Description
Russian Cake is a traditional Eastern European dessert made by layering fluffy cake rounds with fruit preserves, nuts, dried fruits, and a sweet glaze. Originally designed as a way to use leftover cake scraps creatively, it’s rich, flavorful, and perfect for celebrations or a special treat.
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ cup milk
- ¼ teaspoon salt
For the Filling and Topping:
- ½ cup fruit preserves or jam (apricot, raspberry, or cherry)
- ¼ cup dark rum (optional, for brushing layers)
- 1 cup cake or cookie crumbs (from leftover cake or cookies)
- 1 cup chopped nuts (such as walnuts or almonds)
- 1 cup mixed dried fruits (optional)
- 1 cup powdered sugar
- 2–3 tablespoons milk or lemon juice (for icing)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients thoroughly. In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which will help create a tender cake texture. Add eggs one at a time, beating well after each addition to incorporate air evenly. Stir in the vanilla extract for flavor.
- Mix and Bake: Add the dry ingredients in batches to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix the batter just until combined to avoid overworking which could toughen the cake. Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then carefully remove and transfer to wire racks to cool completely.
- Prepare the Layers: Once completely cooled, slice off the rounded tops of each cake layer to create a flat, even surface. Save these trimmed cake scraps and crumble them finely to use later for texture in the filling. Place one cake layer on a serving plate and optionally brush lightly with dark rum to add moisture and flavor. Spread a generous layer of your chosen fruit preserves over the cake.
- Assemble the Filling: Sprinkle a mixture of the cake crumbs, chopped nuts, and dried fruits evenly over the jam-covered cake. Repeat the layering process with the second cake layer: brush with rum, add jam, and top with the crumb, nut, and fruit mixture to create a beautifully textured and flavorful cake.
- Make and Add the Glaze: In a small bowl, whisk together the powdered sugar and enough milk or lemon juice until the glaze is smooth and pourable. Drizzle this sweet glaze over the top of the assembled cake. Allow the glaze to set fully before slicing and serving to ensure clean cuts and a polished presentation.
Notes
- This cake is traditionally made using leftover cake scraps, jams, and nuts, making it a wonderful way to reduce food waste while enjoying a delicious dessert.
- You can substitute sponge cake or pound cake as the base if you prefer a different texture or flavor profile.
- Dark rum in the layers is optional but adds a rich aroma and depth to the flavor.
- Adjust the icing consistency with milk or lemon juice to your preference for sweetness and tang.
- Store leftovers covered in the refrigerator to keep the cake moist and fresh.
