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"Russian Cake" From Verona

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Even in Google I managed to find the reason for this strange name: I can't understand why a cake born in Verona should be called "Russian". It seems to be an old recipe: a very very good cake, definitely my best creation and the favorite in my blog "www.paneperituoidenti.it" ...

Even in Google I managed to find the reason for this strange name: I can't understand why a cake born in Verona should be called "Russian". It seems to be an old recipe: a very very good cake, definitely my best creation and the favorite in my blog "www.paneperituoidenti.it" ...

Ingredients

Serves: 10

Metric Cups
  • 230 grams fresh puff pastry round
  • 240 grams white sugar
  • 50 grams butter
  • 90 grams margarine
  • 4 egg yolks
  • 4 egg whites
  • 100 grams amaretti biscuits
  • 100 grams almonds
  • 150 grams type 00 flour
  • 10 grams baking powder
  • 3 tablespoons rum
  • 1 tablespoon water
  • 1 pinch of salt
  • 8⅛ ounces fresh puff pastry round
  • 8½ ounces granulated sugar
  • 1¾ ounces butter
  • 3⅙ ounces margarine
  • 4 egg yolks
  • 4 egg whites
  • 3½ ounces amaretti cookies
  • 3½ ounces almonds
  • 5⅓ ounces type 00 flour
  • ⅓ ounce baking powder
  • 3 tablespoons rum
  • 1 tablespoon water
  • 1 pinch of salt

Method

"Russian Cake" From Verona is a community recipe submitted by validerossi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven (ventilated) at 170°C.
  • Soften butter and margarine.
  • Whisk almonds and amaretti biscuits.
  • Roll out the puff pastry into a cake pan (diameter about 26 cm) covered with "parchment paper".
  • Whip the egg whites (very firmly).
  • Sieve the flour and the baking powder.
  • Beat the butter and the margarine with the egg yolks and the sugar.
  • Add: salt, rum, water, almonds, crushed amaretti biscuits, flour and, least, the baking powder.
  • Continue to blend until the mixture will be smooth.
  • Gently add the beaten egg whites.
  • Put this "stuffing" inside the puff pastry. Turn the edges of the puff pastry toward the center of the cake.
  • Bake it for about 1 hour.
  • After this time, turn off and leave the cake in the oven for 20 minutes.
  • Preheat oven (ventilated) at 170°C.
  • Soften butter and margarine.
  • Whisk almonds and amaretti cookies.
  • Roll out the puff pastry into a cake pan (diameter about 26 cm) covered with "parchment paper".
  • Whip the egg whites (very firmly).
  • Sieve the flour and the baking powder.
  • Beat the butter and the margarine with the egg yolks and the sugar.
  • Add: salt, rum, water, almonds, crushed amaretti cookies, flour and, least, the baking powder.
  • Continue to blend until the mixture will be smooth.
  • Gently add the beaten egg whites.
  • Put this "stuffing" inside the puff pastry. Turn the edges of the puff pastry toward the center of the cake.
  • Bake it for about 1 hour.
  • After this time, turn off and leave the cake in the oven for 20 minutes.
  • Tell us what you think