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Cake "Vetka" (Russian sponge meringue cake with nut "The tree branch")

Cake "Vetka" (Russian sponge meringue cake with nut "The tree branch")

Moist fluffy sponge cake, nutty crispy meringue cake base and aromatic soft butter cream – these components are combined in the Russian cake "Vetka" and result in an irresistibly delicious taste experience. It tastes moist, crispy, fluffy, nutty and creamy at the same time. Classically decorated with pink flowers and green leaves made with butter cream on a tree branch made with chocolate, the sponge meringue cake is also a cute eye-catcher on the dining table. You can make it yourself according to this recipe.
Course Dessert
Cuisine Russian
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Cooling and drying time 5 hours
Servings 10


  • Ø 24 cm baking pan
  • piping bag


for the sponge dough

  • 5 eggs
  • 150 g sugar
  • 150 g flour
  • vanilla
  • 1 pinch of salt
  • butter or margarine to grease the baking pan

for the meringue dough

  • 60 g of any nuts (roasted and coarsely chopped)
  • egg whites of 3 eggs
  • 80 g sugar
  • 20 g flour
  • 1 pinch of salt

for the cream

  • 300 g butter (room temperature)
  • 180 ml milk
  • yolks of 3 eggs
  • 205 g sugar
  • 1 tbsp rum or cognac
  • vanilla

for the sugar syrup

  • 80 ml water
  • 65 g sugar
  • 1 tbsp rum or cognac

for decorating

  • some chocolate (melted and cooled)


Making of the sponge cake dough

  • Line the bottom of the baking pan with parchment paper and grease the sides with butter or margarine.
  • Beat eggs, sugar, vanilla and salt until fluffy and white.
  • Fold in flour to make a fluffy, 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 20 minutes. Allow to cool and then store in an airtight container overnight.

Making of the meringue dough

  • Line the bottom and sides of the Ø 24 cm baking pan with baking paper.
  • Beat the egg whites with salt and 1 tablespoon of sugar (from the total amount given) until stiff.
  • Mix flour, remaining sugar and chopped nuts.
  • Fold the flour mixture into the egg white mixture to make a fluffy, gooey dough.
  • Spread the meringue dough evenly on the bottom of the baking pan and dry it in a preheated oven at 120 °C convection oven for about 2 hours. Let it cool down afterwards.

Making of the sugar syrup

  • Put sugar and water in a small saucepan, boil it while stirring constantly, take it off the stove and let it cool.
  • Add rum and cognac to the sugar syrup and stir.

Making of the cream

  • Mix egg yolks and milk in a thick-bottomed saucepan.
  • Add sugar and bring to a boil over medium heat, stirring constantly. Then continue to cook the mixture over medium heat, stirring constantly, for about 3 minutes until it has thickened a bit. Then let the milk syrup cool to room temperature, stirring occasionally.
  • Beat softened butter for about 4 - 5 minutes until fluffy and creamy.
  • Add the vanilla and the milk syrup in portions and whip each time to a homogeneous cream.
  • Add rum or cognac and whip again briefly to a homogeneous cream.

Making of the cake

  • Cut off the bumps on the surface of the sponge cake and crumble them finely.
  • Cut the sponge lengthwise into two equally thick cake layers and soak them with the sugar syrup.
  • For decorating, pour a small amount of cream into a clean bowl and put it aside for the time being. Spread the remaining cream first on one of the two sponge cake layers, place the meringue cake layer on top, spread it also with the cream, place the second sponge cake layer on top and spread it with the cream in the same way.
  • Spread the edge of the cake thinly with the cream and sprinkle the edge with the sponge cake crumbs.

Decorate the cake

  • Pour some of the cream into the piping bag with the star-shaped nozzle and pipe a border on the cake.
  • Draw a tree branch on the cake with the chocolate.
  • Color one part of the cream with pink and one part with green food coloring and pipe flowers and leaves on the tree branch with the piping bag and the corresponding piping nozzles.
  • Refrigerate the cake for at least 3 hours or overnight.


  • It is best to add flour to the egg and sugar mixture through a sieve to avoid lumps forming in the sponge mixture.
  • To check if the sponge is done baking, use a toothpick. Alternatively, you can press a finger on the surface of the sponge and see if it springs back and no marks remain to be seen.
  • To check if the meringue has dried enough, tap it with your finger. If it is firm, it is ready.
  • The milk syrup and butter for the cream need to be room warm and about the same temperature when whipped together to combine well.
  • Alcohol is an alternative everywhere. You can simply omit it or use something else for flavoring instead.
  • Note the detailed tips and tricks for making the Russian cake "Vetka" at the top of the post.