Text 40041, 79 rader
Skriven 2010-07-14 10:56:00 av Janis Kracht (1:261/38)
  Kommentar till text 40023 av JIM WELLER (1:123/140)
Ärende: A dinner party.. but you
================================
Hi Jim,

> The g'kids like my not-too-sweet pies as I allow them to eat pie and
> apple betty for breakfast instead of cereal with fruit. Even their
> parents don't mind after I gave them my ingredient list.

Oh, you mean I shouldn't eat mine for breakfast? Lol  I can't help myself some
days (vbg)

>> That's about what I do.. the cherries are so sweet to start with :)
>> I do smaller amounts of sugar in apple pies as well

> Even rhubarb only gets one full cup of sugar at my house.

Haven't made a rhubarb pie in a while, sadly enough.  Once in a while you'll
see it at the grocers.

> When I use canned cherry pie filling, I always doctor it with lemon
> juice and Angostura bitters.

Sure, makes sense.  Otherwise it's just so... globby (is that a word? Lol)

>> Hmm.. wonder if chinese rice wine would work..

> NO! (I'm not even convinced that mint belongs in gin or bourbon.)
> Some day I should make a julep and find out.

Heh.. you'd think with all the time we spent in Louisville, we'd have had one
of those, but we didn't.  We never made it to the Derby either :)

> On a simlair note: does Campari belong in a cake?

I can see it poured over a layered cake with lots of Italian pastry cream
filling.. Matter of fact I did something similar with a genoise cake whose
layers I split in two, making a 2 layer cake a four layer one, pouring some
type liquour over the cake layers, filling with Italian pastry cream, and
topping with lightly sugared blueberries.  Was a great favorite for family get
togethers :)  My mom was so impressed with that cake, that she started calling
me the Difilipi's bakery of our home village (Defilipi's was a large Italian
bakery in our area).

===Italian filled cake==
Make two genoise cakes, let cool completely then split each layer in two.

==1 Genoise Cake==
Ingredients
 1 cup sifted cake flour
 2 tablespoons white sugar
 1 pinch salt
 2 tablespoons unsalted butter, melted
 4 eggs
 1/2 cup white sugar
 1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake
pan. Line with parchment paper and grease it as well. Lightly flour pan and
paper. Sift together the flour, 2 tablespoons sugar, and salt onto a piece of
wax paper. Place the eggs into a mixing bowl set over a pan of hot (not
boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture
feels warm (not hot) to the touch, about body temperature. Place the bowl onto
a mixer and beat on medium speed until the mixture becomes pale yellow in color
and falls off the end of the whisk attachment in long ribbons. Add the vanilla.
Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to
add the remainder of the flour, folding it in each time. Place about 1 cup of
the batter into the bowl containing the melted butter and combine the butter
with the batter. Add this back to the main batter and fold it in. Pour the
batter into the prepared pan. Immediately bake at 350 degrees F (175 degrees C)
for about 25 minutes or until the top is a light brown. Cool in pan on a rack
about 10 minutes and then invert onto a rack. It is best to invert it again
onto another rack so that it cools with the top up. Let cool completely before
cutting or frosting.

When cool, pour sherry or other liquor  on each layer.  Fill with Italian
pastry cream.

Take care,
Janis

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