The history of russian cake

The origin of the Russian cake can be traced back to the 1855 Exposition Universelle in Paris, a monumental event that brought together the world's great powers and their innovations. During this event, Tsar Alexander II of Russia was honoured by the French court with a series of special dishes. Among these, one of the most notable was the cake we know today as the Russian cake. This dessert was created in honour of the Russian aristocracy that was present in the French capital, and it was served as a gesture of French hospitality to the Russian nobility, marking the beginning of the cake's popularity.

Eugenie of Montijo, the consort empress of Napoleon III, played a crucial role in the creation and spread of this cake. Born in Granada, Spain, Eugenie brought Spanish culinary traditions to the French court. In 1855, she and her circle of Spanish chefs adapted many recipes to suit the tastes of French high society, and it was within this context that the Russian cake began to take shape. The cake is not of Russian origin but was named as such due to the strong influence of the Russian nobility in Paris at the time.

The Russian cake served at the Exposition Universelle of 1855 combined a daquoise cake, traditionally made with egg whites and almonds, with a praline mousseline cream, a soft and creamy blend of pastry cream with praline and butter. This contrast of textures, with the crunchy base and smooth filling, made the cake an instant success among the high society of the time, marking a milestone in French patisserie.

The reason this cake was called “Russian” stems from the relationship between France and Russian nobility during the 19th century, particularly with the Russian imperial family. Tsar Alexander II and his successor Nicholas II, who were in contact with the French court, were key in introducing this dessert. Although the recipe has no direct Russian roots, the name was chosen as a tribute to the Russian aristocracy present at the events in Paris, symbolising the fusion of French culinary culture with Russian influence.

The Exposition Universelle of 1855 and the party held to honour Tsar Alexander II allowed the Russian cake to become popular in France and other European countries. This celebration marked a high point in the gastronomic relations between European nations and helped solidify the Russian cake as a symbol of elegance and sophistication. Over time, the dessert became part of classic French patisserie, adopted by the court and the elites of the era.

Today, the Russian cake remains a symbol of the culinary fusion between France, Spain, and Russia. Although it has undergone some variations over the years, the basic recipe, which includes daquoise cake and praline mousseline cream, has remained the same. This dessert is remembered not only for its taste and texture but also for its connection to the history of the 1855 Exposition Universelle in Paris and the key figure of Eugenie of Montijo, who, like other members of the court, helped the cake transcend borders, uniting Europe's culinary cultures in a unique way.