Russian Tea Loaf
- 4 eggs, separated
- 1 cup water
- Grated rind lemon or orange
- 1 tablespoon juice
- 3/4 cup sifted cake flour
- 1/4 teaspoon salt
Beat egg whites until stiff but not dry; beat in 1/2 cup sugar. Beat egg yolks until thick and lemon-colored; stir in remaining sugar; add to egg whites with rind and juice; fold in flour. Bake in loaf pan about 40 minutes in a 330°F. oven. When cool, cut into 2 layers. Spread filling between layers and over top. Cool in refrigerator. (Choice of fillings given)
Filling 1:
Cook in double boiler until mixture coats a spoon 5 beaten egg yolks, 3/4 cup sugar, 2 teaspoons softened gelatine, and 1 1/2 cups thin cream (use some of the cream to soften the gelatine) Cool; add 1 pint heavy cream, whipped.
Filling 2:
Soften 1 tablespoon gelatine in 1 cup cream; heat in double boiler until gelatine is dissolved. Add 2 egg yolks beaten with 1/2 cup sugar; cool. When it starts to thicken, fold in 1/2 pint cream, whipped, and 1 teaspoon vanilla. When almost set, spread between and over cake. Garnish with chopped nuts and cherries.
Filling 1:
Cook in double boiler until mixture coats a spoon 5 beaten egg yolks, 3/4 cup sugar, 2 teaspoons softened gelatine, and 1 1/2 cups thin cream (use some of the cream to soften the gelatine) Cool; add 1 pint heavy cream, whipped.
Filling 2:
Soften 1 tablespoon gelatine in 1 cup cream; heat in double boiler until gelatine is dissolved. Add 2 egg yolks beaten with 1/2 cup sugar; cool. When it starts to thicken, fold in 1/2 pint cream, whipped, and 1 teaspoon vanilla. When almost set, spread between and over cake. Garnish with chopped nuts and cherries.
Submitted by Jun 11, 2009
10 min
40 min
50 min