Moscow Cake
Baking and Desserts | Russian cuisine
⏳ Time
3 hours 20 minutes
🥕 Ingredients
10
🍽️ Servings
12
Description
A recipe developed by a popular pastry group, where this cake was created.
Ingredients
- Roasted Peanuts - 7.2 oz
- Sugar - 5.5 oz
- Egg white - 4.9 oz
- Butter - 5.3 oz
- Sweetened Condensed Milk with Coffee - 10.2 oz
- Hazelnut - 4.3 oz
- White Chocolate - 4 oz
- Pastry gel - 6.3 oz
- Red Food Coloring - 0 oz
- Cognac - 0 fl oz
Step by Step guide
Step 1
Toast raw hazelnuts in a skillet, making sure they don't burn but are nicely roasted instead. Chop the hazelnuts into pieces, ideally aiming for a size of about three millimeters.
Step 2
Whisk the egg whites with the sugar using a mixer or a whisk. Beat until stiff peaks form. This process may take about ten minutes.
Step 3
Add crushed hazelnuts to the egg and sugar mixture. Gently fold the mixture using a silicone spatula, scooping from the sides and lifting it up to the surface in the center. This will prevent it from sinking.
Step 4
Divide the mixture into four equal parts. The easiest way to do this is using a scale.
Step 5
Line a baking tray with parchment paper. Place metal pastry rings with a diameter of 20 cm on top of the paper. The cake layers will be baked in these rings. You will need to bake a total of four layers for the cake. If your baking tray can only fit one layer at a time, the overall baking time for the cake will increase.
Step 6
Place the layers in an oven preheated to 302°F for 10 minutes. Then, reduce the temperature to 212°F and leave the layers in the oven for two hours. (If you feel that the heat isn't decreasing, lower the temperature to 176°F. If you are baking two trays at the same time, occasionally swap their positions.)
Step 7
After two hours, remove the cake layers from the oven and let them cool. Make sure that no water comes into contact with them, but do not cover them either—the meringue layers are very fragile.
Step 8
Prepare the cream: beat room temperature butter in a mixer until it turns white and fluffy. Add the sweetened condensed milk, then the ground hazelnuts, and finally, stir in the cognac.
Step 9
Place the cake layer on a sturdy surface. Spread 140 g of cream on top of the layer. Place the second layer on top and also spread 140 g of cream on it. Add the third layer and repeat the process. The fourth layer should be placed upside down to ensure the top of the cake is perfectly flat. Use the remaining cream to cover the top and sides of the cake, carefully filling in any gaps.
Step 10
Prepare the coating: melt white chocolate in a water bath, then add confectioner's gel and food coloring. Be careful, as not a single drop of water should get into this mixture.
Step 11
Take a bowl that is 10 cm high and has a diameter smaller than the diameter of the cake layers. Place a cardboard cake base or a plate with a diameter of 20 cm on top of the bowl, and then place the cake on top. This will elevate the cake, preventing any dripping icing from getting underneath it. Pour the red mixture into the center of the cake and use a spatula to spread it out in all directions.
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