Russian Tea Cakes Recipe (2024)

FAQs

Why are they called Russian tea cakes? ›

Some have speculated the recipes either derived from other Eastern European shortbread cookies, may have migrated to Mexico with European nuns, or may have been associated with cookies served beside Russian samovars (tea urns).

Tea cakes can trace their origin back to Great Britain where “afternoon tea” is still a part of everyday life. Afternoon tea began in the 1840s as a tradition of having a tea in the afternoons as a way to stave off hunger until the dinner meal was served.

Tea cakes are soft roll-out cookies that are tender, chewy and pleasantly dense. They are a cookie with a cake-like texture. The ingredients are very simple (flour, sugar, butter, milk, nutmeg, and eggs), and the gentle flavor of nutmeg is what makes these so special.

England. In most of England, a teacake is a light, sweet, yeast-based bun containing dried fruits, most usually currants, sultanas or peel. It is typically split, toasted, buttered, and served with tea. It is flat and circular, with a smooth brown upper surface and a somewhat lighter underside.

The Tunnock's Teacake is a sweet food often served with a cup of tea or coffee. It was developed by Sir Boyd Tunnock in 1956. The product consists of a small round shortbread biscuit covered with a dome of Italian meringue, a whipped egg white concoction similar to marshmallow, although somewhat lighter in texture.

Russian Cake is prepared by mixing our almond cake, gold cake and devil's food cake with raspberry jelly, rum flavor and a hint of anise oil (licorice flavor). It is then topped with buttercream and nonpareils (aka sprinkles).

The origins of this cake are murky. Some sources say it may have first shown up in a Texas newspaper, which is why it's called "Texas" sheet cake, while others claim the name comes from the fact that it's the size of Texas. Regardless of its origins, this cake is truly a crowd-pleaser.

It could be a coincidence, but no one knows for sure," Parra explains. Most assume the cookie's name is due to its occasional appearance at some Mexican weddings.

Tea cakes are an integral part of African American food culture. Originating over 250 years ago, these cookies were a recipe passed down verbally through generations. In fact, one of America's earliest tea cakes were the Edenton Tea Party Cakes.

Swedish Princess Cake (Prinsesstårta) is a classic Scandinavian torte with layers of sponge cake, raspberry jam, vanilla custard, and whipped cream. It is traditionally dome-shaped and covered with a layer of sweet marzipan tinted green. Princess Cake has been on my baking bucket list for ages.

Why are my tea cakes dry? ›

Adding extra flour for rolling can result in a drier, cracked tea cake and we want a smooth, pretty, tender, fluffy, picture-perfect tea cakes! Chill the dough. Cold dough is what you want! Chilling the dough will keep the tea cakes from spreading too much in the oven and getting all weird shaped.

Modern pastry chefs and cake designers use various ingredients and tools to create a cake that usually reflects the personalities of the couple. Marzipan, fondant, gum paste, buttercream, and chocolate are among the popular ingredients used. Cakes range in price along with size and components.

Outside the South, the words “tea cake” mean any cake served with tea. But to Southerners, tea cakes are more than that. They are the nostalgic cookies—crispy and golden around the edges, soft and cake-like inside—that are perfect for tea, or just about anything else you choose to drink.

The iconic Scottish teacake - delicious chocolate covered marshmallow and biscuit wrapped in distinctive silver and red foil.

The traditional recipe for an English wedding cake is a fruit cake. This type of cake has a long shelf life. In fact, a tier of the wedding cake is often saved for the Christening of the couple's future offspring.

As you can probably guess, this drink originated in Russia dating all the way back to the early 1800s. It was traditionally composed of black tea with lemon and sugar, orange and pineapple juices, cinnamon, clove, honey, and lemon or orange wedges for garnish.

Apparently the first honey cake was created in the 1820s by a personal Chef of the Russian Tsar Alexander I. Honey was a very important ingredient in Russian gastronomy dating back to pagan times. They used it as a natural sweetener long before sugar was available to make cakes, biscuits…

Standing tall with at least eight tiers (and sometimes more than 20) of alternating layers of pastry and custard, the Napoleon cake has become a national Russian dish, inspired by the French mille-feuille.