The 1901 Cookbook Archive
No. 2095 — Rye-Bread Layer Cake
English historical translation of Molokhovets recipe No. 2095 from the 1901 Russian cookbook, retaining original methods and measures.
Cream thirty yolks with one pound sugar, cinnamon, star anise and cloves.
Add finely ground and sifted dried rye bread and wheat flour, beat in one direction for an hour and fold in thirty whipped whites.
Bake in buttered paper moulds dusted with rye crumbs, sandwich layers with jam or marmalade and glaze.
To provide
For six people: 10 eggs and ⅓ pound sugar, about ⅔ glass ½ zolotnik cinnamon, about 1 teaspoon ½ zolotnik star anise ¼ zolotnik cloves, about 16 | ¼ glass rye-bread flour ⅛ glass fine wheat flour ¾ glass jam or marmalade Glaze separately |
Original source: Read Russian recipe No. 2095. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.