The Eighth Tribe, 1978 (5. évfolyam, 1-12. szám)

1978-04-01 / 4. szám

Page 8

THE EIGHTH TRIBE

April, 1978

In a large bowl beat 6 egg whites with a pinch of cream of tartar until they hold soft peaks, beat in Vi cup sugar, 2 tablespoons at a time, and continue to beat the meringue until it holds stiff peaks. Fold the nut mixture into the yolk mixture one third at a time. Stir in one fourth of the meringue and fold in the remaining meringue. Divide the mixture between the pans and bake the layers in a preheated moderate oven (350° F.) for 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer the pans to racks and let the layers cool for 30 minutes. Invert the layers onto the racks, remove the paper, and let the layers cool completely.

In a bowl cream 2 sticks (1 cup) butter, softened, until it is fluffy. In another bowl beat 3 eggs until they are light, beat in Vi cup vanilla sugar, made with confectioners' sugar, and continue to beat the mixture until it is very thick. Beat in 2 teaspoons dark rum and 1 teaspoon instant espresso and beat the mixture into the butter, 14 cup at a time. Fold in the reserved nuts and chill the buttercream, covered, for 20 minutes.

With a serrated knife halve each layer horizontally. Put 1 teaspoon of the buttercream in the center of an inverted

10-inch round cake tin and put one of the layers cut side up on the tin. Spread the cake with a 14 -inch layer of the buttercream, cover it with a second cake layer, and continue to layer buttercream and the remaining cake layers in the same manner. Spread the top and sides of the torte with the remaining buttercream and chill the torte for 4 hours. Decorate the torte with lightly sweetened whipped cream and toasted whole filberts.

Boiled Cheese Strudel

In a bowl combine 2 cups sifted flour, 1 whole egg, 1 egg yolk, Vi cup lukewarm water, and Vi teaspoon salt and blend the mixture until it forms a dough. Turn the dough out on a floured surface, knead it for 5 minutes, or until it is smooth and elastic, and let it rest, covered with a bowl, for 15 minutes. In another bowl cream together Vi stick plus 1 tablespoon (5 tablespoons) butter, softened, and 5 tablespoons sugar, add 2 whole eggs and 2 egg yolks, 1 at a time, beating well after each addition, and stir in 1 Vi cups sieved pot cheese, 14 cup each of sour cream and fine stale bread crumbs, and the grated rind of 1 lemon. Roll the dough into an 18- by 12-inch rectangle on a well floured surface, spread it with the filling, leaving a lViinch border, and roll it up lengthwise jelly-roll fashion, pressing the ends together firmly. Transfer the roll seam side down to a well buttered tea towel, placing it 4 inches from a long edge, roll the towel tightly around the dough, and tie the ends of the towel with kitchen string. Bend the roll into a horseshoe shape and tie the ends together. Transfer the roll to a kettle containing 4 quarts of boiling water and 1 tablespoon salt and let the water return to a boil over high heat. Reduce the heat and simmer the roll, covered, for 45 minutes. Transfer the roll to a cutting board, remove the strings and the tea towel, and cut the strudel into 2-inch slices. Serve the strudel with sour cream and sugar.

Apple Cake

In a large bowl combine 414 cups sifted flour with 2 sticks (1 cup) butter, cut into bits, Vi cup sugar, and 1 teaspoon salt, blend the mixture until it resembles meal, and add % cup sour cream, 4 egg yolks, lightly beaten, and 2 tablespoons each of lemon juice and dark rum. Blend the mixture until it forms a dough, turn it out on a floured surface, and knead it for 30 seconds. Form the dough into a ball, dust it with flour, and chill it, wrapped in wax paper, for 1 hour.

Roll two thirds of the dough into an 18 Vi- by 14-inch rectangle on a floured surface, reserving the remaining third, chilled, roll the dough around the rolling pin, and fit it into a 15Vi- by

11-inch jelly-roll pan. Prick the dough with a fork and bake it in a preheated very hot oven (450° F.) for 10 to 15 minutes, or until it is lightly browned. Transfer the pan to a rack and let the pastry cool.

In a small bowl let % cup raisins macerate in Vi cup dark rum for 30 minutes. In a saucepan combine 1 Vi cups sugar, 1 stick (Vi cup) butter, and Vi cup firmly packed dark brown sugar and cook the mixture over low heat, stirring, until the sugar is dissolved and the mixture is thick. Stir in 2 pounds tart apples, peeled, cored, and sliced, 3 tablespoons frozen concentrated orange juice, 2 tablespoons lemon juice, the grated rind of 1 orange, and Vs teaspoon each of nutmeg, cinnamon, and ground allspice and cook the mixture over moderate heat, stirring occasionally, for 20 minutes, or until it is very thick. Add the raisin mixture and bring the liquid to a boil. Reduce the heat to low, simmer the mixture, stirring, for 2 minutes, and let it cool completely.

Spread the apple mixture over the

pastry. Roll the reserved dough into a 1534- by 1114-inch rectangle on a floured surface, roll it around the rolling pin, and unroll it over the apple filling, crimping the edges together firmly. Prick the dough with a fork, brush it with 1 egg, lightly beaten, and bake the cake in a preheated moderate oven (350° F.) for 25 to 30 minutes, or until it is golden. Transfer the pan to a rack and let it cool. Cut the cake into 20 squares and sprinkle it with vanilla sugar (February, 1977), made with confectioners’ sugar.

Chocolate Crepes

In a blender blend Vi cup each of flour, light cream, and soda water, 2 eggs, 1 Vi tablespoons melted butter, cooled, 1 tablespoon sugar, and Vs teaspoon salt for 5 seconds, turn off the motor, and scrape down the sides of the container with a rubber spatula. Blend the batter for 20 seconds more, transfer it to a bowl, and let it stand, covered with plastic wrap, for 1 hour.

Heat a 6-inch crepe pan over moderately high heat until it is hot and brush it lightly with clarified butter (January, 1977). Stir the batter and half fill a 14- cup measure with it. Pour the batter into the pan, quickly tilting and rotating the pan so that the batter covers the bottom in a thin layer, and return any excess batter to the bowl. Cook the crepe until the underside is lightly browned, turn it, and brown the other side. Transfer the crepe to a plate and keep it warm, covered with a tea towel. Make crepes with the remaining batter in the same manner, brushing the pan with clarified butter as needed.

In a bowl combine 1 cup ground walnuts with 14 cup each of apricot marmalade and sugar and stir in Vi cup heavy cream and 1 tablespoon brandy. In a saucepan combine 34 cup heavy cream with Vi cup sugar, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and stir in 5 ounces semisweet chocolate, cut into bits. Heat the mixture, stirring, until the chocolate is melted, stir in 2 tablespoons brandy, and transfer the sauce to a sauceboat.

Spread 1 tablespoon of the nut mixture on each crepe, roll up the crepes, and arrange them seam side down in a buttered gratin dish. Dot the crepes with butter and heat them in a preheated moderately hot oven (375° F.) for 10 minutes. In a small saucepan heat Vi cup brandy, ignite it, and pour it over the crepes. Serve the crepes hot with the chocolate sauce. *