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Russian Tipsy Cake

Holiday.Cook's picture
Ingredients
  Unsweetened chocolate 1 Ounce
  Water 3 Tablespoon
  Eggs 3 Small
  Caster sugar 5 Ounce
  Flour 2 1⁄4 Ounce, very well sifted with a pinch of salt
  Salt 1 Pinch
  Flour 1 Tablespoon
  Sugar syrup 3 Tablespoon, flavored with brandy / rum
  Rum/Brandy 3 Tablespoon
  Double cream 1⁄2 Pint
  Vanilla essence 3 Drop
  Chocolate 2 Ounce (1 Block, For Making Caraque)
Directions

GETTING READY
1) Grease the tin and dust with caster sugar and sifted flour.
2) Heat the oven at 375┬░F or Mark 5.

MAKING
3) In a saucepan, add water and chocolate and cream till a thick sauce, then cool.
4) For the sponge cake, in a bowl, combine eggs and sugar and stand over a pan of hot water till it is thick and creamy.
5) Take off from the heat and beat till the mix is cold.
6) Add in the flour by folding in.
7) Evenly divide the mix in two. To one portion, add the prepared chocolate and add the extra tablespoon of flour to the other.
8) Transfer the two mixes into the tin, alternating spoonfuls of light and dark.
9) With a knife, give a marbled effect and place in oven for 40-50 minutes or till the cake appears done. Cool.
10) Divide and spoon some of the flavored syrup over both halves.
11) In a bowl, add the cream and whip and sweeten and flavor with vanilla essence.
12) Spread the cream over the cake and keep aside the rest.
13) Reshape and moisten the cake using syrup.

SERVING
14) Top the cake with chocolate caraque and cream.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
50 Minutes
Ready In: 
75 Minutes

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