Russian sponge cake with butter cream
Heavenly moist, fluffy, soft, creamy, tender tastes this sponge cake with butter cream. Not without reason it was one of the most popular Russian cakes in the Soviet Union. According to this recipe you can easily make it yourself at home and decorate it like the original.
Servings 8
Equipment
- Ø 20 cm baking pan
- piping bag
Ingredients
for the dough
- 5 eggs (room temperature)
- 130 g sugar
- 150 g flour
- vanilla
- 1 pinch of salt
for the cream
- 210 g sweetened condensed milk (room temperature)
- 300 g butter (room temperature)
- 100 g powdered sugar
- 1 tbsp rum or cognac (room temperature)
for the sugar syrup
- 100 ml water
- 80 g sugar
- 1 tbsp rum or cognac
for decorating
- some cocoa powder
- pink food coloring
- green food coloring
Instructions
Making of the dough
- Line the bottom of the baking pan with baking paper.
- Separate egg yolks from whites and beat egg whites with sugar and salt until stiff.
- Add vanilla and one at a time, gradually adding egg yolks and beating each time until fluffy.
- Fold in flour to make an airy, thick batter.
- Pour the sponge mixture into the baking pan and bake in a preheated oven at 180 °C top and bottom heat for about 35 minutes. Allow the sponge cake to cool and then store in an airtight container overnight.
Making of the sugar syrup
- Put water and sugar in a small saucepan and boil it briefly, stirring constantly so that the sugar dissolves before it boils. Take the sugar syrup off the heat and let it cool.
- Add rum or cognac and stir it.
Making of the cream
- Beat softened butter and powdered sugar for about 4 - 5 minutes until fluffy and white.
- In small portions, gradually add sweetened condensed milk, beating each time until homogeneous.
- Add rum or cognac and whip again briefly to a homogeneous cream.
Making of the sponge cake
- Cut off the curvature of the sponge cake and crumble it finely.
- Cut the sponge lengthwise into two equally thick cake layers.
- Soak the two cake layers from the cut side with the sugar syrup and let them dry a bit for about 5 minutes.
- Pour about 1/3 of the cream into a clean bowl and put it aside for the time being.
- Spread the remaining cream on the two cake layers and stack them on top of each other.
- Spread the edges of the cake with a small amount of the cream you set aside (leave the rest for decorating) and sprinkle the crumbs over the edges.
Decorate the sponge cake
- Pour some of the leftover cream into the piping bag with the open star nozzle and pipe a strip of cream on the surface of the cake at the edge.
- Color a very small amount of cream with cocoa powder and draw three very thin lines representing the flower stems on the surface of the cake using the piping bag and the small hole nozzle.
- Now color another part of the cream with pink food coloring, put some of it in the piping bag with the rose petal nozzle and the rest in the piping bag with the closed star nozzle and pipe flowers at the top of the lines with the first nozzle and flowers at the bottom of the lines with the second nozzle.
- Color the remaining cream with green food coloring, fill it into the piping bag with the leaf piping nozzle and pipe leaves next to the flowers.
- Chill the sponge cake with butter cream for about 3 hours.
Notes
- Use a toothpick to check if the sponge cake is done baking. Alternatively, use a finger to gently press on the surface of the sponge cake and see if it springs back after pressing, leaving no marks to be seen.
- All ingredients for the cream must be room warm and all about the same temperature when whipped together to make the cream, so they can combine well.
- Alcohol for the cream and sugar syrup is alternative.
- The sponge cake can be decorated to taste as desired.
- Note the detailed tips and tricks for making the Russian sponge cake with butter cream at the top of the post.