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Russian Tea Cake Recipe

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This recipe for Russian Tea Cake, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
9 egg whites, room temperature
1/8 tsp. salt
1 tsp. cream of tartar
5 egg yolks
1 1/2 cups sugar
1 cup cake flour

Custard Filling and Topping:
5 egg yolks
3/4 cup sugar
1 1/2 cups light cream
1 envelope unflavored gelatin
1/4 cup cold water
2 cups heavy cream, whipped
1 tsp. vanilla extract

Directions:
Directions:
Beat egg whites with salt until stiff; add cream of tartar and finish beating. Beat egg yolks until light and lemon colored; beat in sugar. Fold in 1/2 of egg whites; fold in flour and remaining whites. Turn into an ungreased 10-inch tube pan. Preheat oven to 200 and bake for 1 hour; increasing heat 25 degrees every 15 minutes; leave at 300 for another 15 minutes. Invert and cool. Custard Filling and Topping: Beat egg yolks until light; add sugar. Heat cream in a double boiler. Add the egg yolk mixture and cook, stirring constantly until thickened. Dissolve gelatin in cold water; add to hot custard. Cool; fold in whipped cream and vanilla. Cut cake in 3 layers; put custard between layers and all over cake. Chill.

Personal Notes:
Personal Notes:
What started out as a great cake recipe, evolved into a fantastic trifle recipe. Make the cake and custard filling according to the directions. Now, in a glass dish, cut the cake into 1x1-inch square pieces. Put a small amount of the filling on the bottom of the bowl. Put some cake on top, add some filling, then some fresh berries. Keep layering until finished. Spread some fresh whipped cream on top. This is not only a beautiful dessert to serve, but light and refreshing!

 

 

 

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