1. Heat oven to 350′F. In shallow bak- ing pan or rimmed baking sheet,
spread out almonds. Bake almonds 10 minutes or until golden brown,
stirring once. Remove almonds from oven; cool.

2. Grease and flour three 9-inch-round baking pans. Separate eggs,
placing whites in large bowl and yolks in small bowl; warm to room
temperature.

3. Pick over almond slices and remove about half of the best slices
for the side of the cake; set aside. In food processor, with chopping
blade, process remaining almonds until finely ground. In small bowl,
combine ground almonds, bread crumbs, flour, and baking powder.

4. Heat oven to 350′F. With electric mixer, beat egg whites until soft
peaks form; gradually beat in 1/3 C sugar until stiff peaks form. Set
beaten whites aside. With same beaters, beat egg yolks with remaining
1/3 C sugar until thick and pale yellow-about 5 minutes.

5. Stir almond mixture into beaten yolks. With rubber spatula, fold
about 1 C beaten egg whites into almond-yolk mixture until well
mixed; then fold yolk mixture into remaining beaten egg whites.
Divide batter among prepared pans, spreading evenly.

6. Bake 15 minutes or until cakes spring back when gently touched with
fingertip. Cool cakes in pans on wire racks 10 minutes. Remove cakes
from pans; cool completely on wire racks.

7. Meanwhile prepare Cranberry Filling and Topping.

8. To assemble cake: In small bowl, with electric mixer, combine
cream, confectioners’ sugar, and almond extract on iow speed just
until mixed. At me- dium-high speed, beat until stiff peaks form.
Place one cake layer, top side down, on serving plate; spread with
1/2 C cranberry filling. Place another layer on top and spread with
1/2 C cranberry filling. Place remaining layer on top; spread side of
cake and 1/2 inch around edge of top layer with whipped cream. Fill
top center with any leftover filling then the cranberry topping.

9. Insert some almond slices around top edge of cake; pat remaining
slices around side of cake. Refrigerate cake until serving time.

Cranberry Filling and Topping: In 2- quart saucepan, combine 1 C
sugar and 2 1/2 T cornstarch. Stir in 1/4 C water. Heat to boiling,
stirring constantly. Add 1 1/2 12-oz pk cranberries, picked over and
rinsed (about 4 1/2 C); return to boiling. Boil gently 1 minute,
stirring occasionally, just until some berries begin to burst open.
Do not allow all berries to pop. Remove from heat. With slotted spoon
remove berries from their sauce to bowl to cool for the topping. Pour
sauce into measuring C and refrigerate until cold enough to spread on
cake for the filling.

FILLING
1 pk (10-oz) ready-to-use fresh
-spinach, stems removed
1 c Ricotta cheese
1/2 c Grated Parmesan cheese
2 tb Finely chopped onion
Pinch of ground nutmeg
1 lg Egg
Red Bell Pepper Sauce
-(separate recipe)

FOR CREPES: Mix first 6 ingredients in blender until smooth. Chill 1
hour.

Line large baking sheet with foil. Heat nonstick skillet with 9-inch
diameter bottom over medium heat. Brush lightly with butter. Pour 1/4
C batter into pan, tilting pan to coat bottom. Cook crepe until
golden, about 1 minute per side. Transfer to prepared sheet. Repeat
with remaining batter, brushing skillet with additional butter as
necessary and placing crepes side by side on baking sheet.

FOR FILLING: Stir spinach in large nonstick skillet over medium-high
heat until wilted and all liquid evaporates, about 3 minutes. Blend
spinach, ricotta, Parmesan, onion and nutmeg in processor until
almost smooth. Season to taste with salt and pepper. Mix in egg.

Place 1 crepe in center of baking sheet. Spread with 1/3 C filling.
Top with another crepe, then 1/3 C filling. Repeat layering with 4
more crepes and remaining filling. Reserve remaining crepes for
another use. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Preheat oven to 350′F. Bake torte until heated through, about 15
minutes. Heat bell pepper sauce; serve with torte.

-LIME FILLING-
1 1/3 c Sugar
3/4 c Whole milk
8 lg Egg yolks
1/3 c Fresh lime juice
2 1/2 ts Grated lime peel
6 oz Imported white chocolate
-(such as Lindt), finely
-chopped
4 c Chilled whipping cream

-BLACKBERRY SAUCE-
2 16-oz packages frozen
-blackberries, thawed
1 1/3 c Raspberry juice or other
-berry juice blend
3/4 c Sugar

ASSEMBLY
1 c Chilled whipping cream
2 tb Sugar
3 c Assorted fruit (such as
-raspberries, blueberries,
-blackberries, strawberries,
-sliced peeled mango,
-pineapple, kiwifruit and
-peaches)
Fresh mint leaves
Additional assorted fruit

NUT CRUST: Finely chop first 4 ingredients in processor, using on/off
turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 C
nut mixture to 10 inch-diameter springform pan with 2 1/2 inch-high
sides; transfer remaining nut mixture to 6-inch-diameter springform
pan with 2 1/2-inch-high sides.* Using plastic wrap as aid, press
crumbs firmly up sides, then over bottom of each pan, covering
completely. Freeze.

*Springform pans are available at some cake supply stores and by mail
from Jane’s Cakes and Chocolates, 2331 Honolulu Avenue, Montrose, CA
91020; 818957-2511 or 800-262-7630.

LIME FILLING: Combine first 5 ingredients in medium metal bowl. Place
bowl over saucepan of simmering water (do not allow bottom of bowl to
touch water). Whisk constantly until candy thermometer registers
170″F, about 5 minutes. Remove bowl from over water. Add white
chocolate and whisk until melted and smooth. Freeze time mixture
until cold and thickened, whisking occasionally, about 45 minutes.

Beat cream in large bowl until stiff. Pour lime mixture over whipped
cream; using rubber spatula, fold lime mixture and cream together.
Divide filling between crusts. Cover and freeze overnight.

BLACKBERRY SAUCE: Bring all ingredients to boil in heavy medium
saucepan, stirring frequently. Cool slightly. Puree mixture in
batches in processor. Strain through sieve set over bowl, pressing on
solids. Chill until cold. (Can be made 1 day ahead.)

ASSEMBLY: Using electric mixer, beat cream and sugar in large bowl
until peaks form. Run sharp knife around pan sides to loosen torte
tiers. Release pan sides. Center 6 inch tier on its pan bottom atop
10 inch tier. Spread whipped cream over sides (not tops) of tiers,
covering crusts completely. Freeze until firm, about 30 minutes. (Can
be prepared 2 days ahead. Wrap in plastic, keep frozen.)

Transfer tiered torte to platter. Mound fruit decoratively atop torte.
Garnish with mint. To serve, slide spatula under 6-inch tier and
transfer to work surface. Cut tiers into wedges. Serve with sauce and
additional fruit.

COMPOTE
1 cn (12-oz) peach nectar
1 c Muscat Canelli or other
-sweet white, dessert wine
1/4 c Orange juice
1/4 c Sugar
1/2 ts Ground nutmeg
2 Oranges, peel and white pith
-removed
2 Peaches, peeled, cut into
-wedges
1 1/2-pint basket raspberries
Powdered sugar

FOR MERINGUES: Preheat oven to 200′F. Line 2 baking sheets with
parchment paper. Trace two 8-inch circles on 1 sheet; trace one
8-inch circle on second sheet. Turn parchment over.

Using electric mixer, beat egg whites and cream of tartar in large
bowl until soft peaks form. Gradually add sugar, beating until whites
are thick and glossy (mixture will resemble marshmallow creme). Add
grated orange peel, ground nutmeg and almond extract and beat 4
minutes (meringue will soften). Spread 1 1/2 C meringue in each
traced circle. (To make cookies, drop remaining meringue by heaping
tablespoonfuls outside circles.)

Bake until meringues are dry and just beginning to brown lightly,
about 55 minutes. Turn off oven; keep oven door closed. Leave
meringues in oven 1 hour. Carefully peel parchment off bottom of
meringues.

Place 1 meringue layer in bottom of 9-inch-diameter springform pan
with 2 3/4-inch-high sides. Spread raspberry yogurt over. Top with
second meringue layer; press gently to adhere. Spread orange yogurt
over. Top with third meringue layer; press gently to adhere. Cover
and freeze overnight. (Can be made 2 days ahead. Keepfrozen.)

FOR COMPOTE: Combine first 5 ingredients in heavy large saucepan.
Stir over medium heat until sugar dissolves. increase heat and boil
until reduced to generous 3/4 C, stirring occasionally, about 20
minutes. Transfer to bowl. Cover; chill until cold. (Sauce can be
made 2 days ahead. Keep refrigerated.)

Working over bowl to catch juices, cut between orange membranes to re-
lease segments. Combine orange segments, peaches and raspberries in
bowl. Pour sauce over and toss.

Run knife around pan sides to loosen torte. Sift powdered sugar over.
Serve torte with compote.

ONION PART
4 Onions; slivered
2 Pasilla chilies;soaked,dice
2 Red peppers; sliced

-POLENTA PART-
1 1/2 c Polenta
6 c Water
4 tb Butter
1 tb Garlic; minced
1 tb Basil; chopped

TO FINISH
1 pk Flour tortillas
1 1/2 lb Jack cheese; sliced

Saute beans with onion, jalapeno and salt and pepper to taste in a
little oil until tender. Caramelize onions, chilies and red peppers
in oil over low heat until well browned. Boil water and slowly add
polenta, whisking until smooth. Stir in butter, garlic, basil and
salt and pepper and cook over low heat until thick, stirring
occasionally, for about 30 min. In a 10 inch springform pan, lay a
tortilla. Top with half of the polenta. Add half of the onion
mixture, some cheese and another tortilla. Press down. Add half of
the beans, some cheese, a tortilla, remaining beans, some cheese and
another tortilla and press. Top with remaining polenta, onions and a
tortilla, press and top with cheese. Bake in a 350 degree oven for 30
min, until brown and bubbly. Cool slightly and remove from pan. Slice
in wedges and serve warm or at room temp with sour cream and salsa.

FILLING
1 x Pkg vanilla pudding
1 c Milk
1/2 c Oleomargarine
1/2 c Shortening
1 c Powdered sugar
1 ts Vanilla extract

Preheat the oven to 350 degrees. All ingredients must be at room
temperature (70 degrees F) before starting. Sift the flour. Beat the
egg yolks. Gradually add the sugar to the egg yolks. Beat until
creamy. Add the lemon rind, lemon juice, cinnamon, ground almonds,
bread crumbs and almond extract. Whip the egg whites until stiff but
not dry. Fold the egg whites lightly into the batter. Pour the batter
into 2 (8″) ungreased layer cake pans. Bake about 20 minutes. Cool.
Carefully(!) remove from the pans. Spread Lemon Orange Custard
filling between the layers. Sprinkle sifted confectioner’s sugar over
the top.

Have 1/2 cup butter at room temperature. Sift together flour, baking
powder, and 1/3 cup sugar. Cut the 1/2 cup butter into dry
ingredients with a pastry blender until mixture resembles cornmeal.
Beat one egg and stir into flour mixture. Pat into a 9″ Soften
remaining 1/2 cup of butter and beat remaining sugar into it. Beat
in two eggs, one at a time, beating well between each. Stir in
almonds and extract. Pour over pastry. Bake at 350 degrees for 30
minutes. Remove from oven and cool one hour. Spread jam over torte.
Mix powdered sugar with enough lemon juice to form a spreadable
icing. Use a pastry bag fitted with small hole to pipe icing in a
design over top of torte.

Mix together milk, sugar, egg yolks, and salt. Beat well. Cook in
double boiler over hot water until thickened. Soften gelatin in cold
water. Add gelatin to egg mixture. Beat egg whites until stiff and
add sugar gradually. Fold gelatin mixture into egg white mixture.
Fold into whipped cream. Fill graham cracker crust and refrigerate
overnight.

Serve with sliced sugared strawberries or raspberries.

FILLING
1/3 c Raspberry preserves
2 Baskets fresh raspberries
1/3 c Toasted — sliced almonds
Confectioners’ sugar

VARIATION

-CHEESE LINZER TORTE-

CHEESE FILLING
1 lb Cream cheese — room
Temperature
1/4 c Sugar
1 ts Vanilla extract
1 ts Grated lemon zest
2 Eggs
2 Egg yolks
1/2 c Cream

FOR THE LINZER DOUGH: Preheat oven to 350F with rack in center. Mix
all the dry ingredients in a bowl. Rub in butter finely by hand.
Whisk lemon zest and vanilla with egg and yolkand stir into dough
with a fork–the dough will be very soft. Butter a 12-in

RASPBERRY FILLING: Spread the preserves in the tart shell and arrange
the raspberries on the preserves. Edge with the almonds and dust
lightly with the confectioners’ sugar.

CHEESE VARIATION: Do not bake shell. Beat cream cheese with a hand
mixer set at medium speed or with a heavy-duty mixer fitted with the
paddle. Beat in sugar and continue beatinguntil smooth, adding
remaining ingredients in order, scraping bowl and beater

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

FILLING
3 c Whipped cream
2 tb Confectioners’ sugar
1 tb Coffee essence

Sift the flour, salt and baking powder 3 times. Beat the egg yolks;
gradually add the sugar, beating until thick and light in color.
Combine water, coffee essence and vanilla. Add to yolk mixture
alternately with the flour mixture. Fold in the egg whites. Turn
into two 8-inch layer-cake pans that have been gr

Grease a 9-inch spring-form pan and dust it with the bread crumbs.
Beat the egg yolks; gradually add the sugar. Beat until thick.
Mix together the nuts, dates and flour. Stir into the egg-yolk
mixture. Fold in the egg whites thoroughly. Turn into t

Preheat oven to 325. In the large bowl of your mixer beat the egg
whites with 1/2 of the sugar until the mixture holds stiff peaks.
Without washing the beaters, beat the egg yolks in the small bowl
with the rest of the sugar until they are light and fluffy. Add the
yolks to Spread whipped cream over the surface and garnish with
bittersweet chocolate shavings. Store it in the refrigerator.

Cake: Preheat oven to 325. Beat the egg whites until they are stiff,
and set them aside,. Beat the egg yolks, slightly and mix them well
with the sugar, then add the ground almonds and lemon rind. Fold in
the egg whites. Grease and flour with matzah meal

Glaze: A few minutes before removing the cake from the oven, beat
together the egg yolk, juice, sugar and rind, then place the mixture
in a saucepan and boil it, stirring constantly until it thickens.
Stir in the butter. With a toothpick, poke holes in th

FILLING
2 c Chocolate pudding
-(extra strong)
7 oz Butter, unsalted
1 2/3 c Powdered 10X sugar

FROSTING
1 oz Cocoa powder, bitter
1 oz Butter (sweet), melted
3 tb Water, boiling
-(up to 4 T)

In an electric mixer, whip the salted butter. Add sugar, vanilla and
eggs. Beat smooth. Mix flour with cornstarch and baking powder and
sift a second time (you sift it once before you measured it, right?).
Add flour mixture to egg mixture, stirring constantly.

Make 8 layers, each less than about 1/4 inch thick, by baking each in
the bottom of an 8-inch springform layer pan. Do this by cutting a
round of baker’s parchment that exactly fits the bottom of the layer
pan, then using a spatula to spread the dough evenly over the
parchment. Make sure that it doesn’t get too thin at the edges. Bake
each layer for 7 minutes in a preheated 400 degree F. oven. Stack
the layers separated by waxed paper.

MAKE THE PUDDING: Use more chocolate in the pudding than you would
normally use. If you want to be lazy and use pudding from a mix, then
add about a tablespoon of top-quality cocoa to the pudding mix. Stir
the pudding while it cools so that it does not congeal. Beat the
unsalted butter until it is very smooth. When the butter and pudding
are about the same temperature, add the pudding to the butter to get
an even, smooth buttercream.

Use the pudding/butter mixture as mortar, and layer the cake together,
spreading the pudding/butter evenly between the layers. Make sure the
layers are even and parallel; if they are not, or if one is not
straight, you can mend things with a little extra pudding here and
there. Do not put pudding on top of the topmost layer, and try not to
get too much on the outside edges.

MAKE A CHOCOLATE FROSTING: Sift the powdered 10X sugar and cocoa
together, add the melted butter while stirring constantly, then add
boiling water. Frost the cake, taking pains to make sure the sides
are perfectly smooth and the top is perfectly smooth. Let the cake
sit at cool room temperature for at least an hour before serving.

NOTES:

* Austrian 8-layer chocolate cake — I made this recipe for my
boyfriend on his birthday and he asked me to marry him (I did). I’m
not saying for sure that the Prinzregent Torte is why Don wanted to
marry me, but I’ve always worried that it might have been. It is a
magnificent recipe that always evokes incredulous cries of pleasure
from people that I serve it to. The cake is a lot of work, so I only
make it about once a year, but the people that I make it for feel
very special. Yield: Serves 2-8.

* If you are not an experienced baker, you should be warned that in
recipes like this it is important to measure exactly and to follow the
instructions exactly. People who prefer to cook by testing, tasting,
and adding more ingredients should avoid intricate baking.

* These layers are baked in the bottom of a springform pan. Such a
pan bottom is about 8 inches in diameter, and has a raised lip that
is about 1/8 inch high. It resembles a miniature pizza pan. I have
never succeeded in making this torte with layers bigger than about 10
inches; about 8 inches is easier. The baker’s parchment is crucial
and there is no good substitute, though buttered kraft paper (from
shopping bags) will work in a pinch. Use a new piece of parchment for
each layer. If you don’t make the layers straight, then when you pile
them up, the cake will be mounded up in the middle or will sag down
in the middle or will tilt to one side.

* If you are not an experienced cake froster, then make double the
recipe of frosting. Unskilled frosters usually use too much frosting,
and you don’t really want to run out. You can charge money to people
who want to lick the spoon if there is any left over.

Difficulty: rather difficult; Time: 1 hour; Precision: measure
carefully.

: Delight Covill
: Fairchild Camera and Instrument

-ICING-
4 Eggs, lightly beaten
1/2 ts Potato starch
4 oz Chocolate (bittersweet),
-melted
4 oz Margarine, softened
1/2 c Almonds, finely ground

TO MAKE TORTE: Cream the butter and gradually beat in the sugar
until the mixture is light and creamy. Beat in the yolks, one at a
time. Blend in the chocolate, and gently fold in the ground almonds
mixed with the baking powder. Beat the egg whites until stiff but not
dry, then fold into the mixture.

Pour into a well-greased 10-inch springform pan. Bake about 30
minutes in an oven preheated to 350 degrees F. degrees. Allow to
cool, then frost thickly with the icing and sprinkle with the chopped
nuts.

TO MAKE ICING: Mix together the eggs, sugar and potato starch in the
top of a double boiler. Heat over boiling water, stirring, until
mixture thickens.
Do not boil the mixture, and beware of “scrambled eggs!” Cool, then
stir in the chocolate.

Gradually beat in the butter, one tablespoon at a time. Fold in the
nuts until the mixture is thick enough to spread.

NOTES:

* Rich chocolate dessert for Passover. This is the only Passover
dessert I’ve ever tasted that is good enough to be making during the
rest of the year as well (when you can use corn starch instead of the
potato starch).

* If you don’t have a springform pan for Passover, use an aluminum
disposable cake pan and just strip off the sides when the cake has
cooled.

: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes baking, 5 minutes
frosting. : Precision: measure the ingredients.

: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
: {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Mix all together. Spread in oven pan (about 1 cm high) Cook in oven
180 C for 30 mins

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Beat eggs and sugar. Add almonds, flour and yeast. Pour in a mould,
cook in oven 180 C for 30 mins.

“This is a lovely light citrusy cake that keeps well. Serve it with
sherbet or lightly sweetened berries. Makes 8 – 10 servings.”

Lightly butter and flour 9-inch round cake pan. Put minced vanilla
and sugar in blender; blend until vanilla is completely pulverized.
(If using extract, add later with orange juice.)

In medium mixing bowl cream butter until light and fluffy. Using a
sifter to hold back any pieces of vanilla bean that didn’t
disintegrate, slowly sift vanilla and sugar into butter a little at a
time, beating continuously. Add egg yolks, one at a time, beating
after adding each. Stir in almonds and orange juice (and vanilla
extract, if using). Stir in cornmeal, blending thoroughly. Set
cornmeal mixture aside.

Mix flour, baking powder, salt and potato starch; place in sifter and
set aside.

In separate bowl beat egg whites to stiff peaks. Stir in about 1/4
of egg whites into batter, then sift about 1/3 of flour mixture over
it. Fold flour into batter. Continue adding egg whites and flour
twice more, foling after each addition and ending with remaining egg
whites.

Pour batter into prepared cake pan and bake in preheated 325? oven 30
~ 35 minutes or until cake is golden brown and springs back to the
touch. Cool on rack. Remove from pan.

If using, sift a little confectioners’ sugar over top before serving.

Nutrients per serving: calories 313, protein 4g; carbohydrates 34g;
total fat 18g (saturated 10g), 52% of calories; cholesterol 102mg;
sodium 84g.

SOURCE: Nancy Harmon Jenkins is the author of “The Mediterranean Diet
Cookbook, Bantam Books. She teaches at food writing and history at
Radcliffe.

posted by teri chesser 6/95

———————–BAKED HAZELNUT MERINGUE———————–
4 Egg whites
2/3 c Sugar, divided
1 c + 1 tsp ground hazelnuts
-(or almonds)
1/3 c Flour
2 ts Cocoa powder
1/3 c Cornstarch

BAVARIAN CREAM
1/3 qt Half and half
1/4 c Sugar
4 Egg yolks
5 Gelatin sheets
-OR-
1 tb + 1/2 tsp unflavored
-granulated gelatin (if
-using sheets, soak for 20
-mins. in cold water and
-squeeze dry; if using
-granulated, dissolve in 4
-TBSP cold water)
1 oz Fruit liqueur (Grand Marnier
-Triple Sec, etc.) or rum
1/2 qt Whipping cream

Wedding Torte #1 Lemon Genoise

From: The Detroit News Sent By: Teresa Marco

Preheat oven to 350o. In mixer or copper bowl, beat whites to a stiff
snow; slowly add sugar and beat until stiff peaks form.

In separate bowl, whisk yolks and mix in lemon zest. Slowly fold the
two mixtures together.

Sift together flour and baking powder, and slowly fold into egg
mixture. Fold in melted butter.

Pour into 10″ greased and floured cake pan. Bake for 25-30 mins. or
until a toothpick inserted into center comes out clean. Turn cake
onto clean linen tea towel to cool.

BAKED HAZELNUT MERINGUE Preheat oven to 350o. Whisk egg whites until
firm, gradually adding a little less than half of the sugar.
Carefully fold in ground hazelnuts, flour, cocoa powder, cornstarch
and remaining sugar. Pour into greased and paper-lined 10″ cake pan.
Bake for 20 mins or until a toothpick inserted in middle comes out
clean. Turn onto rack and cool.

BAVARIAN CREAM Reserve 1/2 C of the half and half and mix with yolks.
Set aside. Bring remaining half and half and sugar to a boil and stir
in yolk mixture; reduce heat to low and cook, stirring often, until
custard coats back of a wooden spoon. Stir in granulated gelatin or
softened sheets and remove from heat to cool.

When custard begins to set, stir until smooth. Add liqueur and fold
in stiffly whipped cream. (If making a day ahead of time, cover
surface with plastic wrap and chill. Stir before you use it.
Partoens feels it’s best, however, when made early the same day.)

FINAL ASSEMBLY 2 small cartons (1/2 pint each) whipping cream, whipped
until stiff 1 small jar raspberry or strawberry jam Assorted fresh
fruit: pineapple; variety of berries, sliced kiwi, and peaches
whatever you desire, just so it’s fresh and ripe

On serving plate, place baked hazelnut meringue. Coat with jam. With
long knife, carefully slice sideways through lemon genoise to make 3
layers. Place on layer on the jam. Spread (or pipe) with Bavarian
cream. Dot with kiwi and peach slices. Add layer aand cover with

Bavarian cream and sliced strawberries. Add final layer and frost
with whipped cream. (If desired, pipe a design on the top and around
the bottom with whipped cream.) Arrange fresh fruit on the top.

Optional: Coat fresh fruit with Dr. Oetker fruit glaze, available at
European import shops.

Happy Baking and Eating!

Teresa Marco

1. Cream the egg, sugar and vanilla until foamy.

2. Melt the coconut grease and let it cool off a little. Add the
eggmix and stir well.

3. Take a bread form and line it all around, up to the top, with
waxpaper.

4. Put in one layer of cookies, cut some for the ends.

5. Add a 1/2 layer of cocoa creme, than cookies, than creme until all
is gone, ending with creme.

6. Put into refridgerator over night and decorate before serving.

7. Serve thin slices ,this is very rich!!

Lightly butter and flour non-stick 10-inch spring from pan, or line
bottom and sides with foil. Sift together cake flour, baking powder,
baking soda and 1/2 cup sugar in large bowl. Make well in center Peel
3 kiwi and puree 2 fruits to yield 1/2 cup. Dice remaining peeled
kiwi. Whisk together 1/2 kiwi puree, egg substitute, non-fat milk and
lime juice. Add kiwi mixture to well of flour mixture and stir gently
just until blended. Stir in lime zest. Do not overmix. Beat egg
whites with cream of tartar until foamy. Slowly add remaining 1/2 cup
plus 2 tablespoons sugar, beating until soft, smooth peaks form. Fold
about 1/3 of egg whites into kiwi batter until blended. Add remaining
egg whites in 2 batches, folding gently until just blended. Fold in
diced kiwi. Turn into prepared pan. Bake at 350 degrees 35 minutes
or until wood pick inserted in center of cake comes out clean. Let
cake cool in pan.

Spread Lime Custard over cake in pan. Peel remaining 2 kiwi fruits and
slice 1/4-inch thick. Arrange slices over custard. Garnish with
well-drained blackberries. Spoon Gelatin Glaze to cover fruit. Chill
until gelatin sets. Remove torte from pan and foil, if using.

Makes 16 servings.

Per Serving: 139 calories; 83 mg sodium; 1 mg cholesterol; 0 fat; 31
grams carbohydrates; 4 grams protein; 0.38 gram fibre.

GELATIN GLAZE:

1 tablespoon unflavored gelatin 1/2 cup water or clear fruit juice 1
teaspoon sugar, optional

Sprinkle gelatin over water and let stand 5 minutes to soften. Place
over very low heat to dissolve gelatin, about 3 minutes, stirring
occasionally. Stir in sugar. Cool until slightly thickened.

LIME CUSTARD:

1 1/4 cups non-fat milk 1/4 cup sugar 1/4 cup thawed frozen nonfat egg
substitute (equivalent to 1 egg) 3 tablespoons cornstarch 1/2 teaspoon
grated lime zest

Combine nonfat milk, sugar, egg substitute and cornstarch in small
saucepan. Stir until smooth. Place over low heat, cook and stir until
thickened. Cool. Cover and chill several hours to thicken. Stir in
lime zest.

Position rack in center of oven and preheat to 350 F.

Butter a 9″ diameter springform pan with 3″ high sides. Line bottom
with waxed paper. Finely grind the walnuts in a processor and mix
with the flour; set aside. Melt the chocolate in a double boilerover
simmering water until smooth; remove from over the water and cool
slightly.

Using an electric mixer, beat the butter and 7 Tbsp of sugar in a
large bowl until light and fluffy. Beat in the melted chocolate. Add
yolks, one at a time, beating well after each. Continue beating until
smooth and light, about 3 minutes. Mix in ground wanut and flour
mixture.

Using clean, dry beaters, beat the egg whites in another large bowl
until beginning to form soft peaks. Gradually add 7 Tbsp of sugar and
beat to soft peaks. Stir 1/4 of the whites into chocolate batter to
lighten, then gently fold in the remaining whites.

Pour batter into prepared pan, smoothing out the top. Bake until a
tester inserted in the center comes out with a few moist crumbs
attached, about 40 minutes. Cool cake in pan 10 minutes. Run a sharp
knife around the side to loosen the cake; release the pan sides and
coll cake completely. (cake may fall as it cools.) Sift powdered
sugar over the cake before serving.

Butter 3 9″ cake pans. Line bottoms with parchment paper. Set aside.

Sift together cake flour, 1 1/3 cups sugar, baking powder and 1/2
teaspoon salt. Set aside.

Drain pineapple, reserving 1 cup pineapple juice. Puree a half cup of
crushed pineapple. Reserve remaining pineapple for frosting. Combine
1 cup reserved pineapple juice, 1/2 cup pureed pineapple and 1
teaspoon vanilla. Quickly stir into dry ingredients. Beat three egg
whites until stiff but not dry. Fold into pineapple mixture.

Divide batter evenly among prepared pans, spreading evenly.

For meringue, beat remaining three egg whites and 1/4 teaspoon salt
to soft peaks. Beat in remaining 2-3 cups of sugar, a little at a
time, until stiff peaks form. Fold in remaining 1 teaspoon vanilla
and cashews. Spoon dollops of meringue evenly over cake batter in the
three pans. Spread meringue over batter.

Bake at 350′F. for 20-25 minutes or until cake tests done in center.
Let layers cool in the pans a few minutes, then turn them out onto
wire racks to cool completely.

Combine the remaining crushed pineapple and whipped topping. Spread
between the layers and over the top and sides of cake. Chill until
serving time.

Heat oven to 350 F. Spray 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with
vegetable cooking spray. In medium saucepan over low heat, melt
cornoil spread; stir in sugar. Remove from heat; stir in milk,
vinegar and vanilla. In small bowl, stir together flour, cocoa and
baking soda; add gradually to sugar mixture, stirring with whisk
until well blended. Pour into prepared pan.

Bake 16 to 18 mins or until wooden pick inserted in center comes out
clean. Cool 10 mins; remove from pan to wire rack and cool
completely. To assemble, cut cake crosswise into four pieces. Place
one piece on serving plate; spread 1 Tbs jam, over top. Carefully
spread a scant 3/4 cup

Raspberry Cream over jam. Repeat procedure with remaining cake
layers, jam and Raspberry Cream, ending with plain layer on top.
Spread remaining 1 Tbs jam over top. Spoon or pipe remaining
Raspberry Cream over jam (in decorative design of your choice). Add
some whole raspberries on top as garnish. Refrigerate torte until
ready to serve. Cover; refrigerate leftover torte.

RASPBERRY CREAM:

Thaw and thoroughly drain 1 package (10 oz) frozen red raspberries. In
blender, place raspberries and blend until smooth. Strain in sieve;
discard seed. In small mixer bowl, prepare 1 envelope (1.3 oz) dry
whipped topping mix as directed on package, using 1/2 cup cold skim
milk, omitting vanilla and adding 2 to 3 drops red food color, if
desired. Fold in pureed raspberries.

Nutritional Infomation Per Serving 170 Calories 3 gm Protein 34 gm
Carbohydrate 3 gm Fat 0 mg Cholesterol 100 mg Sodium 40 mg Calcium

PREHEAT oven to 350F. Add boiling water to instant coffee; set aside.
Place chocolate in double boiler or heavy pot. ADD coffee to
chocolate, cover and let stand over very low heat. When almost
melted, whisk until smooth. BEAT 8 egg yolks until they become thick
and lemon-colored; gradually adding sugar. Beat chocolate mixture
into egg mixture, beating constantly. Add vanilla. BEAT egg whites
until stiff but not dry. Add salt. Stir a quarter of the egg whites
into chocolate mixture. Gently fold in remaining whites, until well
blended. GREASE a 9-nch pie plate and fill with half the mousse
mixture, spreading to reach the edges. Bake 25 minutes, then turn off
oven and leave mousse in oven an extra 5 minutes. REMOVE from oven
and cool on wire racks for 2 hours. MEANWHILE, cover and refrigerate
remainingmousse. When shell has cooled, fill with chilled mousse.
Just before serving, decorate with a lattice made from pareve
(non-dairy) whip. SERVES 8. From An Article: Passover Medley by
Cynthia David – 12 April, 1995

JALAPENO SALSA
2 Tomatoes; peeled seeded 1 tb Cider vinegar;
-chopped 1 ts Chili powder;
1/2 c Onion; chopped 1/2 ts Salt;
2 To 4 jalapenos, 2 tb Cilantro; chopped
-seeded minced

———————–GREEN CHILI CREAM SAUCE———————–
4 Pasilla chilies; roasted 2/3 c Evaporated silk milk;
-peeled seeded (about 1/4 c Chicken broth;
-1/2 c chopped) 2 cl Garlic;

Combine flour, brown sugar, salt and butter. Mix until crumbly, as
for pie crust. Reserve 1 cup of crumbs. Combine egg, milk and
baking soda; stir into remaining crumb mixture, blending well. Pour
into 2 greased, paper-lined 9 inch layer pans. Sprinkle batter with
reserved crumbs, then top with chopped nuts. Bake at 375 for 25 to
30 minutes, or until cake tests done. Cool. Reserve several whole
strawberries for garnish. Slightly mash remaining berries, sugaring
to taste. Place one layer of cake on serving plate, nut side up.
Spread with half of strawberries, top with half of whipped cream and
cover with second layer of cake.

Spread with remaining berries then swirl whipped cream around edge of
top of cake, allowing small circle of strawberries to remain
uncovered in center of torte. Garnish with clusters of whole
strawberries around bottom of cake.