No. 2102 — Ulm Yeast Cake
English historical translation of Molokhovets recipe No. 2102 from the 1901 Russian cookbook, retaining original methods and measures.
Wash a quarter pound raisins and a quarter pound currants and boil them in a glass wine.
Mix half a pound butter, three eggs, three extra yolks, two spoonfuls yeast, five spoonfuls sour cream, three eighths glass sugar, cinnamon and a pound flour; let rise.
Butter a mould, line with a round of dough the thickness of the blunt side of a knife, and scatter the wine-cooked fruit, shredded almonds, sugar and cinnamon.
Decorate the top with small rings of dough and a border, let rise, glaze with egg and dust with coarse sugar.
Bake in a moderately warm oven and decorate with jam.
To provide
¼ glass raisins and ¼ glass currants ⅓ glass wine and ¼ glass almonds Cinnamon and ⅛ glass sugar ⅙ pound butter 1 egg and 1 additional yolk | ½ zolotnik yeast and 1⅔ spoonfuls sour cream ⅓ pound flour, about 1 glass, and ¼ glass sugar 1 egg for glazing 1 spoonful sugar, jam and decoration |