Gateau JRusse (Russian Cake)
From The new century cookery book, 1901
Serves 8
The cake should resemble parts of a draught-board when sliced.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 532. The excerpt below is the record exactly as published.
Gateau JRusse ( Russian Cake). — Prepare a Genoise cake mixture (No. 1979), divide it into three equal parts ; mix one part with one ounce of chocolate, previously melted or grated, and one part with a few drops of cochineal or liquid carmine, leaving the third part plain. Bake each lot separately in a well buttered and floured flat cake-tin. When baked turn on to a wire sieve and let cool. Carefully line a square or oblong biscuit-tin with almond paste (No. 1954). Melt some apricot marmalade
Cook this with the app: pantry check, scaling, and the assistant.