– Why does the dough roll out better when warm? Thank you. This was delicious! Thanks for the details which made my maiden attempt at this cake a huge success!!! It will turn dark brown immediately. Sorry — don’t mean to be a meanie about posting recipes. I haven’t tested it with this but am hearing over and over again that Russian sour cream is more rich and thick and … doesn’t that sound like creme fraiche to you too? My fridge stays at about freezing and sometimes a trace colder. My mother used to make this back in the Soviet Union but we could never replicate it with American ingredients. It’s been on my to-do list for two weeks. If you want a sour cream frosting, just add *powdered* sugar to sour cream and lemon zest. Greetings from Germany. Oh my goodness!!! Feedback so far: Baking The baking soda part was really fun to do– I felt like a mad chemist. Created a 6 inch version of this by halving all ingredients (used 1 egg + 1 egg white). I think you’re right when it comes to UK sour cream and condensed milk, they must both be much runnier than US versions. It mostly tastes like dreamy frosted graham crackers. And please be sure – it’s Medovik ). I don’t like smetana, so even if I know there is smetana in the recipe, I would rather call it medovik. And who doesn’t love more frosting? I am from Montréal, Canada btw :). Someone suggested assembling it in a spring form pan lined with plastic wrap to force the filling to not be a jerk and run all over. This is precisely why there are so many variations of the same recipe, it just depends on what is around at the time! would love to know if that’s what it is and if so, where can I find one. This cake! I don’t exactly keep acetate around, but I can see why it would work her because it’s more sturdy. Thank you for this. Also, cutting two triangles and placing them on top in the Star of The layers are less cakey, as in medivnyk, and more pretzel-y, more bread-y, less sweet, and not at all fluffy. I just made this cake yesterday morning and served it the same evening, about 8 hours later (plans fell through for day ahead baking). From time to time when someone learns that I’m married to a Russian, they’ll ask me if I can come up with a recipe for a Russian dish they’ve had, which is hilarious because I have never been to Russia, have probably only picked up 20 words (by generous estimation) in the 13 years we’ve been together and of the maybe five Russian dishes I’ve made, I’ve simply done them my mother in-law’s way. Looking forward to giving it a go. I did not have enough filling to add 3/4 c between layers. 1. I think I may have a partial answer for your variation questions.. when we lived in Russia it was difficult to obtain many ingredients. I am so excited to see this recipe! This is the best ‘comments’ I have ever read. Yes, I had it 99% ready for last Friday but a) got panicked and wanted to do one more round of testing and b) figured people would be made if I suggested a dairy dessert for what is often a meat meal. Though I AM using pastry cream instead of the sour cream and sugar frosting. thanks so much and Shana Tova! Puzzingly, while I know it to be authentic (the recipe came from Russia with a relative of mine), “kimmel” means “caraway” not “fennel.” Caraway seeds look a lot like fennel seeds, so maybe someone mistranslated from Yiddish? My husband loved it — he says the cake tastes exactly as he remembers it from Prague. I read through the recipe again (and through all the comments which mentioned the science experiment with baking soda) and realized my error. This looks soo good! I savor the memory of that cake and have looked for a believable recipe for years. I layer inside the pan and it keeps it from shifting too much (had this problem the first time). I will repeat this for Rose Hashanah and the kids will be thrilled! Or did you decide a spoon worked better? It was a spice honey and it was very very hard. It wasn’t too dry like the other UK baker said though! When you add it to the caramel, it immediately darkens. Grind some nuts. I tried the Graham Cracker approach. It was a resounding hit, eclipsing the pecan & pumpkin pies by a mile. But sadly, it was ultimately a failure. I dumped a heap of flour in to make it roll out. I am pregnant, and now I am craving this like crazy. FoodWishes on YouTube has a recent video on this. As my search began, NONE of the recipes I read online made any sense, and no two recipes were the same. Though, when paired with a nice tea, it makes a great afternoon treat (or decadent breakfast!!!!). Besides I always manage to mess up when cutting wax paper. I’m Czech and yes, this cake is super popular in our country but originally it’s from Georgia (I think). 1/4 cup butter. I guess I’ll just have to try again. They look almost like they have a yeasted dough? The original location is on Neptune Avenue in Brighton Beach. Here’s my FB baking page. The filling with the chopped nuts does not spread thinly very easily and I just did what worked quickly. Interesting historical cake connection… thanks for the recipe! Fingers crossed that it turns out just as well when I bring this to a party full of Russians tomorrow!! and i’m going to assume that subbing in white whole wheat flour was the reason i wasnt able to cut around the unbaked layers to gather trimmings. Notify me of follow-up comments by email. I was beaten in a work baking competition by a guy who made this cake (against your spiced applesauce cake). Remove the stencil and parchment paper strips and look at that clean serving plate! Frosting I have a soft spot for cakes with a gazillion skinny layers. Save my name, email, and website in this browser for the next time I comment. Have you gotten to try it yet? And yes you need Walnut for that cakes :-). If you temper it, do let me/us know. 2) both times, the flour measurement was not at all enough. 3). i think if i’d laid down my 9″ cake pan and cut around it while the layers were warm, it would have been neater. Remove from heat and set aside for 2 to 3 minutes. Where did you buy that flat plate with the rim? Dough is simple, filling is a breeze and rolling out the layers is a bit of a chore, but by the second one you get the hang of it.
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