Go Back

The Russian Cake

A luxurious layered cake combining crunchy Dacquoise, silky praline cream, and a gorgeous finish of icing sugar, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: European, Russian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Dacquoise
  • 130 g icing sugar
  • 100 g hazelnut powder
  • 55 g almond powder
  • 20 g flour
  • 150 g egg whites should be at room temperature
  • 50 g sugar (for whipping)
  • 1 pinch salt
For the praline cream
  • 110 g sugar (for chocolate) to caramelize
  • 100 g hazelnuts
  • 100 g almonds
  • 275 ml milk
  • 60 g egg yolks
  • 30 g maïzena (cornstarch)
  • 170 g butter at room temperature
  • 180–220 g praline
  • 20 g icing sugar (for finishing)

Method
 

Prepare the Dacquoise
  1. Preheat your oven to 170°C (340°F).
  2. Whip the egg whites with 50 g of sugar until foamy with soft peaks.
  3. Gently fold in the icing sugar, hazelnut powder, almond powder, and flour until just combined.
  4. Spread the mixture onto a baking sheet and bake for 20 minutes until golden brown.
  5. Let it cool.
Make the praline cream
  1. Caramelize 110 g of sugar until amber.
  2. Add the hazelnuts and almonds, mix, and refrigerate to thicken.
  3. After thickening, blend until smooth.
  4. Heat the milk and whisk together the egg yolks and maïzena.
  5. Pour the egg mixture into the warm milk and stir until thickened.
  6. Beat in the butter and praline until smooth.
Assemble the cake
  1. Cut the cooled Dacquoise into two rectangles.
  2. Layer the praline chiffon cream between the Dacquoise.
  3. Dust with icing sugar before serving.
  4. Chill in the refrigerator for at least two hours.

Notes

For extra flavor, consider adding vanilla extract or orange zest to the praline cream. Store in an airtight container in the refrigerator and consume within three days.