Russian cake recipe with cranberry and meringue?

Question

Any russians out there know where I can find a cake recipe- I know this cake has cranberry in it and like a meringue layer and its just soooooo good! they sell it at the russian store but its really expensive and I would love to find out the recipe.

Answer 1

I searched for you but I couldn't find it.  After reading the recipe given to you, I'd gladly pay the price for one.

Answer 2

Pastel De Tres Leches

Servings: Makes one 10x3-inch cake.

The cake is composed of four components: Sponge Cake, Rum Milk Syrup, Meringue, and Cranberry Compote.

Ingredients:

Sponge Cake

1 1/2 cups all purpose flour

1 tablespoons baking powder

2 teaspoons ground cinnamon

4 eggs, separated

1 1/2 cup sugar

1/2 cup milk

Rum Milk Syrup

1 can evaporated milk (12 oz.)

1 can sweetened condensed milk (14 oz.)

1 can heavy cream (use empty can from condensed milk - 1 1/4 cups)

1 teaspoon vanilla extract

2 tablespoons dark spiced rum (Meyers or Captain Morgan will do), optional

Meringue

4 egg whites

1 cup sugar

1/2 cup water

Cranberry Compote

2 cups fresh or frozen cranberries

1 cup walnut halves (or pieces)

1 cup golden raisins

1 cup water

1/2 cup light brown sugar

4 cloves

1 cinnamon stick

1 tablespoon cornstarch (diluted in just enough cold water to make a slurry)

Preparation:

For Sponge Cake:

Preheat oven to 350°F. Grease and flour cake pan, and line with parchment paper. Sift flour with baking powder and cinnamon. Using a standing mixer with the whisk attachment, beat egg whites until frothy, then slowly add sugar to tighten whites to semi stiff peaks. Add yolks one at a time. Alternate adding the flour mixture and the milk.

Pour batter into pan and bake for about 40 minutes or until the middle springs back when touched and edges pull slightly away from pan. Cool thoroughly on a wire rack.

For Rum Milk Syrup:

In a large bowl, combine all ingredients. Whip thoroughly with a wire whisk and reserve. (If made in advance, refrigerate and stir before using.)

For Meringue:

In a small saucepan, combine sugar and water, and bring to boil. When water begins to boil, begin whipping egg whites using a standing mixer with the whisk attachment.

When sugar reaches the soft ball stage on a candy thermometer, keep the egg whites mixing on slow speed, and steadily pour sugar into the side of the bowl (keeping it away from the whisk). Increase the speed to high, and whip until cool (5 minutes or less). Meringue should be smooth and shiny. Reserve.

For Cranberry Compote:

In a saucepan, combine all ingredients except cornstarch. Bring to boil, then reduce heat and simmer for about 15 minutes, until the fruits are tender.

While stirring rapidly, add the cornstarch slurry, and allow the mixture to boil rapidly for one minute. Remove from heat, and remove the spices. Cool thoroughly and reserve.

To Assemble:

Unmold cake while slightly warm, and slice off the hard top with a serrated knife. Place cake on serving platter and spoon rum syrup over cake a little at a time, until it is all absorbed, repeat until all the syrup is used. Ice the top of the cake with the meringue. Refrigerate until cool. Top with the compote or slice and serve it alongside the cake.

Gooseberry Meringue Cake

Gooseberries are slightly tart. You may use fresh red currants, rhubarb or sour cherries instead of gooseberries. Red currants can be laid on the cake raw and sprinkled with sugar before piping the egg white on the cake, but simmer the rhubarb or cherries as you would gooseberries.

Ingredients:

6 cups (1.5 kg) fresh gooseberries or

3 12-oz (375 g) tins of canned gooseberries

4 1/4 cups (965 ml) Rapadura sugar. (If using canned gooseberries, only 3 1/4 cups (810 ml) of sugar are needed.)

1/2 cup (125 ml) water (if using fresh gooseberries)

2 1/2 cups (375 ml) whole wheat or kamut flour

1/4 tsp (1 ml) sea salt

rind of one lemon

4 egg yolks

6 egg whites

1/3 pound (155 g) butter

1/2 cup (125 ml) bread crumbs

Wash berries and remove stems.

In a medium pot combine water, one cup (250 ml) Rapadura sugar and berries. Simmer for five minutes. Strain berries and let cool. If canned gooseberries are used, drain the berries and set aside.

Combine flour, salt, half a cup (125 ml) sugar and lemon peel in a bowl. Make an indention in middle of flour and add egg yolks. Cut butter into one-inch (two-and-a-half cm) pieces and add to flour. Knead all ingredients into a dough and let sit for half an hour.

Either grease or cover a baking sheet with baking paper and roll dough onto sheet. Bake in preheated oven at 400°F (200°C) for 15 minutes. Remove from oven and sprinkle with breadcrumbs. Place gooseberries on dough.

Beat egg whites until peaks form. Add remaining sugar and beat until sugar is dissolved. Place egg white in a piping bag and pipe diagonal lines across gooseberry cake. Bake cake for 30 more minutes at 300°F (150°C). Remove from oven and let slightly cool before placing cake onto cooling rack.

these are the two I know of.

hope these help.         good luck and enjoy.