Russian Cake

Russian Cake with Nuts and Charlotte - An Unforgettable Delicacy

Who doesn't love a refined dessert that impresses with taste and appearance? The Russian Cake is a perfect choice for any special occasion, as well as for personal indulgence. This recipe combines delicate textures and subtle flavors, bringing together a fluffy nut base and a rich Charlotte filling. Whether you serve the cake at a party or enjoy it with a cup of coffee, it will surely be a hit!

Preparation time: 30 minutes
Baking time: 25-30 minutes
Cooling time: 2-3 hours
Number of servings: 10-12

Necessary Ingredients

For the Base:
- 3 large eggs (ideally at room temperature)
- 80g sugar (preferably fine sugar for better integration)
- 80g flour (opt for quality wheat flour)
- 60g finely ground nuts (the nuts add a subtle flavor and pleasant crunch)
- A pinch of salt (to enhance the flavors)

For the Charlotte Filling:
- 3 large eggs (make sure they are fresh)
- 160g sugar
- 30g fine gelatin (about 3 packets)
- 200ml milk (whole milk provides a richer cream)
- 600ml liquid cream (use cream with a minimum fat content of 30%)
- 2 tablespoons of dark cocoa (for an intense flavor)
- 1 teaspoon of rum essence (optional but recommended for extra flavor)

For the Syrup:
- 1 teaspoon of instant coffee (for a deep flavor)
- 200ml water
- 2 teaspoons sugar
- 2-3 teaspoons Amaretto (almond liqueur that adds a sophisticated note)

Step by Step

Preparing the Base
1. Beat the yolks: In a bowl, whisk the 3 yolks with half of the sugar and a pinch of salt. Use an electric mixer to achieve an airy mixture that will double in volume.

2. Beat the egg whites: In another clean bowl, beat the egg whites until frothy. Gradually add the remaining sugar, continuing to mix until you achieve a firm and glossy meringue.

3. Combine the mixtures: Gently fold the egg whites into the beaten yolks using a spatula, being careful not to lose the air in the mixture.

4. Integrate the flour and nuts: Sift the flour and ground nuts and gradually fold them into the egg mixture using gentle up-and-down movements.

5. Bake the base: Pour the mixture into a round cake pan, greased and lined with parchment paper. Bake in a preheated oven at 180°C for 25-30 minutes or until the base is golden and passes the toothpick test.

6. Cool the base: Once baked, let the base cool completely on a wire rack.

Preparing the Charlotte Filling
1. Prepare the gelatin: Follow the package instructions to hydrate the gelatin in cold water.

2. Cook the mixture: In a saucepan, mix the eggs with the sugar. Thin with milk and add the hydrated gelatin. Cook over low heat, stirring constantly to avoid sticking, for 10-15 minutes.

3. Add cocoa and cream: Once the mixture has cooled, fold in the 2 tablespoons of cocoa, rum essence, and whipped cream. Note: Ensure that the cream has not set too much before adding the whipped cream, or it will be difficult to mix.

Preparing the Syrup
1. Boil the ingredients: In a small saucepan, combine the water with the sugar and instant coffee. Boil until the sugar is completely dissolved. Add the Amaretto liqueur and let it cool.

Assembling the Cake
1. Slice the base: Once cooled, cut the base into two or three layers, depending on your preference.

2. Soak the layers: Use the syrup to soak each layer of the base, ensuring they are well soaked.

3. Assemble the cake: In a springform cake pan, place the first layer of base, pour 1/3 of the Charlotte filling, then place the second layer. Continue with the remaining Charlotte filling and smooth it out.

4. Final cooling: Cover with plastic wrap and refrigerate the cake for 2-3 hours to set.

5. Serving: Remove the cake from the pan and place it on a serving platter. Decorate with whipped cream and candied fruits, as desired.

Chef's Tip
To add a personal touch, you can replace the nuts with almonds or add fresh fruits between the layers of the cake. You can also experiment with flavors by adding a few drops of vanilla or orange essence to the filling.

Calories and Nutritional Benefits
This Russian cake recipe offers an interesting balance of carbohydrates, proteins, and fats due to its ingredients. The flour and nuts provide fiber and healthy fats, while the cream offers a calcium boost. However, moderate consumption is recommended, considering the sugar and calorie content, estimated at approximately 350-400 calories per serving.

Frequently Asked Questions
1. Can I use a different type of gelatin? Yes, you can use plant-based gelatin, but be sure to follow the instructions on the package.

2. Is it possible to make the cake gluten-free? Yes, you can replace wheat flour with gluten-free flour, but the texture and flavor will vary.

3. How can I store the cake? The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.

4. What drinks pair best with it? The Russian Cake pairs excellently with a cup of coffee or flavored tea, but also with a glass of sweet wine or liqueur.

The Russian Cake is not just a dessert, but a story, a tradition that brings joy and nostalgia. Each bite takes you on a journey full of flavors and memories. I invite you to prepare it and share this delicacy with your loved ones!