William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-04-01 / 4. szám
I Dobos Torte FOR CAKE 5 large eggs, separated Two finger pinch of salt I I/2 cup sugar ! 'h cup sugar I- A cup pastry flour Sweet butter, softened. , Chocolate filling (Recipe Below) FOR CHOCOLATE FILLING I 2-inch piece of vanilla bean ÍV* cup confectioner’s sugar 6 ounces sweet butter, softened 3 tablespoons of strong espresso coffee I I whole egg 3 ounces semisweet chocolate DIRECTIONS FOR FILLING Split vanilla bean and scrape insides into powdered sugar. Mix sugar with butter, prepared coffee and the whole egg. Beat into a creamy mixture. Soften the chocolate in a double boiler over hot water or in a low oven and mix in above ingredients. Cool the filling in refrigerator for 15 minutes before using. DIRECTIONS FOR CAKE Preheat oven to 375°F. Mix the five egg whites with one tablespoon of ice water and pinch of salt and whip until stiff. Add the egg yolks one at a time, beating for one minute after each addition. Add ' cup of sugar spoon by spoon, whipping all the time. Using the low speed on an electric mixer, add flour little by little, making sure it completely blends into the egg mixture. Line a baking sheet with wax paper or parchment paper. Spread two tablespoons of butter all over the paper. Pour batter on the baking sheet and tap pan to even out batter. Bake in the oven for 10-12 minutes until golden brown. Cut cake into three even pieces each being 8 inches by 4 inches. Pull off the paper and cover cake with fresh paper while it is cooling. The new paper will retain moisture. DIRECTIONS FOR ASSEMBLY Choose the best piece of cake for the top of the törte. Spread a little sweet butter on a counter top or marble slab and place the chosen cake layer on it. 10 0 April 2013 0 William Penn Life On a separate tray or work area, spread the chocolate filling on the other layers, about 7s inch thick. Put the layers on top of each other and ice the sides of the cake. Do not use up all the chocolate icing. Put rest of filling in a pastry bag or leave in bowl. Melt the 73 cup of sugar in a heavy skillet, stirring with a buttered spoon as it cooks over low heat. The sugar will look like dirty snow. When it turns into a walnut-colored shiny liquid, immediately remove it from the heat and spoon it directly from the frying pan onto the top cake layer on the counter. Score it to intended portion sizes with the tip of a butter knife. You must work fast because the caramel hardens in less than a minute. Be careful not to touch sugar with your bare hands. When caramel is cool, put the top cake layer on top of the rest of the filled layers. The shiny glaze is the crowning glory of the cake. If you have a pastry bag, use a #6 tip and pipe a decorative border of chocolate filling around the top edge of the törte. Cool the cake in the refrigerator until the filling is firm, about three to four hours. Slice the cake with a knife dipped in hot water to get clean slices. Plate cakes and serve your guests. Tepertős Pogácsa (Crackling Biscuits) I pound ground cracklings (tepertő) 4 ounces sour cream 6 cups flour 1 heaping tablespoon of salt 2 whole eggs 4 ounces dry white wine Blend cracklings, flour and salt in a large bowl. In a separate smaller bowl, mix eggs, wine and cream. Now combine and knead well. Roll to /2-inch thickness and cut with small cookie cutter or wine glass. Mark top in diamond shapes with edge of knife. Brush tops with beaten egg yolks (optional) and bake. Bake at 300°F in a preheated oven for 20 minutes or until golden brown. This recipe makes 96 biscuits. 1 1' 1 r 24 Hour Pickles 2 quarts of spring water 1 cup white vinegar 'A cup kosher salt % cup sugar 4 ounces fresh dill 7 cloves of garlic, peeled then split. 12 cucumbers cut lengthwise into 4 slices each. In saucepan, combine water, vinegar, salt and sugar, boil, then cool down. In the bottom of a gallon glass or plastic jar, place some of the dill and half of the garlic cloves. Add the sliced cucumbers to the jar, then add the rest of the garlic and dill. Pour the cooled vinegar water into the jar, put on the lid, then refrigerate for at least 24 hours to blend flavors. Blueberry Cream Cheese Pie 8 ounces cream cheese, softened % cup granulated sugar 'A cup sour cream A teaspoon vanilla 9-inch baked pie shell 3 cups fresh or frozen blueberries A cup water A cup granulated sugar 2 tablespoons cornstarch I tablespoon lemon juice 3 tablespoons sifted confectioner’s sugar Blend together the cream cheese, % cup sugar, sour cream and vanilla until smooth. Spread evenly into the cooled pie shell. Chill till firm. In a small saucepan, mash one cup of the blueberries, add water and bring to a boil. Strain and add enough water to blueberry juice, making one cup. Combine the remaining A cup of sugar and the cornstarch. Stir in the blueberry liquid then return to the saucepan and cook, stirring constantly until the mixture thickens and bubbles. Remove from heat, stir in the lemon juice and cool. Place remaining blueberries over the cream cheese in the pie shell, then spoon the glaze evenly over the whole pie. Chill for at least two hours. Slice and serve each piece with a dollop of freshly whipped cream to your guests.
