The 1901 Cookbook Archive
No. 2132 — Roasted-Hazelnut Meringue Layer Cake
English historical translation of Molokhovets recipe No. 2132 from the 1901 Russian cookbook, retaining original methods and measures.
Blanch and peel two pounds very fresh roasted hazelnuts and grind with two pounds sugar, adding two whites.
Fold in twenty-four whipped whites, pour into three equal shallow moulds and bake in a hot oven.
Cool the three layers. Boil one and a half glasses thick cream with half a pound lump sugar and half a vershok vanilla until it pulls away from the saucepan.
While still warm spread the cream mixture between the two lower layers, stack and cover the upper layer. Allow the coating to dry.
To provide
For one batch: 1 pound shelled hazelnuts 1 pound sugar 12 whites | ¾ glass thick cream ¼ pound sugar ¼ vershok vanilla |
Historical editorial note: The method gives twice the quantities in the supply table.
Original source: Read Russian recipe No. 2132. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.