Russian Layered Cake

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Description

This layered cake I first tried at my friend Lena's house. She made it for her daughter's birthday. The cake tasted sooo good that I selfishly ate two slices. I feel guilty and just have to share this goodness with you! You all have to try this one soon!

Russian Layered Cake

Summary

Yield
9-inch cake
Prep time
1 hour, 30 minutes
Cook time
20 minutes
Total time
1 hour, 50 minutes

Ingredients

1
egg
1 cup
sugar
6 tablespoons
milk (warmed to room temperature)
1 teaspoon
baking soda
4 tablespoons
butter (unsalted, softened)
2 cups
flour
1 cup
heavy cream
16 tablespoons
butter (unsalted, softened)
8 ounces
cream cheese (softened and cut into chumks)
1 can
sweetened condensed milk

Instructions

1. Beat egg and sugar (first 2 ingredients) with an electric mixer for 5 minutes. Pour the mixture in a medium saucepan.
Russian Layered Cake photo instruction 1
2. Mix in milk, baking soda and softened butter.
3. Bring a large pot of water to a boil. Place the saucepan over boiling water (NOT in the water) and let it be there for about 10 minutes. Stir constantly.
Russian Layered Cake photo instruction 2
4. Remove from heat and immediately mix in the flour until the dough is smooth. Let the dough cool (it will thicken up).
Russian Layered Cake photo instruction 3
5. Preheat the oven to 350 degrees F (180 degrees C).
6. Divide the dough into about 9 equal pieces.
Russian Layered Cake photo instruction 4
7. Place a sheet of parchment paper on your countertop and sprinkle it with flour. Sprinkle some flour over the dough and your rolling pin. Roll out one piece of dough into about 9-inch round (to make an even round, place the bottom part of a springform or a plate over the dough and cut off the edges).
Russian Layered Cake photo instruction 5
Russian Layered Cake photo instruction 6
8. Bake until golden for about 4 minutes. To save my time, I used a separate sheet of parchment paper for each piece and I baked 2 rounds at a time.
Russian Layered Cake photo instruction 7
9. When you finish the last piece, form a ball from the rest of the dough and roll it out, then bake. We will need it for the top of the cake.
Russian Layered Cake photo instruction 8
10. Put heavy cream into a bowl and beat with an electric mixer for 5-6 minutes or until stiff peaks form.
Russian Layered Cake photo instruction 9
11. With an electric mixer, beat together butter, cream cheese and sweetened condensed milk.
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12. Stir in heavy cream.
Russian Layered Cake photo instruction 11
Russian Layered Cake photo instruction 12
13. Crush the layer that you don't like most into crumbs. Use a food processor or a plastic bag with a rolling pin to do that.
Russian Layered Cake photo instruction 13
14. Place your first layer on a large plate and spread some frosting over it.
Russian Layered Cake photo instruction 14
15. Place the next layer on top, spread some frosting over it. Lightly push it down. Repeat with the rest of the layers. Frost the top and sides with the remaining frosting.
Russian Layered Cake photo instruction 15
16. Sprinkle the crumbs over the top and sides of the cake. Refrigerate for 8 hours.
Russian Layered Cake photo instruction 16
Russian Layered Cake

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