The 1901 Cookbook Archive
No. 2079 — Viennese Layer Cake
English historical translation of Molokhovets recipe No. 2079 from the 1901 Russian cookbook, retaining original methods and measures.
Cream three quarters pound the best clarified butter in a bowl packed with ice until pale.
Beat in twelve eggs one by one, then gradually add one pound sugar followed by one pound flour, mixing continuously.
Spread into several paper moulds and bake without browning.
Sandwich the baked layers with jam, stack, coat with glaze, dry and decorate with preserves.
To provide
For six people: ⅜ pound butter and 6 eggs ½ pound sugar, about 1 glass ½ pound flour, about 1½ glasses | Zest of ½ lemon ¾ glass jam ½ spoonful butter Extra glaze and decoration |
Historical editorial note: The full method and the six-person ingredient table use different proportions.
Original source: Read Russian recipe No. 2079. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.