Ruins of a Russian count's castle from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 204) by Caroline Eden and Eleanor Ford

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Notes about this recipe

  • MissKoo on February 12, 2026

    The grand finale as part of Samarkand cookbook dinner, made by another member of our cookbook group. The cake not only looks spectacular, it tastes over-the-top wonderful. The flavors and textures combine beautifully and it is not heavy. Even after a meal with many dishes to sample it did not seem like too much. Lovely and moist with terrific crunch from the meringues and the unctuousness of beaten heavy and sour creams.

  • tges on October 05, 2019

    Along with the Medovik and Japonaise cakes - this cake is now a firm favorite. I actually have cravings of these flavours and textures together that I make it quite often. It is straightforward and the quantities and recipe works. It hits just the right sweetness and I love the inclusion of prunes in a cake as somehow, I feel I'm getting some goodness in. I do feel, though, it is a cake best eaten within a maximum of two days or else, too smooshy.

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