One of the splendid cakes popularized a generation ago by Fuller’s tea-shops. Though rarely seen today, Russian Cake appears in some
Cream the butter with the sugar until light and fluffy. Gradually beat in the eggs. Fold in the sieved flour. Spoon one third of the mixture into the prepared cake tin. Add a few drops of pink colouring to half the remaining mixture and spoon into the cake tin. Mix the blended cocoa into the rest of the mixture and add to the cake tin. Smooth the mixture level.
Bake in the preheated oven for 25–30 minutes until the cake is springy in the centre. Cool in the tin for 2 minutes then turn on to a wire rack.
Roll out half the marzipan until large enough to line the base of the prepared loaf tin. Brush the sieved jam over the cake and cut into
Turn the cake on to a wire rack. Blend the sieved icing sugar with sufficient hot water to make a thick pouring icing. Tint it pale pink with the food colouring and add rose-water to taste. Reserve a small amount of icing and blend in the cocoa. Pour the pink icing over the top and sides of the cake. Pipe or dribble fine lines of chocolate on top, and before it sets draw a fine skewer or needle through the lines first one way and then the other to produce a feathered effect. Set the cake aside until the icing is dry.
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