Dish
Oroszkrém torta
Russian cream cake
The sponge cake layers are made with flour, sugar, eggs, and baking powder. The custard cream filling is made with milk, sugar, flour, egg yolks, and butter. The cake is assembled by layering the sponge cake and custard cream, and then topped with a chocolate glaze. The result is a delicious and decadent cake that is perfect for any occasion.
Origins and history
The Oroszkrém torta was first created in Hungary in the early 1900s. It was inspired by the Russian Kiev Cake, which was a popular dessert in Russia at the time. The cake quickly became a favorite in Hungary and is now a staple in Hungarian cuisine.
Dietary considerations
Contains gluten, dairy, and eggs.
Variations
There are many variations of the Oroszkrém torta, including ones with different types of sponge cake or different flavors of custard cream. Some variations also include nuts or fruit in the filling or on top of the cake.
Presentation and garnishing
The cake can be garnished with chocolate shavings or fresh fruit. It is often served on a cake stand to showcase its layers.
Tips & Tricks
To make the cake extra moist, brush each layer of sponge cake with a simple syrup before adding the custard cream filling.
Side-dishes
The Oroszkrém torta is often served with whipped cream or fresh fruit on the side.
Drink pairings
Pairs well with a sweet dessert wine or a cup of coffee.
Delicious Oroszkrém torta recipes
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