Text 2117, 82 rader
Skriven 2008-02-09 21:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: RUMMY PORT  2
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     Title: Chocolate Almond Paste Filling With Rum-Soaked Raisins
Categories: Cakes, Fillings
  Servings: 12

      3 oz almond paste (about 1/3 cup)
           broken into pieces
      1 lg egg white
    1/2 TB melted butter
      3 c  sponge cake crumbs
      1 c  dark raisins
      2 TB dark rum
    1/4 c  sugar
    1/2 ts cinnamon
           Dough for babka (see recipe
           above)
      8 oz melted bittersweet chocolate
           preferably Valrhona, Cluizel
           or Weiss.

Place almond paste, egg white and melted butter in a food processor.
Pulse until mixed. Add sponge cake crumbs and pulse again. Add
enough water, about 4 tablespoons, to make filling spreadable. Set
aside.

In a small bowl, plump raisins in a little just-boiled water for a
few minutes, then drain. Add rum, stir and let sit for at least a
half hour. Set aside. In another small bowl, stir sugar and cinnamon
together.

On one piece of rolled out dough, spread half the almond paste
filling then half the chocolate. Sprinkle with half the raisins and
half the cinnamon-sugar. Repeat with the second piece.

Yield: Filling for one Bundt babka or two loaf babkas.

NY Times
Adapted from Mrs. London's, Saratoga Springs, N.Y.

  From: Simon Bao                       
 
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     Title: Cinnamon-Raisin Filling For Babka
Categories: Cakes, Fillings
  Servings: 4

      1 c  sugar
      2 TB cinnamon
      2 c  large dark raisins
           Dough for babka

In a small bowl, stir sugar and cinnamon together. Place raisins in
another bowl and plump with 1/2 cup just- boiled water for a few
minutes, and drain.

Sprinkle half the cinnamon-sugar mixture on one piece of rolled out
dough and then half the raisins. Repeat with remaining dough.

Yield: Filling for one large Bundt babka or two loaf babkas.

Note: If using this filling, add up to 1 tablespoon cinnamon to
streusel topping.

NY Times
Adapted from Katja Goldman

  From: Simon Bao                       
 
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Cheers

YK Jim


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