No. 2117 — Chinese Layer Cake
English historical translation of Molokhovets recipe No. 2117 from the 1901 Russian cookbook, retaining original methods and measures.
Cream one pound butter, gradually adding eight eggs and eight yolks, a quarter pound grated sweet almonds, one pound sugar, twelve hard-boiled yolks sieved, zest of two lemons, a quarter lot cinnamon and half a pound flour.
Bake five round layers on paper.
For cream heat one and a half glasses sour cream with half a glass sugar creamed with eight yolks, a little cinnamon and lemon zest, whisking until thick without boiling.
Sandwich layers with cream, coat in saffron glaze No. 2061 and decorate with fruit.
To provide
⅓ pound butter 3⅔ eggs and 2⅔ yolks ¼ glass almonds ⅓ pound sugar, ⅔ glass 4 hard-boiled yolks ½ teaspoon cinnamon Zest of ⅔ lemon ⅙ pound flour, ½ glass | For cream: ½ glass sour cream and 6 sugar lumps 3⅔ yolks Cinnamon and zest of ⅓ lemon Saffron glaze No. 2061 and decoration |