The 1901 Cookbook Archive
No. 2081 — Viennese Almond Sponge Cake
English historical translation of Molokhovets recipe No. 2081 from the 1901 Russian cookbook, retaining original methods and measures.
Cream a pound fresh butter until pale.
Separately cream one and a quarter pounds fine sugar with eight yolks until pale, then combine with the butter.
Add half a pound chopped sweet almonds, twenty bitter almonds and one pound flour, then gently fold in eight whipped whites.
Transfer to a mould and bake.
To provide
For six people: ⅓ pound butter and 3 eggs ⅙ pound sweet almonds, about ½ glass | 4–5 bitter almonds ⅓ pound flour, about 1 glass Glaze separately |
Historical editorial note: The printed six-person list omits the sugar, although it is prominent in the method; bitter almonds require caution.
Original source: Read Russian recipe No. 2081. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.