Cream Cakes
4 servings
45 minutes
Cream pastries are a true symbol of Soviet cuisine, embodying the tenderness and comfort of homemade baking. Their roots trace back to an era when housewives aimed to create desserts from simple, accessible ingredients. The airy dough, made with care, gains lightness from whipped egg whites, while the vanilla aroma adds a refined sweetness to the pastries. After baking, they develop a golden crust while remaining soft and melting in the mouth inside. The light sweetness of sugar combined with creamy softness makes them a versatile treat – perfect for tea, coffee, or simply as a delightful snack. These pastries are not just a dessert but a piece of history that fills the home with warmth and memories of family tea gatherings.
1
Separate the egg whites from the yolks.
- Chicken egg: 4 pieces
2
Whip the egg whites with a pinch of salt until stiff peaks form.
3
Whisk the yolks with sugar, vanillin, and water.
- Sugar: 150 g
- Vanillin: 1 teaspoon
- Water: 1 tablespoon
4
Melt the butter and let it cool slightly.
- Butter: 125 g
5
Pour the cooled oil into the yolks and whisk.
- Butter: 125 g
6
Add the flour in 3 portions, mixing thoroughly each time.
- Wheat flour: 115 g
7
Pour half of the milk, whisk thoroughly, then add the remaining milk and whisk again.
- Milk: 500 ml
8
Gently fold in the egg whites with a motion from top to bottom.
- Chicken egg: 4 pieces
9
Grease the mold with oil and sprinkle with flour (the mold must be NON-REMOVABLE!). Pour in the batter (the batter will be even thinner than for pancakes).
- Butter: 125 g
- Wheat flour: 115 g
10
Bake at 175 degrees for 40 minutes to 1 hour and 20 minutes. Some may need less time, others more, depending on the oven. Focus on the appearance — the top should be nicely browned, and the inside should jiggle slightly.
11
Cool completely. Dust with powdered sugar and cut into portions.
- Sugar: 150 g