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Cake "Slavutych" recipe
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Cake "Slavutych"

The cake "Slavutych" consists of airy soufflé, fluffy biscuit, fruity lemon filling and delicate chocolate glaze. It tastes fluffy, soft and heavenly delicious. It was not without reason that the Ukrainian cake was so popular in the Soviet Union. But now it has been almost forgotten. With this recipe you make the cake at home.
Course Dessert
Cuisine Soviet, Ukrainian
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour 30 minutes
Servings 12

Equipment

  • Ø 24 cm baking springform tin

Ingredients

for the sponge cake

for the soufflé

  • 200 g butter room warm
  • 100 g sweetened condensed milk room warm
  • 3 egg whites
  • 300 g sugar**
  • 120 ml water
  • approx. 7 g agar agar (gel strength 900 for me)
  • 1 generous pinch of citric acid powder food grade

for the lemon filling

  • 2 organic lemons
  • 80 g sugar**
  • 50 ml water

for the chocolate glaze

  • 100 g dark chocolate
  • 50 g butter

for the decoration (alternative)

  • some white chocolate
  • lemon slices

Instructions

Preparation of the sponge cake

  • Line the bottom of the springform tin with baking paper.
  • Beat eggs, sugar, vanilla and salt into an airy light mass.
  • Mix flour with cornstarch and fold it into the egg-sugar mixture to create a fluffy, viscous sponge batter.
  • Put the batter in the baking tin, bake the sponge cake in the preheated oven at 180 °C top and bottom heat for about 25 minutes and let it cool down.
  • Then cut the sponge cake lengthways into two cake bases.

Preparation of the lemon filling

  • Grate the yellow part of the zest from lemons and place in a small saucepan.
  • Now peel the lemons, puree them in a blender and add them to the lemon zest in the saucepan.
  • Add sugar and water and bring to a boil, stirring constantly.
  • Then simmer the lemon mass for about 2 minutes (It should not become thick, because the liquid will later soak the sponge cake.) and let it cool down.
  • Spread the inside of both sponge cake bases with the lemon mass and let the juice soak in a little.
  • Line the bottom and sides of the springform tin you baked the sponge cake in with parchment paper and place one of the two cake bases in the tin, lemon side up.

Preparation of the soufflé

  • Beat soft butter for about 5 minutes to an airy, creamy mass.
  • Add sweetened condensed milk in portions and whip it up briefly each time to form a homogeneous cream.
  • Set the butter cream aside at room temperature.
  • Place egg whites in a large mixing bowl.
  • In a small, heavy-bottomed saucepan, combine sugar, agar agar, and citric acid.
  • Add water and stir.
  • Bring the sugar syrup to a boil over medium heat, stirring constantly so that the sugar dissolves before it boils, and simmer for 3 minutes.
  • At the same time, beat the egg whites in the mixing bowl until fluffy.
  • Immediately after boiling, slowly add the sugar syrup to the beaten egg whites in a thin stream, without stopping beating.
  • After you have introduced the sugar syrup into the egg whites, continue beating the mixture until stiff for about 2 - 3 minutes.
  • Now add portions of the butter cream that you previously set aside to the beaten egg whites and whip it into a homogeneous mass, which becomes a little runny.
  • Spread the soufflé quickly over the cake base in the springform tin and carefully place the second cake base on top, lemon side down.
  • Chill the cake in the springform tin for about 1-2 hours until the soufflé has set.

Preparation of the chocolate glaze

  • Slowly melt dark chocolate and butter together in a water bath.
  • Remove the rim and parchment paper from the cake.
  • Spread the chocolate glaze over the cake and refrigerate for at least 1 hour.

Decorating the cake (alternative)

  • Melt white chocolate, put it in a piping bag with a small hole and pipe stripes onto the cake.
  • Decorate the cake with lemon slices.

Notes

  • Instead of ground vanilla you can also use vanilla sugar or vanilla extract for the sponge cake.
  • Instead of making the lemon filling yourself, you can use ready-made lemon jelly or lemon marmalade.
  • Use pure, good quality agar agar with no additives for the soufflé.
  • The specified amount of agar agar may vary, depending on the gel strength of the plant-based gelling agent. If the soufflé does not set after cooling, you can try using a larger amount of agar agar next time.
  • If possible, do not reduce the amount of sugar for the soufflé, because the consistency and stability of the soufflé depends on this.
  • Note the detailed tips and tricks for making the cake "Slavutych" in the article above.