No. 2077 — Almond Cake with Jam Lattice
English historical translation of Molokhovets recipe No. 2077 from the 1901 Russian cookbook, retaining original methods and measures.
Pound a pound peeled sweet almonds with small additions of water, transfer to a stoneware bowl.
Mix a pound fine sugar, six lots unsalted butter, zest of half a lemon and a spoonful flour into the almonds, adding thirteen yolks one at a time.
Place slightly more than half the mixture into a mould, cover with thick currant or barberry jam without syrup.
Make a lattice from the remaining dough, edge with a narrow border, sprinkle coarse sugar and bake.
The lattice may be covered with white glaze.
To provide
For a six-person cake: ½ pound almonds, about 1½ glasses ½ pound sugar and 1 glass jam | 1 spoonful butter and zest of ¼ lemon 6½ yolks and 1 spoonful flour Glaze separately |