No. 2114 — Sweet Béchamel-Filled Cake
English historical translation of Molokhovets recipe No. 2114 from the 1901 Russian cookbook, retaining original methods and measures.
Bake two cake rounds, one with a rim.
For six people stir half a spoonful butter with half a glass flour and thin with two glasses cream; sweeten with half a glass sugar and lemon zest and cook until thick.
Remove from heat, beat in two yolks and sieve. Cool, fill the rimmed pastry, cover with the second round and glaze.
Flavouring options include vanilla, cinnamon, orange-flower water, ground sweet or bitter almonds, pistachios, coffee (one glass cream plus a glass strong coffee), or grated chocolate with less flour.
Use shortcrust No. 2083, cakes Nos. 2084/2085 or sponge No. 2090. Match chocolate or rum icing with vanilla/bitter almond, and orange-flower icing with sweet almond.