No. 2116 — Orange-Cream Cake
English historical translation of Molokhovets recipe No. 2116 from the 1901 Russian cookbook, retaining original methods and measures.
Bake a shortcrust base with a rim from No. 2083.
Rub a quarter pound sugar over zest of two oranges and grind, add strained orange juice, eight yolks, three eggs and three quarters glass Sauternes or Weindegräf wine.
Whisk over low heat until thick, take off heat and continue whisking until cool; fold in three whipped whites.
Fill the baked pastry, return briefly to the oven for a thin crust, sprinkle fine sugar and decorate with fruit.
To provide
For pastry: ½ pound butter ½ glass sugar 1½ glasses flour and ½ egg ⅓ small glass rum and ½ spoonful sour cream | For cream: ¼ glass sugar and ⅔ orange 4 yolks and 1 egg ⅓ glass Sauternes or Weindegräf 1 spoonful sugar and fruit |