Russian Cream Cake (Oroszkrem kocka)

I made this cake for the after church fellowship lunch. This cake has nothing to do with the Russians. It was invented by a Hungarian pastry chef who worked at the Orosz Kávéház (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. Russian Cream Cake is a real Hungarian sweet.

First you have to make a sponge cake using eggs, self raising flour and sugar, and add some lemon grind. Depends on the size of your tin how many eggs and ingredients you use. I used 8 eggs, 8 tablespoon SR flour and same amount of white sugar and 1 lemon finely zested.

Once the cake is baked 20minutes in 200c, soak the sultanas and other candied fruit including citrus peel in a cup of Rum.

For the vanilla cream, I used 5 egg yolks, vanilla essence, 250ml sugar, 1.5cup milk, gelatin, and 350ml cream.

Cut the sponge, sprinkle each side with the Rum from the soaked fruit, spread the custard mix, spread the soaked fruits, cover with the other side of the sponge and spread the custard on the top of the cake, put it in the fridge overnight.

For the decoration, i have cooked one orange zest in sugar syrup, and used fresh cream on the top.