No. 2218 — Sour-Cream Cakes Baked in Small Moulds
English historical translation of Molokhovets recipe No. 2218 from the 1901 Russian cookbook, retaining original methods and measures.
For yeast dough mix a glass milk, half a glass soft butter, half a spoonful thick yeast, salt and about a pound flour; knead and let rise well.
Grease twelve to fifteen small round moulds or bottomless rings. Roll pastry thin, cut discs, put them into the moulds on a buttered baking sheet and let rise.
For topping cream five yolks with half a glass fine sugar, mix in three crushed cardamom seeds, one to one and a half pieces mace, a third glass scalded dried currants, one and a third glasses fresh sour cream and two thirds glass flour.
Fold in five whipped whites, fill the raised pastry cases and bake.
To provide
For pastry: 1 full glass milk ½ glass soft butter ½ spoonful thick yeast Salt and 1 pound flour | For topping: 5 eggs and ½ glass fine sugar 3 cardamom seeds, 1–1½ pieces mace ½ glass currants 1½ glasses sour cream, ⅔ glass flour |