No. 2115 — Coffee Custard Cake
English historical translation of Molokhovets recipe No. 2115 from the 1901 Russian cookbook, retaining original methods and measures.
Make shortcrust No. 2083 with a base and a rim one and a half fingers high, then bake.
For the cream mix a glass and a half very strong coffee with ten yolks creamed with half a pound sugar. Whisk over low heat until thick but never boiling, then keep beating off the heat until cool.
Whip three whites to stiff foam and fold into the custard with one and a half zolotnik potato starch.
Fill the pastry and bake gently; finish with coffee glaze No. 2056 and decorate.
To provide
For dough: ¼ pound butter and ½ glass sugar 1½ glasses flour and ½ spoonful sour cream ½ small glass rum and ½ egg For cream: ⅙ glass ground coffee Or ½ glass strong brewed coffee | 3⅓ yolks ⅓ glass fine sugar 1 egg white ½ zolotnik potato starch About ¾ teaspoon starch Coffee glaze No. 2056 |