Kiev Cake with Hazelnuts and Buttercream
Hazelnuts, egg whites, and buttercream make this cake rich in fat and protein. Crisp nut layers pair with soft cream, cocoa, and cashews, while extended chilling stabilizes the layers for a clean slice.
Nut meringue layers. Heat the oven to 150 °C and draw two 20 cm circles and one 12 cm circle on parchment. Separate the egg whites (245 g) from the yolks. Grind the hazelnuts (190 g) and mix them with almond flour (50 g), vanilla (1.5 g), and xanthan gum (1 g).
Beat the whites with Himalayan salt (1 g) and erythritol (120 g) to firm peaks, then add lemon juice (3 g). Fold in the nut mixture, spread it over the circles, and bake for 40 minutes at 150 °C. Reduce to 130 °C and bake for another 80 minutes. Cool the layers.
Cream. Heat the 35% cream (500 g) with vanilla (1.5 g) and erythritol (60 g). Beat the yolks (126 g), gradually add the hot cream, and cook until thickened without boiling. Cover and cool.
Beat the softened butter (200 g) and gradually blend in the cooled cream. Reserve some white cream for the filling and mix cocoa powder (20 g) into the rest.
Break the small layer into crumbs and combine with cashews (50 g). Assemble the cake with white cream between the layers, coat it with chocolate cream, cover with nut crumbs, and chill for at least 12 hours.
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