Russian Cherry Layer Cake

My mother-in-law gave me the recipe for this Russian cherry layer cake over the phone and I made it for New Years. It’s the same basic biskvit recipe that I love so much. I just can’t resist a moist cake! There’s a surprise layer in this cake: crumbled chocolate cake with cherries and cream. The frosting for this cake is only 2 ingredients. It’s easy and cool-whip free (for the cool whip haters – you know who you are!)


It’s 12:29 am and I need to go to bed. It’s never a good idea to post recipes this late, but Russian Christmas is coming up (January 7th) and I thought you just might like to try a new cake!

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Prep time: 1 hour 35 mins

Cook time: 25 mins

Total time: 2 hours

Author: Natasha of NatashasKitchen.com

Serving: 12-16


Ingredients

Ingredients for Russian cherry cake:

• 15 large eggs, whites and yolks separated, at room temperature
• 1 and ½ cups sugar
• 1 and ¾ cups unbleached all-purpose flour
• 3 Tbsp cocoa powder

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Ingredients for Syrup:

• 21 oz country cherry pie filling/ topping
• 1¾ cups cold water
• 1 Tbsp sugar

Ingredients for Frosting:

• 1 can cooked sweetened condensed milk (i.e. can dulche de leche)
• 3 cups cold heavy whipping cream
• Chocolate shavings and cordial cherries for decor, optional

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Instructions

How to Make Biskvit Cake Layers:

1. Mix egg yolks with sugar until well blended. Add flour and mix until well blended.
2. In the bowl of an electric mixer, using the whisk attachment, beat the egg whites on high speed 2-3 minutes until fluffly and about 3 times in volume. Don't beat till it's stiff or it won't blend well. Use a spatula to fold the yolk mixture into the egg whites.
3. Place ⅓ of the mixture in a medium bowl and gently stir in the cocoa powder until evenly blended. Pour chocolate cake batter into a round cake pan.
4. Divide remaining cake batter between the 2 lined baking pans.
5. Bake all three cakes in the center of the oven for 23-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. When finished baking, remove from their pans and quickly run a sharp spatula under the cake to separate it from the wax paper. If you wait until the cakes cool, the wax paper will be harder to pry off. Let cakes cool to room temperature.

Making the Cherries/Syrup and Frosting:

1. Pour the can of cherries into a medium bowl and add 1¾ cups water. Mix well to thin the syrup. Remove the cherries with a slotted spoon or colander and squeeze out any excess juice from the cherries (reserve the juice). You will mix these into the center of the cake. Add 1 Tbsp sugar to the reserved cherry juice. This is your syrup.
2. For best results with whipping cream, your cream should be very cold. Also, freeze the mixing bowl you plan to use for beating the cream along with the whisk attachment for 10 - 15 min. Pour cold whipping cream into your cold mixing bowl and beat on high speed until stiff, around 3 min. Once cream is thick, reduce to the lowest speed and add your cooked sweetened condensed milk 1 Tbsp at a time until well blended. Refrigerate frosting until ready to use.

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Assembling the Cake:

1. Place the first white cake layer face down on the dish you plan to serve the cake on. Pour ½ of the syrup evenly over the cake layer. Let it soak in.
2. Crumble the chocolate cake in a medium bowl and add the strained cherries and ⅓ of the frosting. Use a spatula to cut into the mixture to stir it.
3. Spread the chocolate cherry mixture over the first cake layer.
4. Place the second cake layer face down on top of the cherry mixture and pour the remaining syrup evenly over the cake layer. Let it soak in for 10 minutes or so. Trim the sides with a serrated knife if necessary.
5. Spread frosting over the top and sides. Decorate and keep cake refrigerated until serving. It stays yummy in the fridge for at least 3 days.

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More From Natasha's Kitchen:

• Drunken Cherry Chocolate Cake
• Chocolate Cherry Cake Recipe
• Black Forest Cake Recipe