Russian Cake
Three layers of Joconde sponge cake filled with nut buttercream, finished with an apricot glaze and decorated with sliced almonds and powdered sugar.
Ingredients
Genoise sponge cake (see page 354)
half a plateful
dark chocolate (melted)
approx 2 oz (50 g)
dessert syrup (infused with cognac brandy)
to taste
nut cream frosting (see page 371)
1 lb (500 g)
apricot pectin (see page 147)
to taste
toasted almond slices
to taste
powdered sugar
to taste
Instructions
1
cake layering
Cut the sponge cake into three equal-sized rectangles (approx 6 × 12 inches / 15 × 30 cm)
2
first layer assembly
Spread a thin layer of melted dark chocolate on one cake slice, chill until set. Take out, flip the chocolate side down, brush with cognac syrup
3
filling
Spread a layer of cream frosting about 1/2 inch (1 cm) thick. Place the second cake slice, brush with syrup, spread another layer of cream frosting. Place the third cake slice, brush with syrup, trim the cake edges
4
glazing
Heat the apricot pectin and dilute with water to a pourable consistency, drizzle over the cake surface
5
decoration
Use the remaining cream frosting to pipe swirl borders on the surface, sprinkle with toasted almond slices, lightly dust with a pinch of powdered sugar
