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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.
Submitted by Cassyjean - Torrington, CT Jun 11, 2009 10 min 40 min 50 min


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