This Shortbread Meringue Cake with Custard Buttercream is a classic Russian Cake made with layers of delicious flavors. The perfect cake recipe!
Turn the oven to 350°F with the wire rack set in the middle.
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.
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.
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.
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.
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.
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.
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