake layer. Cover the top and sides of the cake with the remaining frosting.
Cover the sides with the toasted sliced almonds and use some of the cake scraps to make into crumbs and sprinkle over the top of the cake. Refrigerate the cake for at least an hour before serving.
Kiev Cake - Kievski Tort
Ingredients
Meringue:
- 8 egg whites room temperature
- 1 ½ cups sugar
Cake:
- 8 egg yolks room temperature
- 1 cup sugar
- 1 stick 8 Tablespoons butter, softened
- 8 oz 1 cup sour cream
- 1 teaspoon baking soda dissolved in 1 teaspoon vinegar
- 1 ½ cups flour
Frosting:
- 2 sticks 16 Tablespoons butter, softened
- 1 8 oz package cream cheese, softened
- 1 can condensed milk
- 1 teaspoon vanilla
Other:
- ½ cup plum jam
- ¾ - 1 cup sliced toasted almonds
Instructions
For the Meringue:
- Line a half sheet (18 x 13 inches) rimmed baking sheet with aluminum foil. Preheat the oven to 250 degrees.
- Whisk the egg whites in a standing mixer with a whisk attachment, starting on medium speed and gradually increasing to medium high, until frothy. Gradually add the sugar. Whisk the egg whites for 15 minutes until stiff peaks form.
- Spread out evenly in the prepared baking sheet. Bake at 250 degrees for 3 ½ hours.
- You can make the meringue a day or two ahead of time.
For the Cake:
- Preheat the oven to 350 degrees. Line a half sheet (18 x 13 inches) rimmed baking sheet with aluminum foil or parchment paper. Grease with baking spray.
- Beat the egg yolks until frothy in a standing mixer with a whisk attachment. Gradually add the sugar. Beat for about 10 minutes, until pale yellow and thick.
- Add the softened butter, sour cream and the baking soda dissolved in vinegar. Mix until combined.
- Add the flour and whisk just until it's incorporated.
- Spread out the batter evenly in the prepared baking sheet. Bake for 20-25 minutes.
For the Frosting:
- While the cake is baking, (or while the meringue is baking), make the frosting.
- Mix the softened butter, softened cream cheese, condensed milk and vanilla in a standing mixer with the paddle attachment. Mix until smooth.
To Assemble:
- Cut the meringue layer and the cake layer in half.
- You can either make this cake into a rectangle or a square. For a square cake, cut off 3 inches more from the long side of each of the four layer. For a slightly larger, rectangular cake, just trim the edges after you cut each layer in half.
- Cover the edges of your cake plate with aluminum foil (to keep it clean while you frost and decorate the cake).
- Start with a layer of cake. Top it with some of the frosting.
- Place a meringue layer on top of the frosted cake layer.
- Heat the jam in the microwave for about 15-30 seconds, just until it becomes thin enough to spread. If you don't heat it up a bit, it will be very difficult to spread on the meringue layer and you might even break the meringue.
- Spread the jam out evenly over the meringue layer.
- Place another layer of meringue over the jam. Spread out more frosting over the second layer of meringue.
- Top with the last cake layer. Cover the top and sides of the cake with the remaining frosting.
- Cover the sides with the toasted sliced almonds and use some of the cake scraps to make into crumbs and sprinkle over the top of the cake.
- Refrigerate the cake for at least an hour before serving.
Hey Olga. Can this cake stand in the fridge overnight after I assembled it? It’s for a party tomorrow afternoon. I don’t want the meringue to get soggy..
Yes, I always make this cake in advance and it's perfect.
Hello Olga, beautiful cake. Would this sponge cake bake well in round pans? Thank you.
I would imagine that it would, but I have personally not made this cake in a round pan.
Olga does the meringue stay crunchy as the cake sits? or does it get soggy after a while? Can this cake be frozen? Thank you! Im considering to make this as the top tier on a wedding cake..
It doesn't get crunchy for me. I usually make it at least a day in advance to when I am planning to serve it and it always stays crunchy.
I have never tried freezing it, Irina.
Most delicious cake! This is my husband's favorite and it turns out awesome every time. Thanks for the recipe!!
That's great, Irina. I'm always so thrilled to know that one of my recipes works great for other cooks too.
Hello. I just stumbled across your website. Your cake recipes are very new to me and seems delicious and very interesting. Definitely gonna try them!
Welcome, Mai! Glad you stopped by.
Hi Olga,
Is there a substitute I can use for sour cream? Will greek yoghurt work?
Thanks
I wouldn't recommend it, but you can try it, if you'd like. I don't think the texture will be exactly what is should be.
Thanks Olga
Hi Olga, doe's your meringue get's soggy from the cream? Couple time I've mad it it got soggy and soft. But if I ever buy it from the store it's crunchy.
Thanks
Not really, Olga. I have found that if I use jam before adding the frosting, the meringue doesn't get soggy.
When baking the merengue, what wrack do you put it on. Last time I used the middle and it turned out good, but this time I'm not sure what I did wrong the merengue cooked for 3 1/2 hours, but when it cooled I tried cutting it and it was so hard to cut and sticky, like it didn't cook inside all the way. And sugar was kinda melted on bottom, any more tips you can give on how to properly make it would be great. Like I said I made it couple weeks ago it was perfect and I did everything the same this week and it didn't turn out at all. It's weird maybe it's the eggs? What eggs and sugar do you use? Thank you 🙂
Hi Olga,
I use the middle rack in the oven to bake the meringue. I also use regular, store bought large eggs and granulated white sugar.
I don't know why your meringue didn't turn out. Possibly the humidity in the air, your ingredients, your oven, maybe you didn't whip the eggs long enough,etc. There are many reasons; I don't know what exactly could have contributed to it, since I wasn't in your kitchen with you:).
I did so much cooking during the same time that i made the cake, it might have been the humidity of the steam that caused it. I made it again today and it turned out perfect! thank you again!!!!!!!!!
Thank you my cake turned out great except it was way too sweet, I put too much strawberry jam, lol.
Yes, strawberry jam IS very sweet. I like to use only tart jams, such as raspberry or plum, otherwise the cakes is too sweet.
Hi Olya, I loved this version of kiev cake that i decided to make it again. First time it turned out great. This time the meringue formed large bubble when baking. It seems like parts of the meringue rose up. Do you know why that would be?
Heh I finally figured it out. I came home last night exhausted. turns out i baked it at 350 degrees instead of 250.
Hi Olga, I like your website and tried couple of recipes and have to say "you're amazing". The recipes so easy to follow, just want to know if you have a buttercream recipe cause would like to know how to do it, my husband like the buttercream on Russian cakes which he buys sometimes in Russian store. Really appreciate if you can share one with me. Thanks in advance!!!
Thanks for your kind words, Yelena! I'm so glad the website is helpful.
I don't have a recipe for buttercream because I personally don't like it at all. In fact, if a recipe calls for buttercream, I always make up my own frosting. There are many, many recipes online though. I'm sure you won't have any problem finding one.