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How to Make Russian Korolevsky Cake (Layered Kings Cake)

A perfectly moist, six-layered cake, this Three Kings Cake features a different, special ingredient in each layer. Fun, impressive, and 100% delicious.
korolevsky-cake-final-product-on-a-cake-stand-with-another-slice-on-a-stack-of-white-plates
korolevsky-cake-final-product-on-a-cake-stand-with-another-slice-on-a-stack-of-white-plates

How to Make Russian Korolevsky Cake (Layered Kings Cake)

A perfectly moist, six-layered cake, this Three Kings Cake features a different, special ingredient in each layer. Fun, impressive, and 100% delicious.
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Course: Desserts
Cuisine: Russian
Allergy: Vegetarian
Total Time: 2 hours
Servings: 10
Calories: 645kcal

Equipment

  • food processor
  • Set of bowls
  • whisk
  • hand mixer
  • Cake spatula

Ingredients

  • 1 large egg
  • ½ cup sugar
  • ½ cup sour cream, or Greek yogurt
  • ½ tsp baking soda
  • ¾ cup unbleached flour
  • 1 Tbsp starch
  • ¾ cup walnuts, chopped
  • 1 large egg
  • ½ cup sugar
  • ½ cup sour cream, or Greek yogurt
  • ½ tsp baking soda
  • 1 large egg
  • ½ cup sugar
  • ½ cup sour cream, or Greek yogurt
  • ½ tsp baking soda
  • ¾ cup unbleached flour
  • 1 Tbsp starch
  • ½ cup raisins, dark or light
  • 1 can sweetened condensed milk
  • 1 cup unsalted butter, softened

Instructions

  • Start off by boiling water in a kettle, with boiled water cover the raisins. Let them stand until ready to use.
  • Put poppy seeds into a sheet of paper towel and into a bowl, pour boiled water in the small bowl, let it stand.
  • Chop or put 3/4 of a cup of walnuts through a food processor.
  • Preheat your oven to 350F.
  • For the cake layers: Make the batter and separate into 3 bowls: Whisk 1 large egg in a bowl (you can also use a mixer for this) Add in 1/2 cup of sugar, whisk for another minute.
  • Add in 1/2 cup of sour cream, and 1/2 teaspoon of baking soda. Mix well.
  • Sift into the bowl, 3/4 cup of flour and 1 Tablespoon of starch. Mix.

For the walnut layer

  • For the walnut layer: Add in 3/4 crushed walnuts to one bowl of batter. Transfer to a cake form and bake.

For the poppy seed layer

  • For the poppy seed layer: follow the same cake instructions just get all the water out of the poppy seeds. Add to the second bowl of cake batter, transfer to a cake form and bake.

For the raisin layer

  • For the raisins layer: drain the water from the raisins and add to the third bowl of batter. Transfer to cake form and bake.
  • After taking layers from the oven, let them cool down. Cut horizontally in the center.
  • Make the cream: In a mixing bowl, beat 2 sticks of softened unsalted butter. (until smooth).
  • Add in 1 can of unsweetened condensed milk. Beat until starts to thicken.
  • Put the cake together: In a small shallow bowl, add one cup of water and 1 teaspoon of sugar. This is to make the layers more moist. The whole cup of water should be enough for all the layers, meaning don’t need too much on each layer, just mostly around the edges.
  • Pour a bit of the sugar water mix on each layer, before you spread the cream.
  • You can decorate however your heart desires. I choose to make a chocolate glaze. (3 Tablespoons of unsalted butter, and 2 Tablespoons of milk. Put in the microwave for 45 seconds. Immediately stir in 2 Tablespoons of chocolate chips).
  • All done, enjoy!

Nutrition

Calories: 645kcal | Carbohydrates: 75g | Protein: 10g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 249mg | Potassium: 332mg | Fiber: 2g | Sugar: 53g | Vitamin A: 961IU | Vitamin C: 2mg | Calcium: 174mg | Iron: 1mg

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