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The “Squirrel” mini cakes from the Soviet era taste creamy, nutty and caramelized. They are a sweet eye-catcher on the coffee table and ideal for a tea round with the family as well as for a celebration. They are also quick and easy to make at home. You can find a detailed nut mini cakes “Belochka” recipe with the exact quantities and step-by-step instructions below.
What are nut mini cakes “Belochka”?
The nut mini cakes “Belochka” originate from the Soviet Union, just like the nut cake “Belochka”. It is an old homemade recipe, unlike the sponge nut slices that were produced according to GOST for Soviet confectioners.
The mini cakes consist of a sponge cake with hazelnuts and a buttercream with caramelized sweetened condensed milk. They have the shape of filled sandwich cookies, are round and rolled in sponge crumbs, just like the yoshiki and the mini cakes “Nezhnost”.
“Belochka” translates from Russian as “squirrel”. The nut mini cakes got their name because of their appearance. They look like little fluffy squirrels.
Rectangular as slices
You can make the nut mini cakes “Belochka” not only round, but also rectangular. Then they look like the Soviet sponge slices with buttercream or the slices “Shkolnoe”.
To do this, cut the nut sponge cake into two equal halves after it has cooled. Spread almost all of the cream on one of them, place the second half on top and spread a thin layer of the remaining cream on top.
Sprinkle the top of the cake with chopped nuts, as in this case you have no leftover sponge crumbs. Chill for a few hours and then cut into slices.
Using other nuts
Instead of hazelnuts, you can make the “Squirrel” mini cakes with walnuts. Or use peanuts, as for the cake “Podarochnyi”. The mini cakes are also delicious with a mixture of different nuts.
The mini cakes “Belochka” are
- nutty,
- caramelly,
- fluffy,
- creamy,
- moist,
- soft,
- heavenly delicious,
- aromatic,
- with hazelnuts,
- with caramel buttercream,
- a sweet eye-catcher on the coffee table,
- easy to make,
- homemade classic of Soviet cuisine.
How to make mini cakes “Belochka”: tips and tricks
- Instead of hazelnuts, you can use walnuts or peanuts.
- The butter and caramelized sweetened condensed milk must be room warm and both at about the same temperature so that they can combine well when whipped without the cream curdling.
- You can make the “Squirrel” mini cakes as rectangular slices. Read more about this in the article above.
Have you made the nut mini cakes “Belochka” at home using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try out these Soviet mini cake recipes too:
- Tarts “Penyochki” – popular Soviet mini tree stump cakes
- Kartoshka cake – classic recipe with sponge cake
- Mini cakes “Bouchee” – legendary dessert of the Soviet era
Nut mini cakes "Belochka"
Ingredients
for the batter
- 100 g hazelnuts roasted
- 6 eggs
- 220 g sugar
- 250 g butter
- 350 g flour
- 10 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
for the filling
- 380 g caramelized sweetened condensed milk room warm
- 220 g butter room warm
Instructions
Preparation of the batter
- Melt butter and leave to cool to room temperature.
- Roughly chop roasted hazelnuts.
- Mix flour with baking powder.
- Beat eggs, sugar, vanilla and salt until light and fluffy.
- Add the melted butter and mix gently.
- Fold the flour mixture into the egg-sugar-butter mixture to form a thick batter.
- Stir the chopped hazelnuts briefly into the batter.
- Spread the batter evenly on a baking tray lined with baking paper, bake the nut sponge cake in a preheated oven at 356 °F (180 °C) for approx. 15 minutes and leave to cool.
Preparation of the filling
- Beat softened butter for approx. 5 minutes to form a light, creamy mixture.
- Add caramelized sweetened condensed milk in batches and beat briefly each time to form a homogeneous cream.
Preparation of the nut mini cakes
- Cut out small circles from the sponge cake using a round cookie cutter or a drinking glass.
- Cut each small sponge cake circle lengthwise into two circles so that you now have twice as many sponge cake circles.
- Finely crumble the remaining sponge cake.
- Spread a generous amount of cream on half of the sponge cake circles, place a sponge cake circle without cream on top of each one and stick the two together like sandwich cookies.
- Now spread a thin layer of the remaining cream on the sides and top of the sandwich cakes and then roll the sides and top of the cakes in the sponge crumbs.
- Chill the nut mini cakes "Belochka" for at least 2 hours. It is best to leave them at room temperature for about 20 minutes before serving.
Notes
- The butter and caramelized sweetened condensed milk must be room warm and both at about the same temperature so that they can combine well when whipped without the cream curdling.
- You can make the "Squirrel" mini cakes as rectangular slices. Read more about this in the article above.
- Note the detailed tips and tricks for making the nut mini cakes "Belochka" at the top of the article.
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