Korolevsky Torte (Королевский Tорт) - Russian Sour Cream Cake Recipe!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat and dairy-free.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

chocolate

🥗Healthier: carob

💰Cheaper: cocoa powder

Carob is caffeine-free and can be less expensive.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar texture and flavor with lower cost.

Add 3 large eggs into a mixer bowl and whisk on high speed for about 5 minutes until thick and pale.

Switch to a paddle attachment and add 1 and 1/2 cups of white granulated sugar, 1 and 1/2 cups of sour cream, and 1 teaspoon of vanilla extract.

In a separate bowl, combine 1 and 1/2 cups of all-purpose flour and 1 and 1/2 teaspoons of baking powder, then gradually mix into the batter until well combined.

Divide the batter into two bowls.

In one bowl, add 1/2 cup of dried cranberries (pulsed in a food processor) and 3 tablespoons of poppy seeds; stir until combined.

In the other bowl, add 1/2 cup of diced hazelnuts (pulsed in a food processor) and 1/2 cup of melted dark chocolate; stir until combined.

Preheat the oven to 350°F and line two 8-inch cake pans with parchment paper and non-stick spray.

Pour the cake batter into the prepared pans and bake until the tops are set.

Once cooled, flip the cakes onto a wire rack and split each layer down the middle with a serrated knife.

For the frosting, combine 3 sticks of softened butter and 8 oz of cream cheese in a mixer bowl and whisk until light and fluffy.

Add a whole can of sweetened condensed milk and mix until well combined.

Set aside some frosting and add a few tablespoons of dark cocoa powder to the remaining frosting to make chocolate frosting.

Optionally, mix 1/4 cup of apricot preserves with water and use it to moisten the cake layers.

Assemble the cake by alternating layers of cranberry-poppy seed and chocolate-hazelnut, spreading frosting in between.

Apply a crumb coat of frosting and refrigerate for 15 minutes before adding a second layer of frosting.

Garnish with a mix of hazelnuts and dried cranberries around the edge and drizzle melted chocolate ganache on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens