Russian Cake

Ingredients

• flavour one part with a little maraschino
• the second part is mixed with grated or melted chocolate
• the third coloured with a drop or two of carmine, and a flavouring of essence of vanilla
• bake each part separately in a well buttered and floured flat tin
• Have ready a square or oblong loaf tin, thinly lined with almond paste
• spread a layer of melted and sieved apricot jam on this
• cut the cakes into long straight sticks about half inch thick
• lay on it a sheet of almond paste

Method

1. 1

   Prepare a Genoese or Madeira mixture and divide it into three parts.

2. 2

   Flavour one part with maraschino, the second with chocolate, and the third with carmine and vanilla.

3. 3

   Bake each part separately.

4. 4

   Line a loaf tin with almond paste, spread apricot jam, arrange the cakes in layers, cover with more jam, and top with almond paste.

5. 5

   Set aside to cool before slicing.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 67. The excerpt below is the record exactly as published.

flavour one part with a little maraschino, the second part is mixed with grated or melted chocolate, and the third coloured vrith a drop or two of carmine, and a flavouring of essence of vanilla ; bake each part separately in a well buttered and floured flat tin. When baked turn these cakes out on to a sieve or rack till cool. Have ready a square or oblong loaf tin, thinly CAKES. 105 lined with almond paste, spread a layer of melted and sieved apricot jam on this, cut the cakes into long straight sticks about half inch thick, and arrange a layer of these in the tin alternating the colours, then cover this with more warm jam, and repeat these layers till the tin is full, when you spread the top with jam and lay on it a sheet of almond paste

Cook this with the app: pantry check, scaling, and the assistant.