@emilyozerova
Difficulty: Hard
8 Serves
0.0
Prep time
1 h. 35 min.
Cooking time
4 h. 10 min.
Serves
8
Cuisine
Russian
Difficulty
Categories
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About this recipe
This New Year's cake is the perfect treat for your holiday table! It's not only incredibly delicious but also large enough to delight all your guests. The delicate sponge cake, combined with two types of cream – a rich dairy cream and a light meringue – creates a harmonious and moderately sweet flavor. For a special zest and bright aroma, we've added fresh lemon juice and zest to the dessert. If you prefer softer citrus notes, you can substitute the lemon with orange or tangerine. Prepare this cake, and it will truly be the star of your New Year's feast!
Ingredients list
Total ingredients: 14
Serves:
Butter 82.5% - 270 g
Egg - 9 pcs.
Sugar - 550 g
Premium grade wheat flour - 315 g
Milk 0.5% - 150 ml
Vegetable oil 2 tbsp. l. - 1 tbsp.
dough baking powder - 1 tsp.
Salt - 1 tsp.
Lemon - 100 g
Sugar - 200 g
Honey - 40 g
Egg - 4 pcs.
Water - 40 ml
Confectionery topping - to taste
Nutrition facts
Serves:
🥓
Fat
273г
🍚
Carbohydrates
1093г
🥩
Proteins
68г
🔥
Kcal
Daily values
Preparation steps
Step 1
Prepare all the necessary ingredients and kitchen utensils. Sift the flour through a fine sieve to aerate it. Thoroughly wash and dry the eggs and lemons. Prepare two round baking pans, 20-22 cm in diameter, a mixer, a sieve, parchment paper, a heatproof bowl, and a saucepan. Preheat the oven to 175°C so it's ready for baking.
Step 2
Carefully trim the cooled cake layers, removing the top layer, so they are of uniform thickness. Place the first layer, cut side up, on a serving dish. Create a border of meringue cream around the edge of the layer, and spread all the buttercream in the center. Carefully cover the cake with the second layer. Evenly spread the remaining meringue cream over the entire cake. Refrigerate the cake for at least 2 hours to allow it to soak through and stabilize.
Step 3
Before serving, decorate the "New Year's" cake with confectionery sprinkles to your liking. Cut it into individual pieces and serve, savoring each tender and aromatic bite!
For cream:
Step 1
For the protein cream: In a heatproof bowl, combine 200g sugar, 2 tablespoons honey, and 40ml water. Crack 4 eggs, separating the whites from the yolks (the yolks are not needed for this cream). Add the egg whites to the sugar and honey mixture. Place the bowl over a double boiler and, stirring constantly, wait for the sugar to fully dissolve.
Step 2
Start whisking the egg whites with a mixer on low speed, directly over a double boiler. As soon as the whites become cloudy and begin to thicken, remove the bowl from the double boiler. Continue whisking the mixture on high speed until stiff, stable peaks form. Allow the finished meringue to cool to room temperature.
Step 3
For the creamy filling: Grate the zest from one lemon and squeeze the juice from its pulp. Crack 3 eggs, separating the yolks from the whites (the whites are not needed for this cream). Transfer the yolks to a saucepan and add the lemon juice, zest, sugar, and flour. Place the saucepan over medium heat and, stirring constantly, cook the mixture until it thickens.
Step 4
Remove the saucepan from the heat. Add the butter to the hot yolk mixture and stir vigorously until completely dissolved and smooth. Strain the finished cream through a fine sieve to remove any lumps or zest, and let it cool.
For dough:
Step 1
In a large bowl, combine 300g of sifted flour, baking powder, and salt. In a separate container, beat 200g of softened butter and 300g of sugar with a mixer until a fluffy cream is formed. Reduce the mixer speed and gradually, alternating, add the flour mixture and 150ml of milk to the butter cream, mixing thoroughly until smooth.
Step 2
Crack 6 eggs, carefully separating the whites from the yolks. Transfer the whites to a clean bowl and add the remaining sugar. Beat the egg whites with a mixer until stiff peaks form. Then, gently fold one-third of the beaten egg whites into the prepared batter until a uniform consistency is achieved.
Step 3
Pour the remaining batter into the remaining whipped egg whites and gently, yet thoroughly, fold everything together with a spatula, preserving the airy texture. Line the bottoms of the baking pans with parchment paper, and grease the sides with vegetable oil, then lightly dust with flour. Distribute the batter evenly into the prepared pans and place them in a preheated oven for 30-35 minutes. After baking, allow the cake layers to cool completely.
Enjoy your meal!
Follow the instructions step by step