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Dessert

Russian Cream

A layered dessert of sponge cakes soaked in fruit syrup, topped with blancmange, ratafia biscuits, angelica, and cherries.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Russian Cream

Ingredients

Directions

Assemble

  1. Lay 6 sponge cakes on a glass dish.

  2. Soak the cakes with any fruit syrup.

  3. Add 1 pint of blancmange.

Finish and decorate

  1. When nearly cold, cover the top with ratafia biscuits.

  2. Decorate with angelica and cherries.

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Blancmange
Forms the creamy, set body that fills the dish.
Sponge cakes
Provide a soft, absorbent base that holds the syrup and supports the cream.
Fruit syrup (in the method)
Moistens the sponge cakes and adds fruity sweetness.

The step that matters

Adding the blancmange when nearly cold. The blancmange should be nearly cold but still liquid enough to pour and settle. Adding it while too hot can soften the sponge and make the cream runny, while waiting until fully set makes it hard to spread over the cakes.

“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.

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