Russian cake
Ingredients for sponge cake
- Eggs 6
- Caster sugar 6 ounces
- Flour 6 ounce
- Vanilla essence 1 tsp
Method
- Beat eggs well by gradually adding in sugar and vanilla, beat till creamy, fold in the sieved flour, grease 8*4 inches loaf tin, pour mixture and bake for 25 to 30 minutes on 180 degree C, when cool cut from centre into 3 pieces. Spread with butter icing.
Ingredients for butter icing
- Butter 8 ounces
- Icing sugar 6 ounces
- Method
- Beat very well until light creamy and fluffy.
Ingredients for glazed icing
- Icing sugar 4 ounce
- Butter 1 ounce
- Coco powder 2 tbsp
- Water 2 tbsp
Method
- Mix all together Icing sugar 4 ounce, Butter 1 ounce, Coco powder 2 tbsp, Water 2 tbsp in a sauce pan, cook until smooth.Divide the marzi pan in 3 portions, color each one red, green and yellow, roll marzi pan, sandwich the cake slices with butter icing, top with second slice of cake, put butter icing, place the marzi pan roll on top of it alternately. Put some butter cream and place the last layer of cake, cover the cake with glazed icing, decorate with remaining cream.
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