No. 1800 — Frozen Waffle Cake with Cream
English historical translation of Molokhovets recipe No. 1800 from the 1901 Russian cookbook, retaining original methods and measures.
Bake crisp waffles without letting them burn.
Boil one and a half glasses ordinary cream with a glass fine sugar and a vershok vanilla until only one third of the mixture remains.
Set over cold water and, when nearly cool, beat with a spatula, adding lemon juice by drops from half a lemon until white and thick.
Mix in half a glass thick whipped cream, a spoonful sugar and lemon zest.
Line the bottom of a thick copper charlotte mould with the cream mixture, then add a layer of halved waffles filled with redcurrant jam.
Alternate cream and waffles to the top, ensuring waffles do not touch the mould walls and cannot be seen from outside.
Seal the lid tightly with unsalted butter and freeze in ice and salt for about two hours.
Unmould onto a dish over a neatly folded napkin.