Biscuit "Penzhen" according to the recipe of the early 1910s.

The biscuit is made according to the recipe of a chef of first-class restaurants in St. Petersburg, a teacher of the school of culinary arts in the Russian Empire.

Almond sponge cake combined with pieces of candied orange and a light aroma of liqueur. To visually emphasize the taste of the biscuit, the product was additionally decorated with candied orange fruits.

One can only guess what the author meant by calling this product that way. The first and more likely version is a distorted name of one of the types of almond sponge cake "Pain de Gênes" (Genoese bread). Another version of "Penzhen" is the ancient name of the river "Penzhina" (Kamchatka Territory).

Attention:

• According to the original recipe, the biscuit was prepared based on 10 eggs. The prepared dough was poured into a "mold" (indicated in units) not with a thick layer. Before serving, the cooked biscuit was sprinkled with powdered sugar. The product was prepared by the project in the size of a biscuit cookie.
• The recipe did not include and does not include a recipe for candied orange.