Text 12225, 84 rader
Skriven 2008-08-18 00:30:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Buttercake 1/2
======================
 -=> On 08-17-08  17:21,  Sean Dennis <=-
 -=> spoke to Dave Drum about Parfait & other delights <=-

 DD> My performance at the picnic (where all bets are off) notwithstanding
 DD> I am still diabetic and eat accordingly. Fortunately I am no that big
 DD> on sweets - with a couple of notable exceptions like rhubarb pie or
 DD> buttercake.

 SD> Hmm, I don't think I've ever had buttercake that I know of...do you
 SD> have a  recipe to share? :)  I've been staying away from sweets 
 SD> also, but every once in a while, I get a craving...my 
 SD> problem is eating too many carbs, which is just as bad as 
 SD> eating straight sugar. :/

I cannot say that I have had buttercake myself.  I found these two
recipes in our database.  They do *not* look diet/diabetic by any
stretch of the imagination, but maybe you could adapt.  In any case,
they look interesting.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: German Butterkuchen (Buttercake)
 Categories: Dessert
      Yield: 1 servings
 
      7 oz Butter
    1/4 ts Almond extract
    1/3 c  Blanched almonds ; whole
  2 1/4 c  Flour
    3/4 c  Confectioner's sugar, sifted
  1 1/2 ts Baking powder
    3/4 c  Sugar
      1 pn Salt
      3    Eggs ; separated
    3/4 c  Milk
    3/4 ts Vanilla extract
           Extra confectioner's sugar
           , to finish
 
  Recipe by: an old book by  an Australian cookery writer called
  Margaret Preheat the oven to 180C/350F.  Grease a 6-7 cup fluted ring
  cake mould with 30g/1oz butter, putting large dabs in the creases of
  the mould and embedding an almond in each dab.  Put in the
  refrigerator to set while preparing the mixture.
  Cream the remaining butter well.  Gradually beat in the sugars,
  beating well between each addition.  Add the egg yolks one at a time,
  and beat until smooth.  Stir in the vanilla and almond essences.
  Sift the flour, baking powder and salt three times and fold into the
  creamed mixture alternately with the milk (the last addition should
  be flour). Whisk the egg whites until stiff, stir a spoonful into the
  cake mixture and, when incorporated, fold in the remaining whites
  carefully and lightly using a large metal spoon.
  Pour into the prepared tin and bake for about 1 1/2 hours or until the
  cake is cooked when tested with a skewer.  Allow to stand for about
  15 minutes before turning out.  Allow the cake to cool completely
  before dusting with sifted icing sugar.  Cut this rich cake into thin
  slices to serve. You can even bake this in a deep 18cm/7inch cake tin
  if you like.
  
  VARIATION:
  =========
  30g/1oz butter, 1/3 cup flaked almonds, 1 quantity Butterkuchen
  mixture, 3 tablespoons grated bittersweet chocolate, icing sugar to
  finish
  
  Butter the cake tin/bundt tin and sprinkle with the flaked almonds.
  Put in the refrigerator to set while preparing the cake mixture.
  Carefully spoon half the cake mixture into the tin/mould.  Sprinkle
  the grated chocolate over the mixture in the tin (it should not go
  near the edges).  Spoon in the remaining cake mixture and bake for 1
  1/2 hours or until cooked when tested with a skewer.  Cool as above
  and sprinkle with icing sugar before serving.
  (Personally I would increase the amount of chocolate....)
  
  Posted by Dan Klepach
 
MMMMM


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