Nevsky Pirog

Nevsky Pirog (Russian Cream & Butter Cake)

A classic Russian layer cake with a tender sponge and a luxurious butter-cream filling, perfect for festive occasions.

Prep

30 min

Cook

30 min

Total

60 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •4 whole large eggs
• •150 g (5¼ oz) granulated sugar
• •150 g (5¼ oz) all-purpose flour, sifted
• •1 tsp vanilla extract
• •200 g (7 oz) unsalted butter, softened, for cream
• •200 ml (7 fl oz) heavy cream (35% fat), cold, for cream
• •150 g (5¼ oz) powdered sugar, sifted, for cream

Steps

1. 1 Preheat oven to 180°C (350°F). Grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper.
2. 2 Make the sponge: In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until pale, thick, and tripled in volume, about 5–7 minutes. The mixture should form a ribbon that folds back on itself when the beaters are lifted.
3. 3 Gently fold the sifted flour and vanilla extract into the egg mixture in three additions, using a spatula, until no streaks of flour remain. Do not overmix.
4. 4 Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
5. 5 Make the cream: In a separate bowl, beat the softened butter with an electric mixer until creamy and pale, about 2 minutes. Add the powdered sugar gradually, beating until light and fluffy.
6. 6 In another cold bowl, whip the heavy cream to stiff peaks (the cream should hold its shape firmly). Fold the whipped cream into the butter mixture in two batches, until fully incorporated and smooth.
7. 7 Assemble: Once the sponge is completely cool, slice it horizontally into two or three even layers. Place one layer on a serving plate, spread a generous amount of cream over it, and repeat with the remaining layers. Finish by covering the top and sides with the remaining cream.
8. 8 Refrigerate the assembled cake for at least 2 hours (or overnight) to set the cream and improve the flavor. Serve chilled.