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With its fairy tale appearance and equally fairy tale taste, the cake “Skazka” probably enchants everyone. Not without reason it got this name and was so popular in the Soviet Union. The “fairy tale cake” tastes heavenly creamy, moist and tender. Looking like a dreamy flower meadow, it attracts everyone to try a piece of it.
Here I will show you how to make the famous Soviet sponge roll cake with butter cream, which at the same time is one of the simplest cakes of that time, yourself. You can find a detailed recipe for the cake “Skazka” with exact quantities and step-by-step instructions here at the very bottom.
What made cake “Skazka” so fairy tale?
“Skazka” translates from Russian as “fairy tale.” What made the Soviet cake so fairytale like back then was its decoration. It was decorated with pink flowers, green leaves, small mushrooms and reminded you of a beautiful meadow. Especially children were delighted with the cake “Skazka”.
One of the simplest Soviet cakes
The “Skazka” was one of the simplest cakes during the Soviet period. It consisted of an ordinary sponge cake and butter cream. Probably for this very reason it was so popular in the Soviet Union – heavenly delicious taste and easy to prepare.
Equipment for decorating the “fairy tale cake” classic
Here I explain what utensils you need if you want to decorate the cake “Skazka” classic. The surface of the sponge roll cake is covered with the butter cream with the help of a piping bag and the basket weave piping nozzle. It is also then decorated with flowers and leaves from the butter cream, and possibly mushrooms from the sponge cake and butter cream. The flowers are usually a pink color. So to color the cream you will need a pink or red food coloring. Use a piping bag with a star nozzle to pipe the flowers. The leaves on the cake you make from the cream colored with green food coloring as well as with the piping bag and a leaf piping nozzle. If you still want to put “mushrooms” on the cake, you should bake a few small mushroom hats from the sponge cake batter. You will then need a round hole nozzle to pipe the mushroom hats out of the dough. The round hole nozzle is also used to pipe the mushroom stalks from the cream onto the cake.
Perfect for children’s birthday party
With its fairy tale appearance, the cake “Skazka” is perfect for a celebration, especially a children’s birthday party. If you are making the cake for children, omit the alcohol in the recipe or replace it with, for example, vanilla, fruit syrup, orange or lemon zest for more flavor. When decorating the cake, you can let your imagination run wild.
Rectangular sponge cake instead of sponge roll cake
Recently, the Soviet “fairy tale cake” is more and more often made in the form of a narrow, oblong, rectangular cake instead of a sponge roll cake. To do this, cut the sponge cake into three equal-sized cake layers, spread them with the butter cream and stack them on top of each other. Then, just like the sponge roll cake, cover the square cake with the chocolate cream and decorate it.
The cake “Skazka” is
- creamy,
- moist,
- fluffy,
- tender,
- sweet,
- lightly chocolaty,
- heavenly delicious,
- a fabulous eye-catcher on the dining table,
- easy to make yourself,
- perfect for dessert at the weekend or for a party,
- popular classic of Soviet cuisine.
Make Soviet “fairy tale cake” yourself
You can easily make the Soviet cake “Skazka” yourself at home with my recipe, which you can find here below in the recipe box. All you have to do is bake the sponge cake and prepare the butter cream by boiling the milk syrup and whipping it together with butter to make the cream. From the two components you then form the sponge roll cake with the butter cream.
How to make cake “Skazka”: tips and tricks
- It is important not to bake the sponge cake longer than necessary, otherwise it will not become elastic, but brittle, and it will not be possible to form it into a roll. To check if the sponge cake is done baking, gently press on its surface with a finger about the middle. If it springs back after pressing and no marks remain, it is done.
- You can replace cornstarch for the sponge batter with the same amount of flour.
- The classic cake “Skazka” was very moist in taste during the Soviet period. This is partly due to the generous soaking of the sponge cake with the sugar syrup.
- You can omit alcohol in the cream and sugar syrup or use vanilla or fruit syrup instead.
- Butter, the milk syrup and possibly rum must be room warm, and all about the same temperature when whipped into the cream so they can combine well.
- You can decorate the cake any way you like.
Video for the cake “Skazka” recipe
By the way, on my Youtube channel you can find a short video for the Soviet cake “Skazka”. There you can see exactly how to make it 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 “Skazka” 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 sponge roll cake with butter cream.
Fancy getting more Soviet era cake recipes? Try:
- Cake “Slavyanka” – nostalgia USSR dessert with secret ingredient
- Cake “Abrikotin” – forgotten Soviet shortbread cake
- Cake “Gusinye lapki” – recipe for Soviet chocolate cake with cherries
Cake "Skazka"
Equipment
- Piping bag with basket weave, star and leaf nozzle
Ingredients
for the batter
- 3 eggs room warm
- 110 g sugar
- 80 g flour
- 10 g cornstarch
- 8 g vanilla sugar
- 1 pinch of salt
for the cream
- 250 g butter room warm
- 150 ml milk
- 170 g sugar
- 1 egg
- 1 tbsp cocoa powder
- 1 tbsp rum (cognac or liqueur), room warm
for the sugar syrup
- 70 ml water
- 70 g sugar
- 1 tbsp rum (cognac or liqueur)
for the decorating (alternative)
- food coloring pink
- food coloring green
Instructions
Preparation of the batter
- Separate egg yolks from egg whites. Beat egg whites with salt until light fluffy, then add vanilla sugar and sugar in portions and beat until stiff.
- Stir egg yolks into beaten egg whites one at a time.
- Mix flour with cornstarch and fold into the egg-sugar mixture to make a fluffy, thick sponge batter.
- Spread the batter evenly on a baking tray lined with baking paper, bake the sponge cake in a preheated oven at 180 °C top and bottom heat for about 10 minutes and let it cool.
Preparation of the sugar syrup
- Put sugar and water in a small saucepan and boil briefly, stirring constantly so that the sugar dissolves before it boils. Let the sugar syrup cool.
- Add rum to the sugar syrup and mix.
Preparation of the cream
- Put egg, sugar and milk in a thick-bottomed saucepan and mix well.
- Place the saucepan on the stove, bring the mixture to a boil, stirring constantly, and then continue to boil, stirring constantly, until slightly thickened, about 3 minutes. Let the milk syrup cool to room temperature, stirring occasionally.
- Beat softened butter until fluffy and creamy, about 5 minutes.
- Add milk syrup to butter in batches, beating each time to form a homogeneous cream.
- Add rum to the butter cream and whip it again briefly to a homogeneous mass.
Preparation of the cake
- Cut off a 0.5 - 1 cm thick edge from all sides of the sponge cake and crumble it finely.
- Soak the sponge cake with the sugar syrup.
- Alternatively, to decorate the cake, transfer about two tablespoons of butter cream into a clean bowl and set aside for now.
- Spread about half of the remaining butter cream evenly on the sponge cake and roll it up from the shorter side.
- Stir cocoa powder into the second half of the butter cream and spread a thin layer of the chocolate cream on the top and sides of the roll cake.
- Sprinkle the sides of the sponge roll cake with the sponge crumbs.
- Fill the remaining chocolate cream into the piping bag with the basket weave piping nozzle and pipe stripes along the surface of the sponge roll cake of the long side.
Decorating the cake (alternative)
- Color about 2/3 of the butter cream set aside with pink food coloring and the remaining with green food coloring.
- Fill the pink butter cream into the piping bag with the star nozzle and pipe flowers onto the sponge roll cake.
- Fill the green butter cream into the piping bag with the leaf nozzle and pipe leaves next to the flowers on the sponge roll cake.
- Refrigerate the cake "Skazka" for at least 2 hours.
Notes
- It is important not to bake the sponge cake longer than necessary, otherwise it will not be elastic, but brittle and will not form into a roll. To check if the sponge cake is done baking, gently press on its surface with a finger about the middle. If it springs back after being pressed and no marks remain, it is done.
- Cornstarch for the sponge batter can be substituted with the same amount of flour.
- Alcohol in the cream and sugar syrup can be left out, or you can use vanilla or a fruit syrup instead, among other things.
- Butter, the milk syrup, and possibly rum must be room warm, and all about the same temperature when whipped into the cream so they can combine well.
- Note the detailed tips and tricks for making the cake "Skazka" at the top of the post.