No. 2124 — Pistachio Layer Cake
English historical translation of Molokhovets recipe No. 2124 from the 1901 Russian cookbook, retaining original methods and measures.
Finely pound half a pound each sweet almonds and peeled pistachios with one egg.
Cream twenty-four yolks with a pound sugar and combine; fold in twelve whipped whites while adding four lots potato flour.
Bake two cake rounds, cool and sandwich with filling made by pounding half a pound blanched pistachios with two or three spoonfuls maraschino and half a pound sugar.
Trim and coat with pistachio glaze No. 2059; decorate with whole peeled pistachios and fruit.
To provide
⅙ pound almonds, ½ glass ⅙ pound pistachios, ½ glass ½ egg ⅓ pound sugar, ⅔ glass 8 yolks and 4 whipped whites 4 zolotnik potato starch About 1½ level spoons | For pistachio filling: ½ glass pistachios and 1–2 spoons maraschino ⅙ pound sugar, ⅓ glass ½ spoonful butter for the mould ½ spoonful flour Pistachio glaze Fruit and preserves |