The Moscow Cake (Торт “Москва”) is a decadent and luxurious dessert with a rich history rooted in Russian confectionery. It features layers of meringue-like hazelnut sponge (dacquoise) with a smooth and creamy buttercream made with caramelized condensed milk. The cake is then finished with a glossy mirror glaze, giving it an elegant and professional finish. This cake is a perfect blend of textures: crispy nutty layers and soft, creamy filling. A splash of cognac in the buttercream adds depth and sophistication to the flavor, making it a popular choice for special occasions.
This recipe may seem complex, but with careful attention to each step, you can create a masterpiece that will impress your guests with both its taste and appearance.
Full Recipe:
Ingredients
For the Cake Layers (4 layers, 20 cm in diameter):
- Egg whites: 150 g (approximately 5 large eggs)
- Salt: 3 g (a pinch)
- Citric acid (lemon juice): A pinch
- Sugar: 165 g
- Hazelnuts: 200 g, toasted and ground
For the Buttercream Filling:
- Butter: 250 g, softened
- Caramelized sweetened condensed milk: 480 g (store-bought or homemade)
- Hazelnuts: 200 g, toasted and finely chopped
- Cognac: 40 g (optional, but recommended for extra depth of flavor)
For the Mirror Glaze:
- Gelatin: 12 g (180 bloom)
- Sugar: 150 g
- Water: 75 g
- Glucose syrup: 150 g
- White chocolate: 150 g
- Condensed milk: 100 g
- Food coloring: Red or another color of your choice
Instructions (Step-by-Step)
Step 1: Prepare the Hazelnut Cake Layers
- Toast the hazelnuts: Preheat your oven to 150°C (300°F). Spread 200 g of hazelnuts on a baking sheet and toast for about 10-15 minutes, or until golden and fragrant. Remove from the oven, let them cool, then grind them into a fine meal using a food processor. Set aside.
- Beat the egg whites: In a clean mixing bowl, combine 150 g of egg whites with 3 g of salt and a pinch of citric acid (or lemon juice). Begin beating the egg whites on medium speed until soft peaks form.
- Add the sugar: Gradually add 165 g of sugar to the egg whites, continuing to beat on medium-high speed until the mixture becomes glossy and stiff peaks form.
- Fold in the hazelnuts: Gently fold the ground hazelnuts into the beaten egg whites using a spatula. Be careful not to deflate the egg whites too much. You should end up with a light, airy batter.
- Bake the cake layers: Preheat your oven to 150°C (300°F). Draw four 20 cm (8-inch) circles on parchment paper and spread the hazelnut meringue mixture evenly onto the circles, creating 4 thin layers. Bake the layers for about 1.5 hours until they are dry and crisp. Allow them to cool completely before assembling the cake.
Step 2: Make the Buttercream Filling
- Beat the butter: In a large mixing bowl, beat 250 g of softened butter until light and fluffy. This will take about 3-4 minutes on medium speed.
- Add the condensed milk: Gradually add 480 g of caramelized condensed milk to the butter, beating continuously until fully incorporated and smooth.
- Add the cognac: Stir in 40 g of cognac (optional) for extra flavor depth.
- Add the hazelnuts: Fold in the finely chopped 200 g of toasted hazelnuts into the buttercream. Set the buttercream aside while you prepare the glaze.
Step 3: Assemble the Cake
- Layer the cake: Place one of the baked hazelnut meringue layers on a serving plate or cake board. Spread a generous amount of the buttercream filling over the top of the layer. Repeat this process with the remaining layers, stacking them neatly. Cover the top and sides of the cake with a thin layer of the buttercream, smoothing it out to prepare for the glaze.
- Chill the cake: Place the assembled cake in the refrigerator to chill for at least 1-2 hours. This will help the cake set and make it easier to apply the mirror glaze.
Step 4: Prepare the Mirror Glaze
- Soak the gelatin: Soak 12 g of gelatin in 10 ml of cold water and let it bloom for 5-10 minutes.
- Heat the sugar mixture: In a saucepan, combine 150 g of sugar, 75 g of water, and 150 g of glucose syrup. Heat the mixture over medium heat until it reaches 103°C (217°F). Stir occasionally to ensure everything dissolves evenly.
- Melt the chocolate: While the sugar mixture is heating, place 150 g of white chocolate in a bowl. Once the sugar mixture reaches the desired temperature, pour it over the white chocolate. Stir until the chocolate is fully melted and smooth.
- Add the condensed milk: Stir 100 g of condensed milk into the chocolate and sugar mixture until well combined.
- Add the gelatin: Gently stir in the bloomed gelatin until fully dissolved.
- Color the glaze: Add your chosen food coloring to the mixture. A few drops of red will give a traditional Moscow Cake appearance, but you can customize the color to your liking.
- Cool the glaze: Allow the glaze to cool to around 30-32°C (86-90°F) before pouring it over the chilled cake.
Step 5: Apply the Mirror Glaze
- Glaze the cake: Place the chilled cake on a wire rack with a tray underneath to catch excess glaze. Slowly pour the mirror glaze over the cake, starting in the center and working your way outwards, letting the glaze drip down the sides.
- Smooth and chill: Use a spatula to smooth out any uneven spots if necessary, and let the excess glaze drip off. Once fully glazed, transfer the cake to the refrigerator and let it set for at least 1 hour before serving.
Step 6: Serve
- Slice and serve: Once the mirror glaze has set, carefully transfer the cake to a serving plate. Slice with a sharp knife and enjoy this elegant, nutty, and creamy dessert!
Cooking Tips
- Use room temperature ingredients: For the buttercream, ensure the butter is softened to room temperature for a smooth and creamy texture.
- Monitor glaze temperature: For a smooth and shiny finish, be sure to pour the mirror glaze at the correct temperature (30-32°C). If it’s too hot, the glaze will be too runny; if it’s too cold, it will not spread smoothly.
- Customize the flavors: If you don’t want to use cognac, you can substitute it with vanilla extract or omit it altogether. You can also experiment with different nuts like almonds or pecans instead of hazelnuts.
Nutritional Facts (Per Serving, Based on 12 Servings)
- Calories: 570 kcal
- Protein: 7 g
- Carbohydrates: 45 g
- Fat: 40 g
- Saturated Fat: 17 g
- Fiber: 2 g
- Sugar: 35 g
- Sodium: 140 mg
- Calcium: 8% DV
- Iron: 6% DV
Frequently Asked Questions (FAQs)
- Can I make the cake layers in advance?
- Yes, you can prepare the hazelnut meringue layers a day in advance. Store them in an airtight container to keep them crisp.
- Can I use a different type of nut?
- While hazelnuts are traditional, you can use other nuts like almonds, walnuts, or pecans. Be sure to toast and grind them finely.
- Can I make the mirror glaze without gelatin?
- Gelatin is essential for the shiny, smooth finish of the mirror glaze. However, you can try using agar-agar as a vegetarian alternative, though the texture may differ slightly.
- How long does this cake last?
- The cake can be stored in the refrigerator for up to 3 days. It’s best to serve it chilled or at room temperature.
Conclusion
The Moscow Cake is a stunning and delicious dessert that’s perfect for special occasions. With its rich, nutty cake layers, creamy caramelized condensed milk buttercream, and glossy mirror glaze, this cake is as impressive as it is indulgent. The combination of textures—crunchy, creamy, and smooth—makes every bite an experience. While it may require a bit of effort, the result is a beautiful and delicious cake that is sure to be the centerpiece of any dessert table. Enjoy!