Korolevsky translates directly to “king,” and you’ll understand why as soon as you sink your teeth into this regal cake. While in the United States “Kings Cake” references Mardi Gras, in Russia the “Kings Cake,” and the cake for royalty and aristocrats is the Korolevsky cake. The recipe we use today is a bit different from some traditional ones that feature caramel, I hope you too will feel like royalty when enjoying this beautiful torte.
What goes into my Korolevsky Cake
First, note that this cake has 3 layers. Each layer has a generous portion of sour cream, very common in Russian baking and helping keep the cake moist and the layers thick.
While sour cream is a key ingredient in all Korolevsky cakes, the fillings can vary, making this cake even more unique! From top to bottom we have raisins, plentiful poppy seeds, and walnut layers. The combination of tartness with the sweetness of the poppy seeds and nuttiness of the walnuts are my favorite combination but you can also substitute different dried fruits or nuts, like cranberry or pecans, or even create a chocolate layer if you’d like to do your own experiment with this cake!
What you’ll need
Three layers require 3 separate bowls and 3 separate 10″ baking pans. Be sure to have them out and prepared as you finish up your batter to be able to pour and finish the layers individually, but at the same time.
I bake all three layers at the same time but if that is not an option for you then remember to add walnuts and raisins just before baking so they don’t have time to fall on to the bottom of the cake layer.
The décor
How imperial Russian aristocracy liked their cakes adorned is not so known to me, but I’d like to think a striking decoration around a cake known to be for royalty is appropriate. The frosting we make today is light and not heavy, to not overpower the impressive taste, we add its own flair with a bright burst of red.
If piping is not in your plans for today, a chocolate glaze or sprinkle of ground walnuts works, too. Again, another way to make this cake your own royal treat.
Russian Cake with poppy seeds
Ingredients
Cake layers:
- 6 large eggs
- 3 cups (600g) sugar
- 3 cups (360g) all-purpose flour
- 3 teaspoons baking powder
- 3 cups (680g) sour cream
- 1 cup (100g) walnuts (chopped)
- 1 cup (150g) raisins
- 3/4 cup (100g) poppy seeds
Cake filling:
- 2 egg yolks
- 1/2 cup (60g) corn starch
- 1 cup (200g) sugar
- 2 teaspoons vanilla extract
- 2 cups(500ml) milk
- 1 cup (230g) butter
Instructions
Preheat oven to 350F (175C)
- First, mix your eggs and sugar for at least 5 minutes.
- Sift in flour and baking powder. Mix until combined.
- Add sour cream and slowly mix to combine.
- Divide mixture equally into 3 bowls.
- Add poppy seeds to the first bowl.
- Add chopped walnuts to the second bowl.
- Coat raisins with 1 tablespoon of flour and then add to the third bowl.
- Spread mixtures onto three 10″ baking pans lined with parchment paper.
I bake all three layers at the same time but if that is not an option for you then remember to add walnuts and raisins just before baking so they don’t have time to fall on to the bottom of the cake layer.
Bake for 25 to 30 minutes – 2 on the middle rack and 1 on bottom but remember to rotate positions halfway through baking.
- In a saucepan combine the milk, sugar, and vanilla extract and bring it to boil.
- In a medium mixing bowl add egg yolks and beat gently. Add cornstarch and whisk until combined.
- Pour a small amount of the milk mixture to the egg mixture and quickly whisk to combine.
- Add egg mixture to the milk, cook stirring constantly until the cream is thick.
- Remove from heat, put the plastic wrap over the cream and leave to cool.
- Once the mixture cool down but it’s still little warm transfer to a bowl and start mixing.
- Add softened butter, little pieces at a time.
- Mix until well blended.
- Leave the cream in refrigerator for about an hour to thicken.
- Spread the cream between the cake layers and on the sides and top of the cake. I chose to make buttercream, but you can decorate however your heart desires!
