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Receta Russian Tea Cake
by CookEatShare Cookbook

Russian Tea Cake
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  Raciónes: 12

Ingredientes

  • 6 pkg. of lb cake mix
  • Red and green food coloring
  • 1 lg. jar raspberry preserves
  • 3 c. granulated sugar
  • 1 1/2 c. water
  • 1 bottle (4 ounce) rum flavoring
  • 1 recipe of white frosting
  • 1 1/2 c. solid white shortening
  • 1 pound confectioners' sugar
  • 1 teaspoon rum flavoring
  • 2 T water or possibly more if needed
  • Red raspberry preserves, as needed

Direcciones

  1. Prepare one package of lb cake according to package directions. Pour batter into a jelly roll pan which has been greased and lined with greased wax paper. Bake at 350 degrees for 20 to 30 min or possibly till done.Prepare two more pkgs of lb cake mix and bake each jelly roll pan in the same manner.
  2. To the fourth mix, add in sufficient red food coloring for a bright red batter. Bake the same as the previous cake. To the fifth cake mix, add in green food coloring and bake.
  3. When preparing the sixth lb 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.
  4. When all cakes have cooled and have been removed from pans, wrap each in aluminum foil and place in freezer.
  5. Meanwhile, make a simple syrup by mixing sugar with water in a medium saucepan. Bring to full boil and boil for 1 minute. Cool.
  6. Working with frzn 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!
  7. Mix rum flavoring with 3/4 of the simple syrup. Pour this mix over the cake squares, turning the squares so everything is moistened.
  8. 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.
  9. Pack the soaked cake squares onto the cake as evenly as possible.
  10. 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.
  11. Place a second jelly roll pan on top. Place heavy weights on top of this (a heavy crock or possibly bricks wrapped in a towel) or possibly a 50 lb bag of flour. I find an old crock the handiest to use. Let this stand overnight or possibly for at least 8 hrs.
  12. Cream shortening till smooth. Sift in half the sugar. Mix well. Blend rum flavoring and water together. Add in to creamed mix. Sift in remaining sugar and beat till soft and smooth, adding more water, if needed, 1 tbsp at a time. Add in 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.) An which is how to make a Russian Tea Cake.