Dieser Beitrag ist auch verfügbar auf: Deutsch
Crispy, aromatic puff pastry, delicate custard cream and fruity jam – isn’t it an irresistibly delicious combination?! This is exactly what the Russian cake “Styopka rastryopka” is made of. Have you got an appetite for it? Then make it according to this recipe!
The cake “Styopka rastryopka” tastes crispy, creamy, tender and fruity. Like most other Russian cakes, it consists of many thin cake layers covered with cream and jam. The preparation is not difficult at all. Only for rolling out and baking the cake layers you need some time and patience, because there are ten of them, which have to be rolled out and baked individually. However, it’s quicker than you think, especially if you’re already practiced at it. A detailed recipe for the Russian cake “Styopka rastryopka” with exact quantities and step-by-step instructions can be found below.
What does the name of the cake mean?
“Styopka” is an abbreviation for the Russian name Stepan, which is similar to the name Steven. “Rastryopka” translates to “disheveled.” So the name of the cake translates to something like “disheveled Steve”. Why the Russian cake is called this way is rather unclear. But it doesn’t matter when it tastes so delicious. Isn’t it?
Cake “Styopka rastryopka”: with similarity to Napoleon and its own peculiarities
In terms of taste, the cake “Styopka rastryopka” reminds one somewhat of the popular Russian Napoleon cake, but has its own peculiarities that distinguish it from Napoleon. For example, the puff pastry in this cake tastes much crispier. Also, thanks to jam, it has a fruity note in the taste.
How to serve the Russian cake?
Like so many other Russian cakes, the “Styopka rastryopka” cake tastes even better in the next few days than on the day it was made. So it is best to make it a day in advance and serve it the next day. If you want to serve the cake on the same day, leave it in the refrigerator for at least 3 hours after making. During this time, the cream can become firmer, and the pastry can absorb the cream a bit.
Russian cake “Styopka rastryopka” is ideal for dessert after a meal, for example with coffee and tea, or as a dessert in between. It is also perfect for a celebration, for example, a birthday, Mother’s Day, Easter or Christmas.
How to store the Russian puff pastry cake with jam?
Store the cake “Styopka rastryopka” on a flat plate or a cutting board in the refrigerator. You should not store it in a sealed container, otherwise the pastry will not taste crispy. The cake will keep in the refrigerator for about 5 days.
The cake “Styopka rastryopka” tastes
- not too sweet,
- somewhat similar to Napoleon cake with some differences,
- incredibly delicious.
- is very aromatic,
- can be made the day before or even a few days before serving,
- can be made from common ingredients,
- is ideal for dessert during the week or for a party,
- is about Ø 23 cm in size.
How to make the Russian cake with puff pastry: the recipe
The exact quantities and step-by-step instructions for making this delicious Russian cake “Styopka rastryopka” yourself can be found below in the box recipe.
Both for the dough and for the cream you need only a few common ingredients that you may already have at home. So you can quickly conjure up the delicious cake on the dining table for your loved ones.
For the puff pastry you only need four ingredients:
- butter or margarine,
- sour cream,
- and flour.
Butter or margarine must be cold so that the dough becomes really flaky and tastes nice and crispy. So put them in the freezer just before using them.
For the cream you need the following ingredients:
- sweetened condensed milk,
You also need any jam for the intermediate layers. It shouldn’t be too runny, otherwise it will flow out of the cake and make it mushy and not crispy.
As you can see, there aren’t that many ingredients either. And almost everyone probably already has them at home.
How to make the cake “Styopka rastryopka”: this is how you proceed
- For the dough, put flour in a mixing bowl, add cold butter or margarine and chop finely.
- Mix sour cream and egg, add to flour mixture and knead into a firm dough. Divide the dough into 10 equal pieces and chill for 30-40 minutes.
- Roll out ten round, approx. Ø 23 cm cake layers from the dough, bake each at 200 °C for approx. 7 minutes until golden brown and let cool. Also roll out the leftover dough, bake and crumble.
- For the cream, mix egg and sugar. Add cornstarch and mix again.
- Heat milk in a saucepan, add the egg-sugar-cornstarch mixture in a thin stream, cook until a custard-like mixture forms, add vanilla and let cool.
- Whip butter, add sweetened condensed milk first, then the pudding mixture in small portions and whip everything into a homogeneous cream.
- Spread each cake layer with the cream and every other one from the bottom side with jam, stacking them all on top of each other. Sprinkle the cake with crumbs and refrigerate for at least 3 hours. Ready!
Tips and tricks: how to make the cake “Styopka rastryopka” perfect
- Sour cream and egg for the dough must be cold, so straight from the fridge.
- Butter or margarine for the dough must be very cold. It’s best to put it in the freezer about 20-30 minutes beforehand. Then the dough will be more flaky at the end.
- If you use margarine for the dough, it is best to use organic margarine.
- If you use margarine for the dough, leave out 1 pinch of salt.
- For vanilla, you can use vanilla bean, vanilla sugar or vanilla extract.
- To finely chop butter in flour, you can simply grate it coarsely. Roll the butter again and again in the flour and stir the flour with the already grated butter regularly. Then it will not melt so quickly and no lumps will form. To mix the butter with the flour, use a dough scraper. Because if you do it with your hands, the butter will melt and the dough won’t end up as flaky.
- If your dough is too dry when you knead it, add some more sour cream. If the dough is too sticky, add some flour.
- It is important not to knead the dough too long. It is sufficient if you quickly form it into a ball.
- After you have divided the dough into pieces, you should not knead or shape the pieces. Just put them immediately on a plate and refrigerate them.
- In the time you have chilled the dough, you can cook the custard for the cream and let it cool. This will save you time and you’ll be done faster.
- Take each piece of dough out of the fridge individually right before rolling it out, and leave the rest in while you’re working with one to keep them cold so the dough ends up flaky.
- The best way to cut out round pie crusts is to first roll out each piece of dough into a rough circle that is slightly larger than 23 cm in diameter, then place an approximately Ø 23 cm plate or the bottom of a baking springform pan on top of it and cut out a circle around the plate or the baking springform pan bottom with a sharp knife. It is important not to cut through the baking paper on which it was rolled out. The leftover dough from cutting out the circles can be used for the crumbs.
- Piercing each cake layer with a fork before baking ensures that there are no large bubbles on the cake layer during baking.
- Take the finished cake layers off the baking sheet very carefully, as they are very fragile while they are still hot.
- It is important that the egg-sugar-cornstarch mixture for the cake cream does not contain any lumps when you add it to the hot milk. So stir it thoroughly beforehand, for example with a whisk.
- For the cream, it is important to use a stainless steel saucepan so that the milk and the cream itself do not burn.
- Stir the mixture for the cream thoroughly as it cooks, otherwise lumps may form.
- Vanilla is added to the custard-like mixture only after cooking to preserve the flavor.
- You’ll need to stir the custard for the cream occasionally as it cools to prevent a film from forming on the surface.
- For the custard, it is important that both butter and sweetened condensed milk and the custard are at room temperature so that all the ingredients in the custard can combine well.
- Did you know you can make sweetened condensed milk yourself? Homemade sweetened condensed milk contains no additives or preservatives and is ideal for making the custard for this cake.
- When preparing the cream, be sure to add both the custard and sweetened condensed milk to butter in small portions, a little at a time while whipping, so that all the ingredients can combine well and the cream gets a homogeneous consistency.
- By the way, this cake cream is very tasty and also suitable for other cakes or cupcakes. You can adjust the consistency of the cream as you like by changing the ratio of butter to sweetened condensed milk. If you use more sweetened condensed milk than butter, the cream will end up with a lighter, airier consistency. However, it will also taste sweeter. Conversely, if you use more butter than sweetened condensed milk, the cream will have a firmer consistency.
- Use any, but not too liquid jam for the cake.
- The cake tastes best with homemade jam.
- The prettiest look of the sliced cake pieces is when you use red jam for the cake.
- It is important to chill the cake as soon as it is ready so that the cake layers stay crispy.
- Simply store the “Styopka rastryopka” cake on a plate in the refrigerator. It will keep for about 5 days.
- The next day the cake will taste even better.
Did you make the “Styopka rastryopka” cake using this recipe? I look forward to your star rating and your comment on the recipe below, how it turned out and tasted to you.
Not enough of delicious Russian cakes? Try also:
- Cake “Caramel girl” – recipe for popular Russian caramel cake
- Napoleon cake – classic recipe for popular Russian layer cake
- Medovik – classic recipe for popular Russian honey cake
Russian cake "Styopka rastryopka"
for the dough
- 250 g butter or margarine (cold)
- approx. 200 g sour cream
- 1 egg
- 1 pinch of salt (alternative)
- approx. 430 g flour
- flour for the work surface
for the cream
- 300 ml milk
- 200 g butter (room temperature)
- 200 g sweetened condensed milk (room temperature)
- 1 egg
- 50 g sugar
- 25 g cornstarch
- 370 g any jam
Preparation of the dough
- Put flour in a mixing bowl, add cold butter or margarine cut into small pieces and chop finely.
- Mix sour cream, egg and salt if necessary.
- Add the sour cream and egg mixture to the flour-butter mixture and knead it briskly to form a firm dough, do not knead it too long. If the dough is too dry, add some more sour cream. If it is too sticky, add some more flour.
- Divide the dough into 10 equal pieces, spread them on a flat plate, cover and chill for 30-40 minutes.
- Roll each piece of dough a little in flour, roll it out thinly on a sheet of baking paper, cut out a circle of about Ø 23 cm from each rolled-out piece of dough and pierce it several times all over the surface with a fork. While you're working with one piece of dough, leave the rest in the fridge and take them out one at a time right before rolling them out. Bake each thin cake layer individually on the sheet of baking paper on which you rolled it out in a preheated oven at 200 °C for about 7 minutes each until golden brown. Then let all 10 cake layers cool down.
- Also roll out the leftover dough thinly into a patty, bake it in the preheated oven at 200 °C until golden brown and crumble it finely.
Preparation of the cream
- Mix egg and sugar.
- Add cornstarch and mix until homogeneous without lumps.
- Put milk in a saucepan with a thick bottom and heat it so that it is just before boiling.
- Take the saucepan with the hot milk off the heat and add the egg-sugar-cornstarch mixture in a thin stream, stirring constantly.
- Return the saucepan to the stove and bring the mixture to a boil over medium heat, stirring constantly. Then boil it for about 1 - 2 minutes, stirring constantly, so that it thickens and takes on a pudding-like consistency.
- Take the pudding mixture off the heat, add vanilla, stir it around let it cool to room temperature, stirring occasionally.
- Beat softened butter for about 3 - 4 minutes until fluffy and white.
- Gradually add sweetened condensed milk in small portions, beating each time until homogeneous.
- Add the pudding mixture again in small portions, one after the other, and whip each time to a homogeneous cream.
Preparation of the cake
- Spread the cream on the first cake layer. Spread the second cake layer with jam, place it with the jam side down on the first cake layer with the cream and spread it on top with the cream. Now place the third cake layer on top and spread it with the cream. Spread the fourth cake layer with jam, place it again with the jam side down on the third cake layer with the cream and spread it with the cream on top. Continue in this manner until all 10 cake layers are used. In a nutshell: Spread each of the 10 cake layers with the cream and spread every other cake layer (i.e. 2nd, 4th, 6th, 8th, and 10th) with jam. Then, with the jam side down, place each cake layer, and the side with the cream is always on top.
- Brush the edges of the cake with the remaining cream and sprinkle the top and edges with the crumbs. Refrigerate the cake "Styopka rastryopka" at least 3 hours or overnight.
- Sour cream and egg for the dough must be cold, so directly from the refrigerator.
- Butter or margarine for the dough must be very cold.
- For vanilla you can use vanilla bean, vanilla sugar or vanilla extract.
- If your dough is too dry when kneaded, add some more sour cream. If the dough is too sticky, add some flour.
- Don't knead the dough too long or it won't end up flaky enough.
- Take the hot cake layers very carefully from the baking sheet, as they are very fragile.
- For the custard cream, both butter and sweetened condensed milk and the custard must be at room temperature so that all the ingredients can combine well in the cream.
- Use a stainless steel saucepan to cook the custard cream so that the milk and custard cream itself do not burn.
- Use any jam for the cake, but not too liquid.
- It is important to chill the finished cake immediately so that the cake layers remain crisp.
- Note the detailed tips and tricks for DIY Russian cake "Styopka rastryopka" above in the post.