Desserts are an integral part of Russian culture, passed down through generations of wrinkly babushkas. They have survived the change of seasons, empire wars and scarcity, and through changing hands, these treats represent both hardship and celebration in Russian history.
The common stereotype associated with Russia is of ripped shirtless men working out with bears in the thick of snow while chugging vodka like water, but jokes aside the Russians have a sweet tooth. It's hardly surprising, for sweets do make the booze hit better, and get you drunk and warmer sooner; for legal reasons, we are joking.
When you think of Russian desserts, think of the babushkas, the Russian grandmothers with their headscarves fastened just right under their chin. Making the best of recipes passed by these wrinkly hands and shaped by local ingredients and the fall and rise of empires in Russia, the desserts of the country are what tie people together and foster a sense of community. So, here are some of them that are cherished by the Russians.
In the kitchens of Russian babushkas, one dessert has long reigned supreme—the Sharlotka cake which is simply a Russian apple cake. This cake's origins can be traced back to 19th-century France, where it was known as Charlotte, but it truly made its home in Russian ovens. Whether lined with brown bread or savory biscuits, the mold was filled with tart apple puree and sweet cream. An autumn staple prepared with apples freshly plucked, it brought neighbors and family together around the table. Through war and revolution, the cherished recipe endured. In Soviet kitchens, sponge cake replaced bread in the mold. But the warm essence remained the same—apples, cream, and memories woven into each bite. To this day, Russian babushkas proudly pass the tradition to younger generations, ensuring Sharlotka's place for years to come.
Introduced in the early 20th century to commemorate a pivotal moment in history, the Napoleon cake’s layers have come to represent both victory and the enduring spirit of their land. Fashioned after Napoleon's bicorne hat, the alternating pastry and cream slices recalled the defeat of the French emperor's Grande Armée in 1812. But over time, the cake took on new significance beyond remembrance alone. The fine crumbs sprinkled atop each cake came to symbolize the soft snow drifts that blanketed the countryside, aiding Russia's triumph over the invader. Just as the delicate snowflakes preserved their homeland, the decorative crumbs on the cake are meant to symbolize the savior snowflakes.
In the lean years following the Revolution of 1917, necessity drove Soviet cooks to develop creative uses for meager ingredients. Chocolate salami emerged as one such ingenious solution during times of scarcity. Composed of humble milk biscuits and toasted walnuts combined with a rich chocolate sauce, the "salami" took shape not as meat, but as a log rolled in parchment paper. Left to set overnight, the simple mixture transformed into a treat that could be sliced and savored for days. While shortages faded with time, the salami continues to be enjoyed like a common tea cake.
An egg-based dessert with origins across Eastern Europe and the Caucasus region, this treat is prepared using just a few regular ingredients—egg yolks, sugar, and various flavorings like honey, cocoa, rum, or vanilla. While textures and tastes may vary slightly between households, depending on the spices added, its history is one of cultural survival through hardship. With roots tracing back to 17th-century Yiddish communities, it gained new popularity during the Soviet era as families improvised sweet treats to lift spirits using affordable staples on hand.
A layered cake with origins in 19th-century Russia, Medovik is a study in contrasts—both in its ingredients and history. Multiple layers of sponge cake are separated by spreads of smetana (sour cream), condensed milk, or honey-laced buttercream. While the outer layers set firm, the core maintains a luscious softness that slowly permeates the whole cake. Honey is the very essence of the Medovik, defining its taste as well as texture. It was this same ingredient that led to the cake's creation centuries ago when an ambitious young chef unwittingly charmed even the honey-averse Empress with his invention.
A sweet treat with origins in Soviet austerity, Ptichye Moloko cake remains beloved for its balance of lightness and richness. Multiple paper-thin layers of soufflé, impossibly crisp yet tender, are separated by thin veils of chocolate. While gelatin is more common elsewhere, the Russian version employs agar-agar, allowing the soufflé to expand beyond the ordinary height without collapsing. The result is a confection as airy as a cloud, yet dense with complex cocoa flavors that linger long after the last bite. A symbol of the era's resourcefulness, Ptichye Moloko took an ingredient of necessity - birds' milk - and transformed it into something sublime.
Pastila is a traditional Russian candy similar to fruit pastilles that consists of pressed fruit paste or juice with an airy texture. In the past, it was known as a jellied sweet treat that was often enjoyed with tea. Originally, Pastila was made using sour Russian apples and berries like rowan or lingonberry. The fruit was combined with sugar, honey, and egg whites to create a paste. This paste was baked for a long time in traditional Russian ovens then layered and dried further as it cooled. Over time, Pastila became commercially produced though these versions lack the quality of homemade varieties crafted in traditional ovens.