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This easy Russian cake is made with only 3 ingredients and then filled with a delicious cream made of sour cream, sugar, and lemon juice. Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan. Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick.
Don’t let the simplicity of this recipe fool you— Russian Cream is pure heaven. In a saucepan, combine sugar and gelatin. Stir in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; stir in whipping cream. In a bowl, combine sour cream and vanilla. Add gradually to hot mixture; mix until smooth.
Russian buttercream is a frosting that’s used on a lot of Russian and Eastern European cakes. It’s an insanely simple recipe that really is just butter and sweetened condensed milk. I like to add in a touch of vanilla extract and salt for kicks, but that part is optional.
Sour cream works as a syrup to these chocolate and basic cake layers! Condensed milk and sour cream are staple ingredients in most baking recipes for Russians and Ukrainian’s. Fact is if you tried a Russian cake before it’s likely to have condensed milk in the frosting or sour cream.
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