Kyivskiy Dream Torte

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. 

I started with this recipe from Gourmet Traveller for a Lemon Dream Cake and this recipe from The Women’s Weekly for a hazelnut cake.

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.

Cranberry Curd Tartlets

I’m a sucker for a good lemon tart, so when I saw this NY Times recipe for a Cranberry Curd Tart I just had to give it a go.

I tried a couple of different variations of the curd & pastry but still haven’t found a combination I’m completely happy with.

First off I made the curd exactly as specifed & used the shortcrust pastry I had in my freezer (made using this Jamie Oliver recipe  – I find it’s always handy to have a tart case or some pastry in the freezer). For me the curd was too sweet & the tartness of the cranberries didn’t come through as I’d hoped. For my next try I halved the sugar. This time was better, but I think I took a little too much of the sugar out. If I was to make it again I think I’d try 3/4 of the sugar. In the second try I also changed the pastry to more of a gingerbread. I used the same Jamie Oliver recipe but replaced the icing sugar with dark brown sugar and added a ton of dried ginger. This was a much better match. If I were to make it again I think I’d try the hazelnut pastry from the original recipe & see what that’s like.