No. 2118 — Viennese Spiced Almond Layer Cake
English historical translation of Molokhovets recipe No. 2118 from the 1901 Russian cookbook, retaining original methods and measures.
Cool one pound melted butter while beating until pale. Cream thirty-six yolks with one pound sugar and combine.
Add a quarter pound bitter almonds ground with a spoonful milk, lemon zest, three zolotnik cinnamon, half a pound each potato and fine wheat flour.
Fold in thirty-six whipped whites, spread into three to seven paper-lined round moulds and bake in a moderately hot oven.
Cool, sandwich with jam, trim edges and coat with clear lemon glaze No. 2054; decorate with white glaze No. 2063 and fruit or jelly.
To provide
⅓ pound butter and 12 eggs ⅓ pound sugar, ⅔ glass 1/12 pound bitter almonds, ¼ glass ⅓ spoonful milk and zest of ⅓ lemon 1 zolotnik cinnamon | ⅙ pound flour, ½ glass ⅙ pound potato flour, ⅓ glass ½–¾ glass jam Glaze separately |