Russian Dessert Recipes

Authentic Russian Dessert Recipes From The Time Of The Czars

Ingredients: 1-1/2 cups honey, 4 eggs, separated.

Preparation: Beat the egg yolks and add the honey gradually until completely mixed. Cook the mixture over a slow fire, stirring constantly, until the mass thickens, then remove from fire and cool. Next, beat the egg whites until very stiff and combine thoroughly with the honey mixture. Spoon the mousse into serving dishes and chill. Instead of egg whites, whipped cream may be used.

Ingredients: 2 quarts cranberries, 1/2 pound sugar, 4 tablespoonfuls cornstarch (or potato starch), 1 pint cream.

Preparation:

1. Press the cranberries or raspberries through a napkin, pour their juice in a saucepan with 1/2 pound sugar, add 4 tablespoonfuls cornstarch mixed with 1 glassful water, boil the whole for 5 minutes.

2. Pour in a hollow dish and let cool. Serve with cream apart. For five persons.

Bake three layers of sponge cake dough, and flavor it with a wineglassful of arrack [Eastern name for any spirituous liquor]. When baked, scrape part of the cake out of the thickest layer, not disturbing the rim, and reserve these crumbs to add to the following filling: Boil half a pound of sugar in a quarter of a cup of water until it stands. Add to this syrup a wineglassful of rum and the crumbs, and spread over the layers, piling one on top of the other. Frost the cake with a nice icing, flavored with rum.

Another way to fill this cake is to take some crabapple jelly or apple marmalade and thin it with a little brandy. If you haven’t either, make a filling of the following: Grate a large tart apple, add the grated peel of a lemon, one egg, and one cup of sugar. Let this boil five minutes steadily, stirring all the time, and flavor with rum. Spread between layers, and frost with boiled icing, flavored with rum.

Boiled Icing: Take one cup of sugar to the beaten white of one egg. Put the sugar on to boil with two tablespoons of water. When this has boiled clear pour on the beaten white of the egg, stirring constantly until cold. Flavor.