No. 2110 — Walnut Layer Cake
English historical translation of Molokhovets recipe No. 2110 from the 1901 Russian cookbook, retaining original methods and measures.
Pound a pound shelled walnuts with two whites, cream with a pound sugar, adding eighteen yolks one at a time.
Fold in eighteen whipped whites with a glass flour and bake two layers.
For walnut filling pound six lots walnuts with half a pound sugar, beat with three or four yolks and one white, heat until thick and cool.
Sandwich layers, glaze and decorate with jam or whipped cream.
Alternative: reduce a glass cream with vanilla, half a pound sugar and a pinch salt by half, stir in three yolks and a quarter pound each almonds and walnuts, walnuts pounded with one white, and heat while stirring.
To provide
For six people: ⅓ pound walnuts ⅓ pound sugar, ⅔ glass 6 eggs and ⅓ glass flour ⅓ glass almonds | ⅓ glass walnuts ⅓ glass sugar and one egg Glaze or 1 glass whipped cream |