Eggless Kiev Aka Kyiv Cake | Ukranian Cake | Eggless Hazelnut Torte (my Way)

Eggless Kiev aka Kyiv Cake | Ukranian Cake | Eggless Hazelnut Torte – I’m super excited to share this eggless version. The eggless meringue cookies turned out so adorable and amazing. The best and probably the only way to make eggless meringue or cookies, is to use aquafaba. Aquafaba is the brine taken out from the chickpea, just in case some of you do not know what that is. In the video I actually didn’t mentioned the word aquafaba at all but I think it’s pretty much known especially some of you who used it before. After exploring to develop some eggless sponge cakes, I have to confirmed something I discovered that this sponge cake recipe is far the most moist, soft and fluffy just like those in the egg versions. I will make a video specially on the sponge cake itself. In this eggless version, I decided to do another alternative for the meringue layer. Instead of baking a whole flat layer, I arranged the individual meringue cookies as shown in the video and adding hazelnuts on the top to make a Kiev style cake. Please give me your comment in the box below to tell what you think. I hope you’ll be inspired and give this cake a try. Enjoy!

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Ingredients:

• Eggless Meringue / Cookies
(you can bake a whole layer using the same pan/mould, but I bake it into meringue cookies as an alternative Kiev Style)

1 can chickpea (for brine around 190-200g) it’s ok if slightly less
Heat the brine to reduce to about 95-100g
1.5g [½ tsp] cream of tartar
150g [¾ cup] caster sugar


• Eggless Sponge Cake
I used 15x15cm or 6x6 inch pan

113g [½ cup] unsalted butter
180g [1½ cup] cake flour
4g [1¼ tsp] baking powder
2g [¼ tsp] baking soda
3g [½ tsp] salt
120g [½ cup + 2 tbsp] caster sugar
120g [½ cup] plain yogurt
1 tsp vanilla extract
120g [½ cup] whole milk


• Buttercream Frosting
226g [1 cup] unsalted butter, softened
150g [½ cup] sweetened condensed milk, cold
1 tsp vanilla extract
30g [2 tbsp] heavy cream or whipping cream


• Strawberry Syrup
15g [1 tbsp] strawberry jam
15g [1 tbsp] hot water


• Chocolate Glaze
50g [⅓ cup] dark chocolate melt
25g [1½ tbsp] whipping cream


Instructions:

• Eggless Meringue / Cookies
1. Strain a can of chickpea for the brine. Transfer the brine into a milk pot.
2. Heat the brine on medium heat and simmer for about 3-4 minutes, depending on your fire. This is to reduce the brine to half to get a thick brine. Let the brine cool completely. Transfer into a mixing bowl.
3. Refrigerate the brine for at least 3 hours to get a chilled and thick brine.
4. After 3 hours of refrigeration, add the cream of tartar.
5. With an electric mixer, mix on low speed until frothy. Then add in the sugar, little by little, and continue mixing on high speed. Mix until the mixture is stiff. Lift up the mixer paddle, the paddle will hold the meringue stably, and that’s good to go.
6. Transfer into a piping bag with whatever piping tip you desire. I was using 2C.
7. Pipe out the dollops onto the flat pan.
8. Bake in preheated oven at 100°C/212°F for 90 minutes. Let them cool completely before using.


• Eggless Sponge Cake
1. Preheat oven at 175°C/348°F.
2. Sift all the dry ingredients. Set aside.
3. In a large mixing bowl, add in the softened butter and sugar. Mix on high speed until creamy, fluffy and pale. Scrape the bowl occasionally.
4. Add in the yogurt and vanilla. Mix until well combined. You may find the batter curdling, that’s normal.
5. Add in the sifted ingredients in 2 batches, alternate with the milk. Fold to combine, do not over mix.
6. Add in the milk in 2 batches, alternate with the sifted ingredients. Fold to combine, do not over mix.
7. Transfer batter into a 15x15cm or 6x6inch pan.
8. Bake in preheated oven at 175°C/348°F for 30-35 minutes or until the inserted skewer comes out clean.
9. Remove the cake from the pan and let it cool completely on the cooling rack.


• Buttercream Frosting
1. In a large mixing bowl, add butter (softened). Mix on high speed until creamy, fluffy and pale.
2. Add in the condensed milk. Mix until well combined.


• Strawberry Syrup
1. Mix the strawberry jam with hot water.
2. Mix until they are well combined.


• Chocolate Glaze
1. Add the choocate and cream in a bowl.
2. Microwave a few seconds until the chocolate is in melting stage.
3. Mix until well combined.


• Assemble the Cake (refer to the video)


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