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1
TO MAKE THE CAKE: Cream together egg yolks and sugar until fluffy. Add spices.
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2
On 5 tablespoons of the bread crumbs pour enough milk to cover. Soak 5 minutes.
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3
Add, with remaining 5 tablespoons crumbs, to the yolk mixture. Beat well.
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4
Add sifted potato flour and baking powder.
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5
Gently FOLD in the stiffly beaten egg whites.
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6
Pour into 10 inch round cake or torte pan lined with greased paper.
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7
Bake at 350u00b0F for 30 minutes to 45 minutes. Cool.
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8
Cut into 3 layers.
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9
Put together with filling.
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10
FOR THE FILLING: If using vanilla bean, scald milk with vanilla bean. COOL.
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11
Remove vanilla bean).
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12
Cream butter and sugar until light and fluffy.
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13
Add vanilla (if using extract).
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14
Add milk, spoonful at a time, and yolks one at a time, while continuing to beat.
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15
Place bottom layer of cake on plate.
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16
Sprinkle generously with compote (or fruit) juice to which 1 or 2 jiggers of rum or brandy have been added.
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17
Spread with filling.
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18
Place second layer on top of filling.
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19
Sprinkle with juice, spread with cooked and sweetened lingonberries (cranberries or fruit preserves may be substituted).
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20
Cover with third layer, sprinkle with juice, spread with filling.
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21
Decorate with maraschino cherries or candied fruit.
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22
Keep in refrigerator.
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23
Popular Lithuanian Recipes. Josephine J. Dauzvardis.
