No. 3103 — Obertukh, Layered Ring Cake
English historical translation of Molokhovets recipe No. 3103 from the 1901 Russian cookbook, retaining original methods and measures.
Pour warm cream, strained yeast mixture and salt into a pot or saucepan. Add half the flour to make a sponge. Once risen, stir in 5 eggs mixed with sugar, warm butter and the remaining flour. Knead thoroughly and let rise.
Grease a saucepan, sprinkle it with breadcrumbs and set a tin tube in the centre. Roll a piece of dough into a round as wide as the saucepan bottom and a finger thick; cut out its centre to fit around the tube.
Prepare several such rings and stack in the saucepan, spreading each with melted butter and sprinkling with cinnamon sugar, dry preserves, raisins, finely chopped prunes or dried figs. Fill the vessel to three-quarters, let rise a little and bake.
The ingredient list calls for 1½ glasses cream, 5 eggs, ¾ glass butter, ½ glass yeast mixture, ½ garnetz flour, ½ glass sugar, cinnamon, 2–3 rusks, jam, raisins, prunes or dried figs and an additional ¼ [unit not stated] butter for brushing the layers.