Khreshchatyk cake
Khreshchatyk cake, which was popular in the Soviet Union, consists of crispy cake layers with nut and delicate butter cream with milk syrup. According to this recipe, you can make the nutty creamy cake with light chocolate flavor at home. It is perfect for a party or just for an afternoon coffee at the weekend.
Servings 8
Ingredients
for the dough
- 120 g ground almonds
- 3 egg whites
- 220 g powdered sugar
- 30 g flour
for the cream
- 300 g butter room warm
- 180 ml milk
- 200 g sugar
- 3 egg yolks
- 10 g cocoa powder
- vanilla
for sprinkling
- 30 g ground almonds
Instructions
Making the dough
- Thoroughly mix ground almonds, egg whites and powdered sugar.
- Add flour and mix briefly to form a viscous dough.
- Spread the dough thinly in the shape of 3 approx. Ø 18 cm round cake layers on two baking sheets lined with baking paper (2 cake layers on the first baking sheet and 1 cake layer on the second baking sheet. You can draw the Ø 18 cm circles on baking paper beforehand).
- Bake the three cake layers in a preheated oven at 130 °C convection oven for about 40 minutes and let them cool down.
Making the cream
- Mix egg yolks and milk in a saucepan with a thick bottom.
- Add sugar and mix again.
- Place the mixture on the stove and bring to a boil over medium heat, stirring constantly. Then cook the milk syrup, stirring, for about 3 minutes, until it thickens a bit (gets about consistency of sweetened condensed milk).
- Add vanilla to milk syrup, stir, and let cool to room temperature, stirring occasionally.
- Beat softened butter for about 4 - 5 minutes until fluffy and creamy.
- Add the milk syrup in batches, whipping it each time to a homogeneous cream.
Making the cake
- Divide the cream into three roughly equal portions. Spread the first portion of cream generously on two of the three cake layers and stack them on top of each other. Place the third cake layer on top without the cream.
- Add cocoa powder to the second portion of cream and whip briefly to a homogeneous chocolate cream. Spread it on the top cake layer and the edge of the cake.
- Sprinkle the edge of the cake with ground almonds.
- Decorate the cake as desired with the last portion of cream and chill it for at least 5 hours.
Notes
- Other nuts will work for the cake layers instead of almonds.
- Use a wooden skewer to check if the cake layers are baked.
- You can also bake the cake layers one by one at 150 °C top and bottom heat.
- Both the butter and the milk syrup must be at room temperature and both at about the same temperature before whipping them together to make the cream, so that they can combine well and the cream does not curdle.
- The time to cool the cake layers and milk syrup is not included in the preparation time.
- Note the detailed tips and tricks for making the Khreshchatyk cake at the top of the post.