Russian Layer Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
• Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
• Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
• Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
• Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
• Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
• Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.

Steps:

• Preheat oven to 180°C.
• Beat eggs well with sugar; add baking soda and liquid honey (warm).
• Melt the margarine/butter in a casserole or pot; add the mixture (margarine should not be too hot).
• Put the casserole on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.
• Dip the dough in flour, divide, roll each layer very thin (1-2mm), cut circles as round as possible (approx 18cm diameter), and bake at 180°C for 2-4 minutes or until golden brown in colour; repeat with remaining dough and allow to cool before assembling.
• Beat sour cream, sugar and honey until the sugar dissolves-the mixture will still be fairly liquid.
• Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs and ground walnuts. Allow to set at least 6 hours before eating.

Steps:

• Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
• Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
• Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
• Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
• Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
• Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
• Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
• Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
• Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
• Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
• Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
• Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve.

Steps:

• Preheat oven to 325°F.
• Stir the egg yolks with the sugar until quite white.
• Add the lemon juice and zest.
• Add the flours.
• Whip the egg whites until stiff and shiny; stir them very slowly into the flour mixture.
• Butter two layer pans, and sprinkle lightly with breadcrumbs.
• Fill with cake batter and bake for 40 minutes.
• After removing from oven, let cool for 20 minutes in the pans; then transfer to a cake rack to cool completely.
• When the the cake has cooled completely (3 hours) spread with jelly or cream frosting or wrap layers seperately in waxed paper to store for later use in desserts like Washington pie.