ReceptnaptárFine Russian Cake
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Ingredients
Method
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- Bake a regular sponge cake from the eggs, sugar, and flour in two tins (whisk the egg whites to stiff peaks, beat the yolks with the sugar, then gently fold together with the flour and the whites, bake at 180°C for about 20-25 minutes).
- Soak the raisins in warm rum for 1 hour.
- For the cream, cook the 6 egg yolks with the milk and vanilla sugar over a water bath into a cream, strain, and chill, stirring constantly.
- Whip the cream with the sugar to stiff peaks and gently fold into the cream.
- Add the finely chopped candied lemon peel, the drained, rum-soaked raisins, and the gelatine dissolved in warm milk.
- Place one sponge layer in a cake tin or deep bowl, spread with the cream, and top with the second sponge layer.
- Chill for at least 1 hour to set.
- Turn out and decorate with whipped cream and pistachios.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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