I love cooking and baking, and this passion really started to grow for me about two years ago, not long after I moved to the US. I’ve noticed that when I’m especially stressed at work (yep, creative work can be stressful too!), I find myself wanting to cook or bake something a little more complex during those quiet afternoon hours. It usually takes more time, but that also means I feel absolutely over the moon with every single bite. I think it’s some kind of funny reaction from my nervous system, it just finds a special kind of relaxation in baking, especially.
There’s something magical about the whole process: measuring, mixing, waiting. It forces me to slow down. Maybe it’s the rhythm of baking that helps me reset, or maybe it’s just the joy of creating something delicious with my own hands. I love that moment when the kitchen starts to smell like vanilla, butter, and sugar. It feels like HOME.
So, as you can imagine, I spend quite a bit of time online browsing different recipes, always on the lookout for something new to try whenever that “cooking or baking urge” kicks in.
The recipe I’m sharing with you today “Tort Starinniy” is one I stumbled upon on YouTube. It was described as a “long-forgotten recipe,” which instantly intrigued me enough to give it a shot. You won’t regret spending 2.5 hours in the kitchen for this one.
The result is soft and crunchy at the same time, mildly sweet, melt-in-your-mouth good. Pure delight!
Old-Fashioned Senator Cake with Meringue & Cream
Ingredients
For the meringue layers:
- 4 egg whites (separate from yolks)
- 150 g (1 ½ cups) walnuts
- 2 tbsp starch (cornstarch or potato starch)
- 150 g (¾ cup) sugar
For the shortcrust pastry:
- 200 g (1 ⅔ cups) flour
- 100 g (7 tbsp) butter, room temperature
- 2 egg yolks (save 2 more for cream)
- 2 tbsp sugar
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp vanilla sugar or extract
- 2 tbsp sour cream (any fat content)
For the custard cream:
- 500 ml (2 cups) milk
- 2 egg yolks
- 100 g (½ cup) sugar
- 2 tbsp starch (cornstarch)
- 1 tsp vanilla sugar or extract
- 200 g (¾ cup + 2 tbsp) butter, room temperature
For decoration:
- Crumbs from baked dough scraps
- Small pieces of meringue
Instructions
Step 1. Prepare the meringue
- Beat the 4 egg whites until fluffy and stable.
- Gradually add sugar in 2–3 additions, beating until stiff peaks form (about 7–8 minutes).
- Chop walnuts finely with a knife (do not use a rolling pin or meat grinder). Mix with starch.
- Gently fold nuts and starch into the whipped egg whites.
- Using teaspoons, place small portions of the mixture on a baking sheet lined with parchment paper.
- Bake at 110 °C (230 °F) for 70–80 minutes until dry and crisp.
Step 2. Make the shortcrust pastry
- Mix flour with butter until crumbly.
- Using measuring teaspoons Add vanilla, baking powder, sugar, and salt.
- Add 2 egg yolks and sour cream. Knead into a soft elastic dough.
- Wrap and refrigerate for 20–30 minutes.
Step 3. Cook the custard cream
- Mix milk, sugar, and 2 egg yolks in a saucepan.
- In a separate bowl, dissolve starch in a little milk.
- Add starch mixture to the main mixture and cook over medium heat, stirring constantly.
- Add vanilla. Remove from heat once bubbles appear.
- Cover with plastic wrap in contact and cool completely.
- Beat butter until white and fluffy. Gradually add cooled custard, spoon by spoon, and beat until smooth.
Step 4. Bake the shortcrust layers
- Divide dough into 2 parts. Roll each into a circle about 23 cm (9 in) in diameter and 5 mm thick.
- Place on parchment paper. Cut neatly (using a lid if needed).
- Bake at 180 °C (355 °F) until golden brown. Approximentely 5-8 min.
- Bake leftover scraps as well they’ll be used for decoration.
Step 5. Assemble the cake
- Place the first shortcrust layer on a plate. Spread generously with cream.
- Place pieces of meringue on top, filling gaps with small pieces. Cover with cream.
- Place the second shortcrust layer on top. Repeat: cream → meringue → cream.
- Cover the top and sides of the cake with the remaining cream.
- Decorate with crumbs from the baked scraps and broken pieces of meringue.
Step 6. Let it rest
- Allow the cake to stand for at least 6–8 hours, ideally overnight, so it soaks and develops flavor.
The result: a tall (over 10 cm / 4 in), layered cake with crispy meringue, tender shortcrust pastry, and creamy filling.
Maybe it won’t turn out picture-perfect on the first try, but the important thing is that it tastes amazing and makes the whole house smell like comfort.
All images in this article were taken by Elena Sullivan, ArsVie Photo Studio and are protected by copyright. If you are interested in using any of the them, please contact me for permission. Thank you for understanding!
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