No. 2068 — Sweet Almond Cake-Filling Paste
English historical translation of Molokhovets recipe No. 2068 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and pound one and a half pounds sweet almonds and a quarter pound bitter almonds very finely, gradually adding seven whites and one pound fine sugar.
Heat in a saucepan, stirring constantly to prevent scorching, until it just begins boiling. Cool and spread in a clean-paper mould; place in the oven to dry.
Turn onto a sieve and brush the bottom with egg white to release the paper.
Use to layer sponge cake No. 2090 and chocolate cake No. 2091: put chocolate cake on a dish, spread with thick jam, apple purée or cherry purée, add almond paste and press lightly, spread with jam again, add sponge cake, then glaze and decorate.
To provide
1½ pounds sweet almonds ¼ pound bitter almonds | 1 pound sugar 7 egg whites |