Name: Dessert Russe
Ingredients: sponge cake or pound cake; thin icing (pink or white); pastilles; crystallized fruits; small spray or bouquet of flowers

Dessert Russe

Ingredients

Directions

Bake a sponge or pound cake in a 2-quart mold and let it cool completely.
Ice the cake with thin icing, using pink or white icing for contrast.
Decorate with pastilles and crystallized fruits.
Top with a small spray or bouquet of flowers.
Alternatively, use stale sponge or pound cake, cutting it into three pieces and stacking them.
Ice and ornament the stacked pieces.

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.