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The Russian cake “Antoshka” is less known, but irresistibly delicious. It consists of a delicate shortcrust pastry and an airy sour butter cream. A special, fruity and sour taste is given to the cake by dried apricots, which are included in the cream. The other advantage of this delicious cake is a very easy recipe, for which you need only a few ingredients. A detailed recipe for the Russian cake “Antoshka” with exact quantities and step-by-step instructions can be found here below.
This Russian cake “Antoshka” is
- with a fruity apricot note,
- made of delicate shortcrust pastry,
- very tasty,
- easy and quick to make from common ingredients,
- ideal for dessert during the week and for a celebration,
- approx. Ø 24 cm large.
Shortcrust cake with apricot cream: during the week or for a party
Although the cake “Antoshka” consists of only a few simple ingredients and can be made quite quickly, it tastes delicious and looks pretty with its several layers. This makes it perfect not only as a dessert during the week, for example, with coffee or tea after dinner, but also suitable for a celebration. Among other things, you can serve it for a birthday or give it to your mom for Mother’s Day. You can make it the day before, let it sit at room temperature for a few hours and then refrigerate it overnight. It will taste just as delicious the next few days.
What does the name of the cake mean?
Antoshka comes from Anton and is a masculine name in Russia. It is not known why the cake is called this way. One could assume that it was named after the red-haired and freckled little boy from the Russian animated musical film “Antoshka”. Either way – the apricot shortcake tastes incredibly delicious, regardless of where its name comes from.
How to make “Antoshka” cake: the recipe
You can find the exact quantities and step-by-step instructions for making the Russian apricot shortcrust cake yourself in the recipe box below.
For the recipe you need only a few common ingredients that you may already have at home. The preparation is quick and easy.
For the shortcrust pastry you need
- cold butter or margarine,
- sour cream,
- baking powder
- and flour.
For the cream you need
- dried apricots, of course,
- also sour cream,
- and sugar.
How to make the Russian shortcrust cake with dried apricots: this is how you do it
- For the dough, mix flour, sugar, baking powder, vanilla sugar, add cold butter and chop finely.
- Add sour cream and knead everything quickly into a soft dough. Divide the dough into 6 equal pieces and chill for 40 minutes.
- Roll out an approx. Ø 24 cm circle from each piece of dough onto baking paper, bake at 180 °C for approx. 12 minutes each and allow the cake layers to cool. Roll out the leftover dough as well, bake and crumble.
- For the cream, puree dried apricots, mix with sour cream and sugar and let rest for 15 minutes. Then mix with softened butter.
- Spread the cream on the cake layers and stack them on top of each other. Sprinkle the cake with the crumbs, let rest at room temperature for 2 hours and then chill for 1 hour. Done!
How to make Russian apricot shortcrust cake: tips and tricks
- Do not knead the dough too long, otherwise it will not be crumbly in the end. It is sufficient to knead all the ingredients together quickly and roughly. If your dough is too dry and falls apart, add some sour cream. If it is too sticky, add a little more flour. Don’t overdo it with the flour though, the dough should be very soft.
- While you are working with one piece of dough, leave the others in the refrigerator.
- Each cake base is very tender after baking, while it is still hot. So take it off the baking sheet carefully or it might break into pieces.
- If you’re not using soft apricots for the custard, first pour hot water over the regular dried apricots and let them steep for about 10 minutes. Then dry them thoroughly and puree them.
- The sour cream and apricot mixture should only be mixed with butter and not whipped. Turn on the hand mixer to the lowest speed.
Did you make the Russian cake “Antoshka” according to this recipe? I’m looking forward to your result, your star rating and your comment on the recipe, how it turned out and tasted to you.
Not enough of delicious Russian cakes? Try also:
- Napoleon cake – classic recipe for popular Russian layer cake
- Medovik – classic recipe for popular Russian honey cake
for the dough
- 250 g butter or margarine (cold)
- approx. 200 g sour cream
- 200 g sugar
- 8 g vanilla sugar
- 1 pinch of salt
- 15 g baking powder
- 500 g flour
- flour for the work surface
for the cream
- 200 g dried apricots
- 200 g sour cream
- 200 g butter (room temperature)
- 170 g sugar
Preparation of the dough
- Mix flour, sugar, baking powder, vanilla sugar and salt.
- Add cold butter cut into small pieces and chop it finely.
- Add sour cream and knead it quickly into a soft dough. Do not knead the dough too long. (Also note the tips and tricks for preparing the dough at the top of the post). If the dough is too dry, you can add some more sour cream.
- Divide the dough into 6 equal pieces, spread them on a plate, cover and chill for 40 minutes.
- Dust a sheet of baking paper with a little flour. Take a piece of dough out of the fridge, roll it out thinly on the sheet of baking paper and cut a Ø 24 cm circle out of it. Bake it in a preheated oven at 180 °C for about 12 minutes. Repeat the same with the remaining dough pieces. Let all 6 cake layers cool down.
- Roll out the remaining dough thinly, bake it in the same way as the cake layers and crumble it finely.
Preparation of the cream
- Puree dried apricots with a hand blender, stand mixer or meat grinder.
- Mix sour cream, sugar and pureed apricots and let the mixture rest for about 15 minutes so that the sugar dissolves.
- Put softened butter in a mixing bowl, add sour cream and apricot mixture in small portions, a little at a time, mixing each time with a hand mixer on the lowest speed until a homogeneous cream is obtained.
Preparation of the cake
- Spread all 6 cake layers with the cream and stack them on top of each other. Brush the edges of the cake with the remaining cream and sprinkle the top and edges with the crumbs. Let the "Antoshka" cake rest at room temperature for about 2 hours and then chill it for at least 1 hour.
- Do not knead the dough too long, otherwise it will not taste crumbly. If the dough is too dry and falls apart, add some more sour cream. If it is way too sticky, then add some flour.
- If not using soft apricots for the cream, but regular dried apricots, first pour hot water over them, let them steep for about 10 minutes and then dry them thoroughly.
- Only mix the sour cream and apricot mixture with butter, do not whip. To do this, turn on the hand mixer to the lowest speed.
- Note the detailed tips and tricks for DIY Russian cake "Antoshka" above in the post.