Moscow cake recipe - 4 exclusive step-by-step options for cooking at home

I’m sure many of you haven’t even heard of it yet, but some have already tried it and even loved it. He is only 3 years old, and this is a Moscow cake.

Yes, it is very strange that for so many centuries they have not come up with a cake that would be named after the Russian capital. And only in 2015, on the occasion of City Day, the Moscow authorities announced an online vote for the best cake - the symbol of Moscow. Three finalists were selected by voting, from which a jury of confectioners headed by Alexander Seleznev chose the winning cake. It was a nut cake with condensed milk.

Everyone complains that the Moscow branded cake in stores is far from cheap, so I will show you how to prepare it at home with photos step by step, according to the original recipe, which was published by the organizing committee of the competition.

Photo from the official website of the cake tortmoskva.ru

Classic Moscow cake recipe

The classic “Moscow” cake recipe is not an easy one; the preparation process takes several hours.

Required Products

The taste of the cake is ensured by the quality of the products used and the observance of exact proportions.

Ingredients for making cakes:

• egg white - 140 g;
• granulated sugar - 154 g;
• crushed hazelnut kernels - 203 g.

Weights are for roasted nuts. It is recommended to purchase raw (about 250 g). They will need to be fried, peeled, and crushed into pieces up to 5 mm in size.

For the cream you will need:

• butter - 192 g;
• boiled condensed milk - 1 can;
• roasted hazelnut - 158 g;
• cognac - 31 g.

The fat content of the oil must be at least 72%.

Products for glaze:

• white chocolate - 112 g;
• condensed milk - 100 g;
• red gel dye - 4 g;
• gelatin - 10 g;
• sugar - 75 g;
• baking soda - 2 g;
• citric acid - 1/4 tsp;
• water.

To decorate the Moscow cake you will need about 30 g of chocolate.

Bakery

Baking cake layers Moscow.
The process of making cakes:

1. Cool 5 eggs, separate the whites. Beat them with a mixer for two minutes.
2. Continue beating, gradually adding granulated sugar (can be in the form of powder). Do not turn off the mixer for another 8-10 minutes.
3. Add crushed nuts, mix carefully using scooping movements (from bottom to top) so that the whites do not settle.
4. Cover the baking sheet with oiled parchment. From 1/4 part (125 g) of the protein-nut mixture, form a round cake with a diameter of 20 cm, level the surface with a spatula. Place a second similar cake layer next to it.
5. Place the baking sheet in an oven preheated to 150°C for 10 minutes. Reduce temperature to 80-100°C, bake for at least two hours. The cakes should be well baked.
6. While hot, separate them from the parchment and leave until completely cool.

If you have 2 baking sheets, you can bake all 4 cakes at once.

Preparing the cream

The butter must be taken out of the refrigerator in advance so that it has time to soften. After this, start preparing the cream:

1. Beat the butter until fluffy.
2. Continuing whipping, add boiled condensed milk in small portions.
3. Add cognac and nut crumbs (paste) and mix by hand.

For 1 cake you need about 140 g of cream. The remainder is used to cover the sides of the cake. Having leveled the surface as much as possible, it is placed in the refrigerator for 1 hour. The cooled product is covered with red glaze and decorated.

Covering the cake with icing.

To obtain decorative elements you need:

1. Melt about 1/3 of a bar of white chocolate in a double boiler.
2. Place the mixture into a piping bag.
3. Make the inscription “Moscow”, draw curls along the edge. They can be applied to parchment, allowed to harden and only then placed on the cake.

Story

The idea to come up with a special dessert came to the employees just a few years ago, namely in 2015. The mayor of Moscow received the idea positively. On his instructions, the capital’s “Innovation Center” was tasked with inventing and developing several cakes that would represent the main city of the country. The samples were put up for public voting on City Day.

About ten samples of delicacies were created for the competition. They all differed not only in appearance, but also in recipe. At the final stage, desserts were presented with pistachio filling with the addition of cherries, chocolate cake with strawberries and a nut treat with boiled condensed milk. As a result, the option was chosen, which today is the calling card of the capital.

Two years after the delicacy appeared on store shelves, a recipe for sweets of the same name was developed.

Cooking with exotic mousse

The “Exotic Cocktail” cake with a jelly layer and exotic fruit mousse became one of the three finalists of the competition. It takes 5 hours to prepare.

Sponge cake layers.

For sponge cakes you will need

• three egg whites;
• 1 cup of sugar;
• 1 tbsp. l. flour;
• 12-18 pcs. almonds;
• 70 g coconut.

Step-by-step preparation

Work order:

1. Soak 20 g of leaf gelatin in cold water. Grate 300 g raspberries. Squeeze out the swollen gelatin, add raspberry puree and 50 g of powdered sugar, mix. Cover the pastry ring with cling film, fill with jelly mass and place in the refrigerator for 4 hours.
2. For the dough, you need to beat the whites with sugar, add flour, chopped nuts and coconut, mix carefully. A 26 cm diameter mold is lined with greased parchment paper and filled with dough. Heat the oven and bake the crust for 15 minutes.
3. For the mousse, you need to soak 60 g of sheet gelatin, squeeze it out after half an hour, combine with mango and passion fruit puree (400 g each). Place the mixture in a container placed in a bowl of boiling water.
4. Beat the whites of three eggs until foamy. Without turning off the mixer, pour 160 g of hot syrup into them in a thin stream. Continue beating until the cream has cooled.
5. Add exotic mousse and 300 ml of whipped cream and stir.
6. Place a sponge cake in a pastry ring and place raspberry jelly and cream mousse on it.
7. Level the surface and place in the refrigerator for 2 hours.

The cake is decorated with dark chocolate melted in the microwave.

The cake is decorated with melted dark chocolate.

Compound

The dessert contains simple ingredients that can be purchased in absolutely any store or supermarket. The cream is made from boiled condensed milk with the addition of hazelnuts. The cakes are nut-protein. The composition includes natural butter according to GOST. The top part of the dessert is made of natural white chocolate with added coloring. The composition also includes a small amount of cognac. Some manufacturers do not add the last ingredient in order to reduce the cost of the product. The absence of cognac in the cake indicates that this is a fake.

The weight of the cake depends on the “Cheryomushki”, reviews of which indicate good taste, is seven hundred grams. The weight of the dessert produced at the Dobryninsky plant is one kilogram.

The calorie content of the dessert is five hundred and twenty kilocalories per hundred grams of product. The protein content is 9, carbohydrates - 41, fats - 35.

With almonds and raspberries

This option consists of sponge cakes, greased with a combination cream, and topped with raspberry jelly.

Products

For the biscuit:

• eggs (whites) - 10 pcs.;
• powder - 200 g;
• almonds - 200 g;
• flour - 50 g.

Cream for cake.
For cream:

• milk - 100 ml;
• yolks - 4 pcs.;
• sugar - 0.5 cups;
• egg white - 1 pc.;
• syrup - 130 g;
• butter - 40 g;
• cognac - 1 tsp;
• vanillin.

For the raspberry jelly:

• raspberries - 370 g;
• granulated sugar - 50 g;
• gelatin - 12 g;
• water.

Preparing dessert

Ready jelly.
First make the jelly:

1. The raspberries are ground into puree and steamed to 85°C.
2. The gelatin is soaked and combined with the berry base.
3. 2/3 of the mixture is placed in the refrigerator for 3 hours, the rest is left for pouring.

While the jelly hardens, you need to prepare the cakes:

1. Beat the egg whites, gradually adding the powder.
2. Add flour and almonds, mix from bottom to top.
3. Preheat the oven, bake 4 cakes.

Preparation of cream:

1. Grind the yolks with sugar, add warmed milk, beat. Heat, stirring, to 80°C, strain, let cool.
2. Beat the egg whites until foamy, adding hot sugar syrup little by little. Do not turn off the mixer until the mixture has cooled.
3. Beat the butter, add cognac, whipped egg whites and cream on the yolks, mix.

Ready Moscow cake.
Cake assembly:

1. The cake is placed in a ring of suitable diameter.
2. Place cream and cooled jelly mass into 2 cooking bags.
3. Alternating, apply them in a circle in narrow stripes. Do the same with the other two cake layers.
4. The last cake is coated with cream. Having smoothed the surface, put the cake in the freezer for half an hour.
5. Pour the liquid jelly mixture over the top and place it in the refrigerator to harden.

The top is decorated with melted white chocolate.

What would I change?

I want to say that just like Kyiv, this cake is to my taste. I generally adore everything related to nuts. And then there are hazelnuts - my favorite nut. Plus the crunchy meringue shell in which all these nuts are wrapped. At the same time, hazelnuts are added not only to the cakes, but also to the cream. Well, and of course, boiled condensed milk! Who doesn't love boiled condensed milk?

1. The only thing I didn’t like about this cake was its excessive sweetness and cloyingness. Therefore, we will reduce sugar as much as possible and without compromising taste and texture.
2. I also simplified the frosting by replacing it with white chocolate ganache, which is delicious on its own. And in appearance, in my opinion, it is absolutely not inferior to the shiny icing of the branded cake, which emphasizes all its external irregularities and shortcomings. While the ganache only smoothes them out.
3. Also, of course, I am absolutely against red dye in glaze. At home, I think there is no need to do this. Is it just that you will be making this cake for the New Year , and then the red icing, of course, will be very appropriate.

There is another option to make a mirror glaze on raspberry puree, as they do in the ABC of Taste, but such a glaze will also highlight all the shortcomings and, moreover, will significantly change the taste of the final product. By the way, in the ABC of Taste this cake costs 1850 rubles per 1100 grams. Well, are we ready?

Pistachio-cherry

This is a sponge jelly cake covered with pistachio mousse and sponge crumbs.

Ingredients

For the test:

• 200 g proteins;
• 1 glass of powder;
• 100 g flour;
• 1 cup cherries;
• 70 g ground hazelnuts.

Ready cherry jelly.
For the jelly:

• 0.5 kg cherries;
• 1 cup granulated sugar;
• 1 tbsp. l. starch;
• 10 g gelatin;
• 60 ml water.

For the pistachio mousse:

• 3 yolks;
• 150 ml milk;
• 5 g gelatin;
• 20 g granulated sugar;
• 350 g white chocolate;
• 0.7 liters of cream.

Biscuit crumbs.
For the biscuit crumbs:

• 70 g butter;
• 1 tbsp. l. cocoa butter;
• 1/3 cup flour;
• 3-4 tbsp. l. Sahara;
• 10 g mashed pistachios;
• 1 g green dye.

Cooking step by step

The process takes about five hours:

1. Soak the gelatin. Cover the jelly cherries with granulated sugar and heat slightly. Drain the juice, add starch and boil. Add the swollen gelatin and cherries, cool for 3 hours.
2. Beat the whites with powder, add flour, nuts and cherries. Bake 1 cake.
3. Mix the ingredients for the biscuit crumbs, bake the mixture at 160°C, cool, and crumble.
4. Make the mousse: grind the yolks with sugar, pour in milk heated to 50°C, stirring, steam the mixture, add swollen gelatin, melted chocolate and whipped cream.
5. Place jelly on the sponge cake, cover with pistachio mousse, sprinkle with crumbs.

Description

The creators of the famous dessert claim that they sought to make the cake beautiful, tasty, but at the same time simple. It contains widely used ingredients, raw materials that are certainly related to the city. Manufacturers strived to make the dessert as safe as possible. To do this, it was necessary to develop a recipe so that the shelf life of the cake would not exceed five days.

Several companies that have received approval from the copyright holder can produce dessert. The most in demand are the Cheryomushki confectionery factory and the Dobryninsky plant. Reviews of “Moscow” cakes from these manufacturers are very high.

The intensity of dessert production depends directly on the time of year and the abundance of holidays. On New Year's Eve and immediately before the celebration of the city day, more than a thousand copies of the cake are produced per day. Reviews of the Moscow cake will help you choose the most suitable manufacturer of the delicacy. People will tell you where the most delicious dessert is.

How to make mirror glaze for a cake

Step by step recipe:

1. Soak 10 g of gelatin.
2. In a saucepan with a thick bottom, mix 75 ml of water, 150 g of sugar and a pinch of citric acid. Boil, cook over low heat for about 25 minutes, add a little soda, stir.
3. Melt 135 g of white chocolate in a water bath. Mix it with hot syrup and gelatin. Add 100 ml of condensed milk and 4 g of red dye. Beat with a blender and pass through a sieve.
4. Cover the surface of the glaze with cling film and cool to 35°C.

The mass is applied to a cold surface. It is distributed evenly, there is no need to level it. The glaze hardens in the refrigerator.

We will supplement the Moscow cake recipe with a video with an option for preparing mirror glaze for this cake.

What did I notice?

1. The authors of the cake were clearly inspired to create the well-known and very popular Kiev cake in the vast expanses of the former USSR. The same nut-protein cakes, the same buttercream. The only difference between the Moscow cake is the presence of boiled condensed milk in the cream.
2. It is clear that the main task of confectioners was not so much the availability of ingredients, as Seleznev claims, but rather a long shelf life. No cream, no sour cream, nothing that could spoil quickly. Even condensed milk, and that’s boiled. Well, we all know very well about the infinite shelf life of meringue.

Nutritional and energy value: