Sweets and Truffles

Russian Sandwich Cake

Enjoy making this delicious Russian Sandwich Cake for your family and friends to have as Afternoon tea or coffee with your friends.

What is a Russian Sandwich Cake?

Russian Sandwich Cake is a  delicious vanilla sponge cake filled with  Crème Patisserie, with a Glacè Icing top layer and decorated with toasted coconut.

In addition, you can also try making this cake using our amazing range of Natural Flavoured Cocoa Powders! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.


300g Margarine
300g Sugar and Crumbs Natural Flavoured Vanilla Icing Sugar
300g Self Raising flour
6 Eggs
Cremé Pâtissière
500ml Milk
100g Sugar and Crumbs Vanilla Natural Flavoured Icing Sugar
4 Free Range eggs yolks only
40g Cornflour
40g butter
For the Topping
200g Sugar and Crumbs Coconut Natural Flavoured Icing sugar
50g Lightly toasted desiccated Coconut
Preheat oven to 140c / Gas Mark 1
Cremé Pâtissière

1. Pour the milk into a pan and bring to the boil then remove from the heat.

2. With a spatula mix together the Sugar and Crumbs Natural Vanilla Flavoured Icing Sugar, egg yolks and cornflour in a bowl to form a smooth paste.

3. Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the heat.

4. Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick, it will just come to the boil.

5 Remove from the heat and pass the mixture through a sieve into a clean bowl. add the butter and stir until melted and thoroughly combined.

6 Leave to cool. cover with clingfilm and then chill for 1-2 hours in the refrigerator before using it.

Coconut Sponge

7.  Cream together the margarine and the Sugar and Crumbs Natural Icing sugar of your choice until smooth and creamy.

8. Add the eggs slowly 1 by 1 until combined in the mixture.

9. Now add the flour by using a spoon and having your mixer on the lowest speed, once combined turn up the mixer to high and beat for 20 seconds more only.

10 Divide your cake batter into 3 x 8-inch  lined and greased sandwich tins.

11. Bake in the oven for 30 minutes until golden brown and firm to touch.

12. Allow the cakes to cool slightly then remove from the tins and cool on a wire rack.

Putting the cake together

13. Place one of the sandwiches on to a cake board or cake plate.

14. Smooth a layer of the Cremé Pâtissière on and then top with another cake sandwich .reapeat this process and top with the final cake sandwich.

15. Make up the glacé icing by adding a small amount of water to the Sugar and Crumbs Natural Flavoured until it is a thick but spreadable consistency.

16. Carefully spread the icing on top of the cake.

17. Sprinkle the toasted desiccated coconut around the edge of the cake approximately 2 to 3 inches wide, this will leave you a circle of glacé icing in the middle. alternatively, you can just sprinkle the toasted desiccated coconut all over the top of the glacè icing.

18. Now enjoy a slice of your delicious Russian Sandwich cake with a cup of your favourite beverage.

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