1605 Torte from rye bread

Tort iz rzhanago khleba


Ingredients (for 6 persons)

  • 10 eggs
  • lb ( glass) sugar
  • ½ zolotnik (1 teaspoon) cinnamon
  • ½ zolotnik star anise
  • ¼ zolotnik cloves (16 pieces)
  • ¼ glass rye breadflour
  • glass fine wheat flour
  • ¾ glass jam or marmalade
  • ingredients for icing


Beat as well as possible 30 egg yolks, 1 lb sugar, 1½ zolotniki or 3 teaspoons cinnamon, 1½ zolotniki [ground ?] star anise [bad’jan = Illicum anisatum], and ¾ zolotnik, or 50 [ground ?] whole cloves. Add ¾ glass pure rye bread, dried and sieved, and ½ glass fine wheat flour and stir all this in one direction for a full hour. Fold in 30 beaten egg whites and pour into a paper casing greased with unsalted butter and strewn with rye rusk crumbs. Place in the oven after bread, then stack the layers,* spreading them with jam or fruit purée, and glaze.

*Molokhovets presumably intended the torte to be sliced horizontally into several layers of a convenient thickness. The thickness of the torte, of course, depends on how well the egg whites are beaten and how they are folded into the batter.