If you’ve been eating Easter European cakes, you will notice that layered cakes are quite popular. I love eating cakes with very thin layers because they come more creamy.
This cake has extra thin layers, with a good balance of cream in between. Yes, the cake does take a little more effort and the steps may seem never-ending, but it’s pretty simple if you follow the steps. I would say that even if you’re not a typical baker, you should be able to nail this one.
This recipe is a very original traditional recipe for a Russian cake, called Spartak. If you grew up in a Slavic community, you’ve probably had this cake more than once.
Other Russian Cake Recipes
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Spartak Cake Layers
- Prepare ingredients for the cake layers.
- This cake dough is made on a steam bath. Preheat water and place a bowl on top of the boiling water, making sure that the bowl doesn't melt. Combine together sugar, egg, butter, honey and milk. Cook until ingredients double in volume.
- Stir in cacao slowly, followed by baking soda.
- In small parts keep on adding flour to the mixture. At first use a whisk and as the dough becomes thicker, use a spatula. At first, dough may still be soft, but as it gets colder, it will get harder.
- Divide dough into 11 equal in size pieces.
- On a floured surface, roll out each piece into your preferred size. Measure it using a plate or a lid, to make it a consistent size. Don't cut the dough yet, wait until it bakes.
- Bake at 350F for about 5-8 minutes, depending on your oven. Remove from the oven, place your measuring circle on top and cut out the edges. Remove it form the sheet onto a cooling rack. Repeat the steps until you are all done with the dough.
Spartak Cake Cream
- Whisk together eggs with flour until all lumps are gone.
- Pour milk into a heavy sauce-pot, add in egg mixture, vanilla and sugar. Cook on low-medium heat, stirring/whisking entire time until the mixture resembles condensed milk in texture. Don't forget to stir/whisk, otherwise the cream can burn. Remove from heat, letting it completely cool to a room temperature.
- Whisk the room temperature butter, until it's smooth in texture. In small parts, add in cooked cream. Continue whisking until all mixture is combined together.
- Using 80% of the cream, distribute it evenly between all cake layers. Spread cream evenly and stack them on top of each other. Use the remainder of the cream to cover the top of the cake.
- Decorate as you wish. I used ganache to decorate the cake. You can use the leftover crumbs to decorate the cake as well.