Russian Cake by Zarnak Sidhwa

Ingredients :

1. Chocolate sponge cake : 1

Ingredients for chocolate cream :

1. Butter softened : 1-1/2 cups
2. Unsweetened cocoa : 1 cup
3. Icing sugar : 5 cup
4. Milk : 1/2 cup
5. Chocolate essence : 2 tsp

Marzipan :

1. American almonds : 2 cup
2. Icing sugar : 3 cup
3. Egg whites : 2
4. Almond essence : 6 drop

Methed :

For the chocolate Cream.

• Add cocoa to large bowl whisk through to remove any lumps.
• Cream together butter and cocoa powder until well-combined.
• Add sugar and milk to coco mixture by adding 1 cup of sugar followed by about a tablespoon of milk.
• After each addition has been combined,turn mixer onto a high speed for about a minute.
• Repeat until all sugar and milk have been added.
• Add chocolate essence and mix well (if the chocolate frosting is dry add in some more milk.)

For the marzipan

• Boiled the almonds and peel the skin.
• Dry the almond thoroughly for a day then grind to fine powder.
• Blend the icing sugar, finely ground almonds, egg whites and almond essence in a blender until perfectly blended.
• Chill covered 24 hours to harden.
• Make about 6 round colorful balls, roll each ball lengthwise and keep aside

For the cake

• With a sharp knife slice a cake layer on a plate with the flat side facing up.
• Evenly spread one-third of the chocolate cream over the cake to the edge, assemble the marzipan colorful strip side by side.
• Top with the second cake layer, round side up.
• Spread the remaining chocolate cream over the top and side of the cake.
• Design the cake with the remaining marzipan use flower cuter to decorate the cake .
• Refrigerate for at least 1 hour before slicing.
• The beauty of the Russian cake in is the colorful beads after each slice is cut.