Recipe for my Russian cake from Verona

There are many versions of this delicious cake and, as often happens, read here, read there, ask for information… you think you’ve found the right recipe to bring a delicious and traditional sweet to the table.

Slow cooking, it darkens, you’re afraid… All normal! It needs time to cook, almost an hour, slowly, with the oven at a reasonable temperature, otherwise it forms a crust outside and stays raw inside.

You can buy the puff pastry, round, thin…

Russian because at the end of cooking the part not trapped in the pastry crust forms a sort of Russian hat!

I’ve also modified this a bit, quilted effect! With a dense network of puff pastry creating a different pattern from the classic version… What matters most is its goodness!

It seems light, like a cloud, among eggs, sugar, almonds, and butter… You enter the magical world of good things

And in Verona, they don’t joke when it comes to goodness!

If you like, take a look at the cakes I recommend below…

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

229.46 Kcal

calories per serving

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Energy 229.46 (Kcal)
Carbohydrates 40.15 (g) of which sugars 26.22 (g)
Proteins 2.86 (g)
Fat 7.14 (g) of which saturated 0.38 (g)of which unsaturated 1.04 (g)
Fibers 2.09 (g)
Sodium 58.99 (mg)

Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Puff pastry, almonds, eggs, flour…

2 puff pastry (round)
5 eggs
3/4 cup sugar
1 cup almond flour
5/8 cup flour
3 1/2 oz amaretti (dry)
7 1/8 oz apricot jam

Tools

Stand mixer for beating the eggs, hand beaters work fine too, cake pan for baking, round, 10-12 inches in diameter, 1.5-1.75 inches high…

Steps

While thinking of Verona, you’ve finished mixing

As I often suggest, before starting, prepare all the ingredients, you will have everything at hand, and everything will be simpler
Beat the eggs and sugar until you get a frothy mixture, it will take about 8 minutes
Meanwhile, line the mold with the puff pastry; keep the second sheet for decoration. Pour the apricot jam and spread it well on the bottom
Crumble the amaretti and place them on top of the jam; refrigerate until use
When your foam is ready, lower the speed of the stand mixer or hand beaters, and pour in the two types of flour, mixing carefully, from bottom to top.
Pour the mixture into the cake pan and level well
With the remaining puff pastry, create a lattice with strips. Bake in a preheated oven at 340°F, for about 50 minutes; The soft batter, due to the presence of sugar, will tend to darken more quickly, wait and do the cooking test with a toothpick, when you think it’s ready, the toothpick comes out dry. If you like, raise the temperature slightly to further darken the puff pastry. But as you see in the photo, it has a nice color!
Your Russian cake from Verona is ready, place it on a plate and dust with powdered sugar
Finished!