The Королевский Торт, translating to ‘royal cake’ or ‘king’s cake’, is a Russian classic! It’s typically made around Christmas time but you can enjoy it any time of the year. This delicious and moist sour cream cake can be made with a variety of fillings, which makes it so unique. In my recipe, I’m including hazelnuts, poppy seeds, dried cranberries, dark chocolate and frosting the cake with a caramel cream cheese butter cream!
What makes the cake layers incredible tender and moist is the sour cream, all 1 1/2 cups of it! Sour cream is used in cakes and desserts very often in Russia and Eastern Europe. It’s a plentiful and readily accessible ingredient. The different fillings are what make this cake unique! I love to do a combination of fillings and for this recipe I created two different layers: a chocolate hazelnut layers, and a poppy seed cranberry layer. The chocolate and hazelnut layer is rich and nutty, and the cranberry layer adds a bit of tart fruitiness to the cake. The Королевский Торт can also be made with other dried fruit, berries and a variety of nuts such as dried apricots, raisins, blueberries, almonds, pecans, or walnuts.
Traditionally this cake is frosted with a sour cream frosting. I changed my version a bit and used cream cheese instead, which holds its shape better. I added dulce de leche to the frosting to add some incredible caramel flavor to the cake. This frosting really complements the delicate layers inside! And for the finishing touches, I added more of the same filling ingredients on top and garnished with some chocolate. I recommend letting this cake set in the refrigerator overnight to allow the layers and frosting to come together. Just take the cake out about an hour or two before serving to allow the cake to thaw.
Watch my Korolevsky Torte video recipe on Youtube for step-by-step instructions!
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And this Kievski Torte with hazelnut meringue is a must-try! http://tatyanaseverydayfood.com/recipe-items/hazelnut-meringue-cake/