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Tender, creamy and moist taste the mini cakes “Nezhnost”. Not without reason they got this name. The dessert, which consists of sponge cake and pudding butter cream, practically melts in your mouth. You can find a detailed mini cakes “Nezhnost” recipe with the exact quantities and step-by-step instructions here at the very bottom.
Why the name?
“Nezhnost” translated from Russian means “tenderness”. The mini sponge cakes got the name because of their consistency. Because they taste so tender that each piece of it almost melts in your mouth. By the way, it is similar with the snowflake cookies.
The mini cakes consist of a fluffy sponge cake and a creamy pudding butter filling. They have a small round shape and are four-layered – two layers of sponge cake and two layers of cream. From their appearance they remind you of the popular Russian yoshiki and the mini nut cakes “squirrels”.
With lemon or vanilla flavor
Classically, the mini cakes “Nezhnost” are prepared with vanilla flavor. I made them with lemon instead. So they have a slightly refreshing citrus note, just like my naked cake.
Of course, you can make the dessert with vanilla and without lemon. Then replace the lemon zest in the sponge cake and cream with vanilla, for example ground vanilla bean or vanilla sugar. Make the sugar syrup from water, instead of lemon juice, sugar and vanilla, just like for the cake “Tavrichesky”.
Mini cakes “Nezhnost” with filling
You can make the mini cakes “Nezhnost” additionally with a fruity filling. Then they taste really summery.
Use fresh berries or a jam, for example the raspberry jam. Spread the cream on the lower sponge cake circles so that there is a small hollow in the middle where you can put the filling.
Quick cream alternative
There are recipes for the mini cakes “Nezhnost” also with a simple butter cream. It is much faster to prepare than the pudding butter cream.
To make it, take about 200 grams of butter and 200 grams of sweetened condensed milk and whip them together for 5 – 10 minutes until they are fluffy and creamy. The two ingredients must be at room temperature. The cream, which also makes up the Napoleon tarts, is ready.
These mini sponge cakes are
- tender,
- moist,
- creamy,
- airy,
- soft,
- fresh – with a slight note of lemon,
- heavenly delicious,
- aromatic,
- with pudding butter cream,
- easy and quick to make,
- ideal for dessert during the week or for a special occasion,
- dessert of Russian cuisine.
Simple mini cakes “Nezhnost” recipe
The recipe for the mini cakes “Nezhnost”, which you can find here at the end of the post in the recipe box, is pretty simple. You just have to make the sponge cake as well as prepare the pudding and whip it with butter to make the cream. You then use the sponge cake and the cream to assemble the mini cakes.
Step 1:
For the sponge cake, beat eggs, sugar, lemon zest and salt until fluffy. Then fold in flour and spread the batter on a baking sheet. Bake the sponge cake for about 12 minutes and let it cool.
Step 2:
For the cream, mix egg, sugar, cornstarch, lemon zest, salt and milk in a saucepan and simmer to make the pudding. After it cools, whip it with butter until creamy.
Step 3:
For the lemon syrup, briefly boil lemon juice with sugar.
Step 4:
Now cut out small circles from the sponge cake. Connect two circles with a generous portion of cream. Spread the top and sides of the double mini cakes with the remaining cream and roll them in the sponge crumbs left over after cutting out the circles.
How to make mini cakes “Nezhnost”: tips and tricks
- Instead of lemon flavor you can make the mini cakes “Nezhnost” with vanilla flavor. Read more about it here at the top of the post.
- To check if the sponge cake is done baking, do a chopstick test. To do this, briefly insert a wooden skewer into the center of the sponge and see if it comes out clean. If the wooden skewer comes out smeared in the batter, you need to bake the sponge cake for a few more minutes. Alternatively, you can gently press on the surface of the sponge with a finger about halfway down. If it springs back after pressing, and no pressure marks remain to be seen, it is ready.
- Butter and the pudding for the cream need to be room warm and both about the same temperature so they can combine well when whipped.
- Depending on how large your sponge circles are, you might end up with more or fewer mini cakes than the recipe calls for.
Mini cakes “Nezhnost” video recipe
By the way, on my Youtube channel you can find a short video for the mini cakes “Nezhnost”. There you can see exactly how to make them at home. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Did you make the mini cakes “Nezhnost” according to this recipe? I’m looking forward to your result, your star rating and your comment here below how they turned out and tasted to you.
Try also these delicious mini cakes recipes:
- Tarts “Penyochki” – popular Soviet mini tree stump cakes
- Mini cakes “Bouchee” – legendary dessert of the Soviet era
- Chocolate kartoshka – Russian chocolate potato cake
Mini cakes "Nezhnost"
Ingredients
for the sponge cake
- 6 eggs
- 150 g sugar
- 180 g flour
- lemon zest of 1 organic lemon freshly grated
- 1 pinch of salt
for the cream
- 400 ml milk
- 180 g butter room warm
- 120 g sugar
- 1 egg
- 35 g cornstarch
- lemon zest of 1 organic lemon freshly grated
- 1 pinch of salt
for the lemon syrup
- 70 ml lemon juice freshly squeezed
- 70 g sugar
Instructions
Preparation of the sponge cake
- Line the baking sheet with baking paper.
- Beat eggs, sugar, salt and lemon zest until light and fluffy.
- Add flour to the egg sugar mixture to make an airy, thick sponge batter.
- Spread the batter evenly on the baking sheet, bake the sponge cake in a preheated oven at 356 °F (180 °C) for about 12 minutes and let it cool.
Preparation of the lemon syrup
- Put sugar and lemon juice in a small saucepan and bring to a boil, stirring so that the sugar dissolves before the syrup boils.
- Take the lemon syrup off the heat and let it cool.
Preparation of the cream
- Thoroughly mix egg, sugar, cornstarch, lemon zest and salt in a thick-bottomed saucepan.
- Pour in milk and mix again.
- Place the saucepan on the stove and bring the mixture to a boil over medium heat, stirring as it comes to a pudding.
- Simmer the pudding for about 2 - 3 minutes, stirring constantly, take it off the heat, pass it through a fine sieve and let it cool to room temperature.
- Beat softened butter for about 5 minutes until fluffy and creamy.
- Add the pudding to the butter in batches, whipping each time to a homogeneous cream.
Preparation of the mini cakes "Nezhnost"
- Using a round cookie cutter or a drinking glass, cut out small circles from the sponge cake (20 circles for me).
- Finely crumble the resulting cake scraps.
- Soak the sponge cake circles with the lemon syrup.
- Put half of the sponge circles aside for now and spread a generous portion of cream on the remaining sponge circles.
- Now place a sponge cake circle without cream on top of each sponge cake circle with cream (from the ones you put aside).
- Spread the resulting double mini cakes (10 mini cakes in my case) generously on top and thinly on the sides with the remaining cream.
- Put the mini cakes in the freezer for about 15 - 20 minutes, so that the cream becomes a little firmer.
- Then roll the mini cakes in the sponge crumbs.
- It is best to let the mini cakes "Nezhnost" sit in the refrigerator for a couple of hours and at room temperature for about 15 minutes before serving.
Notes
- Instead of lemon flavor you can make the mini cakes "Nezhnost" with vanilla flavor. Read more about it here at the top of the post.
- To check if the sponge cake is done baking, do a chopstick test. Alternatively, you can gently press on the surface of the sponge with a finger about halfway down. If it springs back after pressing, and no pressure marks remain to be seen, it is ready.
- Butter and the pudding for the cream need to be room warm and both about the same temperature so they can combine well when whipped.
- Note the detailed tips and tricks for making the mini cakes "Nezhnost" above in the post.
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