Name: Dessert Rubse
Ingredients: sponge cake or pound cake; thin icing (pink or white); pastilles; crystallized fruits; small spray or bouquet of flowers; cream; red or colored jelly

Dessert Rubse

A sponge or pound cake iced with thin icing, decorated with pastilles, crystallized fruits, flowers, cream, and covered with jelly.

From an old cookbook · modernised transcription

From a historical cookbook (Internet Archive) · 7 ingredients

Dessert Rubse

Ingredients

Directions

Bake and cool

Bake a sponge or pound cake in a fancy mold or a 2-quart ice cream mold.
Allow the cake to cool completely.

Shape and fill

If using stale cake, cut the base and shape it as needed, then stack and ice it.
Create a hole in the cake to fill with cream, then secure the top piece.

Ice and decorate

Ice the cake with thin icing, using pink or white, and pipe contrasting colors on top.
Cover the entire cake with red or colored jelly and place the decorative pieces on top.
Decorate with pastilles, crystallized fruits, and a small bouquet of flowers.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sponge cake or pound cake: Provides the sturdy, tender body that holds the shape of the mold.
Thin icing: Adds sweetness and a smooth, colored coat over the cake surface.
Cream: Adds moisture and richness to the filling inside the cake.
Red or colored jelly: Gives a glossy, set coating with sweetness and bright color.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.