Reviving Ruska Torta Salata A Modern Twist on a Classic Dessert

Ruska Torta Salata, also known as Russian salad cake, is a charming dessert that has delighted many over the years. Although it faded from modern menus, this dessert deserves a comeback in our kitchens. Traditionally rich and creamy, it can now be updated with modern flavors, making it a fantastic choice for any celebration or a cozy Sunday afternoon.

In this post, you’ll find a refreshed version of Ruska Torta Salata, complete with step-by-step directions. Let’s revive this classic dessert together!

Rediscovering a Forgotten Classic

The history of Ruska Torta Salata is somewhat elusive, but the cake itself is a harmonious blend of rich flavors and textures that resonate with people from various backgrounds. It features a base made from egg whites and yolks, combined with nutty walnuts and fruity additions, resulting in a luscious dessert perfect for celebrations or those quiet moments of indulgence.

By slightly adjusting the traditional recipe, we can create a cake that suits modern palates while honoring its original charm. Imagine a slice infused with sweetness from sugar, delightful crunch from walnuts, and a subtle hint of coffee—this cake is poised to become a cherished favorite again.

Gathering Your Ingredients for a Delicious Outcome

The key to creating a successful Ruska Torta Salata lies in your ingredient choices. Below is a comprehensive list of what you will need, along with suggestions for substitutions to meet your personal taste.

Ingredients

• For the Cake:

- 12 eggs, separated (whites from yolks)

- 6 yolks for the dough

- 6 yolks for the cream

- 12 tablespoons sugar

- 6 tablespoons flour

- 6 tablespoons ground walnuts

- 3 tablespoons ground coffee

• For the Fruit Mix:

- 200g chopped walnuts

- 100g raisins

- Fresh fruit or berries for topping

• For the Cream Filling:

- 750ml milk

- 6 egg yolks

- 1 pouch of vanilla pudding

- 2 tablespoons flour

- 300g powdered sugar

- 250g butter

- A pinch of salt

Gather these ingredients, and you're ready for the delightful journey of baking Ruska Torta Salata.

Crafting the Cake Layers

Step 1: Whip the Egg Whites

Preheat your oven to 350°F (175°C). In a large bowl, whip the 12 egg whites with the 12 tablespoons of sugar until stiff peaks form. This step is crucial to achieving a light, airy texture in your cake.

Step 2: Add Yolks to the Whip

After reaching the desired consistency, turn on the mixer at a low setting and add one egg yolk at a time. This gentle incorporation helps maintain the fluffiness of the egg whites.

Step 3: Prepare Dry Ingredients

In a separate bowl, mix the flour, ground walnuts, and ground coffee. This combination not only enhances flavor but also contributes to the cake’s richness and texture.

Step 4: Combine Mixtures

Gently fold the dry ingredients into the egg white and yolk mixture until fully blended. Then, divide the mixture evenly into two round springform pans.

Step 5: Bake

Place the pans in the oven and bake for about 20 minutes,, or until the cake layers turn lightly golden and spring back when pressed. Ensure to check your oven's accuracy—if it's running hot, adjust the baking time accordingly.

Preparing the Cream Filling

Step 6: Create the Cream Mixture

While the cake is baking, prepare the cream filling. Dissolve the vanilla pudding and 2 tablespoons of flour in 200ml of milk for a silky texture.

Step 7: Cook the Cream

In a saucepan, add the egg yolks, butter, and powdered sugar. Cook over low heat for about 5 minutes, stirring continuously until the mixture thickens slightly. If it’s too thick, maintain a creamy consistency by incorporating more milk.

Step 8: Cool

Remove the mixture from heat and allow it to cool. This will make it easier to layer as you assemble the cake.

Assembling the Torta

Step 9: Slice the Cake Layers

Once cooled, carefully cut each sponge cake round horizontally, yielding four layers.

Step 10: Layer and Fill

On a cake plate, place the first layer of sponge cake. Generously spoon the cream filling over it, then sprinkle with chopped walnuts and raisins. Repeat this process until all layers are stacked.

Step 11: Frost the Cake

Coat the entire cake with any remaining cream filling. You can decorate the top with additional chopped walnuts and raisins or use fresh fruit like strawberries or raspberries for a vibrant touch.

Step 12: Chill and Serve

To allow the cake to set, refrigerate for at least two hours. Once ready, slice and serve this delightful treat to friends and family. You might find that one slice is never enough!

A Sweet Legacy

Reviving Ruska Torta Salata goes beyond just baking; it's about bringing back a treasured tradition while embracing a modern taste. This updated version retains its roots, making it accessible to a new generation of bakers and dessert fans.

By introducing this classic dessert back into our celebrations, we embrace its rich flavors and share a piece of culinary history with the next generation. So, gather your ingredients and let’s bring Ruska Torta Salata back to our dessert tables!

Happy baking!