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Fluffy pound cake bases with a fine honey aroma and nutty flavor are combined with a delicate sour cream pudding buttercream and crunchy walnuts in the Kutuzov cake. It is guaranteed to delight nut lovers in particular. You can make this forgotten sweet classic from the Soviet Union yourself at home. You can find a detailed Kutuzov cake recipe with the exact quantities and step-by-step instructions below.
What is Kutuzov cake?
Kutuzov cake is a layer cake consisting of nut honey bases and a sour cream pudding buttercream frosting. It usually contains a generous portion of nuts.
In the Soviet Union, it was popular. This was a homemade cake that was not produced according to GOST standards, just like the nut cake “Belochka”, the Golden Key Cake, the Black Prince Cake, the honey cake “Winnie-the-Pooh”, and the shortcrust layer cake “For tea”.
The exact origin of the Kutuzov cake is unknown, as is the case with the chocolate Spartak cake, the cake “Ekaterina”, and the cake “Damskiy kapriz”. According to one version, Kutuzov’s wife Yekaterina made it for the first time when her husband returned victorious after the Battle of Borodino. Another legend says that the Kutuzov cake was only invented during the Soviet era.
Which nuts can I use?
The classic Kutuzov cake is made with walnuts, just like the Grand Napoleon cake. I have also used them in my recipe.
You can use other nuts if you prefer. The cake is delicious with hazelnuts. Almonds or peanuts are also suitable.
Baking the cake bases
I baked four cake bases one after the other in a Ø 20 cm springform tin. If you have two or more of these tins, you can bake several cake bases at once.
Alternatively, you can spread the entire batter evenly on a standard baking sheet and bake one large cake base. Then cut it into four equal pieces. This shortens the baking time and gives you a rectangular cake, similar to the shortcrust cake “Landish” or the cake “The male ideal”.
The Kutuzov cake is
- nutty,
- fluffy,
- creamy,
- soft,
- incredibly delicious,
- aromatic,
- with walnuts,
- with honey,
- easy and quick to make,
- ideal for a midweek tea round or a celebration,
- a forgotten sweet classic of Soviet cuisine, alongside the Wenceslas cake.
How to make Kutuzov cake: tips and tricks
- You can use other nuts instead of walnuts.
- Use good-quality aromatic honey for the cake bases.
- You can adjust the amount of sugar for the frosting and cake bases to suit your taste.
- The specified baking time for the cake bases may vary. Do not bake them longer than necessary so that they taste moist and not dry. Use a skewer to check whether the cake base is done.
- If you have two springform tins, each 20 cm in diameter, you can bake two cake bases at once. You can read more about baking the cake bases above in the article.
- Butter and the sour cream pudding must be room warm and both at approximately the same temperature so that they can combine well when whipped without the frosting curdling.
- Instead of sour cream, you can use plain yogurt for the cake frosting.
- If you don’t have enough crumbs for the sides of the cake, you can mix in some chopped walnuts.
Did you make the Kutuzov cake 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:
- Absheron cake – the sweet hit of Soviet Azerbaijan
- Cake “Podarochnyi” – Soviet sponge cake with peanuts
- Leningradsky cake – sweet piece of Soviet childhood
Kutuzov cake
Equipment
- Ø 20 cm baking springform tin
Ingredients
for the batter
- 100 g butter
- 4 eggs
- 120 g sugar
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- 70 g honey
- 250 g flour
- 3 g baking soda
- 70 g ground walnuts
for the frosting
- 420 g sour cream
- 1 egg
- 25 g cornstarch
- 70 g sugar
- 1 pinch of ground vanilla bean
- 175 g butter room warm
- 70 g coarsely chopped walnuts
for decorating
- some dark chocolate
Instructions
Preparation of the batter
- Line the springform tin completely with baking paper.
- Melt butter and leave to cool slightly.
- Beat eggs, sugar, vanilla and salt into an airy, thick, light mixture.
- Add honey and melted butter and stir briefly.
- Mix flour with baking soda and ground walnuts.
- Add the flour mixture to the honey egg sugar mixture and mix briefly to form a homogeneous, thick batter.
- Divide the batter into four equal portions (use the scales if necessary).
- Pour the first portion of batter into the baking tin, smooth it out and bake the cake base in a preheated oven at 392 °F (200 °C) for approx. 10 minutes.
- Remove the cake base from the baking tin together with the baking paper and leave to cool completely.
- Bake the remaining three portions of batter in the same way, one after the other, and leave the cake bases to cool.
Preparation of the frosting
- Mix sour cream and egg in a thick-bottomed saucepan.
- Mix cornstarch with sugar, add the mixture to the sour cream mass and stir to form a homogeneous mass.
- Bring the sour cream mixture to the boil, stirring constantly until it thickens into a pudding, and continue to boil for approx. 1 minute while stirring.
- Remove the sour cream pudding from the heat, stir in vanilla and leave to cool to room temperature, stirring occasionally.
- Beat softened butter for approx. 5 minutes until it becomes a light and creamy mass.
- Add the sour cream pudding in batches and whip each time to a homogeneous frosting.
- Stir chopped walnuts into the frosting.
Preparation of the cake
- Cut off approx. 0.5 cm of uneven edge from each cake base and crumble it finely.
- Leave approx. 2 tbsp of frosting for the sides of the cake. Generously spread the four cake bases with the remaining frosting and stack them on top of each other. Spread the sides of the cake with the frosting.
- Sprinkle the top and sides of the cake with the crumbs and chill for approx. 8 hours or overnight.
- Finely grate dark chocolate and decorate the Kutuzov cake with it.
Notes
- You can use other nuts instead of walnuts.
- Use good-quality aromatic honey for the cake bases.
- You can adjust the amount of sugar for the frosting and cake bases to suit your taste.
- The specified baking time for the cake bases may vary. Do not bake them longer than necessary so that they taste moist and not dry. Use a skewer to check whether the cake base is done.
- If you have two springform tins, each 20 cm in diameter, you can bake two cake bases at once. You can read more about baking the cake bases above in the article.
- Butter and the sour cream pudding must be room warm and both at approximately the same temperature so that they can combine well when whipped without the frosting curdling.
- Instead of sour cream, you can use plain yogurt for the cake frosting.
- If you don't have enough crumbs for the sides of the cake, you can mix in some chopped walnuts.
- Take note of the detailed tips and tricks for making the Kutuzov cake at the top of the article.
If you are using Pinterest, you can pin the following picture:
