Tarta Imperial Rusa

Tarta Imperial Rusa Recipe from Russia | Ingredients: egg white, sugar, cornstarch, lemon, butter, powdered sugar, egg yolks, almonds, cognac, vanilla essence

Region / culture: Russia | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 8

Introduction

Tarta Imperial Rusa, also known as Russian Imperial Cake, is a decadent and rich dessert that originated in Russia. This dessert is made up of layers of meringue and a creamy butter filling, creating a delicious and indulgent treat.

History

The origins of Tarta Imperial Rusa can be traced back to the Russian Empire, where it was a popular dessert among the aristocracy. The combination of crispy meringue and creamy filling was a favorite among the elite, and the dessert eventually made its way into the culinary world as a classic Russian dessert.

Ingredients

Meringue

125 ml of egg white
250 g of sugar
20 g of cornstarch
juice from half a lemon

Filling

400 g of butter
350 g of powdered sugar
3 egg yolks
150 g of chopped almonds, ground to a powder
50 ml of cognac or kirsch
A few drops of vanilla essence

How to prepare

Meringue

Beat the egg whites until they form soft peaks, then incorporate the sugar.
Add the other ingredients.
Pipe the meringue onto a sheet lined with waxed paper, forming circles or rectangles of your choice.
Cook for three hours over very low heat until they become hard and dry.
Avoid over-browning.

Filling

Place the butter and powdered sugar in a bowl and beat until white.
Incorporate the egg yolks, almonds, vanilla, and cognac, and continue beating for 5 minutes.
Place in the fridge to set.

Assembly

On a tray, place a spoonful of filling on the first disc or rectangle of meringue.
Place another layer of meringue on top.
Continue this process until complete.
It is optional to cover the entire Russian imperial with cream or just the surface.
You can decorate with some seasonal fruit.

Variations

Add a layer of fresh berries between the meringue and filling for a burst of fruity flavor.
Substitute the almonds with hazelnuts or pistachios for a different nutty flavor profile.

Cooking Tips & Tricks

Be sure to beat the egg whites until they form soft peaks to ensure a light and airy meringue.

- Cook the meringue over very low heat to prevent it from browning too quickly.

- Allow the filling to set in the fridge before assembling the cake to ensure a firm and stable structure.

Serving Suggestions

Tarta Imperial Rusa can be served as a dessert for special occasions or celebrations. It pairs well with a cup of coffee or tea.

Cooking Techniques

Beating the egg whites until they form soft peaks is crucial for creating a light and airy meringue.

- Cooking the meringue over low heat for an extended period of time ensures that it becomes hard and dry.

Ingredient Substitutions

You can substitute the kirsch with rum or brandy for a different flavor profile.

- If you have nut allergies, you can omit the almonds or substitute them with crushed cookies or graham crackers.

Make Ahead Tips

Tarta Imperial Rusa can be assembled ahead of time and stored in the fridge until ready to serve. The meringue may soften slightly, but the flavors will still be delicious.

Presentation Ideas

Decorate the Tarta Imperial Rusa with fresh berries, edible flowers, or a dusting of powdered sugar for an elegant presentation.

Pairing Recommendations

Tarta Imperial Rusa pairs well with a glass of dessert wine or a cup of hot tea. The rich and creamy flavors of the cake complement the sweetness of the wine or tea.

Storage and Reheating Instructions

Store any leftover Tarta Imperial Rusa in an airtight container in the fridge for up to 3 days. Allow the cake to come to room temperature before serving for the best texture and flavor.

Nutrition Information

Calories per serving

Each serving of Tarta Imperial Rusa contains approximately 400 calories.

Carbohydrates

Each serving of Tarta Imperial Rusa contains approximately 40g of carbohydrates.

Fats

Each serving of Tarta Imperial Rusa contains approximately 30g of fats.

Proteins

Each serving of Tarta Imperial Rusa contains approximately 5g of proteins.

Vitamins and minerals

Tarta Imperial Rusa is not a significant source of vitamins and minerals.

Alergens

Tarta Imperial Rusa contains eggs, almonds, and dairy, which may be allergens for some individuals.

Summary

Tarta Imperial Rusa is a high-calorie dessert that is rich in fats and carbohydrates. It is a decadent treat best enjoyed in moderation.

Summary

Tarta Imperial Rusa is a classic Russian dessert that combines crispy meringue with a creamy butter filling. This decadent treat is perfect for special occasions and celebrations, and can be customized with different flavors and decorations. Enjoy a slice of Tarta Imperial Rusa with a cup of coffee or tea for a truly indulgent experience.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. As soon as I walked in, I was hit by the delicious aroma that filled the room. Maria was busy bustling around, pulling out ingredients and measuring them with precision.

I watched in awe as she gracefully mixed together layers of sponge cake, rich cream, and luscious fruit. When she finally placed the finished dessert in front of me, I couldn't believe my eyes. The Tarta Imperial Rusa looked like a work of art, with its vibrant colors and perfect layers.

Maria smiled as she saw my reaction. "This recipe has been passed down in my family for generations," she explained. "It's a traditional Russian dessert that we make for special occasions."

I begged Maria to teach me how to make the Tarta Imperial Rusa, and she agreed with a twinkle in her eye. Over the next few hours, she patiently guided me through each step, explaining the importance of using fresh ingredients and taking your time to layer the cake just right.

As I baked my first Tarta Imperial Rusa, I felt a sense of pride and accomplishment. The dessert turned out beautifully, and I knew that this recipe would become a staple in my own kitchen.

From that day on, I made the Tarta Imperial Rusa for every family gathering and celebration. The rich cream and sweet fruit never failed to impress my loved ones, and they always asked for seconds.

Years passed, and I continued to perfect my recipe for Tarta Imperial Rusa. I added my own twist by using local berries and a hint of citrus zest. Each time I made the dessert, I felt connected to my roots and the culinary traditions that had been passed down through the generations.

One day, my granddaughter came to visit me in my kitchen. She watched with curiosity as I whipped up a batch of Tarta Imperial Rusa, just like Maria had taught me so many years ago.

"Grandma, that looks amazing," she exclaimed as she took a bite of the creamy dessert. "Can you teach me how to make it too?"

I smiled at her eagerness and pulled her close. "Of course, my dear. This recipe has been a part of our family for as long as I can remember. I would be honored to pass it down to you."

Together, we spent the afternoon baking and laughing, as I shared the story of how I learned to make Tarta Imperial Rusa from my dear friend Maria. My granddaughter listened intently, soaking up every word and savoring every bite of the delicious dessert.

As we sat down to enjoy our creation, I felt a sense of contentment wash over me. I knew that the recipe for Tarta Imperial Rusa would continue to be cherished and shared for generations to come, just like the memories of my time spent in Maria's kitchen so many years ago. And I couldn't wait to see where this culinary journey would take my granddaughter next.