Cake “Slavonian”

Let’s make a tender and soft sponge pudding topped with milky hard sauce. Serve this cake with nuts and vanilla together with tea or coffee en famille.



  • 1 glass of flour
  • 1 glass of sugar
  • 30 g (0,07 lb) starch
  • 6 eggs

Hard sauce

  • 170 g (0,37 lb) condensed milk
  • 70 g (0,15 lb) water
  • 3 yolks
  • dairy butter / margarine
  • 60 g (0,13 lb) halva/ chopped fried nuts
  • vanilla – to taste


Combine eggs and sugar. Whip the ingredients. Add flour and starch. Knead dough and divide it into 3 portions. Pour the prepared dough in baking cups covered with parchment paper (you can bake pie shells one by one). Bake crusts at 200°C (392°F) about 10 minutes each.

As soon as sponge cakes get a golden color, turn off the heat in the oven and cool the crusts, cut out the ups and downs. Combine the crumbs with halva or chopped fried nuts. Rub the mass through the sieve.

Hard sauce

Mix condensed milk and water. Bring the mass to boil and add the stirred yolks. Boil the ingredients until the mixture gets the thickness of semolina.

Cool the hard sauce and beat it together with dairy butter and semolina. Then add the sifted halva (chopped nuts) and vanilla. Stir everything carefully.

Grease all the pie shells with the prepared hard sauce and serve the cake “Slavonian”.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for a vanilla cake with nuts? If so, please let us know in the comments below or write us an e-mail.