This Shortbread Meringue Cake with Custard Buttercream is a classic Russian Cake made with layers of delicious flavors. The perfect cake recipe!
- 250 grams unsalted butter or Crisco shortening room temperature
- 2 Tbsp sour cream
- 3 egg yolks
- 2 1/2 cups all purpose flour sifted
- 1 tsp baking soda + 1 Tbsp vinegar
- 3 egg whites
- 1 cups granulated sugar
- 2 cups whole milk
- 3 Tbsp flour
- 1 cup granulated sugar
- 4 egg yolks
- 2 sticks unsalted butter room temp
- 1 tsp vanilla extract
- pinch of salt
- 1 1/2 cups plum butter warmed
- 1 cups walnuts chopped + 1/2 cup chopped walnuts for decorating the sides of the cake
-
Turn the oven to 350°F with the wire rack set in the middle.
-
Get all ingredients measured and ready.
-
Combine 1 tsp baking soda and 1 Tbsp vinegar in a cup and stir until the foam subsides.
-
Cream 250 grams of butter or Crisco for about a minute. Add 3 egg yolks, vanilla extract, 2 Tbsp sour cream and the baking soda+vinegar mixture to the butter and whisk together for another two minutes. Add 2 cups flour and mix with hands or the paddle attachment until the dough comes together. Add another half a cup and knead it in.
-
Wrap the dough into plastic wrap and refrigerate for at least 30 minutes.
-
Once the dough has been in the fridge for at least 20 minutes, start making the meringue.
-
Add 3 egg whites to a thoroughly cleaned bowl, make sure it's grease-free or the egg whites will not properly whip up.
-
Whip for about 30-40 seconds on high speed. Now start adding 1 cup sugar one tablespoon at a time and whip for 5-7 minutes on high until very thick and glossy.
-
Cut the dough into 6 equal pieces.
-
Roll the dough ball on the turned upside down baking pan. It is best if the baking pan is larger than 9 inches to allow for the expansion of the meringue, but if not the 9-inch baking pan is ok.
-
Roll it out by sprinkling some flour on top, or by placing a piece of plastic wrap to prevent the rolling pin from sticking to the dough.
-
If you have more than one baking pan, you can fit up to 3 of them in the oven at once.
-
Spread 1/4 cup plum butter on top of the rolled out dough. Then top with about 1/2 cup of the whipped meringue and sprinkling a couple tablespoons of walnuts on top.
-
Bake for about 15-22 minutes or until the meringue is dry to the touch. Watch not to burn the walnuts on top. Repeat the process with the remaining dough, until all cake layers are baked.
-
Heat 2 cups milk until boiling.
-
Combine 4 egg yolks, 2 teaspoons vanilla extract and 1 cup sugar in a bowl and whisk until thoroughly combined.
-
Pour the hot milk into the egg mixture while continuously whisking. In a separate bowl whisk together 3 tablespoons of flour with about 1/2 a cup of milk until smooth. Now pour it back into the egg/milk mixture and whisk together.
-
Cook it over medium heat constantly whisking, for about 4-5 minutes past the boiling point.
-
Remove from heat, transfer to a wider dish, cover with plastic wrap touching the custard and cool to room temperature.
-
Whip 2 sticks or 230 grams of room temperature butter for about 3-4 minutes or until drastically increased in volume, white and fluffy. Remember to scrape the bottom of the bowl from to time. Now add the custard in 3 additions, minimally whisking between each addition to prevent the buttercream from curdling.
-
Reserve 1 cup of custard buttercream and set aside.
-
Pick the best looking cake layer and set it aside, we will use it for the top layer of the cake.
-
Use the remaining buttercream to layer the cake layers, finishing with the prettiest cake layer. Do not cover the top layer, as it will stay exposed.
-
Use a serrated knife to trim the sides of the cake, to make it somewhat even.
-
Use 1 cup of reserved buttercream to frost the sides of the cake. Now press the chopped walnuts to the sides of the cake.
-
Combine 3 tablespoons of boiling hot cream with about 3 tablespoons of dark chocolate chips. Allow sitting for one minute then stir until smooth. Use it to pour down the sides of the cake with a spoon or by filling a ziplock bag with ganache, then snipping the corner and pouring it down the sides that way.
You really do need to wait at least 24-48 hours before cutting into the cake, so this is the perfect make-ahead dessert.