Russian cream torte – Oroszkrém torta

by | Dec 1, 2015 | Desserts

The recipe of Russian cream torte appeared and was widepsread between the World Wars. Despite its name this torte has nothing to do with the Russians; it was invented by a Hungarian pastry chef, who worked at the Oroszi Kávéház (Russian Coffee House) in Budapest, so oroszkrém torta is a real Hungarian dessert

This cake is made with a spongecake, créme anglaise, raisins soaked in rum, candied fruits (any kind you like) and whipped cream. Bad news for those who don’t like raisins that they are a must, can’t be omitted. The number of cake layers might be 3 or 4, depending which recipe you use. A lot of recipes call for a five egg spongecake, but it’s very hard, if not impossible to cut it into four layers. I chose to make a 6 egg spongecake, and cut into 3 layers.

Russian cream torte - Oroszkrém torta
Russian cream torte – Oroszkrém torta – photo:
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1 Comment

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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