Kopiaste..to Greek Hospitality

… for Authentic & Healthy Greek and Cypriot Recipes

Russian Cake

By • Μάι 22nd, 2008 • Category: International

Lately I haven’t posted any cakes or desserts as I am trying to avoid them but this recipe was prepared early March, so I thought for a change I could add a dessert. Don’t get me wrong, I am still on a «healthy diet» not that I am starving but I am trying to eat healthier and loose a few extra kilos. Back in March I liked the idea of preparing a meringue based cake and searched the internet and found this.

I increased the recipe as I had some friends for dinner and instead of using only 6 egg whites I tripled the dose and used pecans and walnuts instead of hazelnuts. I also substituted the butter with whipping cream. My oven’s baking tin is quite large so when assembling the cake I cut two pieces to fit in the bowl and what remained was inserted in the middle to form the third layer.

Russian Cake

Yield: serves 15

Preparation time: 45 minutes
Baking time: about 2 hours
Assembling: 15 minutes

For Meringue

  • 18 egg whites
  • 450 grams of sugar
  • 200 grams of grated walnut
  • 150 grams of roasted pecans mixed together
  • a few drops of lemon juice
  • 1 pinch of salt
  • 4 packs of vanilla sugar

For Ganache:

  • 18 egg yolks
  • 150 grams of icing sugar
  • 3 packs of vanilla sugar
  • 1 ½ tablespoon cocoa powder
  • 100 grams of dark chocolate
  • 3 cups of heavy whipping cream


Directions

Beat egg whites with a pinch of salt, vanilla sugar and sugar until stiff peaks form.

Stir in grated walnuts and pecans (reserve about 12 for decoration). Place on parchment paper and bake each for about 60 minutes on 150°C.

For the ganache:

Add the icing sugar, vanilla powder and cocoa to egg yolks and mix well. In a bain marie add chocolate into it, stir occasionally for about 30 minutes and let it cool down. Reserve one third separately.

Add whipping cream and mix and after it has cooled down spread cream on each layer.

Finally on top add the reserved chocolate and decorate with the pecans and serve with chocolate syrup.

Print Friendly
Tagged as: , ,

is I was born in Limassol, Cyprus and being married to a Greek, we now live in a small village near Nafplion. I spend most of my time cooking, photographing and publishing my recipes on my blogs Kopiaste (in English and Greek), which I started in August 2007 to pursue my passion in food. I am the author of cookbook "Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!", a compilation of 150 Cypriot family recipes, available on all Amazon stores. The book is also available as an e-book. My new cookbook "Greek Delights" with over 250 recipes is also available on Amazon.
Email this author | All posts by

14 Responses »

  1. Oh my! I tend to stay away from desserts myself, but I just couldn’t resist indulging in this cake. Great recipe Ivy!

  2. You’re like me sis and trying to stay away from desserts, but everything is good in moderation!!! This Russian meringue cake looks perfect for company!!

  3. Well, if you’re cheat, this is cake to have an affair with! That silky ganache looks divine, Ivy!

  4. Wow Ivy! That’s what I call a meringue! Great touch with all the nuts. And very indulgent…a little piece every now and then won’t hurt!

  5. So tempting.
    I am treading that path too, trying to eat healthy and lose a bit of weight.
    But, tell me, how can you not eat that?

  6. Hiya Ivy,

    Your cakes always look incredibly delicious. You’re so very talented.

    Pix

  7. Hey Ivy!! Ironically this recipe is French, not Russian, in origin! Weird, eh?

  8. I am not answering to each one individually as I know from your recipes that you cook healthy and all of us try to make our food as healthy as possible. On the other hand we are foodies and get tempted to make similar recipes once in a while and we should. As Val said «moderation» and that is the key word.
    That’s why Ben and I have decided to host the event we posted yesterday, stressing on this word, so at least now that it is summer, we can eat light and lose a few extra kilos. That doesn’t mean that we shall stop posting recipes we have prepared and not yet published. I have about fifty recipes I have not posted yet some of which are desserts.
    Sarah, I am so glad to have you commenting here and it’s great you recently joined the Great Cooks Community, as well. I was wondering why it is called Russian cake as I also had the impression that it is French and actually I found it under Moroccan Russian Cake. How can something be Moroccan and Russian the same time? I’ve also seen it as English Russian Cake.

  9. Wow Ivy! What an awesome cake! My diet is going so so… it’s so hard to keep it and blog and cook nice food :(

  10. This looks wonderful Ivy – a large slice for me please!!

  11. 18 eggs – my goodness ivy, that is the cake of all cakes. great job!

  12. WOW Ivy this is one stunning cake here!! What a wonderful job you’ve done on this!!

    Rosie x

  13. OH MY GOSH, this looks fantastic! I will have to try!!

  14. [...] probably within this week in which I used only the yolks. I remembered the meringue I made for the Russian Cake some time ago and how delicious it was, so I decided to make a meringue and store it for future [...]

Leave a Reply

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)