How to make Russian Cake - Chocolate Spartak Cake Recipe - Торт Спартак - Рецепт

Hi guys, welcome to Alice's yummy food and today I'll be sharing one of my favourite recipes with you. It's a Sparta cake, it's a very Russian cake. It's got 10 chocolate layers or more depending on how many you make with sort of... Cream cheese buttercream filling, and it's just one of the most amazing cakes I have ever tried or made. So I really want to share this with you, and I think it's a really perfect recipe for this Valentine's Day coming up. If you've got that special someone and you want to impress them, this would be a perfect, perfect recipe for you guys. But again, you can use this cake for any special occasions like birthdays, New Years, Easter, any kind of holiday. Another day. Yeah, let's get started. This is actually a very very easy cake to make and once you've got all your ingredients ready we'll start mixing first our egg and our sugar. If you don't have a stand mixer you can use just a normal hand blender. So we'll break one egg. I'm going to add all the sugar inside. I'm just going to whisk it on a medium speed for about 5-6 minutes. So once our mixture is mixed in I'm going to add softened butter. I've got 4 tablespoons here. I'm just gonna add it all at the same time. Warm milk, this is baking soda, so we're going to put about a teaspoon, and we're going to mix it again for about three minutes on medium speed. Mixing, I suggest you first of all sift your flour and cocoa powder, and put some water to boil, and then we're ready to go. Now, all we're going to do, we're going to put the mixture into another bowl, and we're going to put that over simmering water, and we're going to cook it for about ten minutes, stirring, and make sure it doesn't always get burned. Once your water is boiling, we're just going to place our bowl on top and we're just going to keep mixing it. So you can see the mixture is becoming nice and smooth and a bit frothy, so we're just going to keep stirring for a couple more minutes. So once our mixture is cooked, I'm just going to add all the flour and cocoa powder in here and this is really crucial to do very quickly, straight when it's hot, otherwise you're going to ruin the mixture. I'm just going to mix it all in together really quickly. It's all nicely mixed in, you can see it's a very beautiful brownish colour and I'm going to leave this mixture for about 10-15 minutes to cool down and then I'm going to start rolling it out. Now, the colder the mixture gets, the harder it is to roll it out, so place it on a parchment paper using a bit of flour on top. It's a bit messy but it's really, really worth it. And then we're just going to move it around, you're just going to have to kind of follow. I'm going to have to bake them for about 3-4 minutes at 180 degrees or 350 F. So while my cake is cooling down, I'm going to be making my yummy buttercream filling. So first thing we need to do, get our KitchenAid and I've attached the whisk attachment. I'm going to place all the butter inside. And it's a lot of butter, but this cake is really good. That's why you have it once a year maybe, or twice if you're lucky. And then I'm going to add one can of condensed milk. I'm just going to whisk all of this together for about 5 minutes. So in a separate bowl I have whisked my double cream with some icing sugar. You can also add a bit of vanilla extract if you like. Now into this bowl we're going to add our cream cheese and we're going to mix it for another couple of minutes, maybe 2 to 3, just to make sure that it's all incorporated, there are no lumps and it's a nice and smooth mixture. So my mixture is nice and smooth. You can see it's got a beautiful smooth colour. It just tastes so good already. I just love this cake. Now I'm going to be mixing our double cream with this and we're just going to incorporate it. Here you can see my cooked layers. It's about three of them at the moment and they've cooled down so I've stuck them on top. And also we're going to be keeping all the scraps because we're going to use them in the food process as decoration as well. And as you can see they don't have to be perfect. You can make them perfect but again it's all about the taste and how it looks at the end because we are going to cover it in chocolate ganache so it doesn't really matter. Now that all my layers are baked, all we're going to do now, I took my icing out of the fridge. I'm going to put a little bit on here so the cake sticks and doesn't move. And we're just going to put the first layer on there. And I'm using a cake stand straight away, just so you don't have to move it anymore. And then we're going to put a lot of icing in between each layer. That will make it very, very moist and amazing. Spread. As you can see, I'm just finishing it up. And I've got about 10 layers here, so the cake looks a lot bigger. And I'm just going to use all the icing and spread it around the cake to make it look nice. Bake overnight in the fridge, and that allows cream to soak in into the layers, so it makes it very, very moist. And now we're going to decorate it in a really beautiful way. So I'm going to be making some crumbs from our leftover bits of the cake. You can use a food processor like I'm doing now, or you can just bash them with your rolling pin. Looking for a fine crumb like that. So I'm going to cover my cake in chocolate ganache. You can find this recipe on my channel. I will include the link above. So all we're going to do, we're just going to pour the chocolate on top. We'll get our spatula to spread it around. I have put my cake back into the fridge for about one hour. We need to make sure that the chocolate ganache is all set. The next thing we're going to do is roast our hazelnut. So I've got a baking tray. I'm going to put all the hazelnuts in here. And we're going to preheat our oven to 200 degrees and roast them for about 5 minutes. Make sure you keep an eye on them. You don't want them to burn. Once the hazelnuts are cooked, you can see they've got a beautiful colour. So you're going to put them into the sieve with your hand. You're just going to move it about until they're... It's a bit hot still, but try and do it really quickly until the skin comes off. And once you've got a clean one, just put it into the bowl. Okay, so my cake is out of the fridge and it's all set now. Now it's time to decorate. I'm going to put the crumb on top around. We're going to place our raspberries, and it's going to be one raspberry for each person when you cut into a slice. So I like to place them opposite like that, that way everyone gets an equal lovely slice. And in the end we're just going to top it up with some hazelnuts. Now I can't wait, I'm going to cut into the cake. Wow! Okay, it's all done. Look at this beautiful Sparta cake filled with beautiful cream cheese filling and chocolate layers in between and chocolate ganache. It does take a bit of effort to make this cake, but it's so worth it. It's just unbelievable. I can't wait to try. I've been waiting a whole day and a half. Oh my god. This is amazing. This is one of my favorite favorite cakes. Also, I love my honey cake as well, but this is... This is unbelievable guys, you better stop what you're doing now and go make this cake because you will just not believe how tasty it is, look at that.