russian cake

Russian Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.&nbsp;

Russian Cake - Korolevskiy Cake

eggs large (room temperature)

sugar

sour cream

all-purpose flour

tsp baking soda

poppy seeds ((for 1st layer))

roasted, chopped walnuts ((for 2nd layer))

cocoa powder ((for 3rd & 4th layer))

cherries

white chocolate chips ((for 4th layer))

dark chocolate chips ((for 4th layer))

dark chocolate chips ((or chopped dark chocolate))

heavy whipping cream ((heated until boiling))

unsalted butter, room temperature ((remove from fridge for 3 hours to bring to room temperature))

dulce de leche ((1 can sweetened condensed milk = 14 oz))

Turn oven to 350F with the baking rack in the middle. Line four 8-inch round baking pans with foil or parchment. If using foil, spray the foil with non-stick spray. Wet the cake strips and fasten around each baking pan.

Prep

In a bowl of a stand mixer whisk together 2 eggs and 1 cup of sugar. Then add 1 cup of sour cream, 1 tsp&nbsp;baking soda, 1 tsp of vanilla extract and 1 cup of flour. Whisk everything until smooth.&nbsp;

Divide the batter between two bowls. To one bowl add 1/3 cup dried poppy seeds and mix to incorporate. Pour this batter into one of the prepared 8-inch baking pans.&nbsp;To the second half add 1/2 cup roasted and chopped walnuts and mix to incorporate. Pour the batter into the second baking pan.&nbsp;

Repeat step #1, but add 1/4 cup cocoa powder together with the flour before whisking until smooth.&nbsp;

Divide the batter between two bowls. To one bowl add 1/2 a cup of well-drained canned cherries mixed with 1 tbsp of flour (this will help the cherries to not sink to the bottom) and gently fold. Pour the batter into the 3rd baking pan.&nbsp;To the second half of the chocolate cake batter add 1/4 cup white chocolate chips and 1/4 cup dark chocolate chips and mix to combine. Pour the batter into the 4th prepared baking pan.&nbsp;

Make the Royal Cake layers

Place 4 baking pans into the oven, with the white cakes closer to the oven door and bake for about 20-30 minutes. Do not open the oven until at least 20 minutes into baking. The light cakes tend to bake faster, so check them with a toothpick first. If the toothpick comes out clean, remove the&nbsp;white cakes out while being careful not to keep the oven door open too long. Once a toothpick comes out with only a few crumbs from the chocolate cakes, remove them from the oven as well. Allow the cakes to cool in the baking pans for 5 minutes before inverting them onto a cooling rack and allowing them to cool completely.&nbsp;

How to Bake Sour Cream Cake Layers

Make 1 recipe of this Dulce de Leche Buttercream&nbsp;with or without the 8 oz of the Cool Whip mentioned at the end of the recipe.This cake can also be made with 2 recipes of this Russian Buttercream.

Make the Dulce de Leche Buttercream

Combine the 1/4 cup dark chocolate chips and 1/4 cup hot heavy whipping cream and allow to sit for 1 minute. Whisk until smooth. Set aside.

Make the Chocolate Drizzle

Split all cake layers horizontally into two (this step is optional, but I prefer it this way).&nbsp;Set aside 2 1/2 cups of the prepared Dulce de Leche Buttercream for decorating.&nbsp;

Layer the cake with the remaining Dulce de Leche Buttercream, alternating chocolate, and white cake layers. Fasten a cake ring around the bottom of the cake, and an acetate strip to the top of the cake (that is not covered by the cake ring). Refrigerate for about 2-3 hours to make the cake sturdier and easier to decorate.&nbsp;

Remove from the fridge. Carefully remove the cake ring and the acetate strip.&nbsp;Take 1/2 cup of the reserved Dulce de Leche Buttercream and set aside (for decorating the top).&nbsp;

Cover the cake with the remaining buttercream and use a bench scraper to smooth out the sides. Place an 8-inch cardboard or bottom of an 8-inch baking pan on top of the frosted cake and continue evening out the sides for sharp edges. Then, carefully remove it and smooth the top with the spatula.&nbsp;

Reheat the prepared chocolate ganache in the microwave&nbsp;for about 5-6 seconds (or until pourable) in 2-3 second increments, mixing after each.&nbsp;Pour over the top of the cake and spread out with an offset spatula, allowing the chocolate to drizzle down the cake.&nbsp;

Fit a pastry bag with a St.Honore pastry tip (or any star tip), then fill with the reserved 1/2 cup of Dulce de Leche Buttercream and pipe a border around the top of the cake. Sprinkle the top with Milk and White Chocolate Crispearls and edible Gold Glitter if you wish.

Assemble the Russian Royal Cake

Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting. This cake is one of my favorite cakes in the world. Beautiful and impressive cake for birthdays, Christmas or any occasion. 

Medovik - Russian Honey Cake Recipe

(100 grams) Butter

(80 grams) Honey

(5 grams) Baking soda

(450 grams) Flour

Eggs

(150 grams) Sugar

(515 grams) Sour cream

(240 milliliters) Heavy cream

(190 grams) Powdered sugar

Vanilla extract

https://www.youtube.com/watch?v=GD09V5oNpsU

Incredible 8-layer Russian chocolate cake called Spartak! Made with chocolate dough, whipped cream frosting and chocolate ganache as a garnish!

Chocolate Spartak Cake Recipe (video)

sweetened condensed milk

milk

vanilla extract

cocoa powder

baking powder

salt

butter (softened at room temperature)

whipped cream cheese

heavy cream

chocolate

hazelnuts (for garnish)

Preheat oven to 350F. Prepare 2 or 3 8-inch round cake pans, as well as 8-inch parchment paper rounds. Set aside.

Prepare the chocolate cake dough. In a large bowl or measuring cup, combine the sweetened condensed milk, milk and vanilla extract. Heat in the microwave for 1 1/2 to 2 minutes until very hot, or heat the mixture over a water bath. Meanwhile, measure all the dry ingredients into one bowl: flour, cocoa powder, baking powder and salt.

Gradually begin adding the dry ingredients into the warm milk mixture. Whisk the flour in at first, then as the batter comes together into dough, switch to a spatula. You should have a very soft and slightly sticky dough. Turn dough out onto a floured work surface. With well-floured hands, knead the dough gently until it's uniform and smooth.

Using a sharp knife, divide the dough evenly into 8 pieces. Work with one piece of dough at a time. Place the dough onto a round of parchment paper. Then using a well-floured rolling pin, roll the dough out into a circle. Use your hands to press it to the edges evenly. Transfer the round into a cake pan. Use a fork to pierce the dough all over to prevent air bubbles while baking.

Bake 2 to 3 cake rounds at a time for about 10 minutes. Remove the cake rounds from the oven and cool on a wire rack. Reuse the parchment paper for the remaining dough.

Prepare the frosting. Place the softened butter and cream cheese into a mixer bowl and whisk on medium-high speed for 2 to 3 minutes until the mixture is smooth and creamy. Add in the sweetened condensed milk and mix again for 1 minute. Next, add in the heavy cream, vanilla and salt and whisk on high speed for about 1 minute, just until stiff peaks form. Do not overmix as this will cause the frosting to separate. Watch my 'Whipped Cream Frosting' video recipe for more details.

Assemble the cake. Spread a generous amount of frosting between each cake layer. Use remaining frosting to frost the top and sides of cake, taking extra care to cover all of the cake layers. Smooth down top and sides with a flat spatula. Place cake into refrigerator for at least 24 hours.

Garnish the cake. Heat the heavy cream until it's very hot but not boiling! Add the chocolate melts and stir until smooth ganache forms. Allow the ganache to cool slightly before transferring it into a large ziplock bag. Cut off the tip of the bag with kitchen scissors, then drizzle the chocolate down the sides of the cake and smooth over the top. Garnish the top of the cake with chopped toasted hazelnuts and fruit, if desired.

Set cake into refrigerator to allow the ganache to set. This cake is best after setting for 2 days in the refrigerator. Remove the cake from the fridge about 1 hour prior to serving to allow the cake to thaw.

Can the Spartak cake recipe be doubled and make the 8 layers in rectangular loaf shape instead of round? It is by far the best cake ever! Thank you Tatyana. 
Sally Konopka 🙂

https://www.youtube.com/watch?v=9jZf_iEXTdE

FULL RECIPE HERE:
Chocolate 'Spartak' cake is one of the most popular cakes in Russia and Eastern Europe. Once you try this cake, you'll know why! It's made with 8 chocolate cake layers and frosted with a creamy whipped cream frosting. After a few days in the refrigerator, each layer is moist and tender and melt-in-your-mouth delicious! I garnish my cake with smooth chocolate ganache for extra chocolate and toasted hazelnuts for a nutty flavor. Although this cake might look intimidating, it's worth the effort.
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:

Music Courtesy of Audio Network

8-Layer Chocolate Spartak Cake (Торт Спартак) Russian Chocolate Cake Recipe!

Top 3 russian cake recipes from across the web

The most viewed russian cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Russian Cake - Korolevskiy Cake

Medovik - Russian Honey Cake Recipe

Chocolate Spartak Cake Recipe (vide...

Top 3 russian cake recipes from across the web

The most viewed russian cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Russian Cake - Korolevskiy Cake

Medovik - Russian Honey Cake Recipe

Chocolate Spartak Cake Recipe (vide...

The most viewed russian cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine