To make the Siberian cream cake you need :
- 500g flour
- baking powder
- 150g butter
- 2 egg yolks
- 100-150g icing sugar
- 150g sour cream (yoghurt would work)
Mix the vanilla dough and let it rest for about half an hour at room temperature
- 200g flour
- 3tbsp cocoa powder
- baking powder
- 70g butter
- 70g icing sugar
- 1 egg yolk
- 70g sour cream (just get a similar consistency)
Cream Cake Directions :
The cocoa dough is the same as vanilla, but make a smaller amount with about 200g flour and add about 3 tbsp (ca. 20-30g) cocoa powder.
Don’t worry too much about exact quantities, it’s quite forgiving. You could in theory make it in one go and mix the cocoa later, but I think it will be more even if you mix the cocoa with the flour.
Rest the cocoa dough for about 30 minutes in the fridge, this has to be firm so you can grate it later.
(You can leave them longer, just cover them so they don’t dry out.)
Divide the vanilla dough into 3, roll it out thinly. I used a 20x30cm tray, and it’s easier to mark the size on a baking parchment and roll it on the parchment from the start, if it’s not quare, just make a patchwork of the corners 🙂 Poke with a fork all over so it doesn’t bubble up.
Spread with jam. I used 100g plum conserve per layer, but it could take a bit more. Apricot would taste lovely too.
Scatter finely chopped walnuts, about 50-60g per layer.
Using the large holes on the cheesegrater, grate 1/3 of the cocoa dough on each layer. Don’t press it down, make sure it’s loose so it will have a nice rugged texture.
Bake at 180C for 15 minutes.
Make a pudding (= thick custard) with 500ml milk, 3 tbsp sugar and 10g corn starch (or flour). It will be smooth if you mix the corn starch with a little milk first, then dilute with the rest of the milk. Cool it completely.
Whip 250g butter, 250g icing sugar with some vanilla extract, then add the cooled pudding and whip it some more until incorporated.
Assemble the Siberian cream cake.
I drizzled white chocolate on it but dusting it with icing sugar would look good too.
Now be patient and refrigerate overnight before cutting into it; it needs to soften or the layers will break. It also tastes nicer the next day once the flavours develop a bit more.
Enjoy your Siberian cream cake
You may also like :