Russian Cream is an old sca recipe that is not period. It was in favour about 10 years ago. I have identified this as actually Russian but variations can be found in most countries, obviously after gelatin was invented.

Actually this "cream" can be used in any amount of ways, your imagination is the only limit you have!


Graham Cracker Crust Layer



1 1/4 Cups Graham Cracker Crumbs



1/4 Cup Sugar

6 Tablespoons Butter, melted


Mix crumbs and sugar. Add butter and mix well.


Spray an 8.5 or 9" spring form pan with food release. Pat into the bottom of pan, press firmly for a harder crust.


Chill 45 minutes or bake at 375° for 6 to 9 minutes. (Baked comes out of pie pan for easiest serving).



Russian Cream Layer



1/2 cup Cold Water


3/4 cup Sugar

1 cup Sour Cream (not Low- or Fat- Free)

1 envp Gelatin, unflavoured

1 cup Half’n’Half Cream

1/4 tsp Almond Extract or 1 Vanilla Bean*



Soften gelatin in cold water. Heat cream and sugar, do not boil. Add gelatin mixture and heat until dissolved stirring constantly.




Chill for a couple of hours and fold in sour cream. Add almond extract if using. Pour onto the baked and chilled crumb crust and chill again until set.




*If using the vanilla bean (which I do), I add it into the cream at the beginning and remove before chilling.




Note: I frequently serve the Russian Cream with fresh fruit on top. A layer of Dulce de Leche would be yummy as well.




Strawberry Layer


1 envp Gelatin, unflavoured

1 1/2 cups Strawberry Purée**


Follow directions on package. When gelatin is dissolved, stir in purée until thoroughly mixed.


Pour on top of cake and chill until set.


Remove the sides and serve.


**Strawberry Purée: take a bunch of strawberries and purée until liquid. Strain, using a spoon to help liquid through sieve.