If you like pineapples, and you like sour cherries, you’re going to fall in love with Moskva torte. One of the most interesting cakes, with tangy and tart flavors that blend into a sweet treat, this is a special cake for the most special of occasions.
The Moskva Schnitt is one of the most famous and popular cakes in Serbia. Legend has it that it originated in the famed Hotel Moskva in Belgrade, hence the name. It’s a fruit cake, unlike most fruit cakes. Highly refreshing and complex in flavor. Rich, without being too sweet, it’s no wonder this cake has spread from a hotel to beloved worldwide.
PrintMoskva
Ingredients
- 1–1/4 cup (200g) walnuts (chopped)
- 1–1/4 cup (100g) ground cookies such as Petit Beurre or vanilla wafers
- 12 eggs
- 3–1/2 cup (700g) sugar (divided)
- 1lb (450g) unsalted butter
- 2 cup (500ml) heavy whipping cream (divided)
- 4 tablespoons of powdered sugar
- 20 oz (567g) can of pineapple
- 24 oz (680g) jar of sour cherries
Instructions
Preheat the oven to 360F (180C). Line 3 pans with parchment paper. The ideal pan size is 10 inches (25cm).
- Manually chop the walnuts.
- Grind your cookies or biscuits (I prefer Petite Bureau).
- Add the ground cookies to the walnuts and mix well.
- Separate your 12 egg yolks from the whites.
- Mix egg whites until foamy, and add 1-1/2 cup (300g) of your sugar.
- Mix well, until stiff peaks form.
- Add your walnut mixture to the egg whites and mix manually.
- Spread the batter equally across the 3 pans.
- Bake at 360F (180C) for 20 min. 2 pans on the middle rack and the third on the bottom. After 10 min switch the places of the pans.
- Melt 1lb (450g) unsalted butter.
- Add 2 cups (400g) sugar, cook until sugar dissolves and mixture starts boiling.
- Add the egg yolks, and cook on medium heat mixing at all times. Once it boils it is done.
- Leave to cool and place in refrigerator for at least 5 hours to thicken (best overnight). It should come out thick to cut.
- Mix 1 cup (250ml) heavy whipping cream with 2 tablespoons of powdered sugar.
- Spread about half the custard over the first layer of baked cake.
- Spread the pineapple over the custard, covering the whole cake.
- Spread half of the whipped cream over the lined pineapple.
- Repeat with the second layer but this time, put sour cherries instead of pineapple. Set aside some sour cherries for the top of the cake for decor. Leave a little bit of the custard for the sides and top as well.
- Refrigerate the cake for 1-2 hours.
- Mix another 1 cup (250ml) heavy whipping cream with 2 tablespoons of powdered sugar.
- Spread over the whole cake and decorate with your sour cherries and piping of your choice!
If you’re looking for something a bit easier with pineapples, try my Pineapple Cake with Cream Cheese Frosting.