No. 2156 — Cream-Filled Pastries
English historical translation of Molokhovets recipe No. 2156 from the 1901 Russian cookbook, retaining original methods and measures.
Make a simple dough as for English cake No. 2086, divide unevenly and line small deep moulds with the larger portion. Bake.
Whip three quarters glass thick cream over ice, add vanilla, quarter pound sugar and a teaspoon potato starch; fill the shells, cover with pastry lids and bake half an hour.
Alternatively heat cream with three yolks creamed with sugar and vanilla until thick, cool, fill the shells, cover and bake.
To provide
For dough: ⅓ pound unsalted butter ⅓ pound sugar, ⅓ glass ½ pound flour, 1½ glasses, and 2⅔ eggs 5–6 bitter almonds Or lemon zest | For filling: ¼ pound sugar, ½ glass ¾ glass cream, ¾ vershok vanilla 1 teaspoon potato starch Or three yolks |