Despite the name, this traditional dessert is of Spanish origin, a very typical sweet from Huesca. The Russian cake is a thin meringue and almond cake with a buttercream and hazelnut filling. When you try it, you’re going to love it, because it’s delicious and it’s quite easy to make.
It has a very simple but elegant appearance, so it will be perfect to offer your guests a distinguished dessert. Like all traditional recipes, this Russian cake has several ways to prepare it. In this article we have made one that stands out for its softness and creaminess. Put on your apron and learn with us how to make a Russian cake!
Ingredients to make Russian Cake:
- For the cake
- 150 grams of sugar (¾ cup)
- 150 grams of ground raw almond
- 6 units of egg whites
- For the filling
- 150 grams of butter
- 75 grams of sugar
- 200 milliliters of milk
- 45 grams of cornmeal (Maicena)
- 3 units of egg yolks
- 90 grams of ground toasted hazelnuts
How to make Russian Cake:
- Preheat the oven to 180ºC. Mix the ground almonds with the sugar in a bowl.
- In another bowl, beat the egg whites until stiff and when they are ready, add the almonds with the sugar.
- Stir little by little until everything is well integrated.
- Place a sheet of parchment paper or parchment paper on a tray.
- Pass the dough to the baking tray, spread it well and smooth it out. Bake for 8-10 minutes. When the dough is ready, take it out and let it cool.
- Prepare the Russian cake cream. In a bowl, add the milk, yolks, sugar and cornmeal.
- Stir everything well until there are no lumps.
- Put all the mixture in a saucepan, heat over medium heat and stir constantly with a few rods until the mixture begins to thicken.
- Before it cools, add the butter and mix well until it is integrated with the rest of the cream. Add the ground hazelnuts and mix well. Let it cool.
- To assemble the cake, cut the cake sheet in 2.
- Put half of the cake in a bowl, pour the hazelnut cream on top and cover with the other iron.
- Cover the entire surface of the Russian cake with icing sugar. Ready to eat!
