Text 36887, 102 rader
Skriven 2010-04-18 15:11:00 av JIM WELLER (1:123/140)
Ärende: More cakes 4
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Orange Chiffon Cake
 Categories: Cakes
      Yield: 16 Servings
 
  2 1/4 c  Sifted cake flour
  1 1/2 c  Granulated sugar
    1/2 c  Ground almonds
      1 tb Baking powder
    1/4 ts Salt
    1/2 c  Cooking oil
      7    Egg yolks
      1 tb Finely shredded orange peel
           Set aside
    3/4 c  Orange juice
    1/2 ts Almond extract
      7    Egg whites
    1/2 ts Cream of tartar
           Orange Whipped Cream
           Frosting
    1/4 c  Sliced almonds toasted
 
  In a large mixing bowl stir together flour, sugar, ground almonds,
  baking powder, and salt.  Make a well in the center of dry
  mixture. Then add cooking oil, egg yolks, orange juice, and almond
  extract. Beat with an electric mixer on low to medium speed until
  combined. Then beat on high speed for 5 minutes or until satin
  smooth.  Fold in orange peel. Set batter aside.
  
  Thoroughly wash beaters.  In a very large mixing bowl beat egg
  whites and cream of tartar on medium speed until stiff peaks form
  (tips stand straight). Then pour batter in a thin stream over
  beaten egg whites and gently fold in.
  
  Pour batter into an ungreased 10 inch tube pan, spreading evenly.
  Bake in a 325 oven 60-65 minutes or until top springs back when
  lightly touched. Immediately invert cake in pan.  Cool completely.
  Loosen sides of cake from pan. Remove from pan.
  
  Cut the cake into 3 layers.  Place bottom layer on a serving
  plate. Spread with about 1 cup Orange Whipped Cream Frosting.  Top
  with second layer and 1 cup of the frosting. Add top layer. Frost
  top and sides of cake with remaining frosting.  Sprinkle top with
  toasted almonds. Cover and store in the refrigerator and use
  within 2 days. Makes 16 servings.
  
  Orange Whipped Cream Frosting: In a glass measuring cup combine 3
  tablespoons cold water and 1 1/2 teaspoons unflavored gelatin. Let
  stand 2 minutes.  In a saucepan bring about 2 inches water to
  boiling. Place measuring cup in saucepan of boiling water.  Heat
  and stir 1 minute or until gelatin is dissolved.  Remove from
  saucepan; cool slightly. In a mixing bowl beat 3 cups whipping
  cream, 1 1/2 cups sifted powdered sugar, and 3 tablespoons orange
  liqueur if desired, with an electric mixer on medium speed while
  gradually drizzling the gelatin over the cream mixture. Continue
  beating until stiff peaks form. Fold in 2 teaspoons finely
  shredded orange peel.
  
  From: "Katherine C. Meade"
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Torte (Mozurek)
 Categories: Cakes, Desserts, Frosting, Nuts, Greek
      Yield: 20 Servings
 
      1 lb Almonds chopped
      2 c  Sugar
      1 lb Butter
      6    Eggs beaten
      4 c  Flour
      1 tb Sour cream
      1 tb Vanilla
 
  Mix almonds with sugar. Cream butter well; add beaten eggs. Add to
  sugar mixture and mix well. Stir in flour, sour cream and the
  vanilla. Pour into two 8 or 9 inch square baking pans and bake at
  325 F. for 1 hour. Frost, if desired.

  "The Greeks Have a Recipe for It", Favorite recipes compiled by
  The Philoptochos Society of St. Katherine Greek Orthodox Church,
  Melbourne, Florida, 1981

  subm. by Hedy Panouses

  From: Roberta Banghart
 
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Cheers

YK Jim


... Rat cake, rat sorbet, rat pudding, or strawberry tart.

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