No. 2112 — Almond Cake, Two Versions
English historical translation of Molokhovets recipe No. 2112 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and finely pound one and a quarter pounds sweet almonds with a quarter pound bitter almonds.
Cream fifteen yolks with one and a half pounds sugar, stir in almonds, fold in fifteen whipped whites.
Bake in a buttered and floured mould or small moulds for about an hour and glaze.
The original gives another six-person proportion with lemon zest and a different fraction of bitter almonds.
To provide
For six people: ½ pound almonds, 1½ glasses 5 eggs, ½ pound sugar, 1 glass ½ spoonful butter and 1 spoonful flour Glaze separately Almond cake, alternative proportions ½ pound almonds, 1½ glasses One eighth of these bitter | 7½ yolks ½ pound sugar, one glass Zest of ¼ lemon 7½ whipped whites ½ spoonful butter 1 spoonful flour for mould Glaze separately |