2 pounds tart
apples, peeled, cored and sliced
juice of 1 lemon
1/2 cup of sugar
1 cup raisins
Rind of 1 lemon
1/2 teaspoon cinnamon
2 packages dry yeast
1 teaspoon sugar
1/2 cup warm water
1 cup presifted flour
2 egg yolks
Dough # 2:
1/4 pound unsalted butter, chilled
1 cup presifted flour
1/4 cup rasperry jam, melted
1 egg yolk, lightly beated
oven to 400°. Toss the first six ingredients and cover.
Prepare Dough # 1: Combine the yeast, sugar and warm water.
Add 1/4 cup of the flour, stirring well. Let rest for 5 minutes.
Add the remaining flour, kneading well. Add the egg yolks, then
shape dough into a ball, cover and reserve. Prepare Dough # 2:
With a pastry blender, quickly cut the butter into the flour until
mixture is the consistency of corn-meal. Roll into a ball, cover
and refrigerate. Roll out each of the doughs separpately between
pieces of floured wax paper to 1/8-inch thickness. Place Dough #1
on top of Dough #2. Fold in half, roll out to 1/4-inch thickness.
Repeat the process of folding and rolling the dough 2 more times.
Transfer the dough to a floured cloth and roll the dough as thinly
as possible into a long rectangle. Trim the edges, then brush with
the raspberry jam. Spread the apple mixture on a long edge of the
dough. Carefully roll the dough, jelly-roll fashion, into a compact
cylinder. Tuck in the edges and seal. Transfer the strudel to a
buttered baking sheet. Brush lightly with the egg yolk and bake
until golden, about 45 minutes. Serves 6.
Note: You can serve it hot with a vanille sauce or vanille
(Black Forest Cherry Pie)
1 1/2 cups sugar
1 1/4 cups milk
1/2 cup butter
1 1/2 teaspoon soda
1/2 cup cocoa
1/2 teaspoon red food coloring
1 teaspoon vanilla
1 can (21 oz.) cherry pie filling, chilled.
2 T powdered sugar
1 c heavy cream, whipped
12 maraschino cherries
butter and sugar together. Add eggs, flour, milk, baking soda, cocoa,
red food coloring, and vanilla. Blend on low, scraping constantly.
Beat 3 minutes on high speed. Pour into two 9 inch round cake pans
that have been greased and floured. Bake at 350° for 30-35 minutes.
Cool thoroughly. Whip heavy cream with confectioners' sugar. Slice
each cake round horizontally to make four layers. Place one layer
on flat plate. Fill pastry bag with whipped cream and pipe a generous
ring around edge of cake layer. Fill exposed ring of cake with cherry
pie filling. Place third layer on top, and frost entire cake with
whipped cream. Crumble the fourth layer into fine crumbs and sprinkle
on sides of cake. Using whipped cream, pipe 12 rosettes on top of
cake and top each with a maraschino cherry. Garnish the center top
of cake with the rest of the chocolate crumbs.
(Eggs Licor Pie)
1/2 cup sugar
1/2 cup unsifted all-purpose flour
3 tablespoons unsweetened cocoa powder
8 leaves gelatine
1 stick unsalted butter, softened
1 cup unsifted confectioner's sugar
tablespoons vanilla sugar
1 cup Eierlikör (eggs Licor)
2 1/4 cup heavy cream
2 packs (each 100 g) "Waffeletten" from Bahlsen (approx.
2 tablespoons semi-sweet chocolate shavings
the bowl of an electric mixer whisk 3 eggs and 3 tablespoons water
until fluffy. Add sugar and whisk 3 - 4 minutes. Combine cocoa powder
and flour, sift and carefully fold into the egg-sugar-mixture. Line
the bottom of a 10-inch springform with parchment paper. Spread
the batter on top of the bottom of the springform. Bake in the hot
oven (100ºF) for 15 - 20 minutes. Let cool completely. Carefully
remove parchment paper. Return cake to the springform with the outer
ring of the form fastened to the bottom of the form. Set aside.
Disolve the gelatine in cold water. Whisk Butter, confectioner's
sugar, and vanilla sugar until fluffy. Separate the remaining 3
egg yolks and egg whites. Add the 3 yolks and 1 cup (minus 2 tablespoons)
Eierlikör to the butter mixture and incorporate. Wring out
the gelatine leaves. Over low heat disolve the gelatine and slowly
stir into the Eierlikör mixture. Allow the Eierlikör mixture
become semi-firm. In the meantime whip the cream stiff. Take off
1/4 of the whipped cream and set aside for later. Fold the remaining
3/4 into the Eierlikör mixture. Whip the eggwhites until stiff
and also fold into the Eierlikör mixture. Spread a 1/2 inch
thick layer onto the edges of the cake bottom. Set the "Waffeletten"
vertical into the Eierlikör rim. Alternating with one having
the chocolate dipped end up and the other one having the bare end
up. The Waffeletten will form the a fence-like outer edge to the
torte. (If you have no success whatsoever in getting the "Waffeletten",
skip them and simply pour and than evenly spread the Eierlikör-Mixture
over the cake bottom.) Fill in the remaining Eierlikörmixture
and smooth the surface using a spatula. Fill the reserved whipped
cream into a pastry bag fitted with a star tip. Pipe rosettes of
whipped cream onto the torte. Drizzle with reserved Eierlikör
and sprinkle with the chocolate shavings. Allow the torte to become
completely firm in the fridge for at least 5-6 hours.
1/3 cups flour
1 leveled teaspoon baking powder
1/2 cup + 2 tablespoons sugar
1 tablespoon vanilla sugar
1/8 teaspoon ground cloves
1 leveled teaspoon ground cinnamon
1 stick + 2 tablespoons butter
1 cup almonds
a mixture of red currant berry jelly, strawberry jam and raspberry
eggwash to brush the cake (1 egg yolk + 1 teaspoon milk)
the almonds. Combine all ingredients (except the jelly-jam-mixture
and the eggwash) in the mixer bowl of an electric mixer. Using
the paddle attachment on low - medium speed beat until you've
got a smooth dough. Let the dough rest for 1 hour in the fridge.
Grease a 10 inch springform and preheat the oven to 350ºF.
Take 2/3 of the dough and press into the bottom of the springform.
Roll the remaining dough out and using a crimper divide the dough
into 2/5 inch wide strips. Take some and create the edges for
the cake. Spread the jelly-jam-mixture on the cake. Use remaining
crimped stips to weave a lattice-top crust. Brush with eggwash
and bake at 350 for approx. 45 minutes.
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