Shortbread Meringue Cake with Custard Buttercream

This Custard Buttercream Shortbread Meringue Cake is a traditional Russian cake with layers of wonderful tastes. A fantastic cake recipe!

Holiday Cake on a cake platter with a slice being taken out.


  • 250 grams unsalted butter or Crisco shortening room temperature
  • 2 Tbsp sour cream
  • 3 egg yolks
  • 2 1/2 cups all purpose flour sifted
  • 1 tsp baking soda + 1 Tbsp vinegar


Custard Buttercream


  • 1 1/2 cups plum butter warmed
  • 1 cups walnuts chopped + 1/2 cup chopped walnuts for decorating the sides of the cake
Holiday Cake on a cake platter topped with chocolate ganache.


The Shortbread Meringue Cake

  1. Preheat the oven to 350°F and place the wire rack in the centre.
  2. Prepare all of the ingredients by measuring them and getting them ready.
  3. In a cup, combine 1 teaspoon baking soda and 1 tablespoon vinegar and mix until the froth subsides.
  4. For approximately a minute, cream 250 grams of butter or Crisco. Whisk together the butter, 3 egg yolks, vanilla extract, 2 tablespoons sour cream, and the baking soda + vinegar mixture for another two minutes. Mix in 2 cups flour until the dough comes together, either by hand or with the paddle attachment. Knead in another half cup of flour.
  5. Refrigerate the dough for at least 30 minutes after wrapping it in plastic wrap.
  6. Begin creating the meringue after the dough has been in the fridge for at least 20 minutes.

The Meringue

  1. 3 egg whites in a carefully cleaned, grease-free bowl; the egg whites will not whip up effectively if the basin is not grease-free.
  2. Whip on high for around 30-40 seconds. Now, one tablespoon at a time, add 1 cup sugar and whisk for 5-7 minutes on high, or until extremely thick and shiny.

Bake the Cake Layers

  1. Using a knife, cut the dough into 6 equal pieces.
  2. Roll the dough ball in the baking pan that has been flipped upside down. It’s preferable if the baking pan is larger than 9 inches to allow for meringue growth, but if not, a 9-inch baking pan would suffice.
  3. Sprinkle additional flour on top or use a piece of plastic wrap to keep the rolling pin from sticking to the dough as you roll it out.
  4. You can fit up to three baking pans in the oven at once if you have more than one.
  5. On top of the smoothed out dough, spread 1/4 cup plum butter. After that, top with roughly 1/2 cup of beaten meringue and a couple teaspoons of walnuts.
  6. Bake for 15-22 minutes, or until the meringue is completely dry to the touch. Make sure the walnuts on top don’t burn. Continue with the leftover dough until all of the cake layers are cooked.

the Custard for the Buttercream

  1. 2 cups milk, heated till boiling
  2. In a mixing basin, whisk together 4 egg yolks, 2 teaspoons vanilla essence, and 1 cup sugar until smooth.
  3. While whisking constantly, pour the heated milk into the egg mixture. 3 tablespoons flour and 1/2 cup milk, whisked together until smooth in a separate basin. Return it to the egg/milk mixture and whisk to combine.
  4. Cook it over medium heat, whisking frequently, for about 4-5 minutes after it reaches a boil.
  5. Remove from the heat, transfer to a larger dish, cover with plastic wrap that touches the custard, and set aside to cool to room temperature.
  6. 2 sticks or 230 grams room temperature butter, whipped for 3-4 minutes or until significantly increased in volume, white, and fluffy Remember to scrape the bowl’s bottom from time to time. To keep the buttercream from curdling, add the custard in three parts, stirring briefly between each addition.

Assemble the cake

  1. 1 cup custard buttercream should be left aside.
  2. Choose the best-looking cake layer and set it away; we’ll use it as the cake’s top layer.
  3. Layer the cake layers with the remaining buttercream, concluding with the nicest cake layer. The top layer should not be covered since it will remain visible.
  4. Trim the sides of the cake with a serrated knife to make it more even.
  5. To decorate the sides of the cake, use 1 cup of the remaining buttercream. Apply the chopped walnuts on the cake’s sides now.
  6. 3 tablespoons boiling hot cream + about 3 tablespoons dark chocolate chips Allow for one minute of resting before stirring until smooth. Use a spoon to drizzle it down the edges of the cake, or fill a ziplock bag with ganache, cut the corner, and pour it down the sides that way.

Source: Let the Baking Begin!

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