The 1901 Cookbook Archive
No. 2130 — Layer-Baked Butter Cake
English historical translation of Molokhovets recipe No. 2130 from the 1901 Russian cookbook, retaining original methods and measures.
Cream half a glass melted fresh butter over ice until white, and separately cream six yolks with half a glass sifted refined sugar.
Combine and gradually add half a glass fine flour. Fold in the remaining six whipped whites, mixing gently from top to bottom.
Pour a very thin layer into a buttered springform and bake in a very hot oven until browned, about ten to fifteen minutes.
Pull the pan partly out, pour on another thin layer and brown it; repeat with as many layers as possible.
When the last layer is dark golden, remove and glaze.
Original source: Read Russian recipe No. 2130. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.