Go Back
Russian cake "Styopka rastryopka"
Print

Russian cake "Styopka rastryopka"

Crispy, aromatic puff pastry, delicate custard cream and fruity jam – isn't it an irresistibly delicious combination?! This is exactly the combination that makes the Russian cake "Styopka rastryopka". The preparation is not difficult at all.
Course Dessert
Cuisine Russian
Prep Time 50 minutes
Cook Time 1 hour 40 minutes
Cooling time 3 hours 30 minutes
Servings 10

Ingredients

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
  • vanilla
  • 370 g any jam

Instructions

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.

Notes

  • 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.