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Prăjitură Nopți la Moscova

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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

  1. 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.
  2. Divide: Split dough into two parts. Mix cocoa into one, freeze it. Chill the white portion (divided into 3) for 40–45 min.
  3. 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.
  4. 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.
  5. Assemble: Layer baked sheets with cream. Sprinkle crushed baked scraps and walnuts on top.
  6. 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

Find it online: https://cheftinaskitchen.com/prajitura-nopti-la-moscova/