No. 3115 — Dziad or Plyatsek for Tea or Coffee
English historical translation of Molokhovets recipe No. 3115 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare a yeast dough in the usual way with 3¼ glasses milk, 4 pounds flour, ⅛ pound yeast, 1 pound sugar, 1 glass butter, 8 yolks and lemon zest or ¼ pound bitter almonds.
Once ready, divide into two parts and roll each out. Put the first layer onto a baking sheet, about the size of a sheet of paper or slightly larger. Spread the fruit-and-nut filling over it, cover with the second layer, allow to rise, brush with egg and bake.
For the filling, pour 1 glass berry syrup into a saucepan; add ½ pound sugar and 5 apples, each cut into five pieces, and boil as for preserves. While hot, stir in ½ pound sultanas, 1 pound finely chopped dates and 1 pound finely chopped dried figs.
Remove from the stove and leave for an hour, then fill and bake the cake as described.