Name: Gateau Russe Aux Noix
Ingredients: 6 Whites; 100 g Sugar; 120 g Almond powder; 120 g Icing sugar; 50 g Flour; Vanilla; 180 g Sugar; 80 g Water; 6 Yolks; 360 g Butter; Coffee extract; 50 g Sugar; 100 g Water; 20 g Rum; 50 g Chopped walnuts; 8 Walnut halves; 150 g Water; 150 g Sugar; Juice of 1 lemon

As in the case of God’s sovereignty and man’s volition (or the God-man mystery), there are three basic responses a person can make concerning the biblical concept of the Trinity. First, historically, men have either ignored it or rejected it as illogical and incompatible with human reason. Second, finding it incompatible with human reason, men have sought to solve the problem by reducing it to their own reason and in the process, they typically gravitated toward one extreme or another maintaining that God is one, or God is three, but He can’t be both. Third, historically and for the most part, the church has accepted it completely by holding both truths (God is three in one, triune) in a proper balance. Based on all the data of the Bible, the church has accepted this doctrine by faith though it is incomprehensible to our finite minds.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

6		Whites
100	g	Sugar
120	g	Almond powder
120	g	Icing sugar
50	g	Flour
		Vanilla
180	g	Sugar
80	g	Water
6		Yolks
360	g	Butter
		Coffee extract
50	g	Sugar
100	g	Water
20	g	Rum
50	g	Chopped walnuts
8		Walnut halves
150	g	Water
150	g	Sugar
		Juice of 1 lemon

INSTRUCTIONS

CAKE
BUTTER CREAM
SYRUP
GARNISH
CARAMEL
Marzipan
Mix almond powder, icing sugar, and flour together. Beat whites to froth,
add sugar, beat to firm peak. Incorperate powder into whites. Add vanilla
now if using extract, if using powdered, add with almond powder. Pour into
chemisier'd round pan, 8 inches or so, and bake at 375-390 till it's done.
Boil sugar and water together. While it's boiling, beat the yolks over a
double boiler untill they are light and fluffy. When the syrup reaches soft
ball, pour into yolks and continue beating untill it is cool or it reaches
ribbon stage (creme will form a ribbon that will stay on the surface for a
while before sinking).
Beat the butter till it's the same consistancy as the creme. Mix the two
together and add the coffee extract.
Boil the sugar and water for syrup, add rum.
Boil the sugar and water for caramell, take it to the point where it just
starts to change color. Remove, dunk the nuts in and let cool. You will
have to crush the chopped walnuts, as they will now be a big sticky mess.
Cut the cake in half, spread with syrup, add a layer of butter cream,
sprinkle with chopped nuts, spread the top part with syrup, place on top of
cake, and cover with butter cream. Decorate with butter cream rosettes and
walnut halves.
Posted on rec.food.recipes by ah787@freenet.carleton.ca (Bill Stuart)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”

We must depend upon the Spirit in our preparations. Is this the fact with us all? Are you in the habit of working your way into the meaning of texts by the guidance of the Holy Spirit? Every man that goes to the land of heavenly knowledge must work his passage thither; but he must work out his passage in the strength of the Holy Spirit, or he will arrive at some island in the sea of fancy, and never set his foot upon the sacred shores of the truth. You do not know the truth, my brother, because you have read "Hodge's Outlines", or "Fuller's Gospel worthy of all Acceptation"; or "Owen on the Spirit", or any other classic of our faith. You do not know the truth, my brother, merely because you accept the Westminster Assembly's Confession, and have studied it perfectly. No, we know nothing till, we are taught, of the Holy Ghost, who speaks to the heart rather than to the ear.

C.H. Spurgeon