Why You’ll Love This Recipe
This cake stands out through its rich layers and delightful contrast of textures. The vanilla layers topped with cocoa dough shavings, combined with natural plum jam and walnuts, create a harmonious balance of sweet and slightly tangy flavors. The creamy filling with condensed milk adds smoothness and a luxurious taste. Although it requires a bit of time to prepare, it is budget-friendly and made with accessible ingredients, rewarding you with a truly remarkable result.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the layers:
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200 g powdered or fine sugar
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200 g butter
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1 pinch of salt
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1 whole egg
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100 g sour cream (20% fat)
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10 g baking powder
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1 tablespoon vanilla extract
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500 g all-purpose flour
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20 g good quality cocoa powder
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150 g walnuts
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200 g plum jam
For the cream:
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450 ml whole milk (3.5% fat)
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50 g cornstarch
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400 g sweetened condensed milk
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200 g butter
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1 tablespoon vanilla extract
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1 pinch of salt
Directions
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Beat butter, sugar, and salt until fluffy. Add the egg and mix, then incorporate the sour cream.
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Gradually add flour mixed with baking powder. Do not knead by hand to avoid tough layers.
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Divide the dough into two parts: add cocoa to one and freeze it; chill the other in three equal parts for 40-45 minutes.
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Roll each white dough portion to 20×30 cm. Spread with plum jam, sprinkle with walnuts, and grate frozen cocoa dough evenly on top.
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Bake each layer for 12-14 minutes at 180°C, until edges turn lightly golden. Cool on a rack.
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For the cream: combine milk, cornstarch, condensed milk, vanilla, and salt. Cook over low heat, stirring constantly, until thickened. Add cold butter and chill.
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Whip the cooled cream until glossy and firm.
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Assemble the cake by layering the baked sheets with cream. Sprinkle with a topping made of crushed baked dough scraps and walnuts.
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Refrigerate at least 6 hours, preferably overnight, before serving.
Servings and timing
This recipe makes about 24 slices, weighing around 2 kg in total.
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Prep time: 1 hour 30 minutes
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Cook time: 1 hour
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Total time: 2 hours 30 minutes
Variations
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Replace plum jam with apricot or sour cherry jam for a tangier version.
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Swap walnuts with hazelnuts or almonds for a different crunch.
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Add a hint of cinnamon to the jam layer for extra aroma.
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Use homemade milk-based custard instead of condensed milk if desired.
Storage/Reheating
Keep the cake refrigerated, covered, for 4-5 days. It tastes even better the next day after the flavors settle. Do not reheat; serve chilled or at room temperature. It can be frozen in individual portions for up to 2 months and thawed slowly in the fridge before serving.
FAQs
What type of jam works best?
Natural plum jam without added sugar is ideal, giving the cake its authentic taste.
Can I replace condensed milk?
Yes, you can use a homemade custard, but the flavor will be less rich.
Do I really need to chill the cake overnight?
Yes, chilling helps the layers soften and flavors blend perfectly.
Can I use regular jam instead of plum jam?
You can, but regular jam is sweeter and may alter the balance of flavors.
How do I avoid tough cake layers?
Do not over-knead the dough and let it rest properly in the fridge or freezer.
Can I use margarine instead of butter?
It’s not recommended, as butter provides the best flavor and texture.
What size should the layers be?
Each layer should be rolled to about 20×30 cm.
How do I know the layers are baked?
They are ready when the edges turn lightly golden brown.
Can I make it without walnuts?
Yes, but walnuts add a nice crunch. You may substitute with seeds or omit them.
Is this cake freezer-friendly?
Yes, slice it before freezing for easy portioning later.
Conclusion
The Moscow Nights Cake is a layered masterpiece that balances tangy plum jam, nutty crunch, and smooth condensed milk cream. Though it takes time to prepare, it’s worth every effort for its elegant presentation and unforgettable flavor. Whether for holidays, celebrations, or simply to indulge in a traditional dessert, this cake will always impress and delight.
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A refined Russian layered dessert with vanilla and cocoa layers, plum jam, walnuts, and a silky condensed milk cream. Tender, fragrant, and perfect for festive occasions.
- Author: Tina
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 24 slices (~2 kg cake)
- Category: Dessert
- Method: Layering & Baking
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
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For the layers:
200 g powdered or fine sugar
200 g butter
1 pinch of salt
1 whole egg
100 g sour cream (20% fat)
10 g baking powder
1 tablespoon vanilla extract
500 g all-purpose flour
20 g good quality cocoa powder
150 g walnuts
200 g plum jam
For the cream:
450 ml whole milk (3.5% fat)
50 g cornstarch
400 g sweetened condensed milk
200 g butter
1 tablespoon vanilla extract
1 pinch of salt
Instructions
- Make the dough: Beat butter, sugar, and salt until fluffy. Add egg and sour cream, mixing well. Gradually add flour with baking powder. Avoid kneading too much.
- Divide: Split dough into two parts. Mix cocoa into one, freeze it. Chill the white portion (divided into 3) for 40–45 min.
- Bake the layers: Roll each white dough piece to 20×30 cm. Spread with plum jam, sprinkle walnuts, grate frozen cocoa dough on top. Bake at 180°C for 12–14 min until edges golden. Cool completely.
- Make the cream: In a saucepan, combine milk, cornstarch, condensed milk, vanilla, and salt. Cook on low, stirring constantly, until thick. Remove from heat, stir in cold butter, then chill. Whip cooled cream until glossy.
- Assemble: Layer baked sheets with cream. Sprinkle crushed baked scraps and walnuts on top.
- Chill: Refrigerate at least 6 hrs, preferably overnight, before serving.
Notes
- Use natural plum jam for authentic taste.
- Do not over-knead dough to keep layers tender.
- Best prepared a day in advance for flavors to meld.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg