This recipe is based for the most part on the recipe in Momsdish.com. I have made some modifications and added some tips. I personally found the Momsdish version infuriatingly difficult with the plethora of advertisements that pop up and the uber-lengthy verbiage so, at a minimum, this version may be easier to follow.

The recipe is in several  parts: a sponge cake, the meringue, the cream, and the assembly.   I have set out the ingredients and method for each separately.

INGREDIENTS AND EQUIPMENT:

Instant-read thermometer. Not really essential, but strongly recommended.

Springform cake pan -- about 8-9 inches.

1 ½ cup hazelnuts

1 jar apricot or peach jam – preferably without chunks of fruit.

Take the eggs and butter from the fridge and allow to come to room temperature.

THE MERINGUE:

1 tablespoon white vinegar

1 teaspoon plus 1 pinch salt, divided

6 Egg Whites (probably have about 7 or 8 eggs handy in case of breakings)

1 ⅓ cups confectioner’s sugar

A few drops lemon juice

Parchment paper

THE SPONGE CAKE:

(From ITALIAN SPONGE CAKE (Pan di Spagna) )

1 9-inch springform cake tin.

5 large eggs

1 ⅓ cups cake flour (not general purpose or self-raising)

¾ cup granulated sugar

1 teaspoon lemon zest

Butter (for greasing springform)

THE CREAM:

7 Egg Yolks (6 from the making of the meringue +1 extra)

6 Tablespoons water

9 Tablespoons sweetened condensed milk

4 ½ oz chocolate chips

450 gms (4 sticks) unsalted butter at room temperature

METHOD:

1. From the 1 ½ cup of hazelnuts set about eight aside for decoration.

2. In a food processor give the remaining nuts a burst or two for a coarse chop.

3. Set about ⅓ aside for decoration.

4. Give the remainder a few more bursts for a fine chop to use in the meringue.

THE MERINGUE:

The absolute #1 rule for meringues is “No fat”. Do not use plastic or nylon implements of bowls. Do not grease the parchment paper.

1. Line a baking sheet with ungreased parchment paper.

2. Set the oven to 250 F (120 C).

3. Clean the mixing bowl and whisk thoroughly.

4. Pour 1 tablespoon of white vinegar and a teaspoon of salt into the bowl. (¹) Swirl to mix then, with clean paper towel, rub the bowl dry thoroughly. Do not wash! The slight remnants of salt and vinegar help stabilize the egg white.

5. Have a ceramic saucer and two small containers handy. One container for the yolks, the other for any egg where the yolk has broken into the white.

6. Crack each egg and while holding over the saucer split in the middle. Swap the egg from one half of the shell to the other letting the egg white drop into the saucer. No yolk at all should get into the sauce: if the yolk breaks pour the entire contents into the broken-yolk container for use at another time and wash the saucer. When all the white has been collected, place the yolk in the yolk container. Transfer the egg white to the mixing bowl. Repeat with other eggs.

7. Check the instant read thermometer. That will be the current room temperature.

8. Using the thermometer check the temperature of the egg whites. If they are significantly below room temperature place the bowl in a larger bowl that contains warm (not hot) water. Gently stir the egg whites, checking their temperature now and then, until they are at or about room temperature.

9. Using a whisk head in the mixer, start whisking at a lower speed until the whites are beginning to foam and then increase the speed until it is running fast.

10. After a few minutes, when the whites are forming peaks and holding shape, begin to add the sugar a teaspoonful at a time.(²) Using a teaspoon means you can add the sugar almost continuously.

11. Stop whisking occasionally and, using a metal spoon, scrape the sugar down from the sides of the bowl into the mixture. Continue mixing.

12. When all the sugar is added, continue to beat for a minute or more to ensure all the sugar is incorporated into the whites.

13. When the mixture is shiny use a metal spoon to gently fold in the finely chopped hazelnuts.

14. Scoop the mixture onto the lined baking sheet and smooth out into a solid sheet.

15. Place the baking sheet into the oven.

16. Do not open he oven door for at least two hours.

17. Touch the meringue gently. If they are crisp and dry then they are done. If your finger breaks the surface return to the oven and dry for another 30 minutes.

THE SPONGE CAKE:

1. Grease the bottom and sides of the springform well.

2. Place the eggs and sugar in the mixing bowl. Use a whisk attachment on the mixer.

3. Check the instant read thermometer. That will be the current room temperature.

4. Using the thermometer check the temperature of the egg/sugar mixture. If they are significantly below room temperature place the bowl in a larger bowl that contains warm (not hot) water. Gently stir the mixture, checking their temperature now and then, until they are at or about room temperature.

5. Mix slowly at first and then at moderately high speed for at least 15-20 minutes until fluffy and light-yellow colored.

6. Remove the bowl from the mixer.

7. Sift about a third of the flour onto the surface of the mixture and, using a spatula, gently fold the flour into the mixture taking care not to deflate the eggs mixture.

8. Repeat until all flour is incorporated.

9. Do not bang the springform to level the mixture.

10. Bake for 30 minutes without opening the oven door.

11. Check by sticking a toothpick in. Cake is done when no mixture sticks to the toothpick.

12. Turn oven off, prop the door open with a wooden spoon, and let cake cool for 10 minutes in the oven.

13. Invert cake on a rack to cool completely.

THE CREAM:

1. Fill a sink with about 1 inch of cold water.

2. Place the egg yolks in a small pot and beat until they form a mixture of uniform yellow color.

3. Add the condensed milk and water and whisk gently until the mixture is smooth.

4. Place the pot over low heat.

5. Using a wooden spoon stir constantly, scraping the bottom corners, to prevent scrambled egg.

6. Monitor with the instant-read thermometer and do not let the temperature exceed 180F.

7. Remove the pot and place in the cold water in the sink.

8. At the same time pour the chocolate chips into the mixture and stir continuously until they melt and the mixture is an even brown color.

9. Place the room temperature butter into a mixing bowl. Attach a whisk to the mixer and beat the butter until it is fluffy.

10. With the whisk still running add the chocolate/egg mixture a spoonful at a time. Occasionally stop the whisk and use a spatula to scrape the butter off the sides of the bow into the mixture. Continue whisking until the butter is fully blended into the chocolate.

Kyiv Cake, Alpharetta, GA   03/05/2022<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.

ASSEMBLY:

1. Break the meringue into smaller rectangles and use a rolling pin to crush them into smaller pieces.

2. Place the cooled sponge cake on a flat surface and, using a knife with a serrated blade, slice the cake horizontally into two disks.

3. Cover the cut side of each disk with jam omitting any chunks of fruit.

4. In a small bowl mix some of the cream with a generous amount of the crushed meringue.

5. Place one of the disks on the plate you will use for serving. This disk will be the bottom layer of the cake.

6. Spread the meringue/chocolate mixture over the jam of this disk of cake.

7. Place the other disk of cake, jam side up, on a flat plate (the base of the springform would be ideal).

8. Spread some of the cream on top of the jam.

9. Using the plate as a support, flip this second disk, cream side down, on top of the first.

10. Once the cake is assembled use the remainder of the cream to frost the top and sides.

11. Use the coarsely chopped hazelnuts to form a ring around the edge of the top.

12. Place the reserved, whole hazelnuts on that ring to decorate.

13. Clean up any spillage or smears from the edge of the serving plate.

14. Refrigerate.

15. Remove from the fridge about an hour or two before serving.

SOURCES:

Momsdish.com

(¹) Julia Child “The Way to Cook”, Knopf Doubleday Publishing Group

(²) James Morton “How to make perfect meringues”

Kyiv Cake, Alpharetta, GA   03/05/2022<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.