Didi Mani’s Russian cake Recipe
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Category: |
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Ingredients: |
Ingredients: For the cake
2 eggs
250g icing sugar,
2 tbsp honey,
2 tsp bicarbonate of soda and a tsp of white vinegar to dissolve it,
60g margarine melted,
500g plain flour,
For the filling
500g sugar,
500ml milk,
2 tbsp arrowroot powder,
200g soft butter cubed.
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Directions: |
Directions:1. Place all the ingredients for the cake in a bowl, mix until a smooth dough forms.
2. Place in the fridge for about an hour.
3. Roll the dough into a sausage shape and divide into 6 equal pieces. You can weigh them if you want to be exact.
4. Dust a surface and your hands generously with flour and shape the 6 pieces into balls.
5. line 2 baking trays with baking paper and preheat the oven to 180ºC / 160º C fan.
6.use a 7 inch round template or plate
7. Roll out each balls and use the template to cut 6 circles. Keep the scraps.
8. Bake each circle in the oven for 10 to 12 minutes or until brown. May need to be done in batches.
9. Bake the scraps in a single layer until they are really crisp and golden, 15 to 20 mins.
10. Let everything cool completely.
Making the filling/ icing.
1. Put sugar, milk and arrowroot in a pan, bring to boil then simmer on medium heat stirring until it becomes syrupy and Coates the back of the spoon. May take up to 20mins.
2. Cool the mixture completely.
3. Beat the butter one cube at a time into the sugar mixture.
Crumbs
1. Once the scraps have cooled completely blitz them to a crumb.
Assembly of cake
1. Assemble directly onto a plate.
2. Use a dab of the icing on the plate. Put the first circle , cover with some of the icing. Place the second layer on top and do the same until all 6 layers have been used.
3. Put the remaining icing on top and sides of the cake.
4. Press the crumbs around and top and sides of the cake.
5. Leave the cake at room temperature for 2 hours then place in the fridge for 10 hours before serving. |
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