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Denmark − Hasselnodlagkage
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egg yolks
/3 cup sugar
/4 cup blanched almonds −− ground
/4 cup hazelnuts −− ground
egg whites
/4 cup cherry brandy
/4 cup raspberry jam
pint whipping cream
4 whole hazelnuts
Powdered sugar
Beat the egg yolks until thick. Add the sugar and beat. Add the ground
nuts and mix well. Beat the egg whites until stiff. Fold into the yolk
mixture.
Bake in 2 well−buttered layer−cake tins in a preheated moderate oven
350F until the top of the cake springs back quickly when you touch it.
Remove from oven and let cool.
Cover the top of each layer with half of the liqueur, then with a thin
layer of the raspberry jam. Place one cake on top of the other.
Whip the cream and spread over top. Place whole hazelnuts here and
there on the torte. Dust the top with powdered sugar.
Denmark − Hasselnodlagkage
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