Text 29255, 112 rader
Skriven 2015-07-23 06:16:00 av Michael Loo (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: dox 993
===============
 NB> Dunno what was happening while I was away... but I've not had any
 NB> problems with Doc's telnet, or with his packet generator...  only echo

Can you get through by Telnet now? My HyperTerm can't see him.

 NB> there that has issues is Home Cooking, which now seems to be letting
 NB> the conversation messages through, but not the bulk recipes... but it
 NB> isn't clear whether that's his issue or just what's arriving at his
 NB> system. 

He got kind of testy about things when Dave I think it was
asked him about it. Usually when he gets that way things
miraculously get better within a few days.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Lemon-Lattice White Chocolate Cake
 Categories: Desserts
   Servings:  6

    3/4 c  Fresh lemon juice
      2 tb Cornstarch
      1 c  Plus 2 tbsp sugar
      3 lg Eggs
      6 lg Egg yolks
    1/2 c  Plus 1 tbsp unsalted butter,
           -cut into small pieces
      2 tb Grated lemon peel
           FROSTING
  2 1/4 c  Whipping cream
  4 1/2 oz Imported white chocolate,
           -chopped
    3/4 ts Vanilla extract
           CAKE
  2 3/4 c  Sifted all purpose flour
      1 ts Baking powder
    3/4 ts Salt
      4 oz Imported white chocolate,
           -chopped
      1 c  Whipping cream
    1/2 c  Plus 2 tbsp milk
      1 ts Vanilla extract
    1/2 c  Unsalted butter, room
           -temperature
      2 c  Sugar
      4 lg Eggs, separated

  FROM:      Derek Maddox (The Tally System - 912-328-6183 - (1:36)

  LEMON CURD

  FOR LEMON CURD

  Combine lemon juice and cornstarch in heavy medium saucepan, stirring until
  cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat
  until mixture is thick and smooth and just begins to boil, stirring
  constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap
  directly on face of curd to prevent skin from forming. Refrigerate until
  chilled, about 6 hours. (Can be prepared 2 days ahead.)

  FOR FROSTING

  Combine 1/2 cup cream and chocolate in heavy small saucepan. Stir over low
  heat until chocolate melts and mixture is smooth. Transfer to large bowl.
  Whisk in remaining 1-3/4 cups cream and vanilla. Refrigerate until well
  chilled, about 6 hours. (Can be prepared up to 1 day ahead.)

  FOR CAKE

  Position rack in center of oven and preheat to 350øF. Butter three 9-inch
  diameter cake pans with 1-1/2 inch high sides.  Line bottoms with waxed
  paper. Butter paper. Dust pans with flour; tap out excess. Sift flour,
  baking powder and salt together into medium bowl. Repeat sifting.

  Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat
  until chocolate melts and mixture is smooth. mix in remaining 1/2 cup
  cream, milk and vanilla.

  Using electric mixer, beat butter and 1 cup sugar in large bowl until
  fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately
  with white chocolate mixture, beginning and ending with dry ingredients.
  Using electric mixer fitted with clean dry beaters, beat egg whites in
  medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar.
  Continue beating until stiff but not dry. Fold whites into cake batter in 2
  additions. Divide batter among prepared cake pans. Bake until tester
  inserted in center comes out clean and cakes are beginning to pull away
  from sides of pans, about 24 minutes. Cool cakes in pans on racks 10
  minutes. Turn cakes out onto racks, peel off waxed paper and cool
  completely. (Can be prepared 4 hours ahead. Cover and let stand at room
  temperature.)

  Using electric mixer, beat frosting in another large bowl until stiff peaks
  form.  Place 1 cake layer on platter. Spread 2/3 cup lemon curd evenly atop
  cake layer. Spread 3/4 cup frosting atop curd. Top with second cake layer.
  Spread cake with 2/3 cup curd, then with 3/4 cup frosting. Top with third
  cake layer. Frost top and sides of entire cake evenly with 3 cups frosting.

  Place remaining lemon curd in pastry bag fitted with #2 star tip. Pipe
  circle of curd around top of cake, 1/2 inch from edge. Pipe evenly spaced
  diagonal lines inside circle, creating lattice pattern. (Reserve remaining
  curd for another use.) Spoon remaining frosting into clean pastry bag
  fitted with #2 star tip. Pipe ruffled border around top and bottom edges of
  cake.  (Can be prepared up to 6 hours ahead. Refrigerate.) Let stand 30
  minutes at room temperature before serving.

  SOURCE: Bon Appétit, February 1991 ** -=> this comes from the bottom of the
  files of Shelley Rodgers <=-

MMMMM
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)