how do you make a russian cake?

Question

i love to bake

Answer 1

These sound really yummy, hope you like em!

KAHLUA WHITE RUSSIAN CAKE
3 tbsp. (1 1/2 oz.) kahlua
2 tbsp. (1 oz.) vodka
1/2 c. (3 oz.) white chocolate, cut sm.
2 c. sifted cake flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 c. butter
2 tbsp. shortening
1 1/4 c. sugar
3 lg. eggs
3/4 c. buttermilk
1/3 c. apricot jam
Kahlua white Russian cream
White chocolate curls and shavings
Combine kahlua, vodka and chocolate. Place over low heat or hot water until chocolate melts. Stir to blend. Cool slightly. Resift cake flour with baking soda and powder. Grease well and flour lightly two 9-inch layer cake pans.
Cream butter, shortening and sugar until light and fluffy. Beat in eggs, one at a time. Blend in kahlua-chocolate mixture, then flour mixture alternately with buttermilk. Divide batter between 2 pans. Bake at 350 degrees for 20-30 minutes until tester inserted in center comes out clean.

Cool in pans 10 minutes. Turn out onto wire racks. Cool completely. Spread bottom surface of second layer with remaining jam. Place on top of first layer. Swirl remaining cream topping on top and sides of cake. Decorate top generously with white chocolate curls and shavings. If prepared ahead, refrigerate, removing 30 minutes before serving to capture full flavor.

KAHLUA WHITE RUSSIAN CREAM: Beat 2 cups heavy whipping cream with 1/3 cup sifted powdered sugar until thickened. Gradually beat in 1/3 cup kahlua and 2 teaspoons vodka, beating until stiff.

RUSSIAN TEA CAKE
6 pkg. of pound cake mix
Red and green food coloring
1 lg. jar raspberry preserves
3 c. granulated sugar
1 1/2 c. water
1 bottle (4 oz.) rum flavoring
1 recipe of white frosting
Prepare one package of pound cake according to package directions. Pour batter into a jelly roll pan that has been greased and lined with greased wax paper. Bake at 350 degrees for 20 to 30 minutes or until done.
Prepare two more packages of pound cake mix and bake each jelly roll pan in the same manner.

To the fourth mix, add enough red food coloring for a bright red batter. Bake the same as the previous cake. To the fifth cake mix, add green food coloring and bake.

When preparing the sixth pound cake mix, divide the batter in half and make 1 part green and 1 part red. Pour the green batter on 1/2 of the prepared jelly roll pan and the red batter on the other. Bake.

When all cakes have cooled and have been removed from pans, wrap each in aluminum foil and place in freezer.

Meanwhile, make a simple syrup by mixing sugar with water in a medium saucepan. Bring to full boil and boil for 1 minute. Cool.

Working with frozen cakes and a serrated knife, cut one white cake into 1 inch squares. Cut the green cake, the red cake, and the red and green cakes into 1 inch squares also. Place all the squares in a heap in the largest bowl you have!

Mix rum flavoring with 3/4 of the simple syrup. Pour this mixture over the cake squares, turning the squares so everything is moistened.

Remove remaining two cakes from the freezer, they should be the white ones. Sprinkle a clean, dry jelly roll pan with sugar. Place one cake upside down into the pan. Spread with a thin layer of preserves.

Pack the soaked cake squares onto the cake as evenly as possible.

Spread the bottom of the remaining cake with another layer (thin) of preserves. Place this, preserves-side down, on top of the packed squares. Sprinkle sugar on top.

Place a second jelly roll pan on top. Place heavy weights on top of this (a heavy crock or bricks wrapped in a towel) or a 50 pound bag of flour. I find an old crock the handiest to use. Let this stand overnight or for at least 8 hours.

ICING:
1 1/2 c. solid white shortening
1 lb. confectioners' sugar
1 tsp. rum flavoring
2 tbsp. water or more if needed
Red raspberry preserves, as needed
Cream shortening until smooth. Sift in half the sugar. Mix well. Blend rum flavoring and water together. Add to creamed mixture. Sift in remaining sugar and beat until soft and smooth, adding more water, if needed, 1 tablespoon at a time. Add preserves to icing to make a pink color.
Remove weights and top jelly pan from cake. Ice it on top only. Cut 1/2 inch off the edges with a serrated knife. (Dip in hot water for easier cutting.)

RUSSIAN COFFEE CAKE
1/2 c. butter
1 c. white sugar
2 eggs
2 c. flour (not sifted)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 pt. sour cream
MIXTURE:
1/2 c. brown sugar
1 tsp. cinnamon
2 tsp. flour
2 tsp. butter
1/2 c. walnuts
Mix first 8 ingredients together then alternate flour and sour cream mixture with second 5 ingredients with walnut mixture on top. Bake in tube pan 9 inch and bake at 350 degrees for 40 minutes. Grease pan and flour.

WHITE RUSSIAN MOUSSE PIE
CAKE:
1/2 c. vodka
1 c. coffee liqueur
1/2 can vanilla mousse mix
2 tbsp. gelatin
1 qt. heavy cream
CRUST:
50 vanilla wafers
1/4 lb. butter
1 tbsp. sugar
Melt butter and mix with the sugar and the crushed wafers; form in pie pan and chill.
Dissolve the gelatin in cold water. While the gelatin is dissolving, add the 1/2 can vanilla mousse mix with the quart of heavy cream, whip until just ready to peak. Place the gelatin into 1/2 cup boiling water and dissolve. Bring the alcohol to a boil and add the gelatin. Cool slightly. By hand, mix the mousse in, do not over whip. Pour into crust and let cool overnight. Top with shaved chocolate.

Answer 2

Black Russian Cake I
(this is really good, my mom makes it all the time!)

This is an extremely moist and delicious cake. The coffee liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complemented when served with coffee drinks as an after-dinner treat

Original recipe yield: 1 - 10 inch Bundt cake.
Prep Time:20 MinutesCook Time:40 MinutesReady In:1 Hour Servings:12 (change)

INGREDIENTS:
1 (18.25 ounce) package moist yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup white sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee flavored liqueur
3/4 cup water
1/4 cup coffee flavored liqueur
1 cup confectioners' sugar

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar

Answer 3

cut up some russian person put meat put it in the cake mix atir and bake the cake

Answer 4

Well first you find a Russian and then you follow the instruction on the box. Voila!

Answer 5

head to the store about ten minutes before they close

Answer 6

i dont know.