Russian Cakes

Russian Cakes

This is a rich snack that is somewhere between a cookie and a cake. Great as presents and when you have guests for tea!

Ingredients: 9 or more

Salted butter
100 g
50 g
1 (50 g)
Cake flour
110 g
Almond flour
25 g
Your favourite jam or caramel
as needed
Powder sugar, chocolate
as needed
Aluminium cups (Size 8)
9 or more


1. Cream the butter and sugar. Add the beaten egg, a little at a time. Add the sifted powder ingredients and mix well, though make sure not to knead.
2. Add the batter to a piping bag fitted with a metal star-shaped nozzle and pipe the mixture into the aluminum cups. Pipe out the bottom of the cake first, then pipe 2 layers of batter for the sides.
3. Fill the center of the cakes with jam. If you add 2 pieces of caramel, they'll melt together and taste just delicious. Try sprinkling on some sliced almonds.
4. Bake for 20 minutes or more at 200°C. Once cool, sprinkle with powdered sugar or decorate with chocolate.

Story Behind this Recipe

I used to eat these all the time. They were bigger than normal cookies and had jam in them, so I was crazy about them. They smell so good fresh from the oven and are lovely and moist even after a few days. They stay delicious for about a week. If you omit the almond flour, remember to add 25 g of regular flour. If it's the hot season, consume them as soon as possible.