Russian Cake

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Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Cut the sponge into 3 equal rectangles, about 6 × 12 in. (15 × 30 cm).
  2. Spread one sponge layer with a thin layer of melted chocolate. Refrigerate to se