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Russian: Tatiana's Cake

Source of Recipe

Olga Timokhina's


List of Ingredients

400 g butter, chilled and cut into cubes
3 1/2 c flour
3 tb sugar
1 ea egg
1 1/2 c wild strawberry preserves
2 tb butter
2 c confectioner's sugar
1/4 c cold water
2 ts lemon juice



Recipe

In a large bowl, combine chilled butter, 3 cups of flour and sugar. With your fingertips, rub until the mixture
is well combined. Beat in an egg and mix until smooth.

Shape it into a ball and refrigerate for 1 hour.
Rub the preserves through a fine sieve set over a saucepan, then cook over moderate heat, stirring constantly, for 3 to 5 minutes. Set aside off the heat.

Preheat the oven to 250F. Cut the chilled pastry in half and shape 2 rectangles. One half at a time, roll the pastry into a rectangle.

With a pastry brush, coat each cookie sheets with 1 tablespoon of butter and sprinkle them with flour. Bake cookie sheets until the pastry begins to turn a pale gold. Watch carefully for any sign of burning and regulate the heat accordingly.


Spread strawberry puree evenly over one sheet of the pastry, covering it completely. Slide the second
sheet of pastry gently onto the first one.

Stir sugar, water and lemon juice together in a bowl to form a thin paste. Spread the icing over the top layer
of pastry and set the cake aside to cool down.

For history on Tatiana see:
http://www.alexanderpalace.org/palace/tsartable3.html