Russian Cake

One of the splendid cakes popularized a generation ago by Fuller’s tea-shops. Though rarely seen today, Russian Cake appears in some Victorian cookery books; it is made from slivers of rich sponge cake macerated in rum syrup, sandwiched between layers of marzipan and covered with glacé icing. I remember that Fuller’s Russian Cake was decorated with a pretty feathered design of chocolate on blossom pink; the cake is fairly rich and is nicest served in thin slices.