Home Party Dessert Recipe
11/17/2009
Apfel-Sahnetorte
Cake:
2 eggs separated
2~3 T warm water
1/2 cup sugar
1 t vanilla
1/2 cup flour
1 t baking powder
5 T cornstarch
Filling:
10~15 apples
1/4~1/2 sugar
2 T unflavored gelatin
3 T cold water
Frosting:
1 cup sliced almonds
1 T sugar
2 T butter
1 pint whipping cream
2 T sugar
1 T unflavored gelatin
1 T cold water
>how to make<
Cake:
*Beat yolks with water.
*Add 2/3 of the sugar and the vanilla and beat until frothy and lemon-colored.
*Whip egg whited with remaining sugar until stiff but not dry.
*Fold into yolk mixture.
*Combine dry ingredients and stir into wet mixture until just blended.
*Fit a circle of greased and floured waxed paper into a greased and floured 9" springform pan.
*Pour in batter and bake at 350 degrees for about 20 minutes, until knife inserted in center comes out dry.
*Cool before filling.
Filling:
*Peel and core apples and cut into chunks.
*Cook over medium beat until very soft, sweetening with sugar to taste toward the end.
*Mash apples or put through food processor to make 4 cups applesauce. Cool.
*Soften gelatin in cold water.
*Dissolve by placing container of gelatin into pan of simmering water.
*Stir into cooled applesauce and set aside to cool further.
Frosting:
*Combine almonds sugar and butter in frying pan over medium heat.
*Cook, stirring, until almonds turn golden. Set aside to cool.
*Whip cream with sugar.
*Halfway through, add gelatin(softened in water,as above).
Assembly:
*Remove cooled cake from pan and slice in half horizontally.
*Pile applesauce on bottom half, mounding slightly.
*Cover with top half of cake and pat down to evenly distribute applesauce.
*Frost top and sides generously with whipped cream, reserving several tablespoonfuls.
*Pat almonds around sides of cake.
*Decorate top with reserved whipped cream.
*Chill in refrigerator overnight before serving.
-serves 8~10-
**This recipe was taken from Irma Krauss.
Cake:
2 eggs separated
2~3 T warm water
1/2 cup sugar
1 t vanilla
1/2 cup flour
1 t baking powder
5 T cornstarch
Filling:
10~15 apples
1/4~1/2 sugar
2 T unflavored gelatin
3 T cold water
Frosting:
1 cup sliced almonds
1 T sugar
2 T butter
1 pint whipping cream
2 T sugar
1 T unflavored gelatin
1 T cold water
>how to make<
Cake:
*Beat yolks with water.
*Add 2/3 of the sugar and the vanilla and beat until frothy and lemon-colored.
*Whip egg whited with remaining sugar until stiff but not dry.
*Fold into yolk mixture.
*Combine dry ingredients and stir into wet mixture until just blended.
*Fit a circle of greased and floured waxed paper into a greased and floured 9" springform pan.
*Pour in batter and bake at 350 degrees for about 20 minutes, until knife inserted in center comes out dry.
*Cool before filling.
Filling:
*Peel and core apples and cut into chunks.
*Cook over medium beat until very soft, sweetening with sugar to taste toward the end.
*Mash apples or put through food processor to make 4 cups applesauce. Cool.
*Soften gelatin in cold water.
*Dissolve by placing container of gelatin into pan of simmering water.
*Stir into cooled applesauce and set aside to cool further.
Frosting:
*Combine almonds sugar and butter in frying pan over medium heat.
*Cook, stirring, until almonds turn golden. Set aside to cool.
*Whip cream with sugar.
*Halfway through, add gelatin(softened in water,as above).
Assembly:
*Remove cooled cake from pan and slice in half horizontally.
*Pile applesauce on bottom half, mounding slightly.
*Cover with top half of cake and pat down to evenly distribute applesauce.
*Frost top and sides generously with whipped cream, reserving several tablespoonfuls.
*Pat almonds around sides of cake.
*Decorate top with reserved whipped cream.
*Chill in refrigerator overnight before serving.
-serves 8~10-
**This recipe was taken from Irma Krauss.
Labels: Apfel Sahnetorte, apple sauce, German Cake recipe, Sahnetorte recipe, torte recipe
11/02/2009
Cherry Jubilee Parfaits
Cherry Compote:
3/4 cup orange juice
1/4 cup sugar
1.5 T cornstarch
3 cups halved, pitted fresh cherries
2 T Grand Marnier or orange liqueur
Orange Cream:
1 cup whipping cream
6 T powdered sugar
2 t (minced or grated) orange zest
5 cups 3/4" cubes of white cake or pound cake
1/3 cup slivered almonds, toasted (optional)
>how to make<
(To make the Cherry Compote)
*In a small pan, whisk together the orange juice, sugar and cornstarch.
*Place over medium-high heat and bring to a simmer, whisking continuously.
*Cook until thickened, about 1 minute.Grand Marnier.
*Place in the refrigerator till well chilled, at least 45 minutes.
*Compote can be made the day before and refrigerated.
(To make the Orange Cream)
*While compote is chilling, or about 45 minutes before serving, whip the cream with the sugar and orange zest in a bowl or mixer on slow speed until cream is just peaking.
*Refrigerate until ready to assemble.
(To assemble Parfaits)
*Line up 6 extra-large or balloon wine glasses, over-sized martini glasses or dessert-parfait glasses.
*Divide half of the cake evenly among the glasses.
*Then divide half of the cream evenly onto the cake layer.
*Repeat, ending with cream on top.
*Refrigerate for at least 30 minutes before serving.
*Sprinkle with toasted almonds right before serving, if desired.
-makes 6-
Note: This recipe was taken from "Kathy Casey Food Studios".
Cherry Compote:
3/4 cup orange juice
1/4 cup sugar
1.5 T cornstarch
3 cups halved, pitted fresh cherries
2 T Grand Marnier or orange liqueur
Orange Cream:
1 cup whipping cream
6 T powdered sugar
2 t (minced or grated) orange zest
5 cups 3/4" cubes of white cake or pound cake
1/3 cup slivered almonds, toasted (optional)
>how to make<
(To make the Cherry Compote)
*In a small pan, whisk together the orange juice, sugar and cornstarch.
*Place over medium-high heat and bring to a simmer, whisking continuously.
*Cook until thickened, about 1 minute.Grand Marnier.
*Place in the refrigerator till well chilled, at least 45 minutes.
*Compote can be made the day before and refrigerated.
(To make the Orange Cream)
*While compote is chilling, or about 45 minutes before serving, whip the cream with the sugar and orange zest in a bowl or mixer on slow speed until cream is just peaking.
*Refrigerate until ready to assemble.
(To assemble Parfaits)
*Line up 6 extra-large or balloon wine glasses, over-sized martini glasses or dessert-parfait glasses.
*Divide half of the cake evenly among the glasses.
*Then divide half of the cream evenly onto the cake layer.
*Repeat, ending with cream on top.
*Refrigerate for at least 30 minutes before serving.
*Sprinkle with toasted almonds right before serving, if desired.
-makes 6-
Note: This recipe was taken from "Kathy Casey Food Studios".
Labels: Cherry Compote, Cherry Jubilee, Cherry Parfaits, Orange Cream, Parfaits recipe