TEMPTING CHERRY CAKE
Frestande körsbärstårta
1/3 cup sugar
3 egg whites
1 teaspoon vanilla sugar
7 oz ground hazelnuts
1 ¼ cups custard
¾ to 1 ¼ cups cherries, fresh or canned
1/3 to 2/3 cup redcurrant jelly
Beat egg yolks, warm water and sugar until fluffy. Beat egg whites and vanilla sugar until fluffy. Blend the egg whites into the egg yolk batter and stir in the ground nuts. Pour the batter in a greased, floured baking pan, holding 6 cups, and bake in the middle of the oven at 350F for 20 to 25 minutes or until done. Cool on a rack.
Frestande körsbärstårta
A nut layer with custard, cherries and jelly is sure
to become a favourite. A dab of whipped cream makes it even more festive.
1 cake, 10 to 12 pieces
3 egg yolks
3 tablespoons warm water1/3 cup sugar
3 egg whites
1 teaspoon vanilla sugar
7 oz ground hazelnuts
1 ¼ cups custard
¾ to 1 ¼ cups cherries, fresh or canned
1/3 to 2/3 cup redcurrant jelly
Beat egg yolks, warm water and sugar until fluffy. Beat egg whites and vanilla sugar until fluffy. Blend the egg whites into the egg yolk batter and stir in the ground nuts. Pour the batter in a greased, floured baking pan, holding 6 cups, and bake in the middle of the oven at 350F for 20 to 25 minutes or until done. Cool on a rack.
Cook the custard according to package instructions
(or use ready-made) and spread it over the cake. Pit the cherries if they’re
fresh and drain canned cherries well. Put them on the cake. Melt the jelly on
low heat in a saucepan. Let set a little, then spoon it over the cherries.
Store in a cold place until the jelly has set, then serve.
Enjoy!
Bella
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