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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: Vera Rohrlich <CVRVRAA%TECHNION@TAUNIVM.TAU.AC.IL>
Date: Sun, 26 Jan 92 09:14:07 IST
Subject: OVO-LACTO: Nut Torte
Summary: orig. subject: Nut cake
Archive-Name: recipes/ovo-lacto/nut-torte
Keywords: recipe ovo lacto nut torte
Followup-To: rec.food.veg
Organization: TECHNION - I.T.T.
Approved: aem@mthvax.cs.miami.edu
Nut Torte
This is a rich and delicious cake prepared for festive occasions in our family.
8 eggs, separated
8 Tbl granulated sugar
1 lemon
1 1/2 t baking powder
3 Tbl dried breadcrumbs
2 Tbl Rum or Cognac
16 Tbl (app 200 gr) ground nuts
12-20 whole nuts
100 gr bitter or baking chocolate
app 200 cc heavy cream
The cake
Cream the egg yolks with the sugar, baking powder, the grated lemon
rind, the lemon juice. Whipe the egg whites and add them to the creamed
yolks. Mix for 2 minutes at medium speed. Add rum, breadcrumbs and nuts.
Grease a cake pan app. 25 cm (10") diameter with a removable bottom
(they are called Springform in German and Moule a manque in French;
what is the proper english name?) Bake 45 minutes in medium heat.
Remove bottom part, cool and remove sides.
[also called springform in english -aem]
The filling
Melt the chocolate with a small amount of heavy cream, add the remaining
cream and bring to boil. Cool it overnight. Whip to make whipped cream.
Assembling
Cut the cake into half. Spread half of the filling on the lower part of
the cake, cover with the other part. Spread the remaining filling on
top and sides. Decorate with whole nuts.
SERVES APP. 12