Text 14930, 114 rader
Skriven 2008-10-11 14:49:00 av JIM WELLER (1:123/140)
Ärende: Bella 24
================
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Cake Fin Apelsintårta
 Categories: Scandinavia, Cakes
      Yield: 8 Servings
 
           Layers
      1 lb Almond paste
      4    Egg whites
           Creme:
      6    Egg yolks
    1/3 c  Sugar
    2/3 c  Heavy cream
  1 1/2 tb Grated orange zest
      3 tb Fresh orange juice
      5 oz Butter or margarine
      2 tb Citrus liqueur, e.g.
           Cointreau
           Decoration:
           Candied orange peel
           Some lemon balm sprigs
           For serving:
           Fresh berries or fruit
      1 c  Heavy cream, whipped
 
  With an orange-yellow creme on thin almond layers and a decoration of
  candied orange peel, you make a terrific cake. Serve it with coffee
  or as a dessert with fresh berries or fruit and maybe a little
  whipped cream.
  
  Grate the almond paste on the roughest side of the grater. Put it in
  a bowl and stir in the egg whites, one by one, while stirring
  vigorously.
  
  Draw 3 circles, diameter barely 10", on baking paper - one paper for
  each circle. Spread out 1/3 of the batter in each circle, as even as
  possible. Bake at 350F for about 15 minutes. Loosen the baking paper
  immediately - brush the back of the paper with cold water if it won't
  come off. Let the layers get cold.
  
  Put egg yolks and sugar in a stainless saucepan and add cream, grated
  orange zest and juice. Let all simmer just to the boiling point while
  stirring vigorously to a thick, fluffy creme. Pour it in a bowl and
  let cool slightly. Add the fat in lumps plus the Cointreau while
  beating. Let the creme get cold.
  
  Spread the creme on the almond layers and decorate with candied orange
  peel. Cover and store the cake in a cold place for 3 - 4 hours or
  longer.
  
  Decorate with lemon balm leaves if you wish - the fresh green color
  looks nice with all the orange and yellow. Serve with fresh fruit and
  lightly whipped cream.
  
  If you wish, you can substitute the candied orange peel with toasted,
  flaked almonds.
  
  From: Bella
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Walnut Apple Cake Äppelkaka Med Apelsin Och Valnöt
 Categories: Scandinavia, Cakes
      Yield: 8 Servings
 
      8    Apples
      5 sl Rye bread with no crusts
      2    Oranges
  1 1/4 c  Sugar
  1 1/4 c  Water
  1 3/4 c  Heavy cream
      7 oz Walnuts
      1    Nutmeg nut
      1 c  Powdered sugar
 
  Bring 1 1/4 cups sugar and good 3/4 cup water to a boil. Meanwhile,
  slice the oranges and remove the seeds. Put the slices in the syrupy
  mixture and boil until soft - could take a couple of hours. Fill up
  with more water if needed. Taste a piece of orange to make sure it's
  sweet and not bitter. Cool and chop the orange slices, peel and all.
  
  Peel and cut the apples in wedges. Put in a saucepan with good 1/3 cup
  water and let boil, covered, to a coarse compote. They don't need to
  be completely mushy. Cool.
  
  Break the rye bread in small pieces after trimming off the crusts and
  mix with the chopped orange. Press this out to a layer in a greased,
  oven-proof dish, diameter approx 9" and preferably with loose edges
  (type springform pan) as this cake is difficult to move once it's
  done.
  
  Chop the walnuts. Beat 1 3/4 cups cream stiff and fold in apple
  compote, powdered sugar and nuts. Spread this creme over the rye
  bread/orange layer. Grate the nutmeg nut and sprinkle over the
  surface.
  
  Leave the cake for a couple of hours and then serve, maybe with some
  ice-cold cream.
  
  From: Bella
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)