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Russian Dessert Recipes

Authentic Russian Dessert Recipes From The Time Of The Czars

Try authentic Russian dessert recipes from the days of Czarist Russia. The Russians are known for their fabulous dessert cakes and pastries, and this traditional iced punch tart with its rich-tasting creamy filling is no exception.

You will also love the honey mousse, and the tasty kissel made with sweetened cranberries. The cranberry kissel is the most famous of Russian kissels. It would be an excellent cranberry dessert for serving at Thanksgiving, Christmas, or on any special occasion.

Russian Honey Mousse Recipe

This old Russian dessert recipe is taken from one of Mom's old recipe scrapbooks, circa 1929.

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.

Recipe For Kissel a la Russe

This authentic Russian dessert recipe is taken from the book "La Cuisine Francaise" by Francois Tanty, late Chef de Cuisine of the Emperor Napoleon III and of the Imperial Family of Russia, published by Baldwin, Ross & Co., Chicago, in 1893.

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.

Russian Punch Tart Recipe

This Russian dessert recipe is taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.

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.

You will love trying these Russian dessert recipes. The Kissel a la Russe is especially easy to make, it's very traditional, and it tastes so good.

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My name is Don and I've dedicated my site to bringing you the best in vintage dessert recipes.

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