Russian cake

cheerfulness4

Does anyone have a recipe for Russian Cake? I know several bakers sell it in slabs and its traditionally made from the leftover cakes from the day before. Sometimes it has a rum taste, too. It usually has a layer of glace icing on top.

I was reminded of it by the bread and butter thread that is on the go at the moment. It would be a lovely way to use up stale cake or cake that didn't quite make the mark. The ready made versions are just so expensive

Smiley_Mum

Had a look for you and came across this, it's also known as Creole Trifle. Hope it's what's you're looking for.

http://herbsaint.wordpress.com/2006/09/09/russian-cake-creole-trifle/

cheerfulness4

oh wow. Now that's a russian cake! Thank you, smiley, I have got to try that one.

ravylesley

I have made some weird and wonderful cakes in my times but that one has to be the most exotic looking.Not sure whether I fancy it or not

Lesleyxx

Fozz

Hi, here is another version from my 1950s Good Housekeeping Cookbook.

Sponge cake 1/8 pint water
Jam Rum
Scraps of cake Pink Glace icing
2 oz sugar Chocolate icing

Any type of cake may be used to make a Russian cake, but it looks better if more than one colour is used. Cut a thin piece of sponge cake to fit the bottom of the tin you are using, spread with jam. Break up almost enough cake scraps to fill the tin and put into a basin. Dissolve sugar in the water, boil 10 mins and add the rum. Pour enough syrup over the cake pieces to moisten and bind them without being too wet.
Press evenly into the tin and cover with another thinly cut piece of sponge spread with jam.
Allow to stand overnight, then turn out and coat with pink glace icing. Draw lines across with chocolate icing, and draw a skewer across at right angles to give a feathered effect. When icing is set, cut into slices.
If preferred, marzipan may be used to make the top and bottom layers instead of sponge cake. Fondant icing may be used instead of glace, but whichever is used, it should be of a really thick consistency.

cheerfulness4

Thanks Fozz. Added that recipe to my file, too.