Kyiv Cake - {Hazelnut Meringue, Cherry, Russian Buttercream}

Prepare the Hazelnut Meringue:

Preheat the oven to 250°F (120°C) and line two baking sheets with parchment paper.

In a clean, dry bowl, beat the egg whites until soft peaks form.

Gradually add the granulated sugar, one tablespoon at a time, beating until stiff peaks form.

Gently fold in the chopped hazelnuts and vanilla extract.

Divide the meringue mixture into two equal parts and spread them onto the prepared baking sheets in even layers.

Bake for 1.5-2 hours, or until the meringue is crisp and dry. Allow to cool completely.

Prepare the Cherry Filling:

In a small saucepan, combine the cherries, granulated sugar, lemon juice, and cornstarch.

Cook over medium heat, stirring frequently, until the mixture thickens and the cherries soften, about 10 minutes.

Remove from heat and let cool completely.

Prepare the Russian Buttercream:

In a large mixing bowl, beat the butter until light and fluffy.

Gradually add the sweetened condensed milk, beating continuously until fully incorporated and smooth.

Stir in the vanilla extract.

Prep Time: 1 hour | Cooking Time: 2 hours | Total Time: 3 hours

Yield: Serves 10-12