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Russian · Baking
Bear in the North Cake
A classic multi-layered cake featuring delicate layers, a meringue filling, walnuts, and a rich dulce de leche buttercream.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Roll out the dough into a thin layer about 5 mm thick.
2
Whip the egg whites with sugar until stiff and glossy peaks form.
3
Spread the meringue over the rolled-out dough, leaving a 1 cm border around the edges, and sprinkle with chopped walnuts.
4
Bake at 160°C until golden brown.
5
For the frosting, beat the softened butter until fluffy, gradually add the dulce de leche, pour in the milk, and whip until smooth.
6
Layer the cooled sponge layers with the frosting, coat the top and sides, and refrigerate for at least 6–8 hours to set.
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