Kyiv cake, also known as Kiev cake or Kyivskyi cake, is a iconic traditional layered dessert that has been an essential part of Ukrainian cuisine for centuries. The beloved treat worldwide is renowned for its delightful combination of meringue layers with light cream.
The name “Kyiv cake” originates from the capital city of Ukraine, Kyiv (also known as Kiev), which has played a significant role in shaping the country’s culinary landscape. Many traditional desserts, including the Kyiv cake, have their roots in this cultural hub. The Kyiv cake, in particular, gained popularity among the city’s residents and eventually spread throughout the country.
With over six decades of history, it has become an iconic symbol of Kyiv. Yet, few know the intriguing tales behind this Ukrainian sweet sensation.
A Brief History of Kyiv Cake
The origins of Kyiv cake are shrouded in mystery, but historians believe that this dessert dates back to the 19th century. During this period, Ukrainian confectioners began experimenting with new techniques and ingredients, resulting in the creation of various sweet treats. One of these innovations was the development of a layered sponge cake, which would eventually become the base for Kyiv cake.
Legend of Creating Kyiv Cake
- Confectioners’ Mistake: In 1956 at Kyiv’s Karl Marx Confectionery Factory, egg whites destined for a sponge cake were accidentally left out overnight, hardening into protein cakes. Head of the workshop Kostyantyn Mykytovych Petrenko and confectioner Nadiya Chornohor salvaged the situation by covering them with butter cream, birthing the Kyiv Cake.
- Aspiration of the Newbie: Alternatively, young intern Nadiya Chornohor, who, along with her colleagues, invented the recipe of a protein and nut meringue cake that wowed judges at competitions within a year.
- Politics of the Country: In response to India sending cashew nuts to the Soviet Union, the Kyiv factory developed a recipe using these nuts, leading to the creation of Kyiv Cake.
The original recipe’s rights belong to Kyiv’s Karl Marx Confectionery Factory. Now it is Roshen factory. It was created in 1956 and patented in 1973 by Hanna Kurylo and Galina Fastovets-Kalinovska. The Kyiv Cake swiftly rose to fame, winning bronze (1957) and gold awards (1958) at confectionery competitions.
Evolution of a Classic:
- Initially filled with imported cashew nuts, later replaced by domestic hazelnuts or peanuts due to availability.
- Egg cream gave way to butter cream for richer taste, and candied fruit was swapped for jelly.
- Over time, packaging changed from simple cardboard boxes to fancy tins.
Crafting Kyiv Cake:
Cakes are baked over two hours at varying temperatures until moisture evaporates; cream is prepared using butter and milk syrup (original recipe) or replaced with butter due to sanitary standards.
Decoration varies, each confectioner having their unique pattern until the sixties when standardized designs were introduced. Each craftsman goes through a rigorous decorating school at Roshen factory, each specializing uniquely within the same set templates for leaves to ensure no fakes enter our treasured Kyiv Cake. This careful regulation extends from quantity to even branch inclination – a testament of Ukraine’s rich tradition in confectionery artistry and craftsmanship passed down through generations, preserving authenticity amidst the evolving modern recipe composition unchanged by nature but refined with time for better texture. Please find a recipe here.
The Elusive Kyiv Cake:
For a long period in Kyiv’s history, you had to wait hours before the shop doors opened just so that one could get their hands on this precious confection—a memory of its former exclusivity. Yet today with recipe widely known and available for home cooking enthusiast, it has become accessible nationwide without losing sight of authenticity in taste due to meticulous but challenging preparation procedures requiring a ‘perfect’ protein consistency achieved only through patience over two days-worth!
Did you know?
On Brezhnev’s 70th birthday, the Ukrainian SSR presented him with a colossal Kyiv Cake consisting of 70 smaller cakes weighing over five kilograms. Today, while ingredients may vary (hazelnuts or cashews), the cake’s core recipe remains a closely guarded secret since 1956.
Conclusion
The Kyiv cake is more than just a dessert; it’s an edible souvenir, a national symbol and a testament to Ukraine’s rich culinary history and the country’s love for sweets. This traditional layered meringue cake has captured hearts across the globe, with its intricate layers and delicate flavors transporting those who taste it back in time. As you indulge in this beloved Ukrainian treat, remember the story behind it – one of innovation, tradition, and the passing down of family recipes through generations.
Today, this beloved cake graces the shelves of every supermarket nationwide. Once, visitors to Kyiv wouldn’t dare return home without this delightful gift for loved ones, featuring crisp meringue and fragrant nuts. The Kyiv Cake comprises two protein-whipped cakes layered with cream, adorned with various creams on top, and sprinkled with nut crumbs on the sides.