No. 2078 — Viennese Almond Layer Cake
English historical translation of Molokhovets recipe No. 2078 from the 1901 Russian cookbook, retaining original methods and measures.
Cream one pound fresh unsalted melted butter until pale over cold water, mix in one pound fine sugar and one pound finely ground sweet almonds with thirty bitter almonds.
Beat in six eggs and gradually one pound flour, stirring without pause for an hour.
Spread the batter thinly on six circles of paper and bake in a moderately heated oven.
Layer the cakes with about two and a half glasses jam, glaze the top and return to the oven briefly to dry the glaze.
To provide
For six people: ⅓ pound butter ⅓ pound fine sugar, about ⅔ glass ⅓ pound almonds, about 1 glass | 10 bitter almonds ⅓ pound flour, about 1 glass 2 eggs and ¾–1½ glasses jam Glaze separately |