Julia Cake
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Julia Cake
Ingredients
- Wheat Flour - 2½ cups
- Margarine - 8.8 oz
- Activated Baking Soda - ½ teaspoon
- Vinegar essence - ½ tablespoon
- Sugar - 1½ cups
- Chocolate eggs - 2 pieces
- Milk - ½ cup
- Butter - 3.5 oz
- Blackcurrant liqueur - 3.5 oz
Step by Step guide
Step 1
Prepare the shortcrust pastry: cut the soft margarine into the flour, and rub it with your hands until crumbly. Add the baking soda and extinguish it with vinegar, mixing well. Separate the yolks from the whites, add the yolks and 1-2 tablespoons of sugar to the dough, and set the whites aside for now. Continue kneading the dough until it forms a ball.
Step 2
Spread the dough by pressing it with your fingers onto a floured baking sheet to form a layer about 0.5 cm thick, or a little thinner. Bake the layer at 180°C for about 15-20 minutes, until it slightly hardens and turns golden, but is not fully cooked yet.
Step 3
Towards the end of the 20 minutes, beat the egg whites with 1 cup of sugar using a mixer until a thick white mass forms.
Step 4
Remove the baking sheet with the layer from the oven and spread the meringue evenly over the layer.
Step 5
Return the baking sheet to the oven and bake for another 10-15 minutes, increasing the heat. The meringue will rise beautifully and become slightly browned, becoming crispy and brittle on top – this is a signal that it’s time to turn off the oven and take out our layer!
Step 6
Wait for the layer with the meringue to cool on the baking sheet – the shortcrust pastry and meringue crumble when hot and break when cut. When warm, you can cut the layer into three pieces.
Step 7
While the layer cools, prepare the custard. Briefly: dissolve half a cup of sugar and ¼ cup of water over low heat, stirring until the granules disappear. Add the remaining ¼ cup of water, previously mixed with 1 tablespoon of flour. Stirring, cook until boiling and thickening. Remove from heat and let cool. Add the softened butter to the cooled custard and beat with a mixer until a uniform fluffy mass forms. You can use another custard recipe; I took my favorite, the simplest one.
Step 8
Assemble the cake: 1st layer – layer with meringue; 2nd layer – custard; 3rd layer – layer with meringue; 4th layer – custard; 5th layer – pureed blackcurrants; 6th layer – layer with meringue.
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