Ingredients for Cleveland Style Russian Tea Cakes
- Unsifted Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Sugar
- Oil
- Margarine
- Orange Juice
- Orange Peel
- 2 large eggs
- Vanilla
- Jam
- Almonds
- Golden Raisins
- Cinnamon
- Egg White
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How to Make Cleveland Style Russian Tea Cakes
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half. On a lightly floured surface, roll out each half into a 12x18 inch rectangle.
- Spread half of the raspberry filling (or chocolate filling) evenly over each rectangle.
- Sprinkle raisins evenly over the filling.
- Tightly roll up each rectangle like a strudel, starting from the long side.
- Wrap the logs in plastic wrap and chill for at least 30 minutes.
- Slice each log into 1-inch thick pieces.
- Place the slices onto ungreased baking sheets.
- Bake for 20-25 minutes, or until golden brown.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
71g
Fat
6g
Carbs
12g