| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Czech |
Czech, Cookery |
8 |
Servings |
INGREDIENTS
| 8 |
|
Eggs; separated |
| 1 |
c |
Sugar |
| 2 |
c |
Walnuts; Chopped Shelled, ground |
| 1 |
c |
Heavy Cream; whipped & sweetened |
| 1 |
tb |
Light Rum |
INSTRUCTIONS
Beat egg yolks with sugar, preferably with an electric mixer, until light
and creamy. add ground nuts; mix well. Beat egg whites until stiff; fold
into egg and nut mixture. Spoon into 2 greased 9-inch cake pans. Bake in a
preheated moderate oven (325°F.) for 45 mins, or until cakes are cooked.
Cool and remove from pans. Combine whipped cream and rum; spread over both
cakes. Put together. Decorate with candied fruit, if desired. Serves 8 to
10.
NOTES : These cakes are made only with a large number of eggs, sugar and
ground nuts, generally hazelnuts or walnuts. The delicate creations are
covered with whipped cream or icing, and may be decorated with nuts or
candied fruits.
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Dec 06, 98,
converted by MM_Buster v2.0l.
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