No. 1849 — Simple Sweet Almond and Apple Layer Cake
English historical translation of Molokhovets recipe No. 1849 from the 1901 Russian cookbook, retaining original methods and measures.
Scald twenty sweet almonds, peel after half an hour, dry, shred finely, toast dark golden in a clean pan and pound.
Cream four yolks with eight heaped teaspoons sugar, add ten heaped teaspoons finely crushed sifted white rusks.
Fold in four whipped whites and divide between two small buttered paper moulds, each about five vershoks across. Bake.
Prepare thick syrup from a glass water and three quarters glass fine sugar, add four peeled sweet apples quartered and cook until tender.
Sandwich the two baked layers with the apple preserve; cover the top with more preserve, arranging the neatest apple quarters in the centre.