No. 1547 — Layered Sweet Smolensk Groat Pie with Marmalade
English historical translation of Molokhovets recipe No. 1547 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare groat pudding according to No. 1546 but pour into two or three shallow moulds and bake.
Place the baked layers on a dish, spreading fruit marmalade or purée between layers and trimming the edges evenly.
Whip four whites with a third glass of sugar, cover the top and sides with meringue, then pipe the remainder in patterns with spaces left for redcurrant jelly.
Sprinkle with sugar, bake in a fairly hot oven until just browned, fill the spaces with jelly and pour on redcurrant syrup.
To provide
3 glasses milk and 1½ spoonfuls butter ⅓ glass fine sugar and zest of ½ lemon 1 glass Smolensk groats and ¼ glass currants | ¼ glass sultanas, 6 eggs and 1 spoonful butter 3–4 rusks and ½–1 glass fruit purée 4 egg whites and ½ glass sugar ¾ glass redcurrant syrup Optional ¼ glass redcurrant jelly |