BEST 5 RUSSIAN CAKES YOU MUST MAKE

We are going to need eggs, vegetable oil, sugar, flour, fast action dry yeast, vanilla extract, milk and sour cream. In a bowl add one egg with pinch of salt, whisk it until it's nice and fluffy, add your warm milk with some oil, add sugar, mix it again, add your sifted flour and yeast, give it all a good mix until it forms nice dough, add a bit of oil back into your bowl and then your dough inside and cover it with some towel and leave it to rest for half an hour take your dough add some flour and roll it out I'm going to be using a 26 inch pan I've sprayed it with some cooking spray and lined it with some parchment paper we're going to add our dough inside to make the filling add 4 eggs into your bowl add sugar and vanilla extract and mix this until it doubles in volume as you can see the mixture has doubled in size and you should have the ribbon stage so when you move around it gets nice ribbons just like that gently fold in your sour cream and pour the mixture into your dish when you take your cake out you can touch it with your hand if it doesn't fall through then it's ready and it's still quite jiggly in the middle we're just going to leave it and set aside to cool down completely add your vodka in there add vinegar different bowl add your eggs a pinch of salt your eggs into your water mixture cut your butter into cubes add flour into your food processor add your butter we're looking for nice and sandy consistency add a little bit of your egg mixture and keep mixing until it's all combined place your dough onto your cling film and we're going to wrap that and leave that in the fridge for about an hour and a half take each piece of the dough and roll it into a ball so I'm going to use the back of my baking dish I'm gonna add some flour on top and we're gonna roll out our dough on here straight away because it's very thin and we can't really transfer it so just place your dough and slowly roll it out use a plate or anything that's a circular shape to make sure your cake is exactly the same so just press on top then go around the circle with your knife and we are going to keep all the sides so just push them away and we're gonna cook them together then we need to prick our pastry so it doesn't puff up the more pricks you do the better it will be for the pastry here it is last cake layer so now I've got 12 nice round layers now we're going to assemble our cake I've lined it with some cling film on the bottom then we add our second layer and we repeat the process until all the layers are covered in cream I'm adding my last layer on top it's covered with a lid so take any pan lid do you have in the house and just press down on the cake and I'm gonna wrap it again in cling film and place it into the fridge okay i just got my cake out we're just gonna unwrap that so i have kept all the scraps from the cake so we're just gonna blitz them and we're gonna cover it from all the sides and then we're going to do the same on top so here it is nice and done so beautiful look at that so you can serve it like this but i like to decorate it with some melted chocolate and maybe some fresh berries on top it just makes it look so much more celebratory ingredients will be listed down below in my description box but to go over them we're going to need some milk sugar flour cocoa powder oil double cream condensed milk raspberry jam butter cream cheese fresh raspberries sugar and eggs in a bowl add your cream cheese add condensed milk add raspberry jam give it all a really good mix in a different bowl add your double cream or whipped cream we're going to whisk it for a couple of minutes until it's nice and fluffy but make sure you don't over whisk it add your cream into your raspberry mixture add fresh raspberries give it all a really good mix into your bowl add your eggs add sugar add milk add water add your oil lastly add your flour and cocoa powder right into your bowl and I'm sifting it through the batter needs to be very smooth and very runny. Take your pan, take a full ladle of your mixture, pour it into the pan and then move it across all the way around to create a nice circle. We're going to cook this on a medium-low heat until I can flip this around. You can move it on the sides, take it from one end and then just gently flip over. So once all your pancakes are done, I've got about 15 layers here. I'm gonna let them cool down. I have just taken out my cream from the fridge and you can see it's nice and set. I found that the best way to assemble this cake is by using a cake tin. So we're going to place each pancake inside. Then that generous amount of cream and you want to spread that around. Add the last layer on top. I have melted some dark chocolate and we're going to pour this all over our cake our cake goes into the fridge overnight so run a knife around the cake we're gonna make our caramelized nuts so in a pan add your pecans walnuts here that I have equal amounts and then I have my hazelnuts and almonds as well you can use different nuts that you like we're going to roast these for a few minutes and then when they sort of get nice kind of hot temperature we're going to add the sugar and we're just gonna spread it around we're not gonna mix it too much we're gonna leave it for it to completely melt you can move the pan around when you start to see the sugars caramelizing from one side and then just keep going around until all the sugar is melted and it completely changes the color to sort of like amber golden once your nuts are all done they're gonna be nice and sticky and look just like that I have prepared a baking tray with baking paper and I'm adding my caramelized nuts inside so make sure you scrub down all the sugar from the pan as well and cover the nuts leave them to set completely and once they hardened you're going to use a sharp knife so they should become nice and hard like candy you want to then use a knife and break it into nice small pieces at this stage I'm adding these into a food processor because you can't break them by hand you want to blitz this together until you get nice beautiful sort of sugar nut paste or powder just like this in a bowl add creme fraiche and then you want to add sour cream and you're going to whisk this together on a medium speed until it's all combined then you want to add a little bit of sugar and whisk this again in a separate bowl add sugar and cream and whisk until you get nice soft peaks but make sure you don't over whisk the mixture and then we're going to be adding this cream into our sour cream mixture so add a tablespoon at a time and just mix everything together until you get nice sort of consistency it's nice and airy and the cream is absolutely smooth and beautiful don't rush this step as you do want to add a little bit at a time to make sure you don't over whisk anything when the cream is done in a separate bowl you want to add your caramel you can use a shop bought or you can boil a can of condensed milk for three hours and whisk it on high speed and then we're going to add half of our white mixture and mix everything together until you get nice caramel cream now we're gonna make our honey dough in a large pan add your unsalted butter and melt it until it's quite liquid then add sugar and mix everything together until it is incorporated. I'm using very low heat to make sure everything is mixed through and the butter and sugar mixture is not too hot. Then we're going to add baking soda, mix that in and then we're going to add our eggs and you want to whisk at this stage really really quickly and lower the heat completely. Just keep whisking and whisking. You will start to see the mixture is bubbling. Then add your honey and then start to whisk again. This whole process will take five to eight minutes. You need to stay by the pan and just keep whisking to make sure the mixture doesn't burn. You will see that the color starts to change and it's going to become quite golden and nice, just like that. So on a very low heat just keep whisking your mixture up and down. Now the color, I'm happy with that, that's done. We're just going to now add our flour. I'm adding half of the flour at a time then mixing it together just to make sure we don't have any lumps then add more flour and mix everything together it's always better to add a bit less flour than more flour just in case we don't want very dry sponge otherwise it's not going to be able to roll out so just keep adding flour until you feel that the mixture is sticky but not sticking kind of to your hands and the spatula. I'm adding a bit more flour and I'm gonna knead my dough on my surface after this just because it becomes a lot easier to do it on there. So add more flour onto your surface, the dough is still very sticky, transfer your dough it's very hot so be very careful and make sure you add more flour on top and all over your hands and just knead the dough a little bit to make sure it's nice and smooth and all kind of coming together, don't want to lose any bits and and then we're going to stretch the dough into kind of a long sausage so just keep stretching it out and then we're going to cut it into equal sizes and I've managed to get actually 10 layers out of this dough and the cake was not huge but it was a good size so if you're making a larger cake you might want to double the ingredients then just roll the dough into a little ball and place it onto your surface make sure you cover the dough with damp towel while you roll each piece just so it doesn't dry out now for the baking stage just add flour on some parchment paper and just gently roll out your piece of dough it's very very thin so you have to go very slow and you just need to make sure you get all the edges just keep rolling it to a desired shape of your cake so depends what shape you want to do you can do squares you can do rounds so I'm just rolling it all out and then I'm gonna measure with my cake tin then gently cut around the circle and if you're missing any pieces just kind of put them back on there and roll it over and you're gonna get a nice circle like I said the dough is very very thin so it's okay if it's not too perfect and we're gonna keep all the scraps as well so we're gonna bake this for about two to three minutes at 200 degrees Celsius or 400 Fahrenheit that just depends on your oven how long when it's done you can just leave them to cool down for a couple of minutes and then just flip it over and take off the parchment paper really slowly and then leave the dough to cool down once you've done all your layers we're gonna keep the scraps while our layers are cooling down we're going to chop our fruits so cut your banana in half and then chop it up into small pieces you do want to make them relatively small because you're going to have each bite we're going to do the same with our strawberries and our kiwis now we are ready to assemble our cake we've got our bananas strawberries and kiwis and our nut powder now my beautiful layers are done look at these so nice and ready to go now it's time to assemble the cake add your cream on top of your decorative plate add the first layer of your honey sponge and then we're going to add about two tablespoons of our white cream mixture mix everything around and go around the sides and the middle make sure it's nice and even then we're going to add our second layer and do the same thing we're going to add the cream the white one and then we're going to add the kiwis so make sure they spread around and evenly around the whole sort of diameter and next we're going to take our honey sponge add cream on the side and use about one tablespoon and you want to make sure it's nice and even flip that around and put it on top this will also make sure that the cake is very nice and moist and has enough cream everywhere then take your caramel mousse well caramel cream and spread it around as well and you want to add the nuts that we have done earlier so be as generous as you can because we've got a lot of them and you do want to have that crunch and then you're going to do the same thing layer the sides and then put it on top so technically we're putting cream on both sides of your cake next we're taking the white cream adding chopped bananas and also our chopped strawberries we're going to use all of them here so spread them evenly and then do the same thing we're going to add the caramel cream so you can vary the caramel and white cream depending on how you like it this is how i do it but feel free to divide it into any sort of flavors that you like and just kind of repeat the process with the kiwis you're gonna go around and make sure you've got it all layered down and then we're gonna add more strawberries on top and cover it with another layer of our honey dough lastly you're gonna add more cream and at this stage we're gonna add our caramelized nuts and put our final layer on top so you want to then go around the entire cake make sure it's nice and covered and sort of come coated around make sure all the layers are sealed and have enough cream everywhere when that's done we're going to use our nuts to decorate on top and on the sides you should have enough praline or nut mixture to go around the cake so feel free to decorate it how you like it with strawberries kiwis you can also add other fresh fruit if you want i don't recommend adding bananas as they do go gray and once ever put your cake into the fridge for at least six to eight hours to soak up the next day the cake is absolutely beautiful it keeps the shape the layers have soaked up all the cream it's so soft and absolutely moist you can see the knife just goes through the cake like butter and yeah I'm gonna show you the all the layers inside just look at guys you've got your kiwi you've got the strawberry you've got banana you've got the cream you've got the nuts I can't believe the combination is so good it really reminds me of my childhood cake that I used to have and all the flavors are absolutely amazing I hope we're going to need a lot of ingredients all of them will be listed down below in my description box add cream cheese into your bowl, add condensed milk, add vanilla extract and sour cream, add icing sugar, add melted chocolate, add cocoa powder, fold in your whipped cream and mix everything together. In your pot add your butter and sugar. This process is quite quick so we're going to melt our butter with sugar. We don't want the mixture to be hot, it needs to be warm as we're going to be adding our eggs inside. Add add your honey, add the eggs, turn the heat back on and we're going to add one tablespoon of baking soda keep cooking your mixture until it doubles or even triples in size and turns into nice sort of deep caramel color. Now you can see it's a beautiful honey golden color we're going to add our flour and just mix in very quickly your dough should be nice and sticky just like that add cocoa powder and mix it in. The dough is hot so just gently fold it in divide your dough into as many pieces as you can i'm probably going to have about eight roll it into a ball and place it on the side we have to work really quickly with this dough as it's hard to roll out as it gets cold i've prepared a baking tray with some baking paper add your dough in the middle and we're just going to roll it out take the back of your dish just mark a circle I'm going to keep all the scrapes so just push them aside let the cakes cool down completely and keep all the scraps so once your layers have cooled down we're gonna place them onto your presentation dish and spread the cream around and be quite generous with the cream because that's gonna soften the cake just gonna finish up with our last layer and we want to coat the chocolate cream all around the cake once you decorated your cake that needs to go into the fridge overnight so it's nice and set add your leftover biscuit into your food processor I have melted some chocolate with a bit of butter and double cream pour your chocolate on top of your cake don't worry if it falls down on sides because we're going to cover it with our cookie crumbs from the cake go around with your chocolate on the sides and there is no easy way to do this you just have to take it into your hand and then press against the cake top your cake up with some fresh raspberries place the cake back in the fridge so the ganache sets on top