Russian Cakes

Name: Russian Cakes
Yield: 9 servings
Cuisine: American
Ingredients: 100 grams Salted butter; 50 grams Sugar; 1 Egg; 110 grams Cake flour; 25 grams Almond flour; 1 Your favourite jam or caramel; 1 Powder sugar, chocolate; 9 or more Aluminium cups (Size 8)

cookpad.japan @cookpad_jp

I used to eat these all the time. They were bigger than normal cookies and had jam in them, so I was crazy about them. They smell so good fresh from the oven and are lovely and moist even after a few days. They stay delicious for about a week. If you omit the almond flour, remember to add 25 g of regular flour. If it's the hot season, consume them as soon as possible.

There's a lot of butter in this recipe, so these should be baked as soon as they are piped out. If the batter becomes too soft, put it in the fridge for a little bit, then pipe. It's better to pipe the batter into aluminum cups to prevent them from spreading. If you pipe the sides up to 3 layers, you can fill the cakes with a lot of jam, but be careful not to let them overflow. Recipe by Okogegohan

cookpad.japan @cookpad_jp

Saved

Ingredients

9 servings

100 gramsSalted butter
50 gramsSugar
1Egg
110 gramsCake flour
25 gramsAlmond flour
1Your favourite jam or caramel
1Powder sugar, chocolate
9or more Aluminium cups (Size 8)

Saved

Steps

1

Cream the butter and sugar. Add the beaten egg, a little at a time. Add the sifted powder ingredients and mix well, though make sure not to knead.
2

Add the batter to a piping bag fitted with a metal star-shaped nozzle and pipe the mixture into the aluminum cups. Pipe out the bottom of the cake first, then pipe 2 layers of batter for the sides.
3

Fill the center of the cakes with jam. If you add 2 pieces of caramel, they'll melt together and taste just delicious. Try sprinkling on some sliced almonds.
4

Bake for 20 minutes or more at 200°C. Once cool, sprinkle with powdered sugar or decorate with chocolate.