My take on the famous ‘Kyiv Torte’ – aka, the ‘Hazelnut Meringue Cake’. This stunning dessert is made with sponge cake soaked with hazelnut liqueur, chocolate ganache filling, caramel frosting and crunchy hazelnut meringue! All those incredible layers and ingredients come together to create an unforgettable cake! This cake is the ultimate hazelnut treat!


  • 1 recipe 'Salted Caramel Frosting' link above
  • 1 recipe 'Chocolate Ganache Filling' link above
  • For Sponge Cake:
  • 6 large eggs
  • 3/4 cup (150g) white granulated sugar
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (5ml) vanilla extract
  • For Hazelnut Meringue:
  • 6 egg whites, at room temperature
  • 1 1/2 cups (300g) white granulated sugar
  • 1 teaspoon (4g) cream of tartar
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (75g) finely chopped hazelnuts

For Garnish:

  • 1/4 cup (45g) melted chocolate
  • 1/2 cup (118ml) Frangelico liqueur or hazelnut syrup


  1. Prepare the hazelnut meringue first. This can be prepared 3 to 4 days in advance but must be kept in an airtight container! Preheat oven to 200F. Line 2, 8-inch cake rounds with parchment paper, or trace the pans onto a sheet of parchment paper and place onto a baking sheet.
  2. Place the egg whites into a mixer bowl and begin whisking on medium speed. Combine the sugar and cream of tartar (can also use 1 tablespoon cornstarch) and gradually add to the egg whites as they are mixing. Once all the sugar has been added, keep whisking the mixture on high speed for 8 to 10 minutes, until stiff and glossy peaks form, taking the texture of marshmallow cream.
  3. .....................................

for full instruction please see : tatyanaseverydayfood.com

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