Rocky Mountain Kievsky Cake | Sans Rival Cake

You guys! I think I found my new fave cake! I like to call this Rocky Mountain Kievsky Cake/Sans Rival Cake. Kievsky cake is a traditional Ukranian cake, recently trending and made popular by a bakery in Glendale, California. Sans Rival is a famous meringue-based Filipino desserts that is to die for! This cake is like a cross between a Kievsky Cake and Sans Rival. I figured I'd come up with a version of my own and I'm beyond happy I did!

This cake takes some labor of love, but it's SO worth it. I brought this cake over to my Aunt's birthday party, who is in love with the Kievsky cake from that bakery in Glendale and not to toot my own horn, but she actually said that it was better than the cake from that bakery! I was in shock haha. Toot-toot!

Watch my full video tutorial on how to make this recipe by following my featured channel on the Darby App.

This is app is so much fun! You get to binge on DIY videos and make your own all day er' day!

Cake Layer:

3 cups flour
2 cups sugar
1 Tbsp. baking powder
1/2 c non-fat dry milk
1 tsp. salt
11/4 cups water
1 Tbsp. vanilla extract
1/2 c oil
3 eggs

Meringue Layer:

1/3 cup almond or hazelnut flour
1 1/4 cup granulated sugar
1 1/2 cup toasted hazelnuts or cashews
8 egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract

Vanilla Swiss Buttercream (Click for Recipe)

Caramel Buttercream:

1 lb. butter, room temperature
1 can of Eagle Brand Caramel Flavored Condensed Milk or Dulce de Leche
1 tsp. Pink Himalayan Sea salt
1 tbsp. vanilla bean extract

Directions:

Prepare 2 parchment paper-lined sheet/baking pans with 8" round circles drawn on them with a pencil or marker. You can use 8" round baking pans as a stencil.
Mix flour, sugar, baking powder, dry milk, and salt in a stand mixer with a paddle attachment on low.
Add water, vanilla extract, oil, eggs and mix on medium speed until well combined and lump-free. Scrape with a rubber spatula in between mixing.
Pour into 2 prepared parchment-lined and greased 8" pans about 1/2 way full. Bake at 350F until cake comes out clean with a skewer and the cake bounces to touch. Set aside and cool.
In a separate, clean bowl, whisk egg whites, cream of tartar and sugar to stiff peaks. Add vanilla extract and whip to incorporate.
Grab the parchment paper lined sheet pans (with circles drawn on them) and turn the parchment drawing side down to avoid it from getting on your meringue.
Pipe meringue with a piping bag and large round tip or spread meringue in between the circle with a mini offset spatula about 1-1 1/2" thick. Sprinkle with nuts.
Bake meringue rounds for 4 hours at 200 F, until meringue is completely dried out. When meringue is dried out, raise the temperature to 350 F and continue to bake for 5-8 minutes until meringue is golden brown on top.
Make Vanilla Swiss Buttercream (Click for Recipe)
In a stand mixer with a whip attachment, whip butter at a medium high speed. Pour Dulce de Leche or condensed milk in a stream and whip. Add salt and vanilla to taste.
Layer cake and meringue rounds in an alternating pattern with at least 1 layer of Caramel Buttercream and the rest of the layers with Swiss Buttercream in between. Be sure to save 1 meringue round for decoration. Crumbcoat and final coat the cake with Swiss Buttercream.
Crack and shatter the remaining meringue round in a zipper bag to coarse pieces (I like big pieces of them as well.) Coat the side of the cake with this meringue.
Decorate the top of this cake with Caramel Buttercream swirls. Serve at room temperature and enjoy!