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    2 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This has become a firm favourite at our home and wherever I take it; it's fairly straightforward to make (very easy, if your local supermarket sells jelly rolls - what I would usually call jam sponge rolls) and serves a lot of people (at least 12 large serves, usually 16). It's visually quite different and a delicious variation from the usual Charlotte recipe. I found the basic recipe on www.axis-of-aevil.org/, and varied it to suit. The recipe works well with either gelatin or agar-agar � both are easy to use; I usually go the vegetarian route, having one of those in the house.

    Recipe #204421

    I recently tried a Russian Honey Cake, which was one of the yummiest cakes I have ever tasted. It was so nice I decided to find the recipe and learn to make it myself. It took me about 6 months searching the net (on websites mostly in Russian, which I definitely don't read or speak) translating from Russian using an online translator, and trying different recipes before I found this recipe, which has produced a result at least as nice as the one I tried. I baked 2 pieces at a time on baking paper on an oven tray. Each batch took just long enough to cook, that I had two more ready to swap when the first ones were done. The cream filling (and coating) is made from sour cream and sugar. The sour cream is simply whipped with the sugar until the sugar dissolves. The original recipe said to add sugar "by intuition"; I think you're supposed to keep adding more until it thickens, but the time I tried that it was too sickly sweet! I have also made the filling/coating using fresh cream - 750ml, soured with 1/2 cup lemon juice and beaten until just starting to thicken (you still use the sugar & honey). This was for a vegetarian who pointed out that the cultured sour cream I used had gelatin in it. A slightly different taste, but a very nice variation. I personally don't like walnuts all that much, so I leave them out whenever I cook this.

    Recipe #115160


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