Cake Moscow

Cake Moscow is a modern invention. It was approved by the Moscow City Government as the official cake of the Russian capital after a corresponding recipe contest held in 2015. Cake Moscow is a nut cake with a condensed milk-based cream laced with hazelnuts and covered with pink glaze. Moscow cake recently appeared in the menu of many Moscow cafes and in confectionery shops.


  • Egg white - 275 g
  • sugar - 300 g
  • crushed hazelnut - 400 g
  • white chocolate - 100 g
  • butter (82% fat) - 380 g
  • caramelized milk - 750 g
  • grated hazelnut - 300 g
  • cognac - 65 ml
  • white chocolate - 150 g
  • gel for coating cakes - 100 g
  • natural red dye - 4 g

Preparation method (receipt)

For the cakes, beat up white of eggs with a mixer on a high speed for 2 minutes. Then, slowing down, gradually pour in sugar and continue beating up on a high speed for 8-10 minutes until a stable foam is obtained. Then, without stopping beating, add the crushed nuts and beat up for another minute. Cover the baking sheet with parchment and install a metal ring 28 cm in diameter. Divide the dough into 4 parts, lay it on a baking sheet and level. Bake in the oven preheated to 150 °C for 5 minutes. Then reduce the temperature in the oven to 100 °C and bake for 2 hours. Cool down. For the cream, whip butter, softened at room temperature, until fluffy. Add caramelized milk and continue whipping until smooth. Add grated nuts and cognac. Stir for about 1 minute. Coat each cake with cream and put on top of one another. Distribute the remaining cream evenly over the top and side surfaces and refrigerate the cake for 1-1.5 hours. For colored glaze, melt white chocolate on a water bath at a temperature not above 45 °C, and add gel for cakes and food grade dye. Stir well until uniform dyeing. Coat the cooled cake with colored glaze and white chocolate.

egg white sugar crushed hazelnut white chocolate butter caramelized milk grated hazelnut cognac white chocolate gel for coating cakes natural red dye