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Russian Cakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Sheer indulgence!

Sheer indulgence!

Ingredients

Serves: 25

Metric Cups

For the Dough

  • 250 grams flour (white)
  • 250 grams caster sugar
  • 4 eggs
  • 1 teaspoon baking powder
  • 200 millilitres sunflower oil
  • 200 millilitres milk
  • 200 millilitres rum

For the Cream

  • 2 egg yolks
  • 40 grams sugar
  • 2 tablespoons rum
  • 100 millilitres cream
  • 50 grams ground almonds (or walnuts or hazelnuts)

For the Dough

  • 8⅚ ounces flour (white)
  • 8⅚ ounces superfine sugar
  • 4 eggs
  • 1 teaspoon baking powder
  • 7 fluid ounce vegetable oil
  • 7 fluid ounce milk
  • 7 fluid ounce rum

For the Cream

  • 2 egg yolks
  • 1⅖ ounces sugar
  • 2 tablespoons rum
  • 4 fluid ounce cream
  • 1¾ ounces almond meal (or walnuts or hazelnuts)

Method

Russian Cakes is a community recipe submitted by sugarbaby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the dough,

  • put 4 egg yolks and caster sugar in a bowl and stir it for about 4 minutes with a mixer.
  • Add the oil, milk and rum and stir.
  • Mix the flour with the baking powder and put it on top of the dough mixture.
  • Stir egg whites until they are firm, then put them on top of the flour. Stir gently.
  • Pour the dough in a baking tin about 3 cm high. Bake at 180 degrees C for about 45 minutes or until golden brown. Cool.
  • In the meantime mix the egg yolks and sugar for the cream and mix them with a mixer for about 5 minutes.
  • Slowly add the rum and keep mixing. Finally add whipped cream and almonds. Let it cool in a fridge for about an hour. T
  • hen cut the sponge cake into three layers and top all the layers with cream. Let it cool for about an hour, then cut the cake into small squares and decorate them with nuts or chocolate chips.
  • For the dough,

  • put 4 egg yolks and superfine sugar in a bowl and stir it for about 4 minutes with a mixer.
  • Add the oil, milk and rum and stir.
  • Mix the flour with the baking powder and put it on top of the dough mixture.
  • Stir egg whites until they are firm, then put them on top of the flour. Stir gently.
  • Pour the dough in a baking tin about 3 cm high. Bake at 180 degrees C for about 45 minutes or until golden brown. Cool.
  • In the meantime mix the egg yolks and sugar for the cream and mix them with a mixer for about 5 minutes.
  • Slowly add the rum and keep mixing. Finally add whipped cream and almonds. Let it cool in a fridge for about an hour. T
  • hen cut the sponge cake into three layers and top all the layers with cream. Let it cool for about an hour, then cut the cake into small squares and decorate them with nuts or chocolate chips.
  • Additional Information

    It is best if you serve the cake at room temperature but otherwise they should be kept in the fridge. I usually make the a day or two in advance because then the flavours can mix together well.

    It is best if you serve the cake at room temperature but otherwise they should be kept in the fridge. I usually make the a day or two in advance because then the flavours can mix together well.

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