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Fluffy sponge cake, sweet chocolate butter cream, fruity sour cherries and delicate chocolate glaze unites in itself the popular Soviet cake “Gusinye lapki”. It tastes creamy, sweet-sour, soft, chocolatey – simply heavenly delicious. The cake, which used to be offered in many Soviet confectioneries, you can make yourself at home according to my recipe. It is perfect for a special occasion or for afternoon coffee on the weekend. You can find a detailed recipe for the Soviet cake “Gusinye lapki” with exact quantities and step-by-step instructions here at the very bottom.
From the golden collection of Soviet cake recipes
The cake “Gusinye lapki” dates back to the Soviet era and was part of the assortment of many Soviet confectioneries at that time. According to this recipe you can make it yourself at home. Catapult yourself back to the Soviet Union at least for a short time with the taste of homemade cherry cake and get that nice nostalgic feeling.
What does the name of the cake mean?
“Gusinye lapki” translated from Russian means “goose slippers”. The name comes from the fact that the cake is decorated with the pattern in the form of small goose slippers from the chocolate glaze. They are squirted on the cake with a piping bag after the surface is covered with chocolate glaze. The cake “Gusinye lapki” has nothing to do with the quark cookies “Goose slippers”, but tastes just as delicious.
A combination of sponge cake, chocolate butter cream and cherries
The Soviet cake “Gusinye lapki” consists of a fluffy sponge cake base. It perfectly combines with the delicate chocolate butter cream. Sour cherries give the cake a fruity and tart note. The glaze adds even more chocolate flavor to the cake.
Recipe for the cake “Gusinye lapki”
The recipe for the Soviet cake “Gusinye lapki” is not difficult at all, but it requires some steps. Here you can get a rough idea of how the preparation is done, and what you need for it. The exact quantities and step-by-step instructions on how to make the cake “Gusinye lapki” yourself can be found here below in the box recipe.
For the sponge cake you only need
- and cornstarch.
For the cream you need
- room-warm butter,
- cocoa powder,
- and possibly a little liqueur.
For the cherry filling you need
- frozen sour cherries – soaked in liqueur for about 4 hours and then drained.
To soak the sponge cake you need
- and possibly some liqueur.
For the chocolate glaze you will also need
- dark chocolate
- and butter.
How to make cake “Gusinye lapki”: this is how it’s done (See the detailed recipe below.)
- For the sponge cake, beat eggs with sugar until fluffy, then add flour with cornstarch. Pour the batter into a springform pan, bake the sponge at 180 °C for about 25 minutes and let it cool.
- For the sugar syrup to soak the sponge, boil water with sugar briefly, let it cool and stir in liqueur if desired.
- For the cream, first boil cream and sugar to make a cream syrup and let it cool. Then whip the butter with vanilla until fluffy, add the cream syrup in portions, then the cocoa powder and finally the liqueur, depending on your taste, and whip to a homogeneous cream.
- Now cut the sponge cake lengthwise into two cake layers and soak them with the sugar syrup. Spread half of the cream on one of the cake layers, then the sour cherries and the rest of the cream. Now place the second cake layer on top and cover the cake with the glaze made of melted chocolate and butter. Then decorate the cake as desired and chill it for 1 hour. Done!
How to make cake “Gusinye lapki”: tips and tricks
- You can also soak sour cherries in liqueur overnight and then drain them, as long as you prepare the other components for the cake.
- The liquid left over after draining the cherries makes a delicious cherry liqueur that you can drink or use in baking.
- If you want to make the cake without alcohol, simply let frozen sour cherries thaw and drain thoroughly. You can simply omit alcohol in the cream and sugar syrup.
- You can substitute cornstarch for flour in the sponge. Cornstarch makes the sponge cake taste even more tender.
- To bake the sponge cake, you need a 24 cm diameter baking pan.
- You can also bake the sponge the day before and store it overnight in an airtight container at room temperature after it has cooled completely.
- Butter, the cream syrup and liqueur need to be room-warm and all three about the same temperature before whipping into the cream so they can combine well.
- Vanilla options include vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.
Video for the cake “Gusinye lapki” recipe
By the way, on my Youtube channel you can find a short video for the cake “Gusinye lapki” recipe. There you can watch exactly how to make the Soviet chocolate cake with sour cherries yourself. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make the cake “Gusinye lapki” yourself according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the Soviet chocolate cake with sour cherries.
Got an appetite for more Soviet cakes? Try:
- “Vetka” – Soviet sponge meringue cake with nut “The tree branch”
- Cake “Abrikotin” – forgotten Soviet shortbread cake
- Hazelnut cake “Zhuravushka” – Soviet rarity with crane image
Cake "Gusinye lapki"
- Ø 24 cm large baking pan
- piping bag with star and hole nozzle
for the dough
- 4 eggs
- 120 g sugar
- 110 g flour
- 10 g cornstarch
- butter to grease the baking pan
for the cream
- 200 g cream
- 200 g butter room-warm
- 150 g sugar
- 20 g cocoa powder
- 1 tbsp liqueur room-warm (e.g. liqueur of preserved cherries)
for the cherry filling
- 350 g sour cherries frozen
- 150 ml liqueur any
for the sugar syrup
- 40 ml water
- 20 g sugar
- 2 tbsp liqueur (e.g. liqueur of preserved cherries)
for the chocolate glaze
- 100 g dark chocolate
- 50 g butter
for the decorating
- approx. 35 g dark chocolate finely chopped
- some dark chocolate for "goose slippers"
- fresh sweet cherries alternatively
Preparation of the cherry filling
- Put frozen sour cherries in a container and pour liqueur over them without thawing them first. Let them steep for at least 4 hours and then drain them thoroughly.
Preparation of the dough
- Line the bottom of the baking springform pan with parchment paper and grease the sides with butter.
- Beat eggs and sugar until they form a light and fluffy mixture.
- Mix flour with cornstarch and add it to the egg-sugar mixture to make an airy thick batter.
- Pour the batter into the baking pan and bake in a preheated oven at 180 °C top and bottom heat for about 25 minutes. Afterwards, let the sponge cake cool down a bit in the baking pan, take it out and let it cool down completely.
Preparation of the sugar syrup
- Boil water and sugar briefly while stirring constantly and let the sugar syrup cool down.
- Add liqueur and mix.
Preparation of the cream
- Put cream and sugar in a thick-bottomed saucepan and bring to a boil, stirring constantly so that the sugar dissolves before boiling. Then simmer the cream syrup, stirring occasionally, until slightly thickened, about 10 minutes, and let cool to room temperature, stirring occasionally.
- Beat butter with vanilla until fluffy, about 5 minutes.
- Add the cream syrup in batches, whipping it each time until it is a homogeneous cream.
- Add cocoa powder and whip to a homogeneous chocolate cream.
- Add liqueur and whip again briefly to a homogeneous cream.
Preparation of the cake
- Cut the sponge cake lengthwise into two equally thick cake layers.
- Soak the two cake layers with the sugar syrup.
- If necessary, leave some cream for decorating and put it aside for the time being. Spread one of the two cake layers with the cream, spread sour cherries on top and spread the remaining cream on top. Place the second cake layer on top.
Preparation of the chocolate glaze
- Melt chocolate together with butter.
- Spread the chocolate glaze on top of the cake and lightly brush the sides of the cake with the glaze. Then immediately sprinkle the sides with the finely chopped dark chocolate. Let the chocolate glaze dry briefly in the refrigerator.
- Melt some dark chocolate and let it cool briefly to make it less runny. Pour the chocolate into a piping bag with a narrow hole nozzle and use it to draw goose slippers on the cake.
- Decorate the top of the cake with the set aside cream by filling it into the piping bag with the star nozzle and piping in mounds.
- Alternatively, decorate the cake with fresh sweet cherries and chill for 1 hour.
- You can also soak sour cherries in liqueur overnight and then let them drain, as long as you prepare the other components for the cake.
- If you want to make the cake without alcohol, just let frozen sour cherries thaw and drain thoroughly. You can simply omit alcohol in the cream and sugar syrup.
- To bake the sponge cake, you need a Ø 24 cm baking springform pan.
- Butter, the cream syrup and liqueur must be room-warm and all three about the same temperature before whipping into the cream, so that they can combine well.
- Vanilla choices include vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.
- Note the detailed tips and tricks for making the cake "Gusinye lapki" above in the post.