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 Russian Layered Cake photo instruction 1](/images/recipephotos/large/r_russian_layered_cake1.jpg)
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 with a wooden spoon or a silicone spatula.
![Russian Layered Cake photo instruction 2 Russian Layered Cake photo instruction 2](/images/recipephotos/large/r_russian_layered_cake2.jpg)
4. Remove from heat and immediately mix in the flour until the dough is smooth. Let the dough cool at room temperature (it will thicken up).
![Russian Layered Cake photo instruction 3 Russian Layered Cake photo instruction 3](/images/recipephotos/large/r_russian_layered_cake3.jpg)
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 Russian Layered Cake photo instruction 4](/images/recipephotos/large/r_russian_layered_cake4.jpg)
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 circle, place the bottom part of a springform or a plate over the dough and cut off the edges; reserve the scraps for later use). To make it easier, you can also roll the dough between two sheets of parchment paper.
![Russian Layered Cake photo instruction 5 Russian Layered Cake photo instruction 5](/images/recipephotos/large/r_russian_layered_cake5.jpg)
![Russian Layered Cake photo instruction 6 Russian Layered Cake photo instruction 6](/images/recipephotos/large/r_russian_layered_cake6.jpg)
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 Russian Layered Cake photo instruction 7](/images/recipephotos/large/r_russian_layered_cake7.jpg)
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 Russian Layered Cake photo instruction 8](/images/recipephotos/large/r_russian_layered_cake8.jpg)
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 Russian Layered Cake photo instruction 9](/images/recipephotos/large/r_russian_layered_cake9.jpg)
11. With an electric mixer, beat together butter, cream cheese and sweetened condensed milk.
![Russian Layered Cake photo instruction 10 Russian Layered Cake photo instruction 10](/images/recipephotos/large/r_russian_layered_cake10.jpg)
12. Stir in heavy cream.
![Russian Layered Cake photo instruction 11 Russian Layered Cake photo instruction 11](/images/recipephotos/large/r_russian_layered_cake11.jpg)
![Russian Layered Cake photo instruction 12 Russian Layered Cake photo instruction 12](/images/recipephotos/large/r_russian_layered_cake12.jpg)
13. Crush the layer that you don't like most into fine crumbs. Use a food processor or a plastic bag with a rolling pin to do that.
![Russian Layered Cake photo instruction 13 Russian Layered Cake photo instruction 13](/images/recipephotos/large/r_russian_layered_cake15.jpg)
14. Place your first layer on a large plate and spread some frosting over it.
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 Russian Layered Cake photo instruction 15](/images/recipephotos/large/r_russian_layered_cake14.jpg)
16. Sprinkle the crumbs over the top and sides of the cake.
![](/images/recipephotos/large/r_russian_layered_cake150.jpg)
17. Top with raspberries (optional). Refrigerate for 8 hours (for the absolute best result, wait until the next day to enjoy the cake).
![](/images/recipephotos/large/r_russian_layered_cake-p.jpg)
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