Russian Layer Cake Recipe

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Russian Layer Cake
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  1. Preheat oven to 325°F.
  2. Stir the egg yolks with the sugar until quite white.
  3. Add the lemon juice and zest.
  4. Add the flours.
  5. Whip the egg whites until stiff and shiny; stir them very slowly into the flour mixture.
  6. Butter two layer pans, and sprinkle lightly with breadcrumbs.
  7. Fill with cake batter and bake for 40 minutes.
  8. After removing from oven, let cool for 20 minutes in the pans; then transfer to a cake rack to cool completely.
  9. When the the cake has cooled completely (3 hours) spread with jelly or cream frosting or wrap layers seperately in waxed paper to store for later use in desserts like Washington pie.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 65.68 Kcal (275 kJ)
Calories from fat 16.5 Kcal
% Daily Value*
Total Fat 1.83g 3%
Cholesterol 68.2mg 23%
Sodium 26.26mg 1%
Potassium 28.12mg 1%
Total Carbs 10.36g 3%
Sugars 9.88g 40%
Protein 2.38g 5%
Vitamin C 1mg 2%
Iron 0.4mg 2%
Calcium 10.5mg 1%
Amount Per 100 g
Calories 207.23 Kcal (868 kJ)
Calories from fat 52.06 Kcal
% Daily Value*
Total Fat 5.78g 3%
Cholesterol 215.16mg 23%
Sodium 82.84mg 1%
Potassium 88.71mg 1%
Total Carbs 32.69g 3%
Sugars 31.16g 40%
Protein 7.52g 5%
Vitamin C 3.1mg 2%
Iron 1.2mg 2%
Calcium 33.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
  • 2

Good Points

  • saturated fat free,
  • low sodium

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