Take 3 bowls to separate the whites from the egg yolks. In 2 of the bowls, place 6 egg whites in each, and all 12 yolks together in the third bowl.
Cover the bowls with cling film, return the yolks to the refrigerator.
Let the egg whites sit on the kitchen table, at room temperature, for 12-24 hours.
Meanwhile, put the hazelnuts in a tray and toast them in the oven, stirring periodically. They can burn very quickly, so be careful.
After they cool down, grind them coarsely in a food processor, or chop with a knife.
In 2 plates (one for each layer of cake) combine together:
– of sugar;
– of flour;
– of hazelnuts.
Line with baking paper the base and the sides of a diameter springform pan.
Grease the paper with a little oil or soft butter. For even more stickiness, you can also grease the sides of the pan with a bit of oil, before lining.
In a large bowl, put the first 6 egg whites and beat to soft peaks. Then, gradually add of sugar and continue to whisk until stiff peaks form.
Add the contents of the first plate: of sugar, of flour and of chopped hazelnuts, plus 1 sachet of vanilla sugar.
Carefully mix with a spoon or spatula.
Move this mixture to the pan lined with baking paper, level out.
This will be the first cake layer.
Place in the preheated oven to 140 degrees C for 2.5 hours. We want to dry it well, without browning too hard, see the picture.
After the oven, remove from the pan and leave it on a wire rack to cool, up side down.
Then we prepare the second cake layer. Repeat steps 6-10: line the pan again with baking paper, beat 6 egg whites with of sugar and mix in the of sugar, of flour and of roasted hazelnuts (the second plate).
Bake in the same way for 2.5 hours at 140 degrees C.
You’ll notice both the layers are well dried only at the top, while the base is a little wet. In order to dry completely, let the cakes dry base up on a grill at room temperature for 24 hours.
Bring to the boil of milk mixed with of sugar in a saucepan, then leave it on the table for 15-20 minutes to cool.
Beat the egg yolks well with a whisk or mixer, then gradually add in the boiled milk.
Pour this mixture back into the saucepan and place over heat. Stirring continuously, cook until it starts to boil and thickens slightly.
Let this syrup cool at room temperature for 5-6 hours, covered with cling wrap.
In the meantime, don’t forget to take of butter out of the fridge.
After this time, we’ll start to assemble the cake, but first we must prepare the filling.
In a large bowl, beat well with the mixer of butter, then gradually add the yolk cream until you have a smooth mixture.
Place one cake on a plate and spread over with a thin layer of buttercream, about a third of the whole amount.
Cover with the other cake layer. I placed the layers bottom up, so that the cake is smoother at the top.
Add 2 spoons of cocoa to the remaining filling, mix.
You can fill a piping bag with 2-3 spoons of white cream to decorate the top with it.
Spread the cocoa cream on the cake, on the sides and on top.
Smooth out with a knife. Optionally, you can decorate it with some white buttercream.
Or you can simply sprinkle the top with the remaining of toasted hazelnuts.
Keep the cake in the fridge for about 8-10 hours before serving.
Here is a section. The portions must be small as this is a very filling cake, and yet so special and tasty.
nuts (cashew and hazelnut)
- Dry the nuts, then grind, but not into flour.
- Add the sugar #1 and flour, and mix.
- Whip the egg whites with salt and citric acid until foamy. Then add the sugar #2 into 5-6 passes, and whip for 30-40 seconds each time. Use fine crystalline sugar.
- Whip the meringue until firm, stiff peaks.
- Pour a third of the nut mixture into the meringue, and mix gently with a spatula. Add the rest of the mixture.
- Don’t knead for a long time, so that the whites do not fall off.
- Place two 24cm (9.45 inch) rings on parchment paper and on a baking sheet. Line the sides with parchment from the inside.
- Pour the dough, and flatten.
- Put 2-3 tablespoons of dough separately on parchment to decorate the cake later.
- Bake two nut cake layers at once at 302F (150C).
- Mix the egg, sugar and milk in a saucepan. Stirring, boil to 180F (82C). Immediately remove from the heat, add vanilla extract, and stir again.
- Pour the mixture through a sieve into a wide bowl, and chill it for 10 minutes.
- Whip soft butter until fluffy, add a little custard base, whipping. A rich cream turns out.
- Separate 5 tablespoons of cream, add cocoa rum or cognac (optional) to it, and whip.
- Leave some white cream for decoration.
- Put the white cream on the first cake layer, smooth it, and cover with the second cake layer.
- Apply chocolate cream on top and the sides. Coat the sides with nut crumbs.
- Decorate the cake top with white cream.
- Refrigerate the cake for 2 hours.
- Before serving, get the cake out of the fridge 20 minutes in advance.
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Crispy chocolate Napoleon cake
The cake remains crispy with such a cream, it doesn’t get wet! Chocolate, fragrant and crumbly-crunchy, buzz!!
- Pour the flour with cocoa into a mixer bowl, and combine.
- Add the softened butter (cut into cubes) to the flour. Make chocolate crumbs using a mixer (or by hand).
- In a bowl, combine the water, egg, vinegar and salt.
- Turn on the mixer at a low speed (or do it in a bowl or on the table with your hands), and add the liquid mass to the chocolate crumbs in parts. Knead a soft, tender, slightly sticky dough.
- Put the dough on a plate sprinkled with flour, cover with film, and refrigerate for 1-2 hours until cool.
- You better roll out the dough on floured parchment, between 2 sheets of parchment. Then carefully remove the top parchment, cut out a circle of the desired diameter (don’t remove the edges, bake with them, they will go to crumbs). Pierce the crust with a fork. Immediately after rolling out and cutting out the circle, do not bake! Let it lie on the table for a couple of minutes.
- Bake the cake layers at 392F (200C) for 10 minutes.
- Bring the milk and sugar to a boil.
- Mix the eggs with flour. Pour a little hot milk into a bowl with eggs, and mix.
- Pour the whole mixture into milk, stirring constantly; bring to a boil, and cool at room temperature.
- Whip the softened butter with condensed milk, add the custard in parts, and whip everything together.
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How to make Kyiv Cake
- Bake meringue hazelnut layers. This could be done a day or two before assembling cake. Keep meringue layers wrapped in the plastic wrap until ready to use.
- Make chocolate whipped ganache. Prepare ganache ahaid of time. When you are ready to assemble cake, just whip hazelnut ganache with the hand blender and it’s ready to use.
- Make cream charlotte. Part of the cream prepared ahaid of the time. You will need to whip cream with unsalted butter before assembling cake.
- Assemble cake. When you have everything ready, only then assemble cake.
How to make Meringue hazelnut layers
In the bowl combine flour and chopped hazelnuts. Set aside. In the bowl of stand mixer, beat the egg whites and granulated sugar until stiff peaks form. Using my Kitchen Aid mixer, it took me about 7 minutes. Gently fold in the hazelnut’s mixture into egg whites.
Trace 8- or 9-inch circles on sheet of parchment paper. Split the hazelnut meringue amongst the 2 circles. Try to spread within the lines. This recipe makes 4 8-inch circles. I bake 2 trays at the time. Bake at 220oF (105oC) for 2 hours. Turn off the oven and let cool completely in the oven. Do not open oven door while baking.
How to Make chocolate whipped ganache
I made this ganache with Azelia 35% and Jivara 40% Valrhona Chocolate.
In the small sauce pan warm up heavy cream. Pour hot mixture over chocolate and let set for a minute or so. Mix mixture with the whisk. Add cognac (optional) and mix again. You can also emulsify ganache with blender (optional).
Transfer ganache into flat container and cover with plastic wrap “to contact”. Let ganache set in the refrigerator for 6-8 hours (or overnight). When you are ready to assemble cake, whip ganache with hand mixer on low speed for 10-15 seconds. Do not overwhip!
How to make cream Charlotte
In the mixing bowl whisk egg yolks with half of the sugar and set aside. In the medium saucepan, add milk and remaining sugar and warm up over medium heat. Do not boil! Gradually, while whisking constantly, add hot milk into egg yolks. When all incorporated, pour mixture back to saucepan. Continue whisking, cook until mixture is thick and pudding consistency. Transfer cream to a medium bowl. Cover with the plastic wrap “to contact” and let it cool in the refrigerator. When you are ready to assemble cake, whip room temperature unsalted butter. Add prepared cream a few spoons at the time and keep whisking. Cream should be smooth and soft. Important: cream and butter should be room temperature.
Tip from Marina: take out cream and butter from the refregerator at the same time before whipping.
How to assemble Kyiv cake
Put the Charlotte cream on the first meringue cake layer, smooth it out with the spatula. Cover with the second meringue layer. Add whipped ganache and cover with the third meringue layer. Put cream charlotter and final meringue layer. Apply chocolate ganache on top and the sides of the cake. Coat sides with the chopped hazelnuts. Decorate cake with remaining ganache and cream charlotte. Refrigerate cake for 4- 6 hours or overnight. Before serving, get the cake out of the fridge 20 minutes in advance.
If you make Kyiv cake, please tag me on social media and make sure to leave a raiting down below. I would love to see your creations! Check other recipes:
Recipe of famous Ukrainian cake made with meringue-based layers, hazelnut whipped ganache and light and airy cream Charlotte.
Azelia Valrhona chocolate, hazelnut whipped ganache, kiev cake, Kyiv cake, kyiv cake recipe, meringue cake layers
Ingredients for meringue hazelnut layers
- Azelia 35% Valrhona Chocolate
- Jivara 40 % Valrhona milk chocolate
- In the bowl combine flour and chopped hazelnuts. Set aside.
- Gently fold in the hazelnut mixture into egg whites.
- Trace 8- or 9-inch circles on sheet of parchment paper.
- Split the hazelnut meringue amongst the 2 circles. Try to spread within the lines. This recipe makes 4 8-inch circles. I bake two trays at the time.
- Bake at 220oF (105oC) for 2 hours.
- Turn off the oven and let cool completely in the oven. Do not open oven door while baking.
How to make chocolate whipped cream
- In the small sauce pan warm up heavy cream.
- Pour hot cream over chocolate an let set for a minute.
- Mix with whisk. Add cognac and mix again. You can also emulsify ganache with blender (optional).
- Transfer ganache into flat container and cover with plastic wrap “to contact”. Let ganache set in the refrigerator for 3-4 hours.
- When you are ready to assemble cake, whip chocolate ganache with hand blender.
- In the mixing bowl whisk egg yolks with half of the sugar and set aside.
- In the medium saucepan, add milk and remaining sugar and warm up over medium heat. Do not boil!
- Gradually, while whisking constantly, add hot milk into egg yolks.
- When all incorporated, pour mixture back to saucepan. Continue whisking, cook until mixture is thick and pudding consistency.
- Transfer cream to a medium bowl. Cover with plastic wrap “to contact” and let cool in the refrigerator.
- When you are ready to assemble cake, whip room temperature unsalted butter.
- Add custard cream a few spoons at the time and keep whisking. Cream should be smooth and soft. Important: cream and butter should be room temperature.
- Put the white cream on the first cake layer, smooth it out with the spatula. Cover with the second cake layer.
- Add whipped ganache and cover with the third meringue layer.
- Put cream Charlotter and final meringue layer.
- Apply chocolate ganache on top and the sides of the cake.
- Coat sides with the chopped hazelnuts.
- Decorate cake with remaining ganache and cream Charlotte.
- Refrigerate cake for 4- 6 hours or overnight. Before serving, get the cake out of the fridge 20 minutes in advance.
This Kiev Cake Recipe is a classic Ukrainian cake loved by all. Sponge cake layers with a crunchy walnut meringue layer with a rich cream that completes the cake. This traditional cake is served at almost all coffee shops and restaurants.
This cake along with our Royal Delight and the Chocolate Meringue Cake is by far the best cake to make that will make a wow statement.
There are so many European Cakes I loved growing up and this Kyiv Cake was always a favorite. The soft sponge layers combined with a crispy meringue center with rich chocolate cream and jam then finished off with a rich cream.
It’s the kind of cake that takes longer to make but when you bite into it, you understand why it took just a little longer because every bite is heavenly!
How to Make Kiev Cake-
This cake requests just a few more steps than traditional cake but it works the extra work. The meringue layer is the one you will have to have some patience with, it will be worth it, I promise.
Make Cake Layers-
- While the layers are cooling, prepare the cream. Beat together the butter and cream cheese.
- Add powdered sugar and condensed milk and beat until incorporated.
- Divide the cream into two bowls.
- In one bowl add the cocoa powder and mix, this will be the chocolate cream.
- Refrigerate both creams until you’re ready to assemble.
- Add the first sponge cake onto a cake stand. Spread ¼ cup of raspberry jam over the layer and top with chocolate cream.
- Add a meringue cake layer and a few drops of chocolate cream, and top with the second meringue. (Note: The drops between the meringue layers are just to keep the layers together).
- Add the remaining jam and top with the rest of the chocolate cream.
- Cover the sides and top with plain cream.
- Decorate the cake as desired.
- Refrigerate overnight or until the cake layers soften.
- Serve and Enjoy.
- This is a great cake to make in a space of several days. The meringue layer and sponge layers may be made up to two days in advance, and so may the layers.
- Then just assemble (up to one day in advance) and keep refrigerated.
More Popular Cakes-
Oh how I love baking Cakes, it is truly therapeutic for me. Here are some of our favorite cakes to try:
Kiev Cake Recipe
Kiev Cake is layers of sponge cake a crunchy walnut meringue layer and a rich cream that completes the cake. This cake is perfect for the holidays or to impress your guests at dinner.
- 2 ½ sticks, room temp
- sweetened condensed milk
- raspberry jam, divided
- In a large bowl, beat the egg whites on high with a mixer until stiff peaks form, gradually add the sugar.
- Fold in chopped walnuts.
- Divide the meringue mixture between the two prepared pans evenly.
- Bake at 300°F for 30 minutes then turn heat to 250°F and bake 2 1/2 more hours. Turn off the heat and allow the meringue to cool in the oven.
Prepare the cake layers-
- Preheat the oven to 355°F. Line two 9” baking sheets with parchment paper.
- In a bowl, combine sifted flour and baking powder.
- In a separate bowl, beat the eggs with a mixer on high speed until fluffy, slowly add in the sugar and continue beating until the batter thickens and becomes fluffy.
- Slowly add in the flour mixture and with a spatula continue folding the batter until well incorporated.
- Pour batter into the baking sheets and bake 12-14 minutes.
Prepare the cream-
- In a bowl, cream together the butter and cream cheese.
- Add the condensed milk and powdered sugar and mix until combined.
- Divide the cream into two bowls.
- In one bowl add the cocoa powder and mix, this will be the chocolate cream.
- Refrigerate both creams until needed.
Assemble the cake-
- Add a sponge cake layer on a cake stand.
- Add 1/4 cup of raspberry jam on the cake layer and top with half of the chocolate cream.
- Top with a layer of meringue cake and a few drops of the chocolate cream and top with the second meringue layer. Note: You are only adding a few drops of the cream, just so the second meringue layer is secured.
- Add the rest of jam and spread over the meringue and the remaining chocolate cream. Top with second sponge cake layer.
- Cover top and sides of cake with the plain cream.
- Decorate cake as desired.
- Refrigerate at least two hours or overnight.
- Serve and Enjoy.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Discover a gorge-worthy sweet side to one of Eastern Europe’s most delicious cuisines with these Ukrainian desserts, and prepare yourself for plenty of food envy!
With their elaborate decadence, hearty compositions, and delicately balanced sweet and savory flavor profiles, the desserts of Ukraine will leave you wanting more, no matter how full you’re feeling. Let’s delve in, and discover 21 of the country’s must-try desserts as recommended by a local.
Сирники) – Fried Curd Cheese Pancakes
You simply cannot imagine a traditional Ukrainian breakfast without syrnyky. Toasty crust, soft, and delicate, filling, light vanilla flavor – they simply melt in your mouth.
Syrnyky (also spelled as syrniki) are usually made from fresh and creamy curd cheese, to which eggs, flour, and sugar are added. There are some popular variations to this classic recipe, which feature vanilla, raisins, or orange peel. Shaped as small cakes, once prepared syrnyky are pan-fried in sunflower oil or butter before being served stacked.
Most typically, syrnyky are served with sour cream, jam, and honey. Berries, slices of fruit, and powdered sugar are often used as toppings.
2 – Verhuny (Вергуни) – Deep-Fried Dough Cookies / Angel Wings
Verhuny are famous Ukrainian pastry crisps, made from non-yeast dough with kefir. They have an intricate brushwood shape, achieved by cutting the dough into strips.
The ends of each strip are pulled through a slash in the middle, forming a knot. Traditionally, verhuny used to be fried in lard, but in the past decades, it has become more common to fry the cookies in sunflower oil.
A common way to serve verhuny is fresh from the pan, while still airy and crispy. It’s an absolute must to top them with powdered sugar, adding a lightly sweet flavor, and enjoying these delicious cookies with a cup of cocoa or tea.
Angel wings pastries are common to many European cuisines such as Bulgarian, Croatian, French, Lithuanian, Polish, Hungarian, and others. They go by different names in other cuisines and can use different ingredients.
3 – Kyiv Cake (Київський торт) – Hazelnut Meringue Cake
One of the most recognizable symbols of the Ukrainian capital, Kyiv Cake has been popular in many Eastern European countries over the last half a century. Surprisingly enough, it was invented by chance – thanks to a confectioner’s mistake.
Kyiv Cake consists of two sponge layers of meringue, with sugar, hazelnuts, and flour, filled with Charlotte cream, and sealed with chocolate buttercream. The top is usually covered with meringue crumbs, and decorated with buttercream flowers.
The combination of the creamy filling with the crunchy texture with every mouthful is truly unforgettable, and Kyiv Cake is a definite must-try for anyone traveling around Ukraine.
4 – Nalysnyky (Налисники) – Filled Crepes
Most countries have their own variations of pancake or crepes, and Ukraine is no exception. Nalysnyky are crepes, made from a batter of eggs, sugar, milk, and flour.
What makes nalysnyky special is that they’re never served plain. Right after frying, they’re rolled with curd cheese, berries, jam, or any other filling, depending on preference.
It’s very common in Ukraine to make a cake of several nalysnyky, stacking them on top of each other, and adding a chocolate-cream glaze, creating a true show-stopper of a dessert.
5 – Apple Solozhenik (Яблучний соложеник) – Apple Meringue Crepe Cake
Like many Ukrainian foods, solozhenik was originally a festive dessert, cooked during the Easter holidays. Over time, it has become more common to eat at all times of the year, and many varieties of this cake have appeared. However, the most traditional version remains apple solozhenik.
Essentially, apple solozhenik is a baked dessert of a stack of pancakes, sandwiching layers of with fried apples, coated with whipped egg whites. Out of the oven and baked correctly, it has a crispy top, while its base remains soft.
Solozhenik is a rich and hearty dessert, making it an excellent choice for afternoon tea during wintertime.
6 – Varenyky with Cherries (Вареники з вишнею) – Sour Cherry Dumplings
Varenyky with cherries are an extremely popular national dessert, likely to be found not only in most traditional Ukrainian restaurants, but also in supermarkets and department stores. Unlike other dumpling varieties, varenyky are cooked in boiling water, and never fried.
Their iconic semicircle shape is achieved by using a regular glass to cut the unleavened dough varenyky are made from. Each even dough circle is then filled with a couple of cherries, and carefully folded in half.
Varenyky are the only dessert from this list that can be enjoyed as lunch. They’re best served with a generous dollop of sour cream and sprinkled with sugar.
7 – Banyky (Баники) – Yeast Rolls with Filling
Just like solozhenik, traditionally these delicious sweet rolls made of yeast dough were a festive dessert, cooked for Christmas and Easter. Nowadays, they continue to grow in popularity all year round.
The beauty of banyky is in the variety of their fillings. Possible options include apples, poppy seeds, curd cheese, or nut cream, to name just a few. Topped with mixed eggs, banyky are usually baked until a browned crust forms, and then cut into slices.
8 – Honey Shulyky (Медові шулики) – Honey Wheat Cookies
Honey shulyky is a traditional dessert cooked for the Honey Feast of the Saviour, an orthodox holiday. Originally, the very first batch was blessed at church, to bring health and welfare to people’s homes.
Shulyky are made from a flat dry shortcake, which is usually cut into square pieces to form even-shaped cookies.
Small and crispy, these cakes are covered with a sweet mixture of honey, water, and poppy seeds. Once soaked in the syrup-like mixture for up to two hours, shulyky becomes an incredibly rich and sweet treat that Ukrainians love to eat.
9 – Hombovtsi (Гомбовці) – Curd Cheese Balls
Despite their Hungarian origin, hombovtsi were enjoyed so much in Western Ukraine, that over time they’ve started to be considered a national dessert.
Like many other Ukrainian cakes, hombovtsi are made primarily from curd cheese. According to the classic recipe, the cured cheese is mixed with eggs, semolina, sugar, and flour to create a batter. Once the batter has been prepared, hombovtsi are shaped into balls by hand, boiled, and coated with breadcrumbs and sugar.
Served with sour cream and a cup of tea, hombovtsi can be both an excellent choice for breakfast, or a delicious afternoon snack.
10 – Perekladenets (Перекладенець) – Layer Cake
The name perekladenets originates from the Ukrainian word ‘перекладати’, or ‘to layer’, making this an aptly named Ukrainian cake.
It consists of four layers of shortcrust pastry, sandwiched between three filling layers of apricot or currant jam, poppy seeds, and walnut cream, in that specific order. The top layer is usually covered with egg whites, just before the cake is put in the oven to bake.
The extraordinary combination of flavors and creamy and crispy textures is perfectly balanced, creating a truly unforgettable taste with each and every mouthful.
However, being more time-consuming to prepare than other traditional desserts means perekladenets is mostly served on special occasions.
11 – Kiflyky (Кіфлики) – Ukrainian Crescent Rolls
The origins of kiflyky are attributed to Austria, along with the name, coming from the Austrian ‘kipferl’. First adopted in Zakarpattia, this dessert soon become popular all over the country.
Traditionally made of shortcrust pastry, Ukrainian kiflyky are filled either with nuts or plum jam and sprinkled with powdered sugar.
The key to creating a perfect crescent starts with a triangular-shaped piece of dough, which is topped with filling, and should be rolled starting at the wide end.
Kiflyky are a melt-in-your-mouth type of dessert. They’re most popular during the winter, but can be found throughout the year.
12 – Pryanyk (Пряник) – Spicy Honey Bread or Cookies
Pryanyk is a honey bread flavored with various spices. It’s a close relative of the famous gingerbread, with one major difference – ginger is almost never used in the Ukrainian recipe.
Nowadays, the variations of pryanyk are practically endless. The dish can be served as a cake or as cookies, and it can feature peppermint, nutmeg, cinnamon, cumin, cardamom, vanilla, and orange peel, among many other flavors.
Though traditionally pryanyk was cooked without filling, some confectionaries offer jam-filled varieties. The younger generation tends to prefer the latter, for its rich and soft center.
13 – Makivnyk (Маківник) – Poppy Seed Roll
Among all the desserts popular in Ukraine, makivnyk is one of the oldest, dating back to the times of Kievan Rus. The tradition of baking makivnyk for Christmas has remained for centuries, without any significant changes to the recipe.
The roll gets its name from the Ukrainian word ‘mak’, which means ‘poppy seed’. This is very much the main ingredient of makivnyk, helping give the roll its tender, bittersweet taste.
Made of yeast dough, makivnyk has a rich and soft texture and is commonly enjoyed served hot.
Poppy seed rolls are also popular in many Eastern and Central European countries, with each cuisine having its own different but delicious version.
14 – Oladky (Оладки) – Kefir Pancakes
Oladky are a variety of deep-fried Ukrainian pancakes, cooked until the edges are browned and the center is golden. The addition of kefir to the batter is the key to giving oladky its light and buttery texture.
Crispy on the outside and puffy soft inside, oladky a deeply beloved Ukrainian dessert. Unlike most pancakes, they are pillowy and rather small, with a diameter of no more than 10 centimeters.
While some of the desserts on the list are more common in certain regions of Ukraine, oladky are cooked throughout the whole country as an everyday treat for friends and family to enjoy.
15 – Babka (Бабка) – Sweet Easter Bread
The day (or two) before Easter, most Ukrainians, young and old alike, put everything aside and turn their attention to baking babkas.
Of course, on the eve of the holiday, these traditional Easter cakes can be found in any grocery store. But in most families, it’s a matter of honor to cook at least one batch together.
Babka itself is a leavened bread, cylindrical and tall, made from yeast dough and raisins. Some prefer eating the bread as it is, while others can’t imagine babka without glazed icing. For most people babka is not just a dessert, but a symbol of a festive Easter family breakfast.
16 – Sweet Pampushky (Солодкі пампушки) – Ukrainian Doughnuts
The first thing that comes to mind of any Ukrainian who hears the word ‘pampushky’ is a dish of puffy garlic buns served as a side to a traditional Ukrainian soup. Round-shaped sweet pampushky, however, are very different from their savory alternative.
Usually made of dough infused in milk, sweet pampushky can be either baked, or deep-fried in sunflower oil, giving the buns a delightful crispy texture. The soft center can be left as it is, or filled with fruit.
17 – Yabluchnyk (Яблучник) – Layered Apple Cake
If you’ve never tried a sandwich cake, yabluchnyk is definitely your chance to! Yabluchnyk consists of two layers of crumbly and flaky shortcrust pastry, with a soft apple filling in-between. Cinnamon and raisins are optional, but highly advisable additions to the filling, giving it a richer, tart flavor.
Among all the Ukrainian baked desserts, yabluchnyk is one of the easiest to make. It is, however, a super delicious alternative to the classic apple pie, which makes it quite popular in Western Ukraine. Usually, yabluchnyk is served on its own, but it can be also dusted with powdered sugar.
18 – Syrna Paska (Сирна паска) – Curd Cheese Easter Cake
Syrna paska is an unbaked variation of babka, that is also prepared exclusively on the eve of Easter. It’s made from a mixture of curd cheese, eggs, sugar, and butter, and sometimes enriched with nuts and raisins.
Traditional variations of syrna paska do not require any cooking. You simply assemble the cake, refrigerate it overnight, and in the morning the delicious cake is set, ready to eat. However, some Ukrainians will opt to boil the batter first, claiming that it makes paska tender and creamy.
This dessert is also famous for its extraordinary pyramid shape. The best way to get its assembly just right is to use a special cheese mold, with a square hole in the bottom.
19 – Sochniki (Сочники) – Cookies with Curd Cheese
Sochniki are made of circular pieces of dough, folded in half over lightly sweetened dollops of curd cheese. Modern fillings include seasonal fruit and berries.
With their tender and moist curd cheese filling, and crusty shortbread coating, sochniki are commonly cooked at home and can be spotted in bakeries across the country. They are a tea-time classic, typically served hot.
20 – Pinnyk with Apricots (Абрикосовий пінник) – Apricot Soufflé
Wondrously moist and rich with the flavor of apricots, pinnyk is a unique pearl of Ukrainian traditional pastry. Unlike the other desserts, it’s not too heavy, yet its flavor heavenly.
The apricots used in the recipe are first boiled to become soft, thoroughly sieved, and then mixed with whipped egg whites and sugar.
The batter is baked for a short while, and once the pinnyk is ready, all that’s left is to sprinkle it with powder sugar before serving.
21 – Sweet Knyshi (Солодкі книші) – Filled Puffs
Knyshi are one of those dishes that pair with nearly everything and can be made either sweet or savory. While knyshi stuffed with meat are much more common, the sweet variety has a lot of admirers as well.
A dish of small, rounded cakes, sweet knyshi are made from puff pastry, and usually filled with jam or fruit. Although this dessert is fairly simple to prepare, its light and delicate crust balances wonderfully with it sumptuous soft center, making each mouthful truly delicious.
Ukrainian Desserts Summary
Their decadence alluring, aromas enticing, and flavors spellbinding, there is just so much to indulge yourself in when it comes to the sweeter side of Ukrainian cuisine.
These popular desserts are loved by millions across the country, and their flavors, beauty, and technique perfectly capture what this vast and intriguing country is all about.
Seek out as many of these beloved dishes as you can during any trip to Ukraine, and look far and wide in bakeries, eateries, and restaurants. You are in for a real treat!
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Contributor: Yuliya Vedenikina is a freelance content writer and translator from Ukraine. She is highly enthusiastic about culinary art and strives to inspire readers to discover Ukrainian cuisine and explore new cooking horizons.
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