Russian yoshiki taste moist, fluffy, creamy, soft and incredibly delicious. The cookies, which look like little hedgehogs, are a cute eye-catcher on the dining table and are perfect for a Sunday coffee with the family as well as for a party. Moreover, they are quick to make according to this very simple yoshiki recipe.
Course Dessert
Cuisine Russian
Prep Time 1 hourhour5 minutesminutes
Cook Time 20 minutesminutes
Cooling time 2 hourshours
Servings 10pieces
Ingredients
for the dough
150gsour cream
150gsugar
6eggs(room temperature)
250gflour
8gbaking powder
vanilla
1pinch ofsalt
for the cream
180gbutter(room temperature)
180gsweetened condensed milk(room temperature)
vanilla
for the sugar syrup
80mlwater
65gsugar
vanilla
Instructions
Making of the dough
Beat eggs, sugar, vanilla and salt to an airy white mass.
Add sour cream and mix until homogeneous.
Mix flour with baking powder and add it to the egg-sugar-sour cream mixture to make an airy, thick batter.
Spread the dough evenly on a baking sheet lined with baking paper, bake the sponge cake in a preheated oven at 180 °C top and bottom heat for about 12 minutes and let it cool. (Be sure to follow my tips and tricks for doing this here at the top of the post).
Using a round cookie cutter or drinking glass, cut out circles from the dough. (I ended up with 20 circles).
Spread the cookie scraps left over after cutting out the circles on a baking sheet lined with parchment paper, dry them in the oven at 150 °C for about 20 minutes, let them cool and crumble them finely.
Making of the sugar syrup
Put sugar and water in a small saucepan, bring it to a boil, stirring constantly, and take it off the heat.
Add vanilla, stir it and let the sugar syrup cool down.
Soak the dough circles from one side with the sugar syrup and let the syrup soak in for about 10 minutes.
Making of the cream
Beat soft butter for about 4 - 5 minutes until fluffy and creamy.
Add vanilla as well as sweetened condensed milk in small portions and whip each time to a homogeneous cream.
Making of the yoshiki
Spread half of the dough circles generously with the cream, place one dough circle without cream on each dough circle with the cream and stick them together like sandwich cookies.
Spread a thin layer of cream on the edges, top and bottom of the sandwich cookies and then roll them in the crumbs on all sides.
Refrigerate the hedgehog cookies for at least 2 hours.
Notes
It is best to add flour through a sieve to the egg-sugar-sour cream mixture, so that no lumps form in the dough and you don't have to stir it too long.
Do not bake the sponge longer than necessary or the yoshiki may end up tasting dry. It is normal if the sponge cake has a light color after baking. To check if it is done baking, use a toothpick. Alternatively, you can press the surface of the sponge with a finger and see if it springs back afterwards.
Butter and sweetened condensed milk need to be room-warm and about the same temperature when whipped together to make the cream, so they can combine well.
Note the detailed tips and tricks for making Russian yoshiki at the top of the post.