KYIV

MERINGUE CAKE
for 1 cake d=17 cm
 Kyiv Meringue Cake
for 1 cake d=17 cm

GELATIN MASS

Ingredients Total weight: ~ 35 g 100%

• Powdered gelatin 200 Bloom 5g 14%

• Cold water 30 g 86%

1. Add the powdered gelatin and cold water to a clean container.

Gently stir with a spoon.

2. Place the mixture in the fridge and let it sit there for 10–15 minutes.
This will allow the gelatin to swell and bloom, after which it’s ready
to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you don’t have any powdered gelatin, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves
as you would powdered gelatin and soak them in cold water.
Make sure the leaves are fully covered with water.
• Leave the gelatin leaves to soak for 15 minutes – during this
time, the leaves should absorb exactly the right amount of
water needed. Then squeeze the leaves to remove any excess
water and use immediately.

2
 Kyiv Meringue Cake
for 1 cake d=17 cm

CARAMEL GLAZE

Ingredients Total weight: ~ 503 g 100%

• Sugar (1) 145 g 29%

• Milk 3.2% 70 g 14%
• Whipping cream 35% 145 g 29%
• Glucose/corn syrup 50 g 10%
• Potato starch 13 g 2%
• Sugar (2) 45 g 9%
• Gelatin mass 35 g 7%

1. Add the whipping cream and milk to a saucepan and warm

it on medium heat until the mixture boils, thoroughly mix with
a silicone spatula. Then remove it from heat and set aside.

2. Add the glucose syrup and the sugar (1) to the second saucepan.
Heat the mixture over medium heat until it caramelizes – the
caramel should turn dark and begin to foam and smoke lightly.

3. Once the caramel starts to smoke, gradually add the cream

and milk mixture and thoroughly mix with a whisk. Remove it from
the heat.

4. In a separate bowl, mix together the sugar (2) and potato starch.
Gradually add it in the caramel.

TIP
• In this recipe, it’s really important to use potato starch to make
the glaze as glossy as possible. Cornstarch might make the
glaze a little dull.

5. Return the caramel to the heat. Bring it to a boil and keep boiling it
for another minute, stirring constantly with the whisk.

6. Remove the caramel from the heat and add the gelatin mass.
Stir until it has completely dissolved.

7. Strain the caramel into a measuring cup and cover it with cling film
touching the surface. Leave it in the fridge for at least 6 hours to
stabilize.

3
 Kyiv Meringue Cake
for 1 cake d=17 cm

HAZELNUT MERINGUE LAYERS

Ingredients Total weight: ~ 484 g 100%

• Egg whites 140 g 29%

• Sugar (1) 35 g 7%
• Lemon juice 10 g 2%
• Sugar (2) 140 g 29%
• All-purpose flour 35 g 7%
• Roasted hazelnuts 123 g 25%
• Sea salt 1g <1%

1. Add the sugar (1), all-purpose flour, sea salt and roasted hazelnuts
to a food processor. Blend this mixture until the hazelnuts form
medium-coarse pieces.

TIP
• Roast hazelnuts in the oven at 140 °C / 284 °F for about
20–25 minutes.

2. Add the egg whites, sugar (1) and lemon juice to the bowl of a stand
mixer. Using a whisk attachment, whip the mixture at medium
speed for about 5 minutes, until it increases in volume, turns light
and voluminous.

3. Fold the dry ingredients into the meringue mixture in several

additions using a silicone spatula. Mix the ingredients until just
combined, making sure no lumps remain.

4. Line a baking tray with a sheet of parchment paper or a perforated

mat. Place three cake rings d=16 cm and h=4 cm on top.

5. Pour around 160 g of the meringue batter into each ring,

and smooth it with an offset spatula.

6. Bake the meringue layers in an oven preheated to 140 °C / 284 °F

for around 30 minutes, then reduce temperature to 120 °C / 248 °F
and bake them for another hour. The baked meringue layers should
be dry, airy and crispy.

7. Let meringue layers cool down at room temperature.

8. Run a knife along the inner side of the rings to unmold the
meringue layers.

4
 Kyiv Meringue Cake
for 1 cake d=17 cm

HAZELNUT NOUGATINE

Ingredients Total weight: ~ 131 g 100%

• Chopped hazelnuts 45 g 34%

• Sugar 35 g 27%
• Pectin NH 0.5 g <1%
• Butter 82% 33 g 25%
• Glucose/corn syrup 12 g 9%
• Water 5g 4%

1. Add the butter, water and glucose syrup to a saucepan. Heat the
mixture until the butter melts.

2. In a separate bowl, mix together the sugar and the pectin.

Gradually add this mixture to the butter mixture and bring
everything to a boil to activate the pectine.

3. Chop the hazelnuts or blitz them in a food processor into fine

pieces. To make sure all the pieces are the same size, sift the
chopped nuts through a coarse-meshed sieve. Weigh out 45 g of
the chopped sifted hazelnuts.

4. Remove the nougatine mixture from the heat, add the chopped
hazelnuts, and mix well.

5. Line a baking tray with a silicone mat and place a cake ring
d=16 cm on top. Using an offset spatula, spread the mixture inside
the ring.

6. Bake the nougatine in an oven preheated to 160 °C / 320 °F

for 10–15 minutes until it achieves an even golden brown color.

7. Take the nougatine out of the oven, then remove the ring. Cut out
a horse chestnut leaf shape using the stencil. Then, using a round
cutter d=15 cm, cut out a disc with the leaf cut-out in the center.
Try to work quickly while the nougatine is warm, as it loses its
flexibility and becomes brittle when it cools down.

TIP
• If the nougatine disc sets quickly, you can place it in a
preheated oven for a couple of minutes to make it pliable and
comfortable to work with.

8. Let it cool down at room temperature.

5
 Kyiv Meringue Cake
for 1 cake d=17 cm

MOUSSELINE CREAM

Ingredients Total weight: ~ 710 g 100%

• Egg yolks 100 g 14%

• Cornstarch 20 g 3%
• Milk 3.2% 210 g 30%
• Sugar 50 g 7%
• Butter 82% 300 g 42%
• Cognac 30 g 4%

1. In a separate bowl, mix together the sugar, cornstarch and egg

yolks with a whisk.

2. Add the milk to a saucepan, and heat it to 60–70 °С / 140–158 °F.

3. Strain the hot milk onto the egg yolk mixture and mix well.

4. Pour the mixture back into the saucepan and place it over low
heat. Bring it to a boil, whisking constantly. Once the cream has
thickened, cook it for a further 1–2 minutes while stirring constantly.

5. Remove the saucepan from the heat and transfer the pastry cream
to a clean and shallow container. Cover it with cling film touching
the surface, and let it cool down to 3 °C / 37 °F as fast as possible.

TIP
• If you have a shock freezer, you can chill the pastry cream in
there, but make sure not to freeze it.

6. Place the pastry cream in the bowl of a stand mixer, whip it on

low speed with a whisk attachment for a while, then increase the
speed to maximum and whisk until the soft texture is obtained.
Then transfer it to a clean bowl.

7. Add the softened butter (18–20 °С / 64–68 °F) to the bowl of

a stand mixer. Using a whisk attachment, whip the butter for about
5 minutes until it achieves a light, fluffy texture and a pale color.

8. Gradually add the pastry cream to the butter mixture and continue
whipping on medium speed until the texture becomes smooth,
light and stable. Then add the cognac.

9. Use the cream immediately.

6
 Kyiv Meringue Cake
for 1 cake d=17 cm

ASSEMBLY

Ingredients

• Baked hazelnut meringue layers

• Mousseline cream

1. Transfer the Mousseline cream to a piping bag fitted with a round

tip d=10 mm.

2. Thim the edges of each hazelnut meringue layer with a small knife,
to make the surface completely flat.

3. Place a cake board on a turntable. Pipe a drop of cream in the

center of the cake board and place the first meringue layer on top.

4. Apply 150 g of the Mousseline cream to the meringue layer,

moving in a spiral from the center to the edge. Smooth out the
cream layer with an offset spatula and top it with the second
meringue layer. Then apply 150 g of the cream to the second
meringue layer and top it with the final meringue layer. Press gently
to secure all the layers and make sure they are well joined.

5. After this, apply a thin layer of the cream to the sides of the cake
and smooth it with an offset spatula to create a crumb coat.

6. Place the assembled cake in the fridge and let it sit there for
an hour to stabilize.

7
 Kyiv Meringue Cake
for 1 cake d=17 cm

COCOA BUTTERCREAM

Ingredients Total weight: ~ 270 g 100%

• Mousseline cream 200 g 74%

• Cocoa powder 22–24% 20 g 7%
• Icing sugar 20 g 7%
• Boiling water 30 g 11%

1. Sift the cocoa powder and icing sugar into a clean bowl, and mix.

2. Add the boiling water and stir everything with a whisk until
a homogeneous and glossy texture forms.

3. Allow the mixture to cool down, then gradually add the

Mousseline cream, while mixing thoroughly with a whisk.
Mix until the ingredients are combined and the buttercream
is homogeneous in color.

4. Cover the bowl with cling film touching the surface of the
buttercream. Leave it in the fridge for around 1 hour until the
buttercream cools and becomes more stable.

8
 Kyiv Meringue Cake
for 1 cake d=17 cm

COATING, GLAZING AND DECORATING THE CAKE

Ingredients

• Assembled cake
• Caramel glaze
• Nougatine disc (with horse chestnut leaf cut-out)
• Leftover mousseline cream
• Chopped toasted hazelnuts 100 g
• Cocoa buttercream

1. Take the stabilized cake out of the fridge and apply around 100 g
of the Mousseline cream to the top and the sides of the cake.
Smoothen the surface by rotating the turntable and using an icing
scraper. Level the edges of the cake with an offset spatula.

2. Spread out the hazelnuts on a baking tray lined with a silicone

mat. Toast them in an oven preheated to 130 °C / 266 °F for about
20 minutes until golden brown.

3. Allow the toasted hazelnuts to cool down at room temperature,

then blitz them in a food processor into fine pieces. To make sure
all the pieces are the same size, sift the chopped nuts through
a coarse-meshed sieve.

4. Coat the sides of the cake with the chopped hazelnuts by gently
pressing them onto the cake. Then place it in the fridge for
30 minutes to stabilize.

5. Then warm up the caramel glaze to 30 °С / 86 °F and process it

with a hand blender until smooth, trying not to incorporate any
air bubbles.

6. Place a cake ring d=15 cm on top of the cake and pour the glaze
into it to obtain a layer 3 mm thick.

7. Place the cake, along with the ring, in the fridge and leave it
there for about 10 minutes until the glaze sets.

8. Take the cake out of the fridge, heat the sides of the ring with
a blowtorch and carefully remove the cake ring. Place the
nougatine disc on top of the caramel glaze using an offset spatula.
Press it lightly, so that the glaze comes out of the leaf pattern and
fills it completely and evenly.

9. Take the stabilized buttercream from the fridge and place it in

the bowl, whip it with a whisk.

9
 Kyiv Meringue Cake
for 1 cake d=17 cm

COATING, GLAZING AND DECORATING THE CAKE

10. Transfer the cocoa buttercream into a piping bag fitted with
a Closed Star tip d=7 mm.

11. Pipe swirls of buttercream along the top edge of the cake,
changing directions to create a dynamic pattern.

12. Store the finished cake in the fridge for up to 48 hours.

10
Kyiv Meringue Cake
for 1 cake d=17 cm

CHESTNUT LEAF TEMPLATE

• template size h=102 mm and w=100 mm

12
www.kica-academy.com +38 (096) 002 38 98 info@kica-online.com

Copyright©2024 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev