| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Irish | 1 | Servings | |
INGREDIENTS
| 4 | Egg Whites | |
| 7 | c | Confectioner's Sugar, sifted |
| 1/4 | t | Acetic Acid |
| 3 | Laundry Bluing | |
| 2 | Egg Whites | |
| 1 | T | Fresh Lemon Juice |
| 1 | lb | Confectioner's sugar |
INSTRUCTIONS
FOR TRADITIONAL PREPARATION, place the egg whites in a bowl that has been scalded with hot water, then allowed to dry. It's important for the bowl to remain warm. Slightly beat the egg whites for about a minute, just long enough to make them liquid. Sift the confectioner's sugar, then add half the sugar to the egg whites and beat the mixture lightly for about 2 minutes. It is critically important that you don't skimp on the beating. Royal Frosting must be beaten until it becomes smooth and stiff. Gradually add the remaining confectioner's sugar a little at a time, beating well after each addition. When the frosting is nearly stiff, add the acetic acid (in this traditional method, you cannot substitute lemon juice). At the very last moment of blending, add the bluing to make sure that the frosting is as white as snow. Do not add more than 3 drops, because the frosting will eventually turn gray. Don't worry if it seems a little on the blue side; that will disappear as you blend the bluing through the frosting. Using a spatula and occasionally dipping it in hot water to facilitate the spreading, frost the top and sides of the Irish Christmas Cake. Select a design or pattern for your frosting, and add a second layer of frosting to the cake. A pastry tube can be used for the decorative layer, if so desired. FOR CONVENTIONAL PREPARATION, beat the egg whites with the lemon juice until they are the consistency of cream. Beat in the confectioner's sugar a little at a time. Continue beating, making sure to scrape the sides of the bowl occasionally, until the icing is smooth and shiny. The icing will be very stiff. Cover the bowl with a damp cloth if you do not plan on icing the Irish Christmas Cake immediately. TO FINISH THE CAKE, cover the almond paste with a thin layer of icing. Dip the knife in hot water if the icing is difficult to spread. To decorate the cake, form peaks on the sides and edges of the top of the cake with the remaining icing, using the tip of a knife. Place several dried cherries and/or almond halves on top of the frosting for garnish, if so desired. Either way you prepare it, take a picture of your Irish Christmas Cake to prove you prepared it. Then slice and serve, nodding and smiling politely as the compliments are lavished upon you. As we said, you deserve them! Posted to [email protected] by Recipe-a-Day <[email protected]> on Dec 4, 1999, converted by MM_Buster v2.0l.
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