russian cake recipe: a classic dessert with almonds
Russian cake is presented as a delightful dessert that blends a soft, tender cake with a rich almond filling. The origin sits in a tradition of grand banquets, and historical notes recount talks of a celebration in which this sweet treat might have been enjoyed by royalty. The familiar tale mentions a large gathering in which an emperor or empress admired such a confection, making the cake a symbol of festive hospitality that travels through time.
For those who crave a celebratory bake, this recipe delivers a cake that feels both luxurious and approachable. The following steps outline how to create a layered, nutty dessert that will impress guests and bring a touch of regal charm to any table.
russian cake ingredients
- 100 g powdered sugar
- 100 g ground almonds
- 4 egg whites
- 130 ml milk
- 2 egg yolks
- 10 g cornstarch
- 100 g butter
- 75 g ground roasted almonds
- 50 g sugar
- vanilla sugar or vanilla essence
- 20 g flaked almonds
- 15 g icing sugar
Sweet potato cakes: the recipe for the most typical winter dessert in Marina Baixa
The second section offers a distinct seasonal treat that highlights warmth and comfort, making it a popular choice during colder months in coastal regions. The dish pairs earthy sweet potatoes with gentle spices to create a dessert that feels both familiar and inviting.
In this guide, the author explores a winter favorite that resonates with readers seeking a comforting finish to meals, with notes on texture, aroma, and presentation that elevate the experience of serving this dessert.
How to prepare a Russian cake?
- Preheat the oven to 180ºC.
- Begin with the biscuit. Beat the egg whites until foamy and gradually add the powdered sugar to form a smooth meringue. Sift in the ground almonds and fold gently until everything is well combined.
- Line a baking tray with paper and spread the batter. If wanted, a light dusting of powdered sugar can be added before rolling. Bake for about 15 minutes, watching for a pale golden color. Allow the slab to cool.
- Prepare the cream by warming the milk. Meanwhile whisk the egg yolks with the sugar. Mix milk with the cornstarch and stir until smooth. When the milk thickens, fold it into the yolk mixture and blend well. Add vanilla to taste and let the cream cool to room temperature.
- Strain the warm mixture and return it to the saucepan. Cook over medium heat while stirring with a spatula until it thickens into a smooth custard. Remove from heat and let it cool, stirring occasionally to prevent a skin from forming.
- Beat the butter to a creamy state and blend in the ground almonds. Fold this almond cream into the cooled custard and whisk until a uniform paste forms.
- Assemble the cake by cutting the biscuit layer into two equal portions. Spread a layer of cream on one portion and cover with the other. Gently press to secure the layers.
- Finish by decorating with laminated almonds and a light dusting of icing sugar for an elegant finish.
The result is a visually impressive dessert with delicate almond flavors and a soft, creamy interior. The cake lends itself to a festive presentation and holds up well when served in generous slices, making it a crowd-pleaser for gatherings and celebratory meals.