No. 2113 — Almond Sponge Cake
English historical translation of Molokhovets recipe No. 2113 from the 1901 Russian cookbook, retaining original methods and measures.
Scald, peel and pound seven eighths pound sweet and one eighth pound bitter almonds with an egg.
Cream a pound sugar with twenty-four yolks, add zest of one lemon and the almonds.
Fold in sixteen whipped whites and a quarter pound fine wheat or potato flour, pour into buttered paper moulds and bake.
Remove the paper as soon as the cakes are cool enough, transfer to a dish, coat with orange-flower glaze and decorate with fruit.
To provide
For six people: ⅓ pound almonds, 1 glass Including eight to ten bitter almonds ⅓ pound sugar, ⅔ glass Zest of ⅓ lemon 8 yolks and 5 whites | 1/12 pound flour, ¼ glass Original separator ½ spoonful butter and ½ spoonful flour Glaze No. 2055 |