This Russian Tea Cake called Curly Boy Cake is one of the BEST Russian cake recipes to stash in your recipe book for cakes! Moist Sponge Cake layers are cubed and layered in cream to make an anthill-looking cake similar to a volcano cake or trifle only it's melt-in-your-mouth good! Get ready to share this Russian Cake Recipe with others because it's likely to be asked for and is super easy to whip up!
two round 10-inch springform pans
1Tbsp baking soda(stirred into the sour cream to quench the bitterness)
Beat the eggs and sugar for 15 minutes over high speed until pale and thick. Mix in the sour cream mixture and condensed milk then slowly blend in the flour.
Pour 3 cups of batter into a foil-lined springform pan and leave plain. Whisk in 1/4 cup of cocoa powder to the remaining batter then pour into another foil-lined springform pan.
Bake 30-35 minutes at 350°F (or until toothpick comes out clean.) Cool.
Meanwhile Make The Cream and Ganache: beat the cream ingredients together until smooth; set aside (if using heavy cream beat first until thick then add the other ingredients.) To Make ganache; simmer the first three ingredients together. Whisk in the butter and set aside to cool.
Trim the tops, bottoms, and edges of the cake layers. Cut into cubes. Set aside.
To Assemble Cake: arrange cake cubes into a single layer onto a large square serving plate. Generously top and cover sides with the cream and repeat 3-4 times ending with the cream on top and sides. Freeze 30 minutes to set.
Pour cooled ganache over top of cake and sprinkle with 1 cup of chopped walnuts*. Best if refrigerated overnight before serving.