No. 3099 — Almond Pretzel Cake or Kulich
English historical translation of Molokhovets recipe No. 3099 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 70 yolks and 10 whites with melted butter and cream until pale. Blanch the almonds and pound them with a few drops of water. Mix with 3¾ loosely filled glasses flour, then rub through a coarse sieve so that no large pieces of almond remain.
Stir the almond mixture into the yolks, add thick yeast mixture, beat the dough thoroughly and let rise. Beat again, add salt and sugar, let rise once more and pour into a mould. After rising in the mould, bake in a very hot oven.
The full list gives 1¼ pounds (3¾ glasses) sweet almonds, ¾ glass (¼ pound) bitter almonds, 70 eggs, ¾ glass cream, ¾ glass butter, ¾ glass thick yeast mixture, 3 glasses (1½ pounds) sugar, salt and 3¾ glasses flour.