Tender, melting cake
4 servings
60 minutes
The delicate, melting cake is a true wonder of Russian cuisine, combining an airy texture with a rich creamy flavor. The history of such desserts goes back to the traditions of homemade pies where simple ingredients transform into culinary magic. This cake surprises with its unique consistency: three layers—airy mousse, delicate cream, and a dense base—form themselves during baking. The taste is harmonious with a light vanilla note complemented by the sweetness of powdered sugar. It is perfect for cozy family gatherings, festive evenings, or simply enjoying the moment. The main thing is to be patient and let the dessert cool completely to reach its ideal state.
1
Beat the egg whites to stiff peaks.
- Chicken egg: 4 pieces
2
In a separate bowl, beat the yolks with sugar, water, and vanilla. Then add melted butter and continue beating for another minute. Add flour and mix.
- Chicken egg: 4 pieces
- Sugar: 150 g
- Water: 1 tablespoon
- Vanillin: 2 teaspoons
- Butter: 125 g
- Wheat flour: 115 g
3
Pour in the milk (specifically warm, otherwise the butter will harden) and whisk until smooth.
- Milk: 500 ml
4
Carefully enter the proteins.
- Chicken egg: 4 pieces
5
Pour the batter into a greased (20x20 cm) pan (do not use a springform pan as the batter is too liquid and may leak). Bake in a preheated oven at 160 degrees for about 60 minutes until golden brown.
- Butter: 125 g
6
Cool in the mold for at least 3 hours. Dust with powdered sugar when serving.
