| 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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