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

Dessert Russe

Ingredients

Directions

Bake a sponge or pound cake in a fancy mold or a 2-quart ice cream mold. Allow it to cool completely.
Ice the cake with thin icing, using pink or white, and pipe contrasting colors on top.
Decorate with pastilles, crystallized fruits, and a small bouquet of flowers.
If using stale cake, cut the base and shape it as needed, then stack and ice it.
Create a large hole in the cake and fill it with cream, then secure the top piece.
Cover the entire cake with colored jelly and place decorative pieces as desired.

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.