No. 1596 — Almond or Coconut Layer Cake
English historical translation of Molokhovets recipe No. 1596 from the 1901 Russian cookbook, retaining original methods and measures.
Mix one glass fine sugar, a third glass melted butter, a third glass milk, one glass fine wheat flour, half a glass maize flour and two teaspoons dry yeast dissolved in the milk.
Beat thoroughly and fold in five or six whipped whites.
Bake in two buttered, rusk-dusted shallow tin moulds.
Stack on a dish, spreading crushed almonds or grated coconut mixed with strawberry or raspberry syrup into a thick paste between layers.
Cover with three additional whites whipped with a third glass sugar, then bake briefly to brown.
Serve with raspberry or strawberry jam poured over.
To provide
1⅓ glasses fine sugar ½ glass melted butter ½ glass milk 1 glass fine wheat flour and ½ glass maize flour | 5–6 eggs and 1 glass sweet almonds Or coconut ¼–½ glass fruit syrup 2 teaspoons dry yeast |