Text 36885, 107 rader
Skriven 2010-04-18 15:09:00 av JIM WELLER (1:123/140)
Ärende: More cakes 2
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Chocolate Torte
 Categories: Chocolate, Jewish, Nuts, Cakes
      Yield: 12 Servings
 
      7 tb Pareve Margarine or butter
    1/2 c  Matzo meal
      1 tb Potato Starch
      6 lg Eggs
    3/4 c  Sugar
      1 c  Almonds finely ground
           Unblanched
      2 tb Passover wine
    1/2 c  Seedless red-raspberry jam
      6 oz Semisweet choc. pieces
      1 c  Almonds finely chopped
           Unblanched
 
  Preheat oven to 350.  Cut three 8-inch circles of waxed paper.
  Grease three 8-inch round cake pans with 1 TBSP. butter. Place a
  waxed paper circle in bottom of each pan; grease paper.
  
  In small bowl, combine matzo meal and potato starch, mix well.
  Separate eggs, placing whites in medium bowl and yolks in large
  bowl. With electric. mixer at med. high speed beat yolks with 1/2
  cup sugar until thick and light. Stir in ground almonds; set
  aside.
  
  With clean, dry beaters, at high speed, beat egg whites until soft
  peaks form.  Gradually add 1/4 cup sugar, 1 TBSP. at a time, until
  stiff peaks form. Alternately fold beaten whites and matzo meal
  mixture into yolk mixture beginning and ending with whites.
  
  Pour into prepared pans, dividing evenly; spread in pans evenly.
  Bake 15 to 20 min. or until cakes spring back when gently touch
  with fingertip. Cool cakes in pans on wire racks 10 min; remove
  cakes from pans. Remove waxed paper let cool completely.
  
  To assemble torte:  Brush tops of cake layers with wine. Place one
  cake layer, bottom side down, on 8 inch round cardboard. With
  metal spatula, spread with 1/4 cup raspberry jam. Place another
  layer on top; spread with remaining jam.  Place remaining layer,
  bottom side up on top. In small saucepan, combine choc. and
  remaining butter. Over medium-low hear, stirring occasionally,
  heat until smooth. Remove from heat; let cool 15 min.
  
  Place cake on wire rack over jelly roll pan.  Pour chocolate
  glaze over top of cake.  With spatula, spread evenly to cover
  side of torte. Pat chopped almonds on side to cover. Chill until
  glaze just sets. With pancake turners, carefully lift torte to
  serving plate.
  
  GREENSTEIN  (PDMK38A) MARCH '93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Fudge Ring Cake
 Categories: Cakes, chocolate, Nuts
      Yield: 12 Servings
 
    1/2 c  Almonds sliced
      3 c  Bisquick Baking Mix
    2/3 c  Sugar
    1/4 c  Shortening
      1 c  Milk
      2 ts Vanilla
    1/2 ts Almond Extract
      2    Eggs
      4    Semisweet Chocolate Square
           Melted, cooled
           Chocolate Glaze
 
  Heat oven to 350 degrees. Generously grease 9 cup bundt cake pan;
  coat with almonds.
  
  Beat remaining ingredients except glaze in large bowl, on low
  speed, scraping bowl constantly, 30 seconds.
  
  Beat on medium speed, scraping bowl occasionally, 4 minutes.  Pour
  into pan.
  
  Bake until wooden pick inserted near center comes out clean, 35 to
  40 minutes; cool 5 minutes.  Invert on wire rack or heatproof
  serving plate; remove pan.  Cool cake completely.
  
  Spread top with Chocolate glaze allowing some to drizzle down
  side.
  
  Recipe by: Possum Kingdom Lake Cookbook
  
  From: Bladams96
 
MMMMM

Cheers

YK Jim




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