Text 14777, 97 rader
Skriven 2008-10-07 23:22:00 av JIM WELLER (1:123/140)
Ärende: Bella 19
================
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Irresistible Cream Cake Oemotståndlig Gräddtårta
 Categories: Scandinavia, Cakes, Chocolate
      Yield: 8 Servings
 
           Layers
      4    Egg whites
      4 dr Pickling vinegar
  1 1/4 c  Sugar
  1 1/4 c  "puffed", toasted rice
           Butter creme:
      4    Egg yolks
    1/3 c  Heavy cream
      1 tb Flour
      4 oz Butter
           Decoration:
  1 3/4 c  Heavy cream
           Chocolate in any shape
 
  Heat the oven to 250F. Draw four circles with the help of a standard
  sized dinner plate on two greased, floured baking plates.
  
  Beat egg whites and pickling vinegar to a stiff foam. Fold in the
  sugar and continue beating until the mixture is really stiff and
  shiny. Stir in the toasted rice. Spread out the batter in the four
  circles and bake each baking plate in the middle of the oven for
  about 1 hour 15 minutes. Allow the layers to cool on a rack.
  
  For the butter creme, you beat egg yolks, cream and flour in a
  saucepan and simmer on low heat until it thickens. Beat all the time
  so that it doesn't burn or stick to the bottom. Remove saucepan from
  heat, stir in the butter in small pieces and set aside to cool.
  
  Put the layers together with the butter creme in between. Beat the
  cream and spread it all over the cake, then pipe out remaining cream
  around the edge in a nice pattern - roses maybe? Top with chocolate
  and press chocolate plates around the sides of the cake.
  
  Serve straight away, or the layers will get soft and mushy.
  
  From: Bella
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Fruit Cake Italiensk Fruktkaka
 Categories: Scandinavia, Cakes, Chocolate
      Yield: 8 Servings
 
      3    Eggs
    3/4 c  Sugar
      8 oz Ricotta or kesella (or
           Substitution, see above)
           Grated zest from 1 orange or
           Lemon
    3/4 c  Raisins
  1 1/4 c  Flour
      2 ts Baking powder
    1/4 c  Chopped almonds or nuts
  2 1/2 oz Chopped chocolate
 
  In Italy, you often use ricotta in cooking and baking. In Sweden it's
  not always so easy to find, so we use our own kesella instead, which
  you can substitute with cottage cheese made lump-free in food
  processor or mixer. But I gather you can get ricotta rather often, at
  least many of you can, so in that case you use that, of course.
  
  Grease and flour a baking dish with a capacity of about 6 cups. Heat
  the oven to 350F.
  
  Beat eggs and sugar until fluffy. Stir in ricotta, kesella or
  substitution plus fruit zest. Mix raisins with flour and baking
  powder and stir this in together with the almonds or nuts and
  chocolate. Pour the batter in the dish.
  
  Bake on a rack in the lower part of the oven for about 50 minutes.
  Let the cake cool in the dish, then unmold onto a rack and let cool
  completely, covered or under the dish.
  
  The cake keeps well in a jar or a plastic bag for 6 - 8 days, in the
  freezer for about 6 months.
  
  From: Bella
 
MMMMM

Cheers

YK Jim


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