Romanian-style Kyivski Tort

Ingredients

In this Romanian adaptation of the Kyivski Tort, we incorporate Romanian flavors and ingredients to give it a unique twist. The traditional Ukrainian tort is transformed by adding crushed walnuts and a hint of rum to the cream filling, which adds a delightful nutty and boozy note. This Romanian-style Kyivski Tort is a fusion of two culinary traditions, resulting in a dessert that is both familiar and exciting. We alse have the original recipe for Kyivski tort, so you can check it out.

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the cream filling: For the cream filling:
• 500ml (2 cups) heavy cream 500ml (2 cups) heavy cream
• 100g (1 cup) crushed walnuts 100g (1 cup) crushed walnuts
• 2 tablespoons rum 2 tablespoons rum
• 100g (½ cup) powdered sugar 100g (½ cup) powdered sugar
• For the chocolate ganache: For the chocolate ganache:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 200ml (¾ cup) heavy cream 200ml (¾ cup) heavy cream
• Optional garnish: Optional garnish:
• Crushed walnuts Crushed walnuts
• Chocolate shavings Chocolate shavings

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   Sift the flour, baking powder, and salt into the egg mixture. Gently fold until just combined.
4. 4.
   Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
5. 5.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cakes from the oven and let them cool completely on a wire rack.
7. 7.
   In a separate bowl, whip the heavy cream until soft peaks form. Add the crushed walnuts, rum, and powdered sugar. Mix until well combined.
8. 8.
   Place one cake layer on a serving plate. Spread half of the cream filling evenly over the cake.
9. 9.
   Top with the second cake layer and spread the remaining cream filling on top.
10. 10.
    In a heatproof bowl, melt the dark chocolate for the ganache. Heat the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the melted chocolate and stir until smooth.
11. 11.
    Allow the ganache to cool slightly, then pour it over the cake, spreading it evenly with a spatula.
12. 12.
    Optional: Garnish the cake with crushed walnuts and chocolate shavings.
13. 13.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
14. 14.
    Slice and serve the Romanian-style Kyivski Tort, and enjoy!

Treat your ingredients with care...

• Crushed walnuts — Make sure to finely crush the walnuts for a smooth and even texture in the cream filling.
• Rum — If you prefer a non-alcoholic version, you can substitute rum extract or omit it entirely.

Tips & Tricks

• To achieve a light and fluffy sponge cake, make sure to beat the eggs and sugar until pale and fluffy.
• When folding the dry ingredients into the egg mixture, be gentle to avoid deflating the batter.
• For a smoother ganache, chop the chocolate into small pieces before melting.
• Allow the cake to chill in the refrigerator for a few hours before serving to enhance the flavors.
• Serve the Romanian-style Kyivski Tort with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Serving advice

Slice the Romanian-style Kyivski Tort into generous portions and serve it on dessert plates. Pair it with a cup of hot coffee or tea for a delightful treat.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar before adding the chocolate ganache. You can also decorate the cake with piped whipped cream or chocolate shavings for an elegant touch.