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The “Slavyanochka” consists of a fluffy cake base, the fruity, juicy apple layer, the delicate buttercream with milk pudding and a hint of caramel, crunchy roasted walnuts and a little chocolate. It tastes very versatile and heavenly delicious. You can make this forgotten Soviet dessert at home. You can find a detailed cake “Slavyanochka” recipe with the exact quantities and step-by-step instructions below.
What is cake “Slavyanochka”?
“Slavyanochka” is a Soviet apple sheet cake with cream, decorated with walnuts and chocolate.
It is an old Soviet recipe that has since been forgotten. Hardly anyone remembers this dessert. Incidentally, the cake “Slavutych”, the Wenceslas cake, the Krakow slices, the cake “Vetka”, the cake “Lakomka”, the cake “Abrikotin” and the mini cake “Konstantinovskoe” from the Soviet era have also been forgotten.
In Russian, “Slavyanochka” is a trivialization of the word “Slav”. It is not known why the cake was given this name. The “Slavyanochka” should not be confused with the Soviet cake “Slavyanka”.
What is the cake “Slavyanochka” made of?
The cake base for the “Slavyanochka” is a mixture of pound and sponge cake. It tastes fluffy and soft.
Juicy apple rings are spread on top. They give the Soviet cake a fruity, sweet sour note.
The cream consists of milk pudding, caramelized sweetened condensed milk and butter. It is sweet, has a delicate consistency and combines perfectly with the cake base and fruit.
The cake “Slavyanochka” is topped with roasted walnuts, which give it a crunchy note and make it particularly aromatic. A small amount of chocolate rounds off the taste.
Which apples for the recipe?
Tart apple varieties are best for the cake “Slavyanochka”, similar to the rice quark casserole with apples or the apple muffins. They perfectly complement the sweet cream and add a change of flavor.
Also use juicy and crunchy apples for the recipe. Cut them into half rings, but not too thin. If you don’t mind the skin, you don’t have to peel the apples.
The “Slavyanochka” is
- fluffy,
- juicy,
- creamy,
- fruity,
- slightly nutty,
- a little chocolaty,
- with a hint of caramel,
- heavenly delicious,
- aromatic,
- with apple pieces,
- with walnuts,
- with caramelized sweetened condensed milk,
- easy to make at home with ordinary ingredients,
- ideal for a tea party or a celebration,
- forgotten pastry from the Soviet era.
How to make cake “Slavyanochka”: tips and tricks
- To prevent the apple half rings from browning while you are preparing the batter, you can sprinkle them with a little lemon juice and stir carefully.
- Instead of ground vanilla bean, you can use vanilla sugar or vanilla extract.
- Butter, caramelized sweetened condensed milk and the milk pudding for the cake cream must be room warm and all three at approximately the same temperature so that they can combine well without the cream curdling.
- The baking time stated in the recipe may vary. Do not bake the apple sheet cake longer than necessary so that it tastes fluffy and not dry.
Have you made the cake “Slavyanochka” at home using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other apple recipes:
- Apple cookies recipe – fruity fluffy pastry
- Apple bundt cake with cinnamon – moist cinnamon apple cake
- Buchty with apple-cinnamon filling – aromatic yeast rolls
Cake "Slavyanochka"
Ingredients
for the batter
- 4 eggs room warm
- 180 g sugar
- 125 g butter
- 100 ml milk
- 280 g flour
- 10 g baking powder
- 1 pinch of ground vanilla
- 1 pinch of salt
for the cream
- 500 ml milk
- 80 g sugar
- 40 g cornstarch
- 200 g caramelized sweetened condensed milk room warm
- 120 g butter room warm
- 1 pinch of ground vanilla bean
for the filling
- 4 apples medium-sized
to decorate
- 50 g walnuts roasted
- 20 g dark chocolate
Instructions
Preparation of the filling
- Peel and core apples and cut them into half rings that are not too thin.
Preparation of the batter
- Line a baking tray with baking paper.
- Melt butter and leave to cool to room temperature.
- Beat eggs, sugar, vanilla and salt until light and fluffy.
- Pour in milk and the melted butter and mix briefly and carefully.
- Mix flour with baking powder and fold into the egg sugar mixture to form a thick batter.
- Spread the batter evenly on the baking tray.
- Spread the apple half rings over the batter.
- Bake the apple sheet cake in a preheated oven at 356 °F (180 °C) for approx. 25 minutes and leave to cool.
Preparation of the cream
- Mix sugar and cornstarch in a thick-bottomed saucepan.
- Pour in milk and stir vigorously to form a homogeneous mixture without lumps.
- Bring the milk mixture to the boil, stirring constantly until it thickens, and simmer for approx. 2 - 3 minutes.
- Allow the milk mixture to cool to room temperature, stirring occasionally, and it will become firmer like a milk pudding.
- Beat softened butter, caramelized sweetened condensed milk and vanilla for approx. 4 - 5 minutes until fluffy and creamy.
- Add the milk pudding in batches, beating each time to form a homogeneous cream.
Preparation of the cake "Slavyanochka"
- Spread the cream evenly over the apple sheet cake and smooth it out.
- Roughly chop roasted walnuts and sprinkle over the cream layer on the cake.
- Melt dark chocolate and decorate the cake with it.
- Chill the cake "Slavyanochka" for approx. 2 hours.
Notes
- To prevent the apple half rings from browning while you are preparing the batter, you can sprinkle them with a little lemon juice and stir carefully.
- Instead of ground vanilla bean, you can use vanilla sugar or vanilla extract.
- Butter, caramelized sweetened condensed milk and the milk pudding for the cake cream must be room warm and all three at approximately the same temperature so that they can combine well without the cream curdling.
- The baking time stated may vary. Do not bake the apple sheet cake longer than necessary so that it tastes fluffy and not dry.
- Take note of the detailed tips and tricks for making the cake "Slavyanochka" at the top of the article.
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