RUSSIAN KOROLEVSKY CAKE - This torte is a stunner!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat alternative.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide a similar crunch with less cost.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate is richer in antioxidants.

Mix 6 large eggs and 3 cups (600g) of sugar for at least 5 minutes.

Sift in 3 cups (360g) of all-purpose flour and 3 tsp of baking powder. Mix until combined.

Add 3 cups (680g) of sour cream and slowly mix to combine.

Divide mixture equally into 3 bowls.

Add 3/4 cup (100g) poppy seeds to the first bowl for the first cake layer.

Mix 1 cup (100g) chopped walnuts into the second bowl.

Coat 1 cup (150g) raisins with 1 tbsp of flour and mix into the third bowl.

Spread each mixture onto a 10″ baking pan lined with parchment paper.

Bake at 350F (175C) for 25 to 30 minutes – 2 on the middle rack and 1 on the bottom, and rotate halfway through baking.

In a saucepan, combine 2 cups (500ml) milk with 1 cup (200g) sugar and 2 tsp vanilla extract.

In a medium mixing bowl, mix 2 egg yolks with 1/2 cup (60g) corn starch and mix gently.

Pour a small amount of the milk mixture to the egg mixture and quickly whisk to combine.

Add egg mixture to the milk, and cook stirring constantly until the cream is thick.

Remove from heat, cover the cream with plastic wrap, and leave to cool.

Once the mixture cools down but it’s still a little warm, transfer to a bowl and start thoroughly mixing.

Add 1 cup (230g) of softened butter, little pieces at a time.

Once well blended, leave the cream in the refrigerator for about an hour to thicken.

Spread the cream between the cake layers, saving some for the sides and top of the cake.

Decorate however you'd like!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens