Russian cake recipe

Despite the name, this traditional dessert is of Spanish origin, a very typical sweet of Huesca. The Russian cake is a fine meringue and almond cake with a butter of butter and hazelnut cream. When you try it, you will love it, because it is delicious and it is quite simple to do. It has a very simple, but elegant appearance, so it will be perfect to offer your guests a distinguished dessert. Like all traditional recipes, this Russian cake has different ways of preparing, in Recipesgatis we have made one that stands out for its softness and creaminess. Place the apron and learn with us how to make Russian cake!

Ingredients to make Russian cake:

1. Press the oven at 180 ºC. Mix the ground almond in a bowl. In another bowl, beat the whites about to snow and when they are ready, add the almonds with the sugar. Remove little by little until everything is well integrated.

2. Place a sulphurized paper sheet or oven paper on a tray. Pass the dough to the oven tray, extend it well and show it. Bake for 8-10 minutes. When the dough is, pull it and let it cool.

3. Prepare the cream of the Russian cake. In a bowl, add milk, yolks, sugar and cornmeal. Remove everything well until there are no lumps. Put the whole mixture in a saucepan, heat over medium heat and remove non -stop with some rods until the mixture begins to thicken. Before it cools, add the butter and mix well until it integrates with the rest of the cream. Add ground hazelnuts and mix well. Let it cool.

4. To mount the cake, cut the sponge cake into 2.

5. Put half of the cake in a fountain, pour the hazelnut cream on top and cover with the other iron.

6. Cover the entire surface of the Russian cake with Glass sugar. Ready to eat!