No. 2125 — Rice-Filled Shortcrust Cake
English historical translation of Molokhovets recipe No. 2125 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare two rounds of shortcrust dough No. 2083, one with a narrow rim.
Boil half a pound rice tender in water and cool. Mix with a quarter pound butter, two thirds glass cream, three eggs, a small glass rum, a quarter pound sugar, cinnamon, lemon zest and six zolotnik finely chopped candied bitter-orange peel.
Fill the pre-baked rimmed layer, cover with a raw pastry round and bake. Finish with white-wine glaze No. 2060.
To provide
⅙ pound rice, about ⅓ glass 1/12 pound butter, ¾ spoonful ¼ glass cream and 1 egg ½ small glass rum and 3 sugar lumps ⅓ teaspoon cinnamon Zest of a lemon 2 zolotnik candied bitter-orange peel | For shortcrust: ⅓ pound butter ¼ pound sugar, ½ glass ½ pound flour, 1½ glasses 1 egg White-wine glaze No. 2060 |