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A perfect Russian imperial to give to someone special
The Russian imperial is a typical Russian pastry recipe and it is perfect to give as a gift to that special someone this February 14th. This is because a sweet dessert is perfect to give to lovers of pastry treats.
Fortunately, this dessert is very easy to make and requires only a few ingredients. However, if you decide to do it, it is advisable to do it a day before. Next, we will explain step by step what you should do.
Russian Imperial Ingredients
For the meringue
5 egg whites.
A teaspoon of drops of lemon juice.
170 grams of sugar.
170 grams of powdered sugar.
20 grams of corn starch.
For the buttercream
5 egg whites.
310 grams of white sugar.
200cc of water.
450 grams of unsalted butter.
You will also need 200 grams of almonds to assemble the cake.
Steps for the elaboration of the Russian Imperial
The Russian imperial is divided into two fundamental parts, which are the meringue and the pastry cream.
Preparation of the meringue
Place 5 egg whites in a large container or bowl and add the juice of one lemon.
Beat the egg whites until doubled in volume. At this point, add the 170 grams of common white sugar, but in the form of rain and without stopping beating.
Continue beating until you notice that the mixture is well sustained and at this point, add the 170 grams of powdered or impalpable sugar, but previously sifted, as well as the cornstarch.
Continue beating, but this time just to integrate everything. The ideal is that the meringue is a little hard, so that if you make a peak, it is firm and does not fall apart.
Place the meringue in a pastry bag and prepare a tray with waxed paper.
On top of the waxed paper of the tray, make sticks with the pastry cream, all together and the same size as shown in the image. The ideal is to make a rectangular shape, the size of half a letter paper to print.
Form three exactly the same rectangles on the wax paper and set them aside. On the remaining wax paper, make loose lines with the remaining meringue.
Preheat the oven to 100 °C and put the trays with the meringue shapes there to cook for 90 minutes on a minimum heat.
Once the 90 minutes have passed, turn off the oven and allow the oven and the meringue to cool completely.
Reserve the baked meringue.
Preparation of butter cream
Place the egg whites in a large mixing bowl or container.
While the egg whites are being beaten, make a syrup with 310 grams of common white sugar and 200 cc of water. Take this combination to the stove over high heat until the syrup is at 116 ° C.
When the syrup reaches the aforementioned temperature, turn on the mixer and begin beating the whites on high speed. Ideally, you should beat the egg whites for about ten minutes.
Let the syrup heat up to 121 °C and at this point remove from the heat, stirring constantly.
Pour the syrup in the form of a thread into the meringue while continuing to beat. When the meringue is at its point, that is to say that the peaks are firm, remove it from the mixer and let it cool.
While the meringue cools, cream the room temperature butter.
Place the meringue back in the mixer and add the softened butter little by little in the mixer bowl, while the mixer is beating at medium speed.
When you're done pouring in the butter, turn the speed up to high and beat for a couple of minutes.
Pour the cream into a separate bowl and cover with plastic wrap to take about 15 minutes to the refrigerator.
Beat again for a few more minutes and when you notice that the row is ready, it will be ready to assemble the cake,
Assemble the cake
Bake the almonds at 150°C for 10 minutes and let them cool. Later, reserve some almonds for the final decoration and chop the rest.
Take the baked meringue rectangles and remove them from the wax paper.
Place the first rectangle on the plate where you are going to serve and cover the entire surface with a layer of buttercream.
Spread half of the almonds on top of the buttercream layer.
Place a little butter cream under the rectangle of meringue so that it sticks with the almonds and place it on top of them.
Add a layer of buttercream on the surface and spread the other half of the chopped almonds on top of the cream.
Under the next rectangle of baked meringue place a little of the buttercream and then place it on top of the almonds.
Put a little butter on the sides of the cake and smooth everything with a palette.
On top add another bit of buttercream and smooth the surface. Then, make rosettes with the pastry bag and finally, place an almond on each rosette to decorate.
How to reserve the Russian imperial cake?
The Russian imperial cake should preferably be kept refrigerated, because if the buttercream is kept out of the refrigerator for a long time, it will turn sour. Therefore, it is best to simply cut the piece to serve and store the rest in the fridge.
As you may have noticed, it is very easy to make an imperial cake, since you only have to make the baked meringue and the butter cream. Once these two are ready, it only remains to assemble the cake.
Traditionally, these are accompanied or decorated with almonds, but if you like, you can decorate and fill with pieces of fruit, peanuts or any other dried fruit. Therefore, we urge you to try to make this recipe at home and let your imagination run wild in the process.