Text 14934, 107 rader
Skriven 2008-10-11 14:53:00 av JIM WELLER (1:123/140)
Ärende: Bella 28
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Cake Sommartarta
 Categories: Scandinavia, Cakes
      Yield: 8 Servings
 
      6    Eggs
      4 dl Sugar
      4 dl Wheat flour
      3 dl Potato flour/corn starch
           Grated rind of 1 lemon
      3 ts Baking powder
      3 dl Hot water
           FILLING:
      4 dl Vanilla creme or very thick,
           Pudding-like custard
    100 g  Almond paste + some bitter
           Almond essence
      2 dl Whipping cream
           DECORATION:
    400 g  Almond paste
      4 tb Egg white
      1 l  Strawberries
      1 cn Redcurrant jelly
 
  Beat eggs and sugar fluffy, preferably with an electric beater.
  Mix the different flours, lemon rind, and baking powder. Stir it
  down into the egg batter, alternating with the water. Pour in a
  buttered and crumbed roasting pan, approx 30 x 40 cm. Bake in the
  middle of the oven, 200 C/400 F, for about 30 minutes. Take it out
  and let cool slightly. Place on a rack to cool completely.
  
  To be able to handle the large cake, you can cut it in two halves.
  Split each half in two "bottoms" and put the upper halves next to
  each other on baking paper on a baking plate.
  
  Coarsely grate the almond paste for the decoration and stir it
  with egg white to a firm, squeezeable batter. "Draw" diagonal
  lines with a knife in the cake bottoms, with equal space between
  the lines. Squeeze out the almond mixture in the lines and finish
  with an edge around the cake. Put the plate in the middle of the
  oven, 225 C/425 F, for 5 - 7 minutes or until the almond mixture
  has taken a light brown color. Take it out and let cool.
  
  Put the lower cake bottoms next to each other on a serving plate
  or a dish. Mix vanilla crème (pudding), finely grated almond
  paste, and almond essence for the filling. Fold down the whipped
  cream. Spread the filling on the cake bottom. Make "cuts" in the
  almond paste on the upper cake bottom halves, those on the baking
  plate. Gently put them on top of the lower cake bottoms and fit
  together. Decorate with rinsed, split strawberries. Melt the
  redcurrant jelly in a saucepan or microwave for about 1 minute.
  Brush the berries and serve the cake.

  From: "Bella"

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Swedish Whipped Cream Cake Gräddtårta
 Categories: Scandinavia, Cakes, Chocolate
      Yield: 8 Servings
 
      4    Eggs
    3/4 c  (full measure) sugar
    1/2 c  Flour
    1/4 c  Potato starch
  1 1/2 ts Baking powder
           Filling:
    3/4 c  Heavy cream
           Different kinds of fruits
           And berries
           Decoration:
  1 1/4 c  Heavy cream
           Berries or fruits as in
           Filling
           Walnuts, chopped nuts or
           Grated chocolate
 
  Using different combinations of fruits and berries, this classic
  cake offers an almost infinite number of variations. And it's
  great for any birthday, belive me!
  
  Grease and line a large (3 qt) cake pan with fine dried
  breadcrumbs. Cream butter and sugar until light. Mix together
  flour, potato starch and baking powder separately and then mix
  together with egg mixture. Pour into cake pan. Bake at 350F for 40
  minutes in lower part of oven. Remove cake from pan and let cool.
  Split into 3 layers.
  
  Beat the cream until stiff. Reserve half the cream for decorating
  top layer of cake. Put cake layers together, filling each layer
  with whipped cream and crushed or sliced berries. Frost tops and
  sides of cake with remaining whipped cream. Decorate with fruit
  and/or berries, nuts or grated chocolate.

  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)