Spartack Russian Cake

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1. Ingredients of Spartack Russian Cake

2. Spartack Russian Cake step by step

Spartack Russian Cake.

Cooking Tips

If cooking, salt is an essential spice. When creating candies, add a pinch of salt into the mix to balance the sweetness.

You can have Spartack Russian Cake using 17 ingredients and 9 steps. Here is how you cook it.

Ingredients of Spartack Russian Cake

1. Prepare 100 Grams of butter.
2. You need 2 of eggs.
3. Prepare 2 Tablespoons of cocoa powder.
4. You need 2 Tablespoons of honey.
5. Prepare 1/2 Tablespoon of baking soda.
6. It's 3 1/2 Cups of flour.
7. Prepare 1 Cup of sugar.
8. It's 3 Tablespoons of flour.
9. You need 3 of egg yolks.
10. It's 1/2 Litre of milk (warm).
11. Prepare 1 Cup of sugar.
12. You need 180 Grams of butter (room temp).
13. It's 1 Teaspoon of vanilla extract.
14. It's 3 Tablespoons of sugar.
15. You need 6 Tablespoons of water hot.
16. You need 2 Tablespoons of cocoa.
17. It's 30 Grams of butter.

Spartack Russian Cake instructions

1. Melt the butter and add sugar, cocoa, honey, and eggs. mix everything and put on low heat stirring constantly. Once the sugar dissolves completely add the baking soda. The mixture will foam, continue to mixing for 1 min. take off the fire and add HALF sifted flour (1 3/4 Cups)..
2. Mix until well incorporated and becomes smooth thick mixture. Take the other half of the flour and place on table. place the mixture on top of the flour (not allowing it to touch the table as its very sticky)..
3. Fold in the flour into the dough, as shown in the video. use just enough flour so you can work with the dough and roll out the layers, it being slightly sticky. (you will probably not use all the dough that is on the table), cut the dough into 8 uniformed sections..
4. TIP: not explained in video, in separate pot boil water, invert the cover and place the 8 pieces on top of the cover and then cover them too. this keeps the dough warm and moist which makes it easier to roll out, its almost impossible to roll it out once cooled off)..
5. TIP: as shown in the video when you are rolling it onto the rolling pin to transfer it to the parchment paper, make sure you do not stretch the dough out or it will rip.
6. Instead just place the rolling pin at on end and roll the dough on with out picking up the pin until the whole dough is on the pin) bake each layer at 225 for 10-7 min. cool on baking rack..
7. To make the cream; in a bowl mix the egg yolks and HALF the sugar. Add the flour and mix well. slowly add the warm milk little at a time and mix well. transfer to a pot on low heat until it becomes creamy. add the vanilla..
8. Cover the cream with plastic wrap and cool completely.' in mixer or hand mixer, mix the butter with the sugar. continue mixing and add the cooled cream little at a time until all is incorporated.cream each layer. except the top. the top layer with chocolate cream..
9. To make chocolate cream; mix in pot on low heat until thicken up app 3 min. let sit in a cool place over night so the layers absorb the cream..

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