Fresh cherries are always a part of our families Christmas meals in Australia. So when my in laws brought back a box of fresh sour cherries from the Red Hill Cherry Farm two days before Ukrainian Christmas I had the perfect opportunity to experiment with a version of one of my favourite cherry cakes, a Kyivskiy Torte. Basically it’s hazelnut meringue layered with cherries and chocolate buttercream. Whilst you can get versions of it in Detroit, none of them come close to what we used to get from Cakes of Fantasy in Ormond (Melbourne, Australia), and as a result I’ve been missing it terribly.
I didn’t really want to recreate that cake exactly, (it’s a lot of work) but I did want something with similar tastes and textures.
There was a mismatch between the cooking times of the hazelnut cake and the original cake. So I tried to offset this by cooking the cake by itself for a little first. This also helped with the differences in consistency of the cakes, the dream cake batter is much stiffer and easier to spread the meringue on, while the hazelnut cake batter was quite sloppy.
Unfortunately this step, meant that the meringue didn’t really ‘stick’ to the top of the cake like it does with the dream cake. The other problem was that I used tins that were probably a little small so the cakes were VERY thick and took longer than expected to cook through. It was also not possible to layer them how I normally would.
Instead of layering the cakes with the cream and cherries in between I chose to fill the area under the meringue with cream and cherries. Unfortunately this meant the ratio of cherries and cream to cake was a little low.
For the cherries I simply cooked fresh sour cherries together with sugar and water (1 tsp of sugar for every 4 cherries). I also added a little gelatine to thicken it but I didn’t want it to be jelly so I didn’t add too much. I think next time I might try using something like Xantham gum for a better mouthfeel. I want it to be more like the texture of a lemon curd but don’t want to make a curd as the butter and eggs in the curd make it a little rich. If you have any suggestions for how I can best achieve this let me know in the comments.
For the cream I mixed double cream with a bit of nutella. Next time I think I’ll just use regular whipping cream as this mixture ended up a bit thick. I might try a couple of different ways of combining them together too so I can get a nice smooth texture.
On the whole this was a pretty good experiment. For all the issues I listed above the cakes tasted quite nice, I just need to to a little more work to get the ratios and textures right. The flavours were definitely spot on so I was really happy with that. I’ll definitely be making this one again sometime soon.