Russian Almond Cake Recipe

This Russian almond cake is a cake have three layers of pasta (a layer of puff pastry, a layer of sponge cake and lastly a layer of puff pastry), interspersed with diplomat cream and the top sprinkled with icing sugar. For toping, you can also put with cream slivered toasted almonds or strawberries.

The Ingredients :

• Puff pastry
• The sponge cake
• The syrup to soak the sponge cake
• Diplomatic cream
• Toasted slivered almonds/strawberry
• The icing sugar

Preparation :

• For first the preparation of the puff pastry:
  Roll out the puff pastry to a thickness of 5 or 6mm, prick the entire surface and bake in an oven preheated to 200 ° C
• Preparation of sponge cake (see how to rolled a cake)

Methods :

1. Cut the puff pastry into two equal parts
   Cut the sponge cake into a rectangle identical to that of the puff pastry
2. Place the first layer of puff pastry on a dish
   Spread a layer of diplomat cream over the entire surface
3. Scatter the slivered almonds over the cream then cover with the layer of sponge cake;
   Soak the entire surface of the sponge cake with the syrup
4. Spread a layer of diplomatic cream over the entire surface and scatter the flaked almonds
   Put the last layer of puff pastry
5. Spread the topping over the entire surface of the puff pastry and scatter the slivered almonds on top then refrigerate for 2 hours;
   Take the cake out of the refrigerator and sprinkle the surface well with icing sugar through a colander
6. Cut the cake into the dimensions of rectangles
7. Your russian almond cake is ready to serve.