The 1901 Cookbook Archive
No. 2084 — Sand-Torte: German Butter Cake
English historical translation of Molokhovets recipe No. 2084 from the 1901 Russian cookbook, retaining original methods and measures.
Cream three quarters pound fresh unsalted butter until pale.
Separately cream eight yolks with three quarters pound sugar and then combine.
Gradually fold in three quarters pound flour, lemon zest, a small glass rum and eight whipped egg whites.
Place in a buttered mould, bake, then glaze.
Alternatively bake two round layers, sandwich with jam and glaze the cake.
To provide
For six people: ⅜ pound butter and 4 eggs ⅜ pound sugar, about ¾ glass ⅜ pound flour, about 1⅛ glasses | ½ small glass rum Lemon zest ½ spoonful butter Glaze separately |
Original source: Read Russian recipe No. 2084. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.