Strawberry cakes, Russian buttercream

Strawberry cakes, Russian buttercream
It’s strawberry season, so let’s take advantage of it! Last weekend I made these lovely cupcakes. I was inspired by the little Easter nests, which you see filled with chocolate or sugar eggs. But, I preferred the strawberries.
These cupcakes are really easy to make. They consist of a kind of very soft hazelnut sponge cake and a vanilla buttercream. So, yes, buttercream may scare some people. Already because it is easy to miss it, but also because it is often a little/a lot oily in the mouth. But, here, I wanted to test the Russian buttercream, which has nothing to do with what we usually do.
So, already, it is extremely easy to do. It consists of only 2 ingredients, butter and sweetened condensed milk. I flavored it with vanilla. I think it is impossible to miss if you follow the steps well. The key to success is the temperature of the ingredients. It is imperative to put them at room temperature for a few hours, so that the butter is very soft (but not melted). Afterwards, the robot does all the work.
It was my first time making this Russian buttercream. I admit, it’s not my favorite cream at first. However, I am seduced by these cupcakes. With strawberries that bring freshness, it’s very good. Finally, it is a cream that I would gladly do again. Taste-wise, I don’t find it as sickening as other buttercreams. To appreciate all the flavors, I take the precaution of taking the cakes out of the fridge about twenty minutes before eating them.
Am I going to make up with buttercream? It’s possible.
I hope it will be the same for you.

Strawberry cakes, Russian buttercream:

Genoese :

3 eggs
2 egg yolks
110g hazelnut powder
90g sugar
2 egg whites
50g sugar
50g flour

Preheat the oven to 200°C.

Place the eggs, the yolks, the hazelnut powder and the 90 g of sugar in the mixer bowl and whisk for about ten minutes.

Beating egg whites.
Gradually add the remaining sugar.

Add the meringue to the first mixture, delicately, with a spatula.
Sift the flour over the mixture and fold it in, always gently.

Pour a little of the preparation into 6 circles of 8 cm. You need a height of about 3 cm. You will have leftover dough for another preparation.

Cook for about 8 minutes.
Let cool completely
Strawberry cakes, Russian buttercream

Vanilla Russian Buttercream:

225 g butter at room temperature
300g sweetened condensed milk
1 vanilla pod (or extract)

In the bowl of the robot, put the butter in pieces and whisk. At first, the butter gets caught in the whisk, it must be freed. Then, whip at a little high speed for about 10 minutes. The butter will become light and fluffy.

Gradually add the condensed milk while continuing to whisk.
Add the vanilla seeds.
The result should be well ventilated.


70g chopped hazelnuts
Roast the hazelnuts for about 10 minutes at 160°C.
Cut cold cakes in half.
Put a little cream in the middle.
Cover edges and top with cream.
Pass the edges in the hazelnuts.
Put the rest of the cream in a piping bag for decoration.
Put the strawberries in the center.
Book cool. Leave 20 minutes before the tasting.
Strawberry cakes, Russian buttercream

To finish: There is too much dough for just these 6 cakes. You can bake it elsewhere and reserve it in the freezer for another cake.

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