Bonapeti.com»Recipes»Desserts»Cakes»Russian Cake with a Butter Glaze

Russian Cake with a Butter Glaze

Marina NordMarina Nord
Chef
40472785
Topato
Translated by
Topato
Russian Cake with a Butter Glaze
08/08/2016
Stats
  • Views444
  • Views per month14
  • Views per week3
  • Rating4 out of 5
Favorites
Cook
Add
Report
Preparation
45 min.
Cooking
70 min.
Тotal
115 min.
Servings
8
"Fascinating and yummy, why not try it?"

Ingredients

  • for the dough
  • flour - 1 cup
  • butter - 1/2 cup (130 g)
  • sugar - 1 cup
  • baking soda - 1 tsp
  • vinegar - 1/2 tsp
  • cocoa - 2 tbsp, powdered
  • for the cream
  • butter - 1 1/5 cups (300 g)
  • powdered sugar - 1 1/2 cups
  • milk - 2 cups
  • semolina - 3 tbsp
  • lemons - 1
  • for spreading
  • cream - 2 tbsp
  • cocoa - 2 tbsp, powdered
  • sugar - 3 tbsp
  • butter - 3 1/3 tbsp (50 g)
measures

How to make

Make a dough by melting the butter, adding the sugar and stirring. Add the eggs 1 by 1, then the baking soda that's been extinguished in the vinegar and the flour a bit at a time. Knead a dough, divide it into 2 parts and add the cocoa to one of them. Bake 2 layers at 360°F (180 °C) - about 20-30 min. Let them cool and cut each layer into 2, resulting in 4 layers.

Make the cream by mixing the softened butter with the powdered sugar. Boil the semolina in the milk until ready and leave it to cool. Grate the rind of the lemon finely. Mix the butter, cooled semolina and lemon rind.

Beat the cream with a whisk or mixer and leave it in the fridge for 20 min. Smear the cake layers with the cream and arrange them on top of one another. Do not spread this cream on the last layer, instead use a mixture of cream, cocoa and sugar, which have been boiled for half a minute and mixed with the butter. Leave the cake for 3 hours in the fridge.

Rating

4
50
41
30
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest