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The Quilt Inn Country Cookbook
Aliske Webb
Drain cooked pasta. Pour sauce over it and toss lightly.Serve immediately with
whipped cream or mascarpone (Italian cream cheese).
Chocolate Hazelnut Torte
6
1
1
1
1
3
1
1
1
1
2
1
eggs, separated
tbsp. orange peel, shredded fine
tsp. cinnamon
/2 cup sugar
tsp cream of tartar
cups hazelnuts, ground fine
/2 cup all-purpose flour
cup chilled whipping cream
/2 cup powdered sugar
/4 cup cocoa
tsp. orange peel, shredded fine
/2 cup hazelnuts, chopped for decoration
Preheat oven to 325F. Grease bottom of round baking pan and line with wax
paper.
Beat egg yolks, 1 tbsp. orange peel and cinnamon in medium mixing bowl until
thick and light colored (about 5 minutes). Gradually beat in 1/2 cup sugar. Set aside.
Beat egg whites and cream of tartar in large mixing bowl until peaks form.
Gradually beat in 1/2 cup sugar until stiff peaks form. Fold egg mixture into meringue.
Mix 3 cups ground hazelnuts with flour. Sprinkle a of hazelnut mixture over
meringue and fold in. Repeat until all hazelnut mixture has been folded in. Spread in
baking pan. Bake 55 to 60 minutes or until wooden pick inserted in center comes out
clean. Cool on wire rack. Loosen side of cake with spatula. Remove cake from pan.
Cool completely. Wrap and refrigerate for 4 hours.
Prepare Frosting:
1
3
3
/2 cup margarine or butter
squares unsweetened chocolate, melted
cups powdered sugar
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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