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Incredibly delicious – so tender, fluffy, soft, creamy – tastes the Russian layer cake with custard cream “Vesna”. With its thin layers, it also looks scrumptious and is perfect for a special occasion. You can easily make the cake yourself with a few common ingredients that you may already have at home. You can find a detailed recipe for the Russian layer cake “The spring” with exact quantities and step-by-step instructions here at the very bottom.
Merging of fluffy cake layers and delicate custard cream
The dough for the cake “Vesna” is made with sour cream. This makes the cake layers taste very fluffy and soft after baking. They combine perfectly with the delicate vanilla custard cream, which, thanks to butter, tastes creamy to boot.
How to decorate the cake with custard cream “Vesna”?
Classically, the layer cake “The spring” is simply sprinkled with the cake crumbs. Alternatively, you can decorate it according to your taste – also depending on the occasion for which you make it. This time I decorated the cake with a simple butter cream. I whipped 400 g of room-warm butter and 400 g of room-warm sweetened condensed milk to a fluffy creamy mass. I then divided the cream into four portions and colored each portion in pink, red, green and white. I used the gel food dyes for this. Now the pink, red and white colored cream was poured into three piping bags with different flower nozzles, and flowers were piped from them onto the cake. I covered the edge of the cake with the green colored butter cream and also used it to pipe little leaves between the flowers using the leaf piping nozzle.
Eye-catcher with many layers for any occasion
Not only incredibly delicious, but with its numerous thin layers an eye-catcher on the dining table, the cake with custard cream “Vesna” is ideal for a special occasion. The way I decorated it with flowers, it fits perfectly for Easter, Mother’s Day, Valentine’s Day or a birthday, for example. But also simply on a weekend you can spoil your loved ones with the layer cake “The spring”. It tastes even better in the next few days than immediately after making, so you can also make it a few days before.
This layer cake with custard cream is
- tender,
- creamy,
- fluffy,
- soft,
- not too sweet,
- incredibly delicious,
- easy to make with common ingredients,
- ideal for a special occasion or for dessert during the week,
- even more delicious in the next few days after making.
Recipe for Russian layer cake “The spring”
The recipe for the Russian layer cake with custard cream is pretty simple. The only thing that takes a little longer is rolling out and baking the many thin cake layers. Here you can get a rough idea of how the making goes, and what you need for it. The exact quantities and step-by-step instructions for making the layer cake “The spring” yourself can be found below in the box recipe.
For the dough you need
- sour cream,
- sugar,
- eggs,
- butter at room temperature,
- flour
- and baking powder.
For the cream you need
- milk,
- butter,
- eggs,
- sugar,
- cornstarch
- and vanilla – vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.
How to make Russian cake with custard cream: here’s how (Check out the detailed recipe at the bottom.)
- For the dough, first mix eggs, sugar, sour cream and butter. Then gradually add flour with baking powder and knead it into a soft dough. From the dough roll out very thin round cake layers and bake them one after the other.
- For the cream, dissolve cornstarch in a small amount of milk and mix it with eggs and sugar. Now bring the rest of the milk almost to a boil, stir in the egg-sugar mixture and simmer it for a few minutes until the mixture becomes a pudding. Then take it off the heat and mix it with butter and vanilla.
- While the cream is still hot, spread it on the cake layers and stack them on top of each other. Then sprinkle the cake with dough crumbs or decorate it as desired and chill it for at least 3 hours. Done!
How to make the cake with custard cream “Vesna”: tips and tricks
- You can adjust the amount of sugar for the dough and for the custard cream according to your taste.
- The amount of flour for the dough given in the recipe may vary. Add flour mixed with baking powder to the rest of the ingredients in batches until the dough reaches the desired consistency. It should be very soft, not dry and not mushy.
- I had rolled out 7 approx. Ø 24 cm cake layers from the dough. Of course, you can make more or less and accordingly smaller or larger cake layers.
- Cook the cream in a saucepan with a thick bottom so that it does not burn.
- Be sure to spread the cream on the cake layers while the cream is still hot. This is because when it cools, it solidifies and becomes difficult to spread.
- The next day the cake “Vesna” tastes more delicious, so it is best to make it a day before serving.
Did you make the cake with custard cream “Vesna” according to this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and tasted the Russian layer cake.
Not tired of delicious Russian layer cakes? Try also:
- Napoleon cake – classic recipe for popular Russian layer cake
- Bird’s milk cake – recipe for the world’s best Russian soufflé cake
- Honey cake “Ryzhik” – recipe for popular Russian red layer cake
- Plombir cake – with the taste of the most popular Russian ice cream
- “Vetka” – Soviet sponge meringue cake with nut “The tree branch”
Russian layer cake with custard cream "Vesna"
Ingredients
for the dough
- 100 g sour cream
- 100 g sugar
- 2 eggs
- 25 g butter (room warm)
- approx. 430 g flour
- 9 g baking powder
- flour for the work surface
for the cream
- 900 ml milk
- 225 g sugar
- 190 g butter
- 6 eggs
- 75 g cornstarch
- vanilla
Instructions
Making the dough
- Mix sour cream, soft butter, sugar and eggs.
- Mix flour with baking powder, add it in batches to the sour cream mixture and knead it into a soft dough.
- Dust the work surface with flour. Roll out the dough very thinly into 7 approx. Ø 24 cm round cake layers, pierce them several times with a fork, bake them one after the other in the preheated oven at 180 °C top and bottom heat for approx. 8 minutes each and let them cool down. Bake also the leftover dough and crumble it finely.
Making the cream
- Put 100 ml of milk in a small mixing bowl and dissolve cornstarch in it.
- Mix eggs and sugar, add the cornstarch dissolved in milk and mix again until homogeneous.
- Pour the remaining 800 ml of milk into a thick-bottomed saucepan and bring it almost to a boil.
- Take the hot milk off the heat and immediately add the egg-sugar mixture in a thin stream, stirring constantly. Place the saucepan back on the stove, bring the mixture to a boil, stirring constantly, and then continue to boil, stirring constantly, until thickened, about 2 - 3 minutes.
- Take the pudding mixture off the heat, immediately add the butter and vanilla and stir until the butter has dissolved.
Making the cake
- Carefully spread each cake layer generously with the hot custard (be careful not to burn it!) and stack the cake layers on top of each other. Brush the edges of the cake with the remaining cream and sprinkle the top and edges with the crumbs. Chill the cake for at least 3 hours.
- Alternatively, you can decorate the cake as you like. You can read how I decorated it here in the post above.
Notes
- You can adjust the amount of sugar for the batter and for the custard cream to taste.
- The amount of flour given for the dough may vary. Add flour mixed with baking powder to the rest of the ingredients in batches until the dough reaches the desired consistency. It should be very soft, not dry and not mushy.
- Spread the cream on the cake layers while the cream is still hot. This is because when it cools, it becomes firm and difficult to spread.
- Note the detailed tips and tricks for making the cake with custard cream "The spring" above in the post.