Russian Cherry Layer Cake
Total Time
2 hrs
Prep Time
1 hr 35 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(3)
Ingredients
12-16 servings
- 15 large eggs, whites and yolks separated, at room temperature
- 1 and 1/2 cups sugar
- 1 and 3/4 cups unbleached all-purpose flour
- 3 Tbsp cocoa powder
- 21 oz country cherry pie filling/ topping
- 1 3/4 cups cold water
- 1 Tbsp sugar
- 1 can cooked sweetened condensed milk
- 3 cups cold heavy whipping cream
- Chocolate shavings and cordial cherries for decor, optional
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Preparation
Step 1
Preheat the oven to 350 °F. Line 2 (13×9) non-stick rectangular baking pans with wax paper.
Step 2
Mix egg yolks with sugar until well blended. Add flour and mix until well blended.
Step 3
In the bowl of an electric mixer, beat the egg whites on high speed 2-3 minutes until fluffy and about 3 times in volume. Use a spatula to fold the yolk mixture into the egg whites.
Step 4
Place 1/3 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.
Step 5
Divide remaining cake batter between the 2 lined baking pans.
Step 6
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. Let cakes cool to room temperature.
Step 7
Pour the can of cherries into a medium bowl and add 1 3/4 cups water. Mix well to thin the syrup. Remove the cherries with a slotted spoon and squeeze out any excess juice. Add 1 Tbsp sugar to the cherry juice to create syrup.
Step 8
For the frosting, pour cold whipping cream into a cold mixing bowl and beat on high speed until stiff, around 3 minutes. Reduce to lowest speed and add cooked sweetened condensed milk 1 Tbsp at a time until blended.
Step 9
Place the first white cake layer on a serving dish. Pour 1/2 of the syrup evenly over it. Crumble the chocolate cake and mix with strained cherries and 1/3 of the frosting. Spread over the first cake layer.
Step 10
Place the second cake layer on top, pour remaining syrup evenly over it, and let soak for 10 minutes. Trim sides if necessary and spread frosting over the top and sides.
Step 11
Decorate with chocolate shavings and cordial cherries if desired. Keep refrigerated until serving.
Step 12
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Chef's notes
This cake is cool-whip free, perfect for those who prefer a lighter frosting.
The cake stays fresh in the refrigerator for at least 3 days.
Use this for special occasions like Russian Christmas.
