Text 20344, 98 rader
Skriven 2012-01-23 22:33:00 av JIM WELLER (1:123/140)
Ärende: Blog 15
===============
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Kossuth Cakes
Categories: Cookies, American
  Servings: 12

      3 lg eggs, separated (one yolk
    reserved for the frosting)
    1/3 c  all-purpose flour
    1/8 ts salt
    1/3 c  granulated sugar
    1/2 ts vanilla extract
      1    batch Kossuth Cake Cream
    Filling
      1    batch warm Kossuth Cake
    Chocolate Frosting
    Kossuth Cake Cream Filling:
      1 c  heavy whipping cream
    1/4 c  granulated sugar
    1/2 ts vanilla extract
    Kossuth Cake Chocolate
           FROSTING:
  2 1/2 oz bittersweet chocolate
    1/4 c  butter
  2 1/3 c  confectioners' sugar
      3 TB hot water, or more as needed
      2    egg yolks, beaten (one
    leftover from the dough
    recipe)
    1/2 ts vanilla extract
    1/8 ts salt

For the cookies: Preheat the oven to 425 F. Line a baking sheet with
parchment paper (or use nonstick cooking spray). In a medium bowl,
beat the egg whites with a handheld electric mixer on medium-high
speed until stiff peaks form. Set aside. In a small bowl, whisk
together the flour and salt. Set aside. Place 2 of the egg yolks and
the sugar in the bowl of a stand mixer fitted with the paddle
attachment and beat on medium-low speed until light colored, about 1
minute. Add in the vanilla and mix well. Add the flour mixture, a
little at a time, until just blended. Use a spatula or wooden spoon
to gently fold in the egg whites and stir until the mixture is
smooth. Do not overmix. The dough will be very light and airy.

Drop the dough onto the baking sheet by heaping teaspoonfuls,
leaving at least 2 inches between cookies. Immediately place the
baking sheet in the hot oven so the dough does not deflate. The
cookies will round out and rise. Bake for 6 to 8 minutes, until the
cookies are slightly brown around the edges. Remove from oven and
cool for 1 minute. Transfer to a wire rack to let cool completely.

For the filling: Place the cream, sugar, and vanilla in the bowl of
a stand mixer fitted with the whisk attachment. Beat on medium speed
until soft peaks form. Place the filling in the refrigerator until
the cookies are cooled.

For the frosting: Place the chocolate and butter in the top of a
double boiler (or in a metal bowl nestled in a saucepan of boiling
water) over medium heat, stirring regularly. When the chocolate is
melted, stir in the sugar. Add the hot water, 1 tablespoon at a
time, mixing until smooth. Remove from the heat and gently mix in
the egg yolks, vanilla, and salt, stirring after each addition.
Blend with a handheld electric mixer on low speed (or by hand) for 1
minute, or until the frosting is smooth. If the frosting is too
thick to pour, add more hot water, a little at a time, to achieve a
consistency that allows for drizzling.

To assemble the cookies: Transfer them to a piece of parchment paper
on your work surface. Drizzle Kossuth Cake Chocolate Frosting over
half of the cookies (flat side down) and set aside. Place one plain
cookie on the work surface, flat side up. Top the cookie liberally
with filling. Place a chocolate-coated cookie on top, flat side
down. Transfer the assembled Kossuth Cakes to a platter or tray and
chill in the refrigerator for at least 1 hour or up to overnight.
Serve cold.

Posted by: Caroline Russock
From: Sugar, Sugar by Kimberly "Momma" Reiner and Jenna Sanz-Agero.
yield: makes 12 sandwich cookies

  From: Serious Eats

(Kossuth cake is a chocolate-covered spongelike delicacy named after
Lajos Kossuth, a Hungarian general who visited Baltimore in the late
1800s - Wikipedia)

MMMMM-------------------------------------------------

Cheers

YK Jim


... "My country, right or wrong." is like "My mother, drunk or sober."

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)