Russian cuisine: Tsar’s cake

It looks delicious, tastes delicious and stays in memory for centuries for its outstanding tenderness.

Beat softened margarine with sugar until creamy, add eggs one by one, constantly beating the mixture, add all the other ingredients. Separate the dough into three equal parts, mix one with cocoa powder, the other with raisins and add crushed walnuts to the third. Bake each part separately in the same (or same size) round pan for about 25 minutes, or until an inserted toothpick comes out clean.

To make the cream mix eggs, sugar and milk and cook on medium heat until thickened. Let the mixture cool. Beat the softened butter into the cream and add the milk, beating it in gradually.

Put the cream between the layers and on top of the cake, placing them in any order you like. Let the cake absorb the cream for a few hours before serving.