Incredible Hazelnut Cake Recipe with Meringue Cake Layers & Caramel Frosting!!

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FULL RECIPE HERE: tatyanaseverydayfood.com/reci...
My take on the famous 'Kyiv Cake' - the 'Hazelnut Meringue Cake'. This stunning dessert is made with sponge cake soaked with hazelnut liqueur, chocolate ganache filling, caramel frosting and crunchy hazelnut meringue! This cake is the ultimate hazelnut treat!
For sponge cake video recipe, click here: tatyanaseverydayfood.com/reci...
For salted caramel frosting, click here: • The BEST-Ever Salted C...
For chocolate ganache filling, click here: • How to Make Chocolate ...
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Опубликовано:

26 янв 2017

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Комментарии : 189

@paulareilly912 7 лет назад

The best looking cake ever, frangelico, meringue, ganache - heaven

@linochka64 7 лет назад

Wow that is one tall cake! looks delicious 😍

@TrisPatisserie 7 лет назад

I made something very similar to this at pastry school in Italy! 👩🏻‍🍳😇 love it 💕

@sabinagungor9379 7 лет назад

lovely cake as always, tatyana!

@tarannumrana812 7 лет назад

Tatyana, I have a problem with the name of your channel. It shouldn't be Tatyana's Everyday Food. It should be called Tatyana's Mind Blowing Mouth Watering WantToEatUpTheScreen Food!

@samanthatrieu195 7 лет назад

Tara Ran lol true

@mahisorceress 7 лет назад

Love the comment, but on a sidenote, I think it should be called Tatyana's every day desserts. I know she has been doing some cooking on her channel lately, but it's definitely her desserts that I get super excited about. I am always slightly saddened when I see something else instead. Her desserts are simply inspiring!!

@TatyanasEverydayFood 7 лет назад

Oh, thank you! That's an awesome channel name :))

@lostinmyspace4910 5 лет назад

@@mahisorceress Can't be named every day desserts. M&M's and Milk Duds are every day desserts. Should be "Move over Martha...Tatyana's Special Day Desserts"

@lenalazaraki7290 7 лет назад

small,quickly, really nice video good job tatyana

@julietbonilla7853 7 лет назад

beautifully made looks delicious

@MoonSchiffer04 7 лет назад

Yay! another cake recipe 🍰💜

@ligayapanter524 7 лет назад

Thanks for the amazing video 😇

@MiriTogepi 7 лет назад

A dreamcake

@AllasYummyFood 7 лет назад

that looks sooo good :)) yummy!!

@TatyanasEverydayFood 7 лет назад

Thank you :)

@ligayapanter524 7 лет назад

I learned a lot from you,thank you very much 🇵🇭❤️🇨🇦

@zindageme6243 7 лет назад

thanks alot for the reply ... please keep on making the good recipes

@coffeesticks_03 7 лет назад

I never thought of putting merengue inside a cake. This looks so interesting.

@EZGlutenFree 7 лет назад

That looks amazing. Well done as always.

@billshill784 6 лет назад

Yummy recipes tatyana....I love hazalnut cake ymmmmm

@wendycosmetics 7 лет назад

that caramel frosting speaks to me on a whole new other level!! This cake looks dreamyyyy xx

@TatyanasEverydayFood 7 лет назад

:))

@LMPastryArt Год назад

I wish I could insert a picture of how it turned out for me. 💕💕It’s so ridiculously delicious! Not overly sweet even tho it looks like it could be. The merengue layer melts in your mouth 🤤 at first I was a little hectic to add more chocolate ganache in the layers so I did a thin layer but after I tried it I realized I should have added more cuz all these flavors complement each other so well. It remind me a little bit of tort “Kiev” but different nuts and cream. This cake was a big hit at our Easter table & my husband couldn’t get enough of it. 😂💕 God bless you sweetheart. Keep ‘‘em coming!💗

@TatyanasEverydayFood Год назад

Your comment made my morning! :) I'm so happy you loved the cake and glad to hear it was a hit with everyone! :)

@cshgdchagi 7 лет назад

I CANNOT EXPRESS HOW HAPPY I AM YOU HAVE A NEW CAKE VIDEOOOO 😍😍😍

@TatyanasEverydayFood 7 лет назад

:))

@freedomchinaify 7 лет назад

i like your cake recipes

@ThePrincessLabelle 7 лет назад

You're desserts are always awesome and unique, you're a talented cook, keep up the good work.

@TatyanasEverydayFood 7 лет назад

Thank you :)

@Tink1881 7 лет назад

You are sooooo talented I love everything you do. I am definitely try this one. Thank you beautiful.

@TatyanasEverydayFood 7 лет назад

Thank you so much! :)

@49ers_red_and_gold83 7 лет назад

Nicely done mmmmm!

@GamingWithMus 7 лет назад

omg. heavenly

@lepug8702 Год назад

This recipe was a great Soviet recipe please do not forget the history of this cake. Family's enjoyed this cake for great celebrations and holidays or to have with tea🙂

@TatyanasEverydayFood Год назад

Yes, it has a long history behind it! A favorite of mine for sure :)

@PatriciaDroddy 7 лет назад

OMG!!! YUM!!!!

@felipealvesdarocha507 7 лет назад

great video you're amazing 😊

@PangThaoCha321 5 лет назад

Thanks for sharing this recipe. My kids love this cake. It's rare to find around here.

@TatyanasEverydayFood 5 лет назад

That's so awesome! Glad they enjoy it! :)

@sharonwoodard1008 5 лет назад

Your cakes are soooooo amazing

@TatyanasEverydayFood 5 лет назад

Thank you so much! :)

@kimjulyofficial 7 лет назад

Yum!! 😍👍🏻

@safiyaansari1521 7 лет назад

yummy 😋😋

@marisacarletti6149 4 года назад

beautiful and talented!!!! kisses from Argentina.

@TatyanasEverydayFood 4 года назад

Thank you! :)

@lex33122 5 лет назад

And then BAM! I giggled when she said that 🤭 Cake looked awesome. I'll try it sometime.

@TatyanasEverydayFood 5 лет назад

Thank you!! :) Hope you get a chance to try it!

@lakwatserangPG 4 года назад

Will goin to try this on teachers day😊😊

@TatyanasEverydayFood 4 года назад

Enjoy! :)

@nataliyaprok5296 7 лет назад

look so beautiful and yummy😊🤗❤❤❤

@TatyanasEverydayFood 7 лет назад

Thank you! :)

@moodi1570 7 лет назад

#FanlovesFeb wow the cake layer and decorations just made my feb more fun

@mariajosebarros5094 6 лет назад

Amazing!!😍👍🏻

@veneravaapova617 7 лет назад

Надо попробовать ! İ am from Ukraine, thank you!

@ann_meow 7 лет назад

Прочитав название, я сразу же подумала о киевском торте! классный рецепт! я из Минска, кстати great recipe c:

@TatyanasEverydayFood 7 лет назад

Spasibo! :)

@olololo9224 3 месяца назад

Love this Ukrainian 🇺🇦 cake! I can’t wait to explore your other recipes!

@TatyanasEverydayFood 3 месяца назад

Hope you enjoy!

@janethenderson8481 7 лет назад

Wow! That looks so yummy! What do you do with all of those cakes you make?

@starlight7100 7 лет назад

Meltem Okur would be nice to be her neighbor lol

@katana-x6083 7 лет назад

Tanjuscha Zdrawstwuite!! Wi bolschja molodez, ja sama o4en mnogo peku i o4en ljublju swojo delo, i s bolschim udowolstwiem ispolsuju nekotorie waschie rezepti kone4no nemnogo podgonjaju pod sebja to4nee pod naschu publiku w Germanii. Nu w obschem dolgna skazat wse o4en dowolni. Bolschoe wam spasibo za inspiration!!! S. Uw. Lilli

@mahisorceress 7 лет назад

I love your cake recipes, so far I've only tried the tiramisu cheesecake, but all your other ones are on my list of "must make cakes" My question for you is, if you were to separate the meringues in 3 pans, how much would you suggest the baking time would need to be reduced to? 6 hours?? Thanks!!

@TatyanasEverydayFood 7 лет назад

Hope you enjoy this one, too! Yes, I think that 6 hours would be a good time :)

@polkadots3396 7 лет назад

Hi Tatyana, I'm planning on making this in the next few days. As kids will be eating the cake with us, I'm going to make it without alcohol. But I'm wondering about the hazelnut syrup - can I make this myself? If so, how? Or is this something you would buy (if so, where?). Thanks for all your wonderful recipes!!

@TatyanasEverydayFood 7 лет назад

Hi! If you want to omit the alcohol, try using a hazelnut-flavored coffee syrup :)

@elizabethwhite3941 2 года назад

This cake sounds truly amazing! How long would I cook the meringue if I wanted a marshmallowy texture?

@TatyanasEverydayFood 2 года назад

It's so delicious! :) For a softer meringue, cut the baking time in half .

@georgethompson3763 7 лет назад

Interesting combination of meringue layers and sponge cake layers! It reminds me of a belgian/french cake called "merveilleux" which has two layers of meringue and a ganache or flavored whipped cream for filling and cover. There are tons of "merveilleux": chocolate, vanilla, hazelnut, chesnut, coconut, etc.

@TatyanasEverydayFood 7 лет назад

Mmm, that sounds delicious! :)

@georgethompson3763 7 лет назад

It is! See what they look like on google image: www.google.fr/search?q=merveilleux&biw=1425&bih=710&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjfp82GmuXRAhUCeCYKHS0IDj4Q_AUIBigB#tbm=isch&q=merveilleux+recette

@Zareefazalme 4 года назад

yummmmmmmmmm

@zindageme6243 7 лет назад

hi tatania .. thanks for the superb recipes .. I just wanna know . isn't the mouringe to hard to cut or eat like that ? or it will be soft after a while ..... thanks

@TatyanasEverydayFood 7 лет назад

It will stay crunchy - it's not too hard to cut if you use a sharp, serrated knife :)

@abishake66 7 лет назад

this is the most daunting recipe of yours. please explain it in simpler manner for amateur bakers.we aren't so skilled as you are.

@SweetInfusionByAysha 7 лет назад

please make kinder cake.....😘😍😍😍

@Harnishdj 7 лет назад

hey! tatyana, I wanted to know which coco powder you use for your chocolate cakes & can you share eggless chocolate cake recipe please!...

@TatyanasEverydayFood 7 лет назад

Hi! I use dark cocoa powder by Hershey's

@Harnishdj 7 лет назад

TatyanasEverydayFood oh! OK thank u & can u share eggless vanilla or chocolate cake or brownies recipe ?

@zindageme6243 7 лет назад

hi .. how can I make that salted caramel part ? couldn't find any video regarding that .... thanks

@TatyanasEverydayFood 7 лет назад

It's my Salted Caramel Frosting: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-u0CARA8INpw.html

@cindycadichon4199 6 лет назад

Nice cake p.s like ur nails❤

@elizabethwhite3941 10 месяцев назад

When you cut it is the meringue still hard? How long for a marshmallow texture?

@TatyanasEverydayFood 10 месяцев назад

Yes, the meringue for this recipe will be hard inside. If you want a soft meringue, like pavlova, bake for 1 1/2 hours.

@arpinechakhoyan1225 6 лет назад

Здравствуйте, Татьяна) делаю меренгу, через какое-то время в духовке начала отделяться жидкость. Продолжать дальше выпекать? Не хочется выкидывать, и торт нужно сделать быстро, второй раз делать меренгу нет времени. Годится ли эта меренга для торта?

@TatyanasEverydayFood 6 лет назад

Hi! Yes, that's happened to me, too. Keep baking and it will be just fine. The liquid is sugar syrup

@arpinechakhoyan1225 6 лет назад

TatyanasEverydayFood thank you) Should I let it cool overnight in oven or just at room temperature?

@TatyanasEverydayFood 6 лет назад

so sorry for the late reply! I let mine cool in the oven, with the oven door open and inch or two

@zajazaja9101 3 года назад

Would meringue works with half of that sugar. Tnx

@TatyanasEverydayFood 3 года назад

I find that will less sugar, the meringue doesn't turn as glossy and beautiful. I recommend keeping the amount the same. You can reduce the sugar in the cake and frosting :)

@asmaaroushpik4559 7 лет назад

i like all ur videos can I use almond instead of hazelnut

@samanthatrieu195 7 лет назад

asmaa roushpik yes, you can

@TatyanasEverydayFood 7 лет назад

Yes, almonds would taste great, too :)

@ambarnicole7704 Год назад

If I want to make my merengue in a 6” inch pan, can I let the pans the same 8 hrs?

@TatyanasEverydayFood Год назад

Hi! Are you also reducing the recipe, or just baking the same amount in a smaller pan?

@spark4945 7 лет назад

How does this freeze? can I make it a week ahead?

@TatyanasEverydayFood 7 лет назад

I honestly haven't tried freezing this cake, I'm not sure how the meringue layer would hold up...

@vahneb7260 7 лет назад

If I wanted to use only one meringue layer, can I freeze the other layer?

@TatyanasEverydayFood 7 лет назад

I recommend preparing just half in that case, I'm not sure how the meringue would hold up in the freezer

@raymensoin8010 7 лет назад

please make coffee cupcakes 🙏🏻

@Daleen664 3 года назад

Will the meringue not get soggy if cake is not eaten the same day ? Looks devine thank you

@TatyanasEverydayFood 3 года назад

No, it stays pretty firm, even on the next day :) The buttercream keeps it sealed in between the layers

@Daleen664 3 года назад

TatyanasEverydayFood thank you . I have to deliver something similar today and was very anxious about what to put under meringue . You r amazing . Greetings from South Africa

@sofiapasa1139 6 лет назад

Привет 😊😊I like all of your recipes..I have a question. .how many days the meringue stays crunchy???or it isn't crunchy inside of a cake ???thanks😘😘

@TatyanasEverydayFood 6 лет назад

Hi! The meringue will stay fairly crunchy for a few days, then it starts to get softer but still good :)

@sofiapasa1139 6 лет назад

TatyanasEverydayFood and last question how many grams approximately is your egg whites???I want to do it with pasteurized egg??thanks again you are lovely

@TatyanasEverydayFood 6 лет назад

It's approximately 225g on the egg whites. I've tried using pasteurized egg whites that you can get in a carton and I don't know why but I haven't had any luck with those..

@sofiapasa1139 6 лет назад

TatyanasEverydayFood I will try to use cream of tartar and see how it goes..thnks for your advice. I am waiting for new recipes ☺☺☺😘

@windradeadzed 3 года назад

This is an old video, so I may not get a reply ... But is there anything I can use besides hazlenuts in the meringue? I can't find them anywhere by me.

@TatyanasEverydayFood 3 года назад

Hi! Yes, you can use just about any other type of nuts. Almonds, walnuts or pecans would also work well. Enjoy!

@samypsychedelica 7 лет назад

I love your cakes! you should maybe try to make some vegan cakes for the vegan people who watch you like me :) love ur channel

@olgaolga6855 7 лет назад

Hi, Tatyana! How many gramms/millilitres are there in an American cup? Please help :-)

@TatyanasEverydayFood 7 лет назад

If you head over to my website, I have the ingredients in metric measurements as well :)

@captivateyouandme Год назад

I’m very much looking forward to trying this recipe!! Question: after baking for 8 hours, do you let it cool inside the oven without opening the door? Or outside? Covered? What is the best way to “let it cool”? Thank you!:)

@TatyanasEverydayFood Год назад

I hope you love this one! It's so delicious and special! I turn my oven off, then prop it open about an inch with a wooden spoon. This way, the oven and the meringue cool slowly.

@captivateyouandme Год назад

@@TatyanasEverydayFood thanks so much for the quick reply!! I am baking the meringue as I type this! It’s been 2 hours and the meringue top started rising like a small cake dome! Is that normal? :0 Your meringues seemed a lot flatter on your video so I am a bit concerned 😬 hoping it turns out perfect!!

@TatyanasEverydayFood Год назад

@@captivateyouandme I hope they turned out well in the end! Sometimes if the oven is too hot, they can rise a bit but hopefully they settled back donw.

@captivateyouandme Год назад

@@TatyanasEverydayFood They definitely rose a lot more, but in the end the cake was delicious!! Thank you for sharing and for your quick responses!! :) Will definitely be making again!

@TatyanasEverydayFood Год назад

@@captivateyouandme I'm so glad you enjoyed the recipe! :)

@rogegen 7 лет назад

+TatyanasEverydayFood Sorry but I could not find what isThe correct temperature to bake the merengue ? Please

@TatyanasEverydayFood 7 лет назад

200F - Please check my website for all the details, link in profile! :)

@rogegen 7 лет назад

+TatyanasEverydayFood thank you ! U rock it !!

@esteemlanka7497 3 года назад

Some fellows are using the double boil method when make the meringue mixture.Is it correct?

@TatyanasEverydayFood 3 года назад

That's called Swiss Meringue. I've tried that before but I prefer to use this method instead :)

@esteemlanka7497 3 года назад

@@TatyanasEverydayFood Thanks for reply Sis.My plan is to make a Chocolate meringue pudding.So to make the 2 or 3 layers of meringue is it ok if i spread the meringue on the trey then lay a parchment paper on it and spread another layer on it like that randomly and bake?Because my oven is small.

@TatyanasEverydayFood 3 года назад

@@esteemlanka7497 Hmm, I'm a little confused with your plan. Do you plan to stack the layers on top of each other? I'm not sure they would bake properly that way, unfortunately! :(

@bernadinebaptiste2459 7 лет назад

This looks so amazing! I didn't know you were Ukrainien 🙂🙂. I love your nails by the way! I've heard that acid is a good sub for Cream of tartar. Can I use lemon juice or vinegar?

@TatyanasEverydayFood 7 лет назад

Thank you! Yes, a bit of lemon juice will work great, too! :)

@bernadinebaptiste2459 7 лет назад

TatyanasEverydayFood ok thanks!!

@cyberianmanx1 3 года назад

This version is a "BIG WOW" folks. Try it out. Cheers.

@TatyanasEverydayFood 3 года назад

Thank you so much! :) I'm glad you enjoyed it!

@SweetInfusionByAysha 7 лет назад

can anyone clear my doubt about swiss meringue buttercream frosting..is their any prob while keeping fr long at room temp..will it poisoned....i need to frost aa cake fr a birthday party..so wat can i doo..

@TatyanasEverydayFood 7 лет назад

This recipe does not call for meringue frosting. The meringue layer is actually baked for 8 hours until firm and crispy. The frosting I use is my 'Salted Caramel Frosting'. Please head over to my website for the ingredients and instructions

@SweetInfusionByAysha 7 лет назад

I love your recipe...you know what ,wen any one ordr any cake from me...im purely confident with your recipe...😍😍😍😍😍

@faseehafaisal4496 7 лет назад

is the meringue layer too hard ? will it go with that soft sponge cake ? and are you sure 8 hours ain't this too much ?

@TatyanasEverydayFood 7 лет назад

The meringue layer is crunchy. I know the recipe seems weird but it works together beautifully! :)

@faseehafaisal4496 7 лет назад

TatyanasEverydayFood thank you

@SweetInfusionByAysha 7 лет назад

hey...can we give this cake..for any birthday occasion ..is their any prob with that eggs...any poisoning..within 2hrs only we can serve

@TatyanasEverydayFood 7 лет назад

Yes, this cake is great for any occasion! :) No, there should be no problem with any food poisoning, the egg whites are baked :)

@SweetInfusionByAysha 7 лет назад

I have an doubt with swiss meringue buttercream...one of ma friend told...it is not good to keep fr long at room temp ,coz it is fresh egg whites so it can be poisoned is that true...because we are cooking egg whites at certain temp

@TatyanasEverydayFood 7 лет назад

In this recipe, the egg whites are baked for 8 hours so there will be no raw eggs. With swiss meringue buttercream, the egg whites are also cooked with hot sugar syrup. Just make sure to use pasteurized eggs for baking

@leylalo4927 6 лет назад

Hey, tatajana I have panic to make this recipe. I have tried to make a meringue layer with ground hazelnut and all the liquid come outside. I took a recipe from other and they have say that with 100 Celsius in 1 hour is baked, but honestly come all that water outside. I feel that 100 Celsius is not so good, is too low. Can you explain me why all liquid come outside?

@TatyanasEverydayFood 6 лет назад

Hmm, maybe you didn't whisk the meringue long enough? I always bake mine at 100C and I've had that happen before, too.

@ayeshawaseem7085 7 лет назад

😍

@gayaart777 4 года назад

I love Kievsjy cake

@TatyanasEverydayFood 4 года назад

Me, too! :)

@nataliyacenteno8521 4 года назад

You remind me of Brie Hodge from the show “Desperate Housewives”

@chefd5327 7 лет назад

I think hazelnut syrup is just simple syrup flavored with hazelnut extract guys

@LalAdri 7 лет назад

Your cakes are so tall

@ismaelsolano2091 7 лет назад

8 HOURS?!?!?... Aint nobody got time for that !

@nguyenhoangkhanhha7032 7 лет назад

You'll probably burn your oven after 8 hours, or even worse: your precious house.

@SweetInfusionByAysha 7 лет назад

im talking about the meringue frosting...

@ght7guy 7 лет назад

6" cake?

@nguyenhoangkhanhha7032 7 лет назад

I was so busy focusing on your beautiful hair and nails that I even forgot to watch the recipe...You should do a nail tutorial.

@TatyanasEverydayFood 7 лет назад

Thank you! I actually have an amazing and talented manicurist do my nails :)

@annisilana1072 7 лет назад

Can anyone tell me if I can cook the meringue for less than . . . 8 hours

@TatyanasEverydayFood 7 лет назад

The meringue for this particular cake needs to be crunchy. If you want a softer meringue, you can bake for less time, maybe 3 hours

@annisilana1072 7 лет назад

TatyanasEverydayFood Thanks! I'm okay with soft meringue, just adds to the cake!

@vivianelsoares 7 лет назад

Tatyana, when did you find out you liked to cook?

@SIMTH3KID 7 лет назад

Viviane Soares Watch her Q&A video!!!

@vivianelsoares 7 лет назад

Simon Mailloux thanks

@snowlastnameisnotwhite9626 7 лет назад

That's mind blowing yummy 😋 aren't you a perfect woman 👍

@TatyanasEverydayFood 7 лет назад

Oh, thank you! :)

@michaelt6217 3 года назад

Half of these ingredients are not sold in my country...

@TatyanasEverydayFood 3 года назад

So sorry! :(

@450aday 5 лет назад

so that's everyday food to you....

@daveheel 6 лет назад

should i ask how many calories are in that slice of cake? lol seriously, you should be in hair commercials.

@bonbonina4267 5 лет назад

Are you sure it's 200f? My meringue separated, it didn't work!

@TatyanasEverydayFood 5 лет назад

Oh, no :( Hmm, it definitely shouldn't be separating. Did you whisk it to stiff peaks and did it look the same when you put it into the oven?

@bonbonina4267 5 лет назад

@@TatyanasEverydayFood yes. It looks to that the temperature is too low. I checked all similar recipes for Kiev cake. Usually it's around 300f

@TatyanasEverydayFood 5 лет назад

I've always baked at 200F, that way the meringue dries slowly and it becomes crispy on the inside. The only other thing I could think of is oil getting into the egg whites. Any amount of grease that may be in the mixer bowl from a different recipe will cause the egg whites to fall flat and not whisk properly.

@bonbonina4267 5 лет назад

@@TatyanasEverydayFood I'm not sure. I think everything was clean. But maybe it's just an oven difference. Or even though I whipped them very good, meringue was very stable. But maybe I should've whipped it longer. Thank you for your help.

@starlight7100 7 лет назад

I think that's the biggest slice of cake I've ever seen on a plate lol