| yeast cake |
Roll out thinly on a floured board into a rectangle, cover with egg white, spread filling evenly. Roll up tightly, pressing well on the ends, not rolling them under. Leave to rise in buttered pan. Bake in moderate oven 45-50 minutes. After cooling, cover with lemon icing |
| 6oz castor sugar |
|
cream |
Knead well, cover with cloth, leave to rise 1 hour |
| 6oz butter |
| 1 egg |
|
|
add gradually |
| 2 egg yolks |
|
| 1/2 cup milk |
dissolve |
| 1 1/2 oz yeast |
| pinch salt |
|
| 12oz flour |
|
mix in |
| 1 egg white |
|
| lemon icing |
|
| poppyseed filling |
| 4oz almonds |
grind coarsely |
|
melt |
| 6oz raisins |
|
| 6oz butter |
|
| 3/4 cup honey |
|
| vanilla |
|
| 1/2 cup candied peel |
chop finely |
| 1 3/4 pt milk |
boil |
cook barely simmering 30 minutes, drain, put through meat grinder with finest sieve 4 times |
|
fry 15 minutes, mixing often; cool |
| 1 lb poppy seeds |
wash |
| 4 tablespoons brandy |
|
|
add |
| 1 cup sugar |
beat |
| 4 egg yolks |
| 4 egg whites |
beat stiffly |
|
mix in |
|