Russian Cream Torte Oroszkrem Torta Russian recipe Vegetarian- LateChef.com
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Russian Recipe

Dessert

Serves 1
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Short Description

Dreamy Russian Cream Torte! This cake has nothing to do with the Russians; it was invented by a Hungarian pastry chef who worked at the Orosz Kavehaz [Russian Coffee House] in Budapest. That was the name of the coffee house and it had nothing to do with Russian cuisine or with Russian pastry. Indeed, Russian Cream Torte is a real Hungarian confection. This version is from Rakoczi Janos master chef’s book that was titled “Konyhamuveszet&#8221 ;. This cake is often decorated with cream rosettes and such, but I kept mine quite rustic. Any additional cream or icing and it would have been too much cream in my opinion. The flavour relies heavily on rum, but it is possible to make it alcohol free if you omit the rum soak and substitute it with rum extract flavoured sugar syrup. The first task is to soak the raisins in rum. Then come the cakes and while the cakes bake make the cream filling. The raisins are a must. The rest of the candied fruits and peel are left to the imagination. I used a cup of homemade candied citrus peel, about a 1/4 cup of homemade rum cherries, and about a cup of Hawaiian candied fruit mix [I got that from the Superstore] But you can use any kind of candied fruit as long as its candied and not the type that is swimming in heavy sugar syrup. Those are OK in a fruitcake but are not good for much else. A lot of recipes, including Rakoczi’s, call for a five egg piskota, but it’s virtually impossible to cut a five egg piskota into four layers. So I used 8 eggs, divided the batter between two spring form cake pans and then cut both cakes into two layers. This gave me 4 good cake layers to work with.


Ingredients
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