a gazillion copied-and-pasted recipes, not meaning that your or any recipe is a dump!) After vacationing in Russia two years ago I still crave them. Stirring constantly, bring to a boil; boil until the mixture thickens. I used tortiala press too it was really easy with it. I am, so it would be nice to know ahead of time if I’ll encounter that :), I just love this recipe, it reads like a detective story . The first time was a nightmare but so good I braved it again. I whip 1 pt of heavy cream, then add 1/2 of powdered sugar. When she saw it, she said “This cake is home.” Which made me extremely happy. Anyway, if there are any other lazy bones out there like me you can look for them. Well, an update My first attempt with the dough was just as I finished making it since I wanted to work with it as it still warm like you said, I found it better (not to say perfect) to work with after it rested. I just made this cake at my husbands request for his birthday! I use a standard brand of sour cream, doesn’t list its fat content that I’ve seen. Cannot wait to make this cake.
More like 7″ rounds. hi madeline: thanks for responding. It’s a long and very detailed recipe. I think it would work better if the frosting was a smidge thicker so it did not run so much. excited to try this recipe.
And then I fell in… something, because the recipes I found made no sense at all. I’ve never made a cake like this (to be honest I’ve never heard of a recipe like this) so I am so excited to try this out! This morning I draw a flower on a piece of paper, I cut it and place it over the cake before sprinkling the Graham powder. I followed the recipe exactly except for adding toasted, crumbled walnuts to the edge pieces. I cannot wait to taste it tomorrow!
Also one comment on the shape of it – mostly I seen this cake in rectangle shape and not as high as 8 layers, 5 perhaps. If you send me a message there, I can send you the recipe!
I was able to cover the cake very easily yesterday. I followed Deb’s recipe to a tee (even the daisy stencil for the top), except that I liberally dusted each dough balls with flour and rolled them out on a SINGLE piece of parchment (instead of between two), which slipped right onto the baking tray. I don’t have a family recipe, just an old classic Russian cookbook but I am going to have to try yours! Did it taste okay? I have a soft spot for cakes with a gazillion skinny layers. The finished product is breathtakingly gorgeous!!
I apologize though if I missed it! So the frosting/filling is more ‘controlled’. This made me laugh: ‘This will quickly become a huge mess’.
I’ve also been researching Russian honey cakes! Ruth, this is what I did – made two sheet pans and cut in rectangles after baking. The exact same thing crossed my mind! it tastes divine..thank u so much. I found one in a Christmas stuff box that had been there for at least 2 years– still great!!). I think this would be a high-risk choice for such an important occasion. Couldn’t find any Australian websites with the recipe, so I’m GLORIOUSLY happy that you’ve included the measurements in metric and imperial. For New Year’s Day breakfast, I make a huge batch of “Russian pancakes.” (Just our household tradition.) With this method the dough is not sticky at all once it cools down and there is no need to reheat it. for the next time, make a collar with plastic wrap or waxed paper. Is this ok? First time they came out pale and terrible and like homemade matzoh. She’d use brown sugar instead of white, and mix the dough the evening before rolling it out (when at room temperature), saying it handled better when the soda had a chance to work on it. Any advice? And I know why! Just a quick (and maybe stupid?) I’ll be trying this again with the closer UK equivalent ingredients in the future! Smetana was one standby I could usually find. it’s in the fridge – and it is a mess as promised. Lovely cake, brava! Many thanks Tatyana! Few things: 1. It was very sticky (you could probably equate it to muffin batter), so definitely needed more flour to get it to where it could be rolled out. I am Russian myself, and got so tempted to dive in and attempt making this cake.. although I gotta say I might be a bit too inexperienced to pull this one off!
I have a question though: what kind of sour cream did you use? wrap it around the cake after layering, before putting it in the fridge, to keep them upright.
My MIL doesn’t bake, just does savory stuff, so I’m a little more on my own with stuff like this. Gulp.
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