No. 2088 — Another Whipped-Cream Cake
English historical translation of Molokhovets recipe No. 2088 from the 1901 Russian cookbook, retaining original methods and measures.
Cream three eighths pound unsalted butter until pale. Separately cream twelve yolks with a quarter pound sugar scented with lemon zest and combine.
Add half a pound peeled sweet almonds pounded with a spoonful rose water and six spoonfuls thick cream.
Beat for half an hour, optionally add a quarter glass washed and well-dried currants, then fold in four whipped whites.
Bake a shortcrust shell with a raised edge, or prepare an English cake layer, fill with the almond-cream mixture and bake again.
To provide
For six people: ⅛ pound butter 4 yolks ⅙ pound almonds, about ½ glass ⅓ spoonful rose water Zest of 1 lemon 1 spoonful currants and 1½ egg whites | 1/12 pound sugar, about 3 lumps 2 spoonfuls thick cream Shortcrust pastry No. 2083 Or English cake No. 2086 Use half that cake portion For six people |