Lithuanian Rye Meal Cake / Lietuviškas ruginis tortas

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I was backing the Lithuanian cake from the cooking book of the year 1983! It was like a cake we were buying in grocery stores in my childhood! Just much better, because it was home backed. Though it was good I am not going to bake it again. I was just very curious to try to bake it. It was not very sweet. The sponge was baked out of rye meal with no raising agent just with many eggs. It was made wet with coffee and cognac, butter-egg cream spread in between. It should have been icing on the top. I did not make it thick enough so I hid it with bread crumbs. Also I did not manage to cut the sponge (as you can see) into equal slices. If somebody would be interested (well, I really doubt it :)) I will post the recipe later.

Kepiau tortą iš lietuviškų patiekalų knygos, išleistos 1983 m.! Tai buvo tortas, kokį pirkdavom kulinarijos parduotuvėse, kai buvau maža, tik geresnis, nes keptas namie. Nors tortas išėjo neblogai ir buvo skanus, nežadu jo daugiau kepti. Buvo smalsu pabandyti. Tortas buvo nelanbai saldus. Biskvito tešla – iš ruginių miltų, be jokių kepimo miltelių, tik su daug kiaušinių. Biskvitas sulaistytas saldžia kava ir konjaku, perteptas sviesto-kaiušinių kremu. Ant viršaus turėjo būti cukrinis glajus, bet aš jį išviriau per skystą, tai teko paslėpti po trupiniais. Taip pat neišėjo biskvito supjaustyti lygiais sluoksniaus (kaip matote🙂. Jei kam nors bus įdomu (kuo aš labai abejoju:)) – receptą parašysiu vėliau.

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