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The pineapple, coconut, and piña colada flavors will make you feel like you’re on a Caribbean vacation. Holes are poked in the warm moist southern coconut cake (poke cake) and then it is topped with a simple mixture of sweetened condensed milk and coconut cream. The cooled cake is frosted with whipped cream and flaked coconut.
It may look like a bit of a melting mess, but its odd shape is part of the appeal and has earnt the dessert the nickname of ‘volcano cake’. Chocolate and vanilla layers are soaked in vanilla cream and loaded with nuts and cherries, which are then covered in a chocolate glaze.
Layers of pastry are slathered with custard, then sprinkled with pastry crumbs that symbolise the bitter winter that helped Russia defeat Napoleon. While many cakes were made during Soviet times, the Napoleon cake didn’t fare well during food shortages.
Despite chronic food shortages, the Kiev cake is indicative of the indulgent cake style of the mid-twentieth century – the original recipe used 600 grams of custard and 400 grams of egg whites for one cake. This is as dense chocolatey cake, loaded with condensed milk and seven eggs.
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