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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" ...

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 10

Metric U.S.
  • 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.

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