The Russian Cake is a charming almond and amaretti-filled puff pastry cake that’s crisp outside and soft inside. Discover the easy recipe with ready-made puff pastry.
What Is Russian Cake? A Sweet Tradition from Verona
The Russian Cake from Verona (“Torta Russa di Verona” in Italian) is one of the city’s most beloved desserts, made with a puff pastry shell filled with a soft almond and Amaretti mixture. You’ll find it in traditional pastry shops across Verona, but it’s also a homemade comfort food tied to childhood memories and family kitchens, —perfect for a Sunday lunch or as a thoughtful homemade gift to share with friends and family.
Despite its name, this cake isn’t Russian. The term “Russian” likely comes from its unique hat-like shape, reminiscent of a Russian ushanka. Some legends claim it was created in the 1950s by a pastry chef who fell for a Russian girl with ice-blue eyes on a Northern sea voyage—but whether true or not, the romance suits Verona, the city of love.
How to Make Italian Almond & Amaretti Puff Pastry Cake
Like many traditional Italian desserts, this cake comes in a few different versions depending on the family or bakery. The one I’m sharing today is the classic recipe passed down to me by a dear friend from Verona—simple, comforting, and full of authentic flavor.
Ingredients for Russian Cake
For a 20 cm / 8-inch springform pan, you will need:
- 250 g (8.8 oz) puff pastry sheet
- 150 g (5.3 oz) Amaretti cookies
- 150 g (5.3 oz | 1½ cups) blanched almonds
- 150 g (5.3 oz | ¾ cup + 1 tbsp) granulated sugar
- 150 g (5.3 oz | 1¼ cups) all-purpose flour or 00 flour
- 150 g (5.3 oz | ⅔ cup) butter, softened
- 4 eggs — 3 eggs for the filling and 1 egg for brushing the cake.
- 3 tablespoons liqueur (Amaretto liqueur, rum, or other liquor of your choice) — Use a vial of vanilla flavor for a non-alcoholic version.
- 1 sachet (2 tsp) baking powder
- A pinch salt
- Powdered sugar, for dusting
Watch the Russian Cake Video Recipe
Prefer watching to reading? In this step-by-step video, I’ll guide you through the entire process of making my Verona Russian Cake recipe with storebought puff pastry. Perfect for beginners in the kitchen, just like me!
Step-by-Step Guide: How to Make Russian Cake at Home
1. Prepare the pastry base
Butter a 20 cm (8-inch) springform pan and line it with puff pastry, leaving a little extra over the edge (1). Chill in the fridge while you prep the filling.
2. Make the filling
First, finely chop the almonds and amaretti with a mixer (2).
In a large bowl, beat 3 egg whites with 50 g (3 tbsp) of sugar and a pinch of salt until stiff peaks form (3).
In another large bowl, cream the butter with the remaining sugar, then add 3 egg yolks and mix until light and fluffy (4). Fold in the flour, chopped almonds and amaretti, baking powder, and liqueur (5). Gently incorporate the whipped egg whites (6), stirring from bottom to top.
3. Assemble
Pour the filling into the pastry shell (7), then fold the edges of the pastry over slightly to frame the cake (8). Brush the edges with a beaten egg (9).
4. Bake
Preheat the oven to 160° C (320° F) and bake for about 50 minutes, until the surface is golden and firm to the touch. Let cool completely and dust with powdered sugar before serving.
Expert Tips for Perfect Russian Cake Results
Almonds & Amaretti
For the richest flavor, lightly toast the almonds in a dry skillet for a few minutes until golden and fragrant—this brings out their natural oils and makes a big difference in the final taste. When crushing the amaretti, leave a few small chunks for extra texture in the filling.
Liqueur choice
Amaretto is the classic pairing for this cake, highlighting the almond notes and complementing the amaretti beautifully. However, don’t hesitate to experiment—rum adds warmth, while Marsala gives the cake a slightly richer and deeper aroma. Choose the liqueur you love or have on hand.
Prevent soggy bottoms
To ensure the puff pastry stays crisp, refrigerate the lined baking pan for at least 15–20 minutes before adding the filling. This helps the butter in the pastry stay cold and creates a nice separation from the moist batter. You can also sprinkle a thin layer of ground almonds or cookie crumbs at the base to absorb any extra moisture.
Use room temperature ingredients
Make sure your eggs and butter are at room temperature before starting. This helps everything mix smoothly and gives the batter a lighter, more even texture.
Don’t overbake
Check the cake at the 45-minute mark by inserting a skewer into the center. It should come out with a few moist crumbs. Overbaking can dry out the filling and toughen the pastry.
How to Store Russian Cake for Freshness
The Russian cake of Verona is a dessert that can be preserved for 3–4 days without any effort, under a glass bell. Or you can store it in refrigerator in an airtight container for 2–3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.
FAQs About Russian Cake
Here are some of the most common questions to help you bake this traditional treat with confidence.
Absolutely! It’s even better the next day as flavors meld.
It’s traditional, but a shortcrust base can work in a pinch.
Absolutely! You can make your own puff pastry from scratch without a stand mixer or fancy equipment. Just follow my easy recipe here.
Do you like puff pastry recipes? Then check out these recipes from my blog:
Traditional Russian Cake – Italian Almond & Amaretti Puff Pastry Cake
Equipment
- 1 20 cm (8-inch) springform pan
Ingredients
- 250 g puff pastry sheet
- 150 g Amaretti cookies
- 150 g blanched almonds
- 150 g granulated sugar
- 150 g all-purpose flour or 00 flour
- 150 g butter softened
- 4 eggs divided
- 3 tablespoons liqueur Amaretto liqueur, rum, or other liquor of your choice — Use a vial of vanilla flavor for a non-alcoholic version.
- 1 sachet baking powder
- A pinch salt
- Powdered sugar for dusting
Instructions
- Butter a 20 cm (8-inch) springform pan and line it with puff pastry, leaving a little extra over the edge. Chill in the fridge while you prep the filling.
- Preheat your oven to 160° C (320° F), static mode.
- First, finely chop the almonds and amaretti with a mixer.
- In a large bowl, beat 3 egg whites with 50 g (3 tbsp) of sugar and a pinch of salt until stiff peaks form.
- In another large bowl, cream the butter with the remaining sugar, then add 3 egg yolks and mix until light and fluffy.
- Fold in the flour, chopped almonds and amaretti, baking powder, and liqueur.
- Gently incorporate the whipped egg whites, stirring from bottom to top.
- Pour the filling into the pastry shell, then fold the edges of the pastry over slightly to frame the cake. Brush the edges with a beaten egg.
- Bake for about 50 minutes, until the surface is golden and firm to the touch. Let cool completely and dust with powdered sugar before serving.
