Almond Russian
S & I: Almond Roulade and Napkin dough, butter cream or Russian cream filling. Finished with icing sugar or almond flour. H & C: Derived from the original French recipe for the Russo which combines puff pastry with almond Roulade and Napkin dough, also known as Pain de Gênes. The characteristic lozenges on the top of the cake are burned with a hot iron or drawn with cinnamon.
