Russian Layered Salad Recipes
RUSSIAN LAYERED CAKE
A decadent cake with three distinct layers: walnut, raisin, poppy seed. I am not a big fan of cake. But, I can devour this cake in one sitting! The butter and condensed milk icing makes this cake irresistibly moist.
Provided by Allrecipes Member
Categories Russian Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
- Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
- Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
- Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
- Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
- Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
- Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 46.8 g, Cholesterol 78.7 mg, Fat 21.6 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 11 g, Sodium 176.8 mg, Sugar 35.6 g
EASY RUSSIAN SALAD
This easy Russian salad is the perfect accompaniment to leftover meat, or great on its own also
Provided by Mary Cadogan
Categories Lunch, Side dish, Supper
Time 18m
Yield With cold meats
Number Of Ingredients 6
Steps:
- Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.
Nutrition Facts : Calories 124 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium
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- Cook the carrots and the potatoes in boiling water until soft (about 20 minutes), then grate using a small grater.
- Cook the beets in boiling water as well, until soft (about 1.5 hours), then grate using a small grater. If too liquid is produced you can pat dry using a paper towel if you don't want a soggy salad.
- Finely chop the onion, and pour hot water on it, then get rid off the water. Again pour cold water on it, and get rid off it. This will help you get rid of the bitter taste. Pour white vinegar on it and keep it for 5 minutes, then again wash with hot water and then get rid off it.
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