No. 2103 — Dresden Pyramid Cake
English historical translation of Molokhovets recipe No. 2103 from the 1901 Russian cookbook, retaining original methods and measures.
Weigh twelve eggs in their shells and use equal weights of flour, butter and sugar. If the eggs weigh one and a half pounds, take one and a half pounds each of the other ingredients.
Cream washed, completely dried butter until pale, gradually adding sugar, eggs, nutmeg, cinnamon and flour.
Cut six to ten paper circles, each smaller than the preceding one, spread a finger-thick layer of batter onto each and bake in a moderately warm oven.
Spread jam on each baked round except the smallest, then stack them in descending size to make a pyramid.
Decorate with coloured glazes and top with a marzipan flower or fruit.
To provide
For six people: 4 eggs, about ½ pound ½ pound sugar, about 1 glass ½ pound butter ½ pound flour, about 1½ glasses | Nutmeg and cinnamon Glaze and decoration separately About 1½ glasses jam |