| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Rum |
| 2 | c | Fresh pumpernickel crumbs |
| 6 | Eggs; separated | |
| 1 | pn | Salt |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 1/4 | c | Walnuts; finely grated |
| 3/4 | c | Grated semisweet chocolate |
| 1 1/2 | c | Heavy cream; whipped, sweetened, flavored with rum |
INSTRUCTIONS
Recipe from Paula's Peck's The Art of Fine Baking (1961) Set oven at 350 degrees. Grease bottom, but not the sides, of a deep, 9-inch tube pan. Pour rum over bread crumbs. Set aside. Beat egg whites with salt until they hold soft peaks. Add sugar, a tablespoon at a time, beating well after each addition.. Beat for at least 5 minutes, or until egg whites are very firm. Stir yolks with a fork to break them up. Add vanilla. Fold 1/4 of the whites into the yolks. Pour these over remaining egg whites. Add bread crumb mixture, nuts, and grated chocolate. Carefully fold all together. Pour into prepared pan. Bake 50-60 minutes or until top of cake is brown and springy to the touch. Let cool in pan before removing. It will shrink quite a bit. Serve with sweetened whipped cream flavored with rum. Posted to JEWISH-FOOD digest Volume 98 #005 by Minelle Paloff <cen17268@centuryinter.net> on Jan 06, 1998
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