Рецепт Russian Cream Loaf Dessert
Ингредиенты
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Инструкции
- Cut cake to make 3 layers (if smaller just two). Filling: Heat cream and sugar in double boiler. Add in well beaten egg yolks, then cornstarch that has been dissolved in small amount of lowfat milk. Stir till very thick. Remove from fire and beat till cold. Strain to prevent lumps. Whip cream very stiff; add in sugar and vanilla. When custard is cool, blend with cream. NOTE: Using an electric beater to blend is apt to make it separate. Do it carefully by hand. A whisk is good for this.
- Frost bottom layer with custard then put 2nd layer on, frost sides and top with the remaining custard. Blanch almonds and shave (or possibly buy package of prepared ones). Toast slightly. Sprinkle over top and sides of cake. Decorate with candied cherries cut in half. Cocktail cherries may be used as candied ones are not always available. I like the consistency of the candied ones. I use red for Valentine's Day or possibly Presidents' Day, green for St. Patrick's Day, but red and green at Christmas.
- Save extra layer for another 1/2 cake. It's too rich for 3 layers!