No. 2087 — Whipped-Cream Meringue Layer Cake
English historical translation of Molokhovets recipe No. 2087 from the 1901 Russian cookbook, retaining original methods and measures.
Beat eight to ten egg whites into a foam and gently mix in one pound sifted fine sugar.
Cut several paper circles; fill a paper piping cone with the meringue, snip its end and pipe garlands around the edges of each circle.
Cover one circle completely with meringue about half a finger thick. Dry all in a moderately heated oven.
Carefully remove paper and stack the rings onto a dish.
Whip three glasses very thick cream over ice, drain with a slotted spoon and sweeten with one or two spoonfuls vanilla sugar.
Fill the centre of the stacked rings with cream, cover with the solid meringue circle and decorate with fruits and jelly.
To provide
For six people: 4–5 egg whites ½ pound sugar, about 1 glass | 1 glass thick cream 1 spoonful vanilla sugar Fruit and jelly decorations |