Slavyanka cake is one of the most popular and favorite desserts in the Russian confectionery tradition. It can be attributed to the group of classic cakes, which have a peculiar flavor and texture, combining tenderness and richness. This cake is very popular both on festive and everyday tables. The
history of the cake goes back to the Soviet era, when the confectionery art was developing and acquiring new forms. The name “Slavyanka” symbolizes the connection with the cultural roots of the Eastern Slavs and serves as a reminder of the traditions that are passed from generation to generation.
Let’s tell you how to prepare the cake “Slavyanka”
Ingredients for the cream:
- egg – 1 pc;
- sugar – 50 g;
- milk – 250 ml;
- butter – 200 g;
- starch – 20 g;
- halva – 180 g.
Ingredients for the biscuit:
- eggs – 5 pcs;
- sugar – 150 g;
- flour – 150 g;
- salt – a pinch;
- vanilla sugar – 1 tsp.
Ingredients for syrup:
- water – 100 ml;
- sugar – 80 g;
- brandy – 1 tbsp.
Preparation of the cake “Slavyanka”:
For the biscuit, divide the eggs into yolks and whites, salt the whites and whip to a light white foam. Pour sugar into the mixture, continue beating each portion for 40-50 seconds.
Bring the mass to glossy stable peaks, add yolks one by one and continue beating. Sift the flour into the mixture and gently knead the dough from top to bottom.
Place the dough in a baking dish and bake at 180 degrees for 28 minutes. Beforehand, cover the bottom of the mold with parchment, and after baking check the readiness with a wooden skewer.
Leave the biscuit to cool, and then wrap in cellophane and leave in the refrigerator to rest for 24 hours. For the cream, bring 220 ml of milk almost to the boil in a saucepan
. Mix the starch with the sugar, beat the egg, pour in 30 ml of milk and stir. Pour the hot milk into the mixture in a thin stream and then pour the mixture back into the saucepan.
Bring the custard base to a thickening boil over medium heat. Leave the custard base under cellophane in a separate container until cool.
Chop the halva with a blender and beat the butter until white. Gradually add the custard base to the butter and then pour in the halva.
For the syrup, melt the sugar in water and then add the brandy
.
Remove the cap from the biscuit and divide it into two cakes. Soak each cake in syrup, leave to soak for 10-15 minutes.
Cream the cakes and assemble the cake. Cover the sides with cream, make crumbs from the scraps. Sprinkle the crumbs on the sides and top of the cake.
You can also add halva to the sponge cake crumbs and make patterns on the top with the help of pastry tips and a bag. Let the cake soak for 4 hours and serve.
