[EE: Just recently in Eesti Elu/ Estonian Life, we published a review of Carl Mothander’s book Parunid, eestlased ja enamlased(Barons, Estonians, and Bolsheviks). While discussing the text, another book of his was mentioned, which details some of the food consumed by manor owners in Estonia. Here’s one of those dishes, published online on estoniancuisine.com.]
This recipe I found from a book by Carl Mothander (1886–1965). He was a former Swedish reserve officer. In 1928, Mothander settled in Estonia, as he married a Baltic German, Baroness Benita von Wrangel.
Mothander was a gourmet and fan of local cuisine and ingredients. He wrote the mouth-watering book Kulinaarsed vested (Culinary Tales / Kulinariska kåserier; Thors Holms Förlag, Stockholm, 1931), and I have found a lot of interesting old recipes within it. This fresh, light cream cake is one of them.
Servings: 4-6
Preparation time: 40 mins
Difficulty: easy
Recipe
- 200 g of sour cream
- 2 eggs
- 2 teaspoons of flour
- sugar, salt, lemon zest (to taste)
Method of preparation
- Beat egg yolks and cream together into a light foam. Add flour.
- In another bowl, beat egg whites and sugar. Begin at a slow speed and gradually move up to a high speed, until the point that a whisk or beaters are lifted out of the egg whites and the peak stands upright and does not flop over.
- Mix everything carefully together and add seasoning.
- Pour into a greased pan and bake at 180 °C (356 °F) for 20 minutes.
Did you make this recipe?
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