Russian Sour Cream Cake Food

RUSSIAN NAPOLEON CAKE (NAPOLYEON TORT)

Steps:

• Gather the ingredients.
• In a large bowl, beat together the butter and sugar together until creamy.
• Fold in the sour cream, stiffly beaten egg whites, vodka, and salt.
• Gently fold in the flour, a spoonful at a time, until the dough is soft and pliable. You might not need all of it.
• Wrap in plastic and chill for 1 to 2 hours to make it easier to roll out.
• When ready to bake, preheat the oven to 375 F and butter a baking sheet and dust with flour.
• Divide the pastry dough into 10 pieces. Roll out each portion of dough, one at a time, directly on the prepared baking sheet into a very thin 8-inch circle.
• Bake each circle of pastry until golden brown, about 6 to 10 minutes. If dough bubbles as it cooks, pierce with a fork.
• As each layer is cooked, remove from the sheet pan and set aside to cool on a wire rack. Repeat until all dough pieces have been baked.
• Gather the ingredients.
• Pour the milk into a large saucepan and heat, but do not boil.
• In a large bowl, beat together the egg yolks, egg white, and sugar until creamy.
• Add 6 tablespoons flour and mix well.
• Pour this mixture into the warm (but not scalding hot) saucepan of milk, stirring initially with a whisk until smooth and then with a wooden spoon, constantly over low heat until thick and creamy.
• Add the butter and vanilla and stir until smooth.
• Remove from the heat and set aside to cool. Stir frequently as the mixture cools.
• Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling.
• Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 9th pastry layer.
• Crumble the 10th and final pastry and layer over the top of the torte. Refrigerate for 5 to 6 hours.
• When ready to serve, run a butter knife around the edges of the cake, remove the springform ring, and, using a cake lifter or two spatulas, carefully transfer to a serving platter.
• Use an electric knife to get nice, clean cuts and serve.
• Enjoy!

RUSSIAN SOUR CREAM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
• Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
• Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
• Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.

RUSSIAN CREAM

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside. , In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate until slightly thickened, about 30 minutes., Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with scant 1/4 cup of cream mixture. , Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired.

RUSSIAN CREAM DESSERT

Steps:

• In a saucepan, combine sugar and gelatin. Stir in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; stir in whipping cream. , In a bowl, combine sour cream and vanilla. Add gradually to hot mixture; mix until smooth. Pour into a 4-cup bowl or mold. Cover and chill for 4 hours or overnight. Serve over fruit.

SOUR CREAM COFFEE CAKE

Steps:

• Prepare the topping first and set aside.
• Preheat oven to 350°.
• Grease and flour tube or bundt pan (I just spray with Pam).
• Sift dry ingredients and set aside.
• Combine butter and sugar.
• Add eggs and vanilla.
• Beat well.
• Stir in dry ingredients.
• Fold in sour cream.
• Pour 1/2 batter in pan; top with 1/2 topping.
• Pour remaining batter in pan and top with rest of topping.
• Bake 45-50 minutes or until toothpick inserted in cake comes out clean.

15 LAYER RUSSIAN HONEY CAKE

Steps:

• Preheat oven to 180°C.
• Beat eggs well with sugar; add baking soda and liquid honey (warm).
• Melt the margarine/butter in a casserole or pot; add the mixture (margarine should not be too hot).
• Put the casserole on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.
• Dip the dough in flour, divide, roll each layer very thin (1-2mm), cut circles as round as possible (approx 18cm diameter), and bake at 180°C for 2-4 minutes or until golden brown in colour; repeat with remaining dough and allow to cool before assembling.
• Beat sour cream, sugar and honey until the sugar dissolves-the mixture will still be fairly liquid.
• Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs and ground walnuts. Allow to set at least 6 hours before eating.