Dry on the middle rack for 2 hours @225F. Allow to cool in the oven for 30 minutes, then remove and allow to completely cool.
Assemble the Kiev Cake
Split the baked, cooled cake horizontally into 2 even layers.
Put a dab of Russian Buttercream frosting onto a serving platter or board. Place the top layer of the of the cake, top side down and press to adhere.
Reserve about 1.5 cups of buttercream for covering the outside of the cake.
Sprinkle the cake with half the soaking mixture and spread about 2/3 cups buttercream on top.
Take the hazelnut topped meringue and dip them into the buttercream, collecting as much frosting as will stick and stick them to the cake.
Keep dipping and arranging the meringue mounts with cream until most of the spaces are filled with the meringue. Crumble meringue pieces if you need to fill smaller crevices.
TIP: It is a lot easier to assemble this cake with a cake ring, so I suggest you use it if you have one. If not, the cake will not be as even, but still, be OK. To use the ring, adjust it around the cake and tighten it. Sprinkle the cherries and the remainder of the hazelnuts on top of the meringue. Cherries are an optional addition, so use them if you wish, or not…..
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