No. 2080 — Grey Almond Cake with Whipped Cream
English historical translation of Molokhovets recipe No. 2080 from the 1901 Russian cookbook, retaining original methods and measures.
Mash eight hard-boiled yolks thoroughly, stir in one pound finely chopped unpeeled but wiped almonds, one pound fine sugar, three eggs and a quarter pound unsalted butter.
Add juice of one lemon, a little zest, a spoonful rum, two spoonfuls sifted dry flour and a little cinnamon.
Mix, place in a buttered mould and bake.
When done cover with jam, then whipped sweetened thick cream No. 2076, and decorate with jam and boiled walnuts.
To provide
For six people: 4 boiled yolks ½ pound almonds, about 1½ glasses ½ pound sugar, about a glass 1½ eggs ⅛ pound butter | Zest and juice of half a lemon 1 spoonful flour, ½ spoonful rum ½ glass blackcurrant jam 1 glass very thick cream ¼ glass sugar, decoration separately |