No. 1527 — Sponge Cake and Rusk Pudding with Raisins
English historical translation of Molokhovets recipe No. 1527 from the 1901 Russian cookbook, retaining original methods and measures.
Take ten small purchased or homemade sponge cakes and about ten round homemade rusks; cut each into several pieces.
Prepare syrup from one third glass sugar and one glass water, add a quarter glass of large raisins and a third glass of peeled sliced almonds and leave to infuse half an hour.
Butter and breadcrumb a saucepan. Layer sponge cake, syrup, rusks, more syrup, sponge cake and finally rusks.
Beat six yolks with two glasses of cream and a little cinnamon. Pour over the layers and bake in a moderate oven for an hour.
Turn out and pour syrup over, or cover with meringue made from the remaining whipped whites and three spoonfuls of sugar. Bake the meringue for ten more minutes and decorate with jam.
The author also suggests half a glass of sugar for the remaining whites and a quarter glass of jam.
To provide
10 purchased sponge cakes Round homemade rusks ¼ glass raisins and ⅓ glass almonds Cinnamon, 6 eggs and ⅓ glass sugar | 2 glasses cream ½ spoonful butter 1 full spoonful powdered rusks |