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"Vesna" – Russian layer cake with custard cream "The spring"
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Russian layer cake with custard cream "Vesna"

Incredibly delicious – so tender, fluffy, soft, creamy – tastes the Russian layer cake with custard cream "Vesna". With its thin layers, it also looks scrumptious and is perfect for a special occasion. You can easily make the cake yourself with this recipe using a few common ingredients that you may already have at home.
Course Dessert
Cuisine Russian
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Cooling time 3 hours
Servings 12

Ingredients

for the dough

  • 100 g sour cream
  • 100 g sugar
  • 2 eggs
  • 25 g butter (room warm)
  • approx. 430 g flour
  • 9 g baking powder
  • flour for the work surface

for the cream

  • 900 ml milk
  • 225 g sugar
  • 190 g butter
  • 6 eggs
  • 75 g cornstarch
  • vanilla

Instructions

Making the dough

  • Mix sour cream, soft butter, sugar and eggs.
  • Mix flour with baking powder, add it in batches to the sour cream mixture and knead it into a soft dough.
  • Dust the work surface with flour. Roll out the dough very thinly into 7 approx. Ø 24 cm round cake layers, pierce them several times with a fork, bake them one after the other in the preheated oven at 180 °C top and bottom heat for approx. 8 minutes each and let them cool down. Bake also the leftover dough and crumble it finely.

Making the cream

  • Put 100 ml of milk in a small mixing bowl and dissolve cornstarch in it.
  • Mix eggs and sugar, add the cornstarch dissolved in milk and mix again until homogeneous.
  • Pour the remaining 800 ml of milk into a thick-bottomed saucepan and bring it almost to a boil.
  • Take the hot milk off the heat and immediately add the egg-sugar mixture in a thin stream, stirring constantly. Place the saucepan back on the stove, bring the mixture to a boil, stirring constantly, and then continue to boil, stirring constantly, until thickened, about 2 - 3 minutes.
  • Take the pudding mixture off the heat, immediately add the butter and vanilla and stir until the butter has dissolved.

Making the cake

  • Carefully spread each cake layer generously with the hot custard (be careful not to burn it!) and stack the cake layers on top of each other. Brush the edges of the cake with the remaining cream and sprinkle the top and edges with the crumbs. Chill the cake for at least 3 hours.
  • Alternatively, you can decorate the cake as you like. You can read how I decorated it here in the post above.

Notes

  • You can adjust the amount of sugar for the batter and for the custard cream to taste.
  • The amount of flour given for the dough may vary. Add flour mixed with baking powder to the rest of the ingredients in batches until the dough reaches the desired consistency. It should be very soft, not dry and not mushy.
  • Spread the cream on the cake layers while the cream is still hot. This is because when it cools, it becomes firm and difficult to spread.
  • Note the detailed tips and tricks for making the cake with custard cream "The spring" above in the post.