🔥 🍊 Soviet "OLYMPIC" Cake 😍 Special Layers + Foolproof CHARLOTTE Cream ✅
My dears 🤗, today we're making the classic Soviet "Olympic" cake. 🎂 Thin caramel layers, the most delicate Charlotte cream, crispy meringue, aromatic nuts, and candied orange peel—it's that same childhood taste that many remember. This tried-and-true, step-by-step recipe will make it right the first time! ✨
🔥 The layers of the "Olympic" cake are something special and amazing. They're neither dry nor hard, but soft and springy, with a light caramel flavor and a nutty, citrusy note. When baked, they become thin, crispy around the edges, and slightly soft inside. Dry, without cream, you'll want to eat them just like cookies—they're so aromatic and delicious. The layers don't always make it to the final cake assembly, fair warning 😄
✍ INGREDIENTS
Olympic Cake (18-20 cm diameter)
Meringue for decoration:
• Egg white - 100 g (3 C1 egg whites)
• Fine sugar - 200 g
• Citric acid - 1 g
• Vanillin - a pinch
• Salt - a small pinch
80-100°C, ~3 hours (+/-)
Cake layers (6 pieces, 18-20 cm diameter)
• Sugar - 250 g
• Butter (82.5%) - 125 g
• Egg white - 100 g (3 C1 egg whites)
• Premium wheat flour - 125 g
• Candied orange peel (finely chopped) - 55 g
• Roasted peeled almonds (coarsely chopped) — 45 g
• Salt — a pinch
• Vanillin — a pinch
5 cake layers, 105 g each, + 1 cake layer for crumb topping (all remaining dough)
210-220 degrees Celsius for ~5 min (+/-)
👀 Look at the cake layer!
Charlotte cream (with extra)
• Milk — 250 ml
• Sugar — 230 g
• Egg yolks — 4 pcs. (70-80 g)
• Butter (82.5%) — 250 g
• Vanillin — 1 g
• Dark chocolate (grated) — 30 g
Cake decoration
• Meringue
• A little Charlotte cream
• Candied orange peel
• Dark chocolate (melted)
YIELD: 1200 g
💬 Cook and share your impressions in the comments!
📌 Follow the recipe and my recommendations step by step - and you're sure to succeed! 💖
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🕥 Timestamps
0:00 - Introduction (Olympic cake)
0:14 - Meringue for decoration (French meringue, dried at 80°C for ~3 hours)
2:48 - Preparing nuts and candied fruits (almonds and candied orange)
4:08 - Preparing the dough for the cake layers (butter dough with egg whites)
6:04 - Shaping and baking the cake layers (6 cake layers, 210-220°C, ~5 minutes)
8:05 - Charlotte cream with yolks and chocolate chips
11:03 - Assembling the cake
11:52 - Sprinkle with crumbs from the sixth layer
12:17 - Refrigerate the cake (at least overnight)
12:28 - Decorate (meringue, cream, candied fruit, chocolate drizzle)
13:26 - Result: cutting and serving instructions