Text 10136, 193 rader
Skriven 2014-02-21 05:16:00 av Dave Drum (73706.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Let Them Eat Cake #1
============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pecan Torte w/Strawberries & Cream
 Categories: Cakes, Fruit, Dairy, Desserts, Nuts
      Yield: 11 servings
 
  1 1/4 c  Pecans
  3 1/2 tb Matzo cake meal
      1 c  + 3 tb sugar
      7 lg Eggs; separated, room temp
      2 ts Fine grated fresh lemon
           - zest
      1 tb Fresh lemon juice
    1/4 ts Salt
  1 1/2 c  Chilled heavy cream (opt)
    3/4 pt Strawberries, sliced
           - lengthwise
 
  Special equipment: a 10" by 4" (12-cup) angel food cake
  pan with removable bottom
  
  A wonderful welcome to spring, this butter and oil free
  torte gains its richness from pecans. If you want to keep
  the cake pareve, or if you intend to serve it several times,
  leave it unfrosted.
  
  Preheat oven to 350°F.
  
  Pulse pecans, cake meal, and 3 tablespoons sugar in a food
  processor until nuts are very finely chopped.
  
  Beat yolks and 1/2 cup plus 2 tablespoons sugar in a large
  bowl with an electric mixer on high speed until pale and
  very thick. Stir in lemon zest and juice.
  
  Beat whites with salt in another bowl with cleaned beaters
  on high speed until soft peaks form. Gradually beat in 5 tb
  sugar and beat until whites just hold stiff, glossy peaks.
  
  In 3 batches, alternately fold nut mixture and whites into
  yolk mixture. Spoon batter into ungreased pan and smooth top.
  
  Bake cake in middle of oven until golden and a tester comes
  out clean, about 1 hour. Cool in pan, upside-down, 2 hours.
  (If pan has "legs," stand it on those. Otherwise, invert pan
  over neck of a bottle.)
  
  Turn pan right side up, then run a long thin knife around
  outer edge of cake with a smooth (not sawing) motion. Loosen
  center in same manner. Remove outer rim of pan and run knife
  under bottom of cake to release. Invert cake onto a cake
  plate.
  
  Beat cream with remaining tablespoon sugar until it just
  holds stiff peaks. Spread evenly over top and sides of cake
  and arrange strawberries on top. Serve chilled.
  
  Recipe by Faye Levy
  
  April 2000 | Gourmet
  
  Serves 10 to 12
  
  Meal Master Format by Dave Drum - 14 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Super Cake
 Categories: Cakes, Desserts, Chocolate, Icing
      Yield: 11 servings
 
MMMMM----------------------------CAKE---------------------------------
      5 oz Fine-quality unsweetened
           Chocolate; chopped
    1/2 lb + 2 tb unsalted butter;
           Softened
  2 3/4 c  Sifted cake flour (not
           Self-rising; sift before
           Measuring)
    1/4 c  Unsweetened cocoa powder
           (not Dutch-process)
      2 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
      4 lg Eggs; room temperature 30
           Minutes
      1 c  Granulated sugar
      1 c  Packed light brown sugar
  1 1/2 ts Pure vanilla extract
      2 c  Sour cream

MMMMM--------------------------FROSTING-------------------------------
      1 c  Sugar
      6 tb All-purpose flour
      6 tb Unsweetened cocoa powder
           (not Dutch-process)
  1 1/2 c  Whole milk
      4 oz Fine-quality unsweetened
           Chocolate; fine chopped
 
  Equipment: 2 (8" X 2") round cake pans
  
  This four-layer stunner may just render all your other
  chocolate-cake recipes obsolete. A generous amount of sour
  cream keeps the cake layers tender, and the frosting is a
  glossy triumph. It's a natural fit for practically any
  get-together-from a simple family birthday celebration to
  an elaborate dinner party.
  
  MAKE CAKE: Preheat oven to 350øF/175øC with rack in
  middle. 

  Butter cake pans, then line bottom of each with a round of
  parchment paper and butter parchment. Flour pans, knocking
  out excess.
  
  Melt chocolate with butter, then cool.
  
  Sift together flour, cocoa powder, baking soda, baking
  powder, and salt.
  
  Beat eggs, sugars, and vanilla in a large bowl with an
  electric mixer at medium speed until pale and thick, 3 to
  5 minutes.
  
  At low speed, mix in melted chocolate until incorporated,
  then add flour mixture in 3 batches alternately with sour
  cream, beginning and ending with flour mixture and mixing
  until each addition is just incorporated. Spread batter
  evenly in pans and rap pans several times on counter to
  eliminate air bubbles.
  
  Bake until cakes pull away from sides of pans and a wooden
  pick inserted in center of each comes out clean, 40 to 50
  minutes.
  
  Cool in pans on a rack 10 minutes, then run a knife around
  edges of pans.
  
  Invert onto racks and discard parchment, then cool
  completely, about 1 hour.
  
  MAKE FROSTING AND ASSEMBLE CAKE: Whisk together sugar,
  flour, cocoa powder, and a pinch of salt in a small heavy
  saucepan over medium heat, then add milk and cook,
  whisking constantly, until mixture boils and is smooth and
  thick, 3 to 5 minutes. Remove from heat and whisk in
  chocolate and vanilla until smooth. Transfer to a bowl to
  cool to room temperature, covering surface with parchment
  paper to prevent a skin from forming.
  
  Beat butter with an electric mixer until creamy, then add
  cooled chocolate mixture a little at a time, beating until
  frosting is fluffy and spreadable.
  
  Cut each cake horizontally into 2 layers with a long
  serrated knife.
  
  Put 1 layer on a cake stand or large plate and spread top
  with 1 1/4 cups frosting. Repeat with 2 more layers, then
  add remaining layer and spread top and side of cake with
  remaining frosting.
  
  COOKS' NOTES: * Cake layers can be made 2 days ahead (but
  not split horizontally) and kept, wrapped tightly, at room
  temperature.
    
  * Frosting can be made 2 days ahead and chilled, covered.
  Bring to room temperature (about 1 hour) and beat until
  fluffy before using.
  
  * Cake can be frosted 1 day ahead and chilled, covered.
  
  Ruth Cousineau
  
  Makes 10 to 12 servings
  
  Gourmet | January 2008
  
  MM Format by Dave Drum - 10 January 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

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