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The cake “Belochka” tastes very nutty, moist, creamy and chocolaty. It was a popular homemade cake in the Soviet Union. With just a few common ingredients, you can make it at home. You can find a detailed nut cake “Belochka” recipe with the exact quantities and step-by-step instructions below.
What is cake “Belochka”?
The cake “Belochka” was a popular nut cake with chocolate cream in the Soviet Union. Just like the Golden Key Cake or the Smetannik cake “Mishka na severe”, it was a homemade cake.
Every Soviet housewife had her own recipe for the nut cake “Belochka”, just like for the cake “Damskiy kapriz” or the honey cake “Winnie-the-Pooh”. This is why there are many different recipes for this cake, which differ greatly from one another.
The word “belochka” translates from Russian as “squirrel”. The name is presumably due to the fact that the cake contains a generous portion of nuts.
Alternatives for hazelnuts
Hazelnuts are usually used for the cake “Belochka”. However, there are also recipes with walnuts. Alternatively, you can use peanuts. The cake also tastes delicious with a mixture of different nuts, just like the cake “The male ideal” or the sponge nut slices.
Decorate the nut cake “Belochka”
The nut cake “Belochka” is often decorated with chopped nuts and a little melted chocolate. However, you can decorate it however you like.
I have piped flowers from the chocolate cream onto the nut cake, similar to the cake “Tavrichesky”. To do this, you need a piping bag with a large closed star nozzle.
More ideas for cake cream
The nut cake “Belochka” is available with many different fillings, just like the Black Prince Cake. It is usually a chocolate-flavored cream. I made it with the chocolate butter pudding cream.
The nut cake also tastes delicious with a sour cream, buttercream or cream cheese filling. For a chocolatey note, stir cocoa powder or melted chocolate into each cream.
The cake “Belochka” is
- nutty,
- chocolaty,
- moist,
- creamy,
- fluffy,
- moderately sweet,
- incredibly delicious,
- aromatic,
- with hazelnuts,
- with chocolate butter pudding cream,
- a sweet eye-catcher on the coffee table,
- easy to make at home,
- homemade classic of Soviet cuisine.
How to make nut cake “Belochka”: tips and tricks
- You can replace hazelnuts with walnuts or other nuts.
- Instead of milk, you can soak the cake bases with a sugar syrup or cream.
- You can adjust the amount of sugar for the cake cream to taste.
- Butter and the vanilla pudding for the filling must be room warm and both at about the same temperature so that they can combine well without the chocolate cream curdling.
- This cake can be made with many different fillings. You can find some ideas above in this article.
Have you made the nut cake “Belochka” 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.
Also try these homemade Soviet cakes:
- Honey cake “Posolskiy” – heavenly fluffy with hint of caramel
- Cake “Muraveynik” – recipe for Russian anthill cake
- Cake “Grafskie razvaliny” – with meringue and without flour
Nut cake "Belochka"
Equipment
- Ø 20 cm springform tin
Ingredients
for the batter
- 3 eggs
- 140 g sugar
- 85 ml vegetable oil
- 150 g flour
- 70 g hazelnuts roasted
- 7 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
for the filling
- 150 g butter room warm
- 500 ml milk
- 150 g sugar
- 2 eggs
- 50 g cocoa powder
- 35 g cornstarch
- 1 pinch of ground vanilla bean
for sprinkling
- 100 g hazelnuts roasted
to soak
- 120 ml milk
to decorate
- 20 g dark chocolate
- whole hazelnuts
Instructions
Preparation of the batter
- Line the base of the springform tin with baking paper.
- Chop hazelnuts into small pieces.
- Mix flour with baking powder.
- Beat eggs, sugar, vanilla and salt until light and fluffy.
- Add vegetable oil and mix briefly.
- Fold the flour mixture into the egg sugar mixture to create an airy, thick batter.
- Carefully stir the chopped hazelnuts into the sponge batter.
- Pour the batter into the baking tin, bake the nut sponge cake in a preheated oven at 356 °F (180 °C) for approx. 40 minutes and leave to cool.
Preparation of the filling
- Mix sugar and cornstarch in a thick-bottomed saucepan.
- Add eggs and mix vigorously with a whisk to form a homogeneous mixture.
- Pour in milk and stir. Bring the mixture to the boil over a medium heat, stirring until it thickens, and continue to cook the pudding for approx. 2 - 3 minutes while stirring.
- Remove the pudding from the heat, stir in vanilla and leave to cool to room temperature.
- Beat softened butter with cocoa powder for approx. 5 minutes to form a light and creamy chocolate mixture.
- Add the vanilla pudding in batches and beat briefly each time to form a homogeneous chocolate cream.
Preparation of the cake
- Cut the nut sponge cake lengthwise into three cake bases of equal thickness.
- Soak the cake bases with milk.
- Leave some chocolate cream for the sides of the cake and possibly for decorating.
- Spread the remaining cream evenly over the three cake bases and stack them on top of each other. (You can do this in a cake ring if the cake is too wobbly and only do the next steps after it has set in the fridge).
- Spread the sides of the cake with the cream.
- Coarsely chop hazelnuts and sprinkle over the top and sides of the cake.
- Decorate the cake with the leftover chocolate cream and whole hazelnuts.
- Melt dark chocolate and drizzle over the top of the cake.
- Chill the nut cake "Belochka" for approx. 4 hours.
Notes
- You can replace hazelnuts with walnuts or other nuts.
- Instead of milk, you can soak the cake bases with a sugar syrup or cream.
- You can adjust the amount of sugar for the cake cream to taste.
- Butter and the vanilla pudding for the filling must be room warm and both at about the same temperature so that they can combine well without the chocolate cream curdling.
- This cake can be made with many different fillings. You can find some ideas above in this article.
- Take note of the detailed tips and tricks for making the nut cake "Belochka" at the top of the article.
If you are using Pinterest, you can pin the following picture:
