"Russian Cake" From Verona
A community recipe by validerossiNot tested or verified by Nigella.com
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
- 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.
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