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Lemon Icing
1 tablespoon grated orange rind
1½-2 tablespoons lemon juice
about ½ lb. icing sugar
Mix orange rind with lemon Juice. Gradually stir in enough sugar to give a spreading consistency.
CAKE
4 oz. butter
6 oz. light brown sugar
1 egg
8 oz. plain flour
3 teaspoons baking powder
4-5 tablespoons milk
ICING
4 oz. light brown sugar
2 tablespoons milk
a pinch of salt
1 oz. butter
3-4 Oz. icing sugar
Chopped browned almonds
Pre-heat oven to 375°F Mark 4
Grease an 8-inch sandwich tin. Cream butter and sugar until light and fluffy. Gradually beat in egg. Fold in sifted flour and baking powder alternately with the milk. Turn into the prepared tin and bake for 40-45 minutes. Turn out onto a cooling rack, and when cold top with a butterscotch icing.
To make icing: Put brown sugar, milk, salt and butter into a pan and stir over low heat until mixture boils. Cook steadily, without stirring for 5 minutes. Remove from stove While still just warm, beat in sifted icing sugar, adding extra, if necessary, to give a spreading consistency. Spread over cake aid arrange the chopped almonds around the edge.
MALAKOFF-TORTE
½ cup butter or margarine
¾ cup sugar
4 egg yolks (room temperature)
½ cup milk (room temperature)
1 teaspoon vanilla
1 ½ cups very finely ground toasted almonds
18 to 24 ladyfingers, split lengthwise
1 cup whipping cream
In mixer bowl, cream butter or margarine and sugar till fluffy. Beat in egg yolks, one at a tune. Continue beating while gradual adding milk and vanilla. Stir in almonds. Arrange half of the ladyfingers on bottom and sides of a 6-cup bowl, breaking Iadyfingers to fit. Pour ⅓ of almond mixture over to cover. Top with remaining ladyfingers and cover with remaining almond mixture. Cover: refrigerate overnight. To serve, loosen from bowl; invert e to plate. Whip cream to soft peaks; frost torte. Garnish with stray berries, if desired.
HAZELNUT CAKE
4 squares (4 ounces) unsweetened chocolate
1 cup butter or margarine
1¼ cups sugar
6 egg yolks
1 tablespoon grated lemon peel
½ cup all-purpose flour
1 teaspoon baking powder
- teaspoon ground cinnamon
dash of salt
1 cup ground hazelnuts or almonds
6 stiff-beaten egg whites
1 recipe Chocolate Glaze
Grate 2 squares of chocolate at a time in blender or grate . hand. In mixer bowl, cream butter or margarine and sugar till
light and fluffy; beat in egg yolks and lemon peel. Thoroughly
stir together flour, baking powder, cinnamon and salt; beat well into creamed mixture. Stir in nuts and chocolate. Fold in egg whites. Pour Into generously greased and floured 65-cup ring mold. Bake in 350º oven for 50 to 55 minutes. Cool in pan 10 minutes. Remove and cool on rack. Frost with Chocolate Glaze.: In small saucepan, melt 1 square unsweetened chocolate and 2 tablespoons butter over low heat, stirring constantly. Remove from heat. Stir In 1½ cups sifted powdered sugar and 1 teaspoon vanilla till crumbly. Blend in 2 tablespoons boiling water to form medium glaze of pouring consistency. Spoon quickly over cake.
FRENCH STRAWBERRY TORTE
1½ cups a11purpoee flour
¼ teaspoon baking soda
1 teaspoon baking powder
1 egg
¼ cup water
¼ cup evaporated milk
¼ teaspoon vinegar
2 tablespoons shortening
1 teaspoon vanilla
1 cup chilled whipping cream
¼ cup confectioner's sugar
1½ cups halved strawberries
Strawberry Glace
Heat oven to 2350 degrees.
Mix together water, milk and vinegar.
Blend flour, baking soda, baking powder, sugar, egg, milk mixture, shortening and vanilla in large mixer bowl on low speed ½ minute, scraping bowl frequently. Beat 4 minutes
on medium speed. Pour butter Into greased and floured round large on 9 xli inches.Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pan end cool roughly. Beat cream and confectioners’ sugar in chilled bowl until silk From edge around top and base of cake with whipped cream. Arrange strawberries on top of cake; pour Strawberry Glace strawberries. Refrigerate.
STRAWBERRY GLACE: Combine 34 cup strawberries and cup water in a small saucepan; simmer about 3 minutes or until berries begin to break up. Blend ¼ cup sugar, 1 tablespoon
on starch and 1 tablespoon water; stir into hot strawberry mixture. Cook, stirring constantly until mixture thickens and boils id and stir 1 minute. Stir in Food color. Cool.
STRAWBERRY VELVET CAKE
1½ cups all purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
½ cup water
¼ cup evaporated milk
1/4 teaspoon vinegar
2 tablespoons shortening
1 teaspoon rum flavoring
4 cups sweetened sliced strawberries
Rum Custard (below)
Heat oven to 350 degrees.
Mix together water, milk and vinegar.
Blend flour, baking soda, baking powder, sugar, shortening, and milk mixture in large mixer bowl on low speed for ½ minute, scraping bowl frequently. Beat 4 minutes on medium speed.Pour batter Into greased and floured square pen 8 x 8 x 2 inches.
RUM CUSTARD:
Scald 34 cup evaporated milk and 34 cup water on top of double boiler over direct heat. Beat 2 eggs in small bowl. Blend in 14 cup sugar and ‘4 teaspoon salt. Gradually stir in scalded milk. Return to double boiler. Cook over simmering (not boiling water, stirring constantly). When custard thinly coats a spoon, remove from heat. Cool quickly. Blend in 1 teaspoon rum flavor.
PLAIN SPONGE CAKE
2 large eggs
3 .oz castor sugar
2 .oz plain flour
1 dessertspoon hot water
Pre-heat oven to 375F Mark 4
Grease and flour a 6-7 inch round cake tin. Whisk the egg and sugar until thick and creamy. It is quicker to do this over h water, then beat until the mixture cools again. Fold in the sifted flour with a metal spoon, then fold in the water. Spoon the mixture carefully into the tin and bake for about 20 minutes. Cool in the tin for a few minutes then turn out onto a cooling tray. Split and; fill with jam or cream and sprinkle with icing sugar.
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