Russian Cakes (Ruske šubare)
Ruske šubare Say it: ROOS-keh SHOO-bah-reh
Ruske šubare are beloved Serbian layered desserts consisting of a soft walnut sponge cake, rich chocolate filling, and a crown of sweet meringue. Despite the name, they are a classic of Serbian home baking with roots in the Austro-Hungarian era. The contrasting textures—moist cake, silky chocolate, and airy meringue—make them a favorite at family celebrations and Sunday lunches across Serbia.
Russian Cakes (Ruske šubare)
Ruske šubare
Pronounced ROOS-keh SHOO-bah-reh
- Serves
- 8
- Prep
- 40 min
- Cook
- 35 min
- Total
- 1 hr 15 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Cake
Chocolate Filling
Meringue
Method
Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper.
For the cake. beat 4 egg yolks with 1/2 cup (100 g) sugar and vanilla until pale and thick. Fold in ground walnuts and flour.
In a clean bowl, whip 4 egg whites to stiff peaks. Gently fold the whites into the yolk-walnut mixture in two additions until no streaks remain.
Spread batter evenly in the prepared pan and bake 18-22 minutes until golden and springy to the touch. Cool completely in the pan.
For the filling. whisk cornstarch with 1/4 cup (60 ml) of the milk until smooth. Heat remaining milk with sugar until steaming, then whisk in the cornstarch slurry. Cook, stirring constantly, until thickened like pudding, about 2 minutes.
Remove from heat, add chopped chocolate and stir until melted. Cool to room temperature, then beat in softened butter and vanilla until smooth and fluffy. Spread evenly over the cooled cake.
For the meringue. beat egg whites with cream of tartar and lemon juice to soft peaks. Gradually add 1 cup (200 g) sugar while beating until glossy and stiff peaks form, about 5-7 minutes.
Spread meringue over the chocolate layer, creating peaks with a spoon. Bake at 400°F (200°C) for 8-10 minutes until the meringue is golden and the peaks are lightly browned. Cool completely before cutting into squares.
Regional variants
Some Serbian cooks add a thin layer of apricot or sour cherry jam between the cake and chocolate filling for extra fruitiness. Modern versions occasionally replace walnuts with hazelnuts or add a splash of rum to the chocolate cream.
Cook's notes
- Make sure the chocolate filling is completely cool before spreading so it doesn't melt the butter.
- The meringue is best the day it is made, but the cake and filling can be prepared a day ahead and kept refrigerated.
- Use room-temperature eggs for the best volume in both the sponge and meringue.
Serve with
Strong Turkish coffee or a glass of cold milk
Make ahead and storage
The walnut cake and chocolate filling can be made 1 day ahead and refrigerated. Add and bake the meringue the day you plan to serve.
