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Fluffy, moist sponge cake, crispy meringue cookies, creamy caramel butter filling, and light, airy Italian meringue frosting come together in the cake “Iney” to create a special taste experience. It’s also a visual highlight on the coffee table. With its wintery name, “hoarfrost”, it’s perfect as a Christmas cake. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
A sweet classic of Soviet cuisine
Alongside the Khreshchatyk cake, the cake “Charodeyka”, and the Leningradsky cake, the cake “Iney” was a sweet classic of Soviet cuisine. It was once part of the range offered by some pastry shops and grocery stores.
“Inej” translates from Russian as “hoarfrost”. The cake was covered with Italian meringue on the outside, similar to the cake “Yablonka” or the Minsky cake. With its snow-white color and light, airy consistency, it was meant to resemble “hoarfrost”.
The cake “Iney” consists of two sponge cake bases and a meringue cookies layer, similar to the cake “Tavrichesky”. It is filled with caramel buttercream.
How to decorate cake “Iney”
Traditionally, the cake “Iney” is coated with Italian meringue on the outside and also decorated with it. You can use any piping nozzles you like and let your imagination run wild.
I made a small portion of Italian meringue and piped large flowers onto the surface of the cake using a star nozzle. The edges were sprinkled with the remaining crumbled meringue cookies.
I colored the frosting light blue beforehand. To do this, I used blackcurrant powder and a little baking soda, which together produce this color.
If you want to coat the entire cake with the Italian meringue, you will need about twice the amount. You can leave it snow-white or color it as you like.
For winter and every other season
With its wintery name and equally wintery appearance, the cake “Iney”, along with the winter hat cake and my naked cake, is perfect for the cold season. You can serve it especially at Christmas.
But it also tastes delicious at any other time of year. In summer, you can fill it with fresh fruits, similar to the Pavlova cake, and use it to decorate the cake. Raspberries or strawberries, among other fruits, combine perfectly with the sweet meringue cookies and light, airy Italian meringue.
The cake “Hoarfrost” is
- fluffy,
- moist,
- creamy,
- crunchy,
- light and airy,
- incredibly delicious,
- versatile in flavor,
- aromatic,
- wintery,
- festive,
- with sponge cake,
- with meringue cookies,
- with Italian meringue,
- easy to make with a little time and effort,
- ideal as a Christmas cake,
- a sweet classic of Soviet cuisine, alongside the cake “Gomel Woman” and the Absheron cake.
How to make cake “Iney”: tips and tricks
- Instead of milk, you can soak the cake bases with sugar syrup.
- The specified drying time for the meringue cookies may vary. They are ready when they are dry on the outside and inside.
- Instead of meringue cookies, you can pipe the meringue mixture onto a whole cake base and leave it to dry. It should then be the same diameter as the sponge cake.
- Butter and caramelized sweetened condensed milk for the filling must be room warm and both at roughly the same temperature so that they can be whipped together well without the mixture curdling.
- If you want to cover the entire cake with the Italian meringue, you will need about twice as much.
- Blackcurrant powder and baking soda together produce a natural light blue color. Optionally, you can omit them from the recipe and leave the Italian meringue snow-white.
Did you make the cake “Iney” at home using this recipe? I look forward to seeing your results, your star rating, and your comments below on how it turned out and how it tasted.
Try these Soviet cake recipes too:
- Cake “Zolotoy Klyuchik” – just like in Soviet pastry shop
- Cake “Skazka” – the sweet “fairy tale” from the Soviet era
- Cake “Grafskie razvaliny” – with meringue and without flour
Cake "Iney"
Equipment
- Ø 20 cm baking springform tin
- piping bag with star nozzle
Ingredients
for the sponge cake
- 4 eggs
- 120 g sugar
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- 120 g flour
for soaking
- 80 ml milk
for the meringue cookies
- 70 g egg whites (from approx. 2 eggs)
- 1 tsp lemon juice freshly squeezed
- 140 g sugar (twice as much as egg whites)
for the filling
- 150 g butter room warm
- 1 pinch of ground vanilla bean
- 300 g caramelized sweetened condensed milk room warm
for the Italian meringue for decorating
- 40 g egg whites (from 1 large egg)
- 1 pinch of salt
- 80 g sugar (twice as much as egg whites)
- 30 ml water
- 1/2 tsp blackcurrant powder optional (for the blue color)
- 1/5 tsp baking soda optional (for the blue color)
for sprinkling
- shredded coconut
Instructions
Preparation of the sponge cake
- Line the bottom of the springform tin with parchment paper.
- Beat eggs, sugar, vanilla, and salt into a fluffy, thick, light mixture.
- Fold flour into the egg sugar mixture to create a light, thick sponge batter.
- Pour the batter into the baking tin, bake the sponge cake in a preheated oven at 356 °F (180 °C) for about 30 minutes, and let it cool completely.
Preparation of the meringue cookies
- Beat egg whites with lemon juice until fluffy.
- Add sugar in portions and beat until very stiff.
- Fill a piping bag with a star nozzle with the meringue mixture and pipe stars onto a baking sheet lined with parchment paper.
- Dry the meringue cookies in a preheated oven at 194 °F (90 °C) for approx. 3 hours and leave to cool.
Preparation of the filling
- Beat softened butter with vanilla for about 5 minutes until light and creamy.
- Add caramelized sweetened condensed milk in portions and beat each time until you have a smooth caramel cream.
Preparation of the cake
- Cut the sponge cake lengthwise into two cake bases of equal thickness and soak them with milk.
- Spread a thin layer of the caramel buttercream on the first cake base and arrange the meringue cookies close together on top. Leave about 2 tablespoons of caramel buttercream for the sides and top of the cake. Spread the remaining cream generously over the meringue cookies and smooth it out as much as possible. Place the second cake base on top and spread a thin layer of the remaining cream over it and the sides of the cake.
- Chill the cake for at least 2 hours.
Preparation of the Italian meringue
- Place egg whites and salt in a large mixing bowl.
- Put sugar and water in a very small saucepan with a thick bottom and bring to the boil over medium heat, stirring so that the sugar dissolves.
- Add blackcurrant powder and baking soda to the sugar syrup, stir it, and continue to cook it over medium heat to 248 °F (120 °C) (use a kitchen thermometer!), without stirring it anymore.
- At the same time, beat the egg whites in the mixing bowl until fluffy.
- Once the sugar syrup reaches 248 °F (120 °C), carefully pour it in a thin stream into the egg whites while continuing to beat them.
- Now beat the Italian meringue for approx. 7 - 8 minutes until stiff.
Decorating of the cake
- Fill a piping bag with a star nozzle with the Italian meringue and pipe large flowers onto the cake.
- Crumble the remaining meringue cookies and sprinkle them over the sides of the cake.
- Sprinkle the cake with shredded coconut and chill for about 1 hour.
Notes
- Instead of milk, you can soak the cake bases with sugar syrup.
- The specified drying time for the meringue cookies may vary. They are ready when they are dry on the outside and inside.
- Instead of meringue cookies, you can pipe the meringue mixture onto a whole cake base and leave it to dry. It should then be the same diameter as the sponge cake.
- Butter and caramelized sweetened condensed milk for the filling must be room warm and both at roughly the same temperature so that they can be whipped together well without the mixture curdling.
- If you want to cover the entire cake with the Italian meringue, you will need about twice as much.
- Blackcurrant powder and baking soda together produce a natural light blue color. Optionally, you can omit them from the recipe and leave the Italian meringue snow-white.
- Note the detailed tips and tricks for making the cake "Iney" at the top of the article.
If you are using Pinterest, you can pin the following picture:
