No. 2108 — Prune and Almond Shortcrust Cake
English historical translation of Molokhovets recipe No. 2108 from the 1901 Russian cookbook, retaining original methods and measures.
Bake a thin round with a rim from dough No. 2083, 2084 or 2085.
Scald prunes, drain, remove stones and chop. Boil thick syrup from a pound sugar and three quarters glass wine.
Add a pound peeled coarsely pounded almonds, prunes, lemon zest, cinnamon and cloves; dry gently over heat and cool.
Fold in six whipped whites, fill the baked pastry, bake again, cool, glaze and decorate with jelly or fruit.
To provide
For six people: 1 glass prunes 1 glass almonds ⅓ pound sugar, ⅔ glass ¼ glass wine, cinnamon, cloves 2 whites and lemon zest | For dough No. 2083: ¼ pound butter and 1½ glasses flour ½ egg and ¼ glass sugar ½ small glass rum ½ spoonful sour cream Glaze or decorations, or dough No. 2084 Or No. 2085 |