| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Cake |
12 |
Servings |
INGREDIENTS
| 3 |
|
Round vanilla layer cakes (use your favorite recipe or mix) |
| 8 |
|
Egg yolks |
| 1 |
c |
Sugar |
| 1/2 |
c |
Butter; room temperature |
| 1 |
c |
Raisins |
| 1 |
c |
Pecans |
| 3/4 |
c |
Dry white wine |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FILLING
The real joy here is not the cake itself but the filling. This is just a
stupendous flavor for the center of a dessert. I can see the family just
waiting for dinner to finish so that they can tear into this one!
Beat the yolks until well blended and add other ingredients. Mix well and
place in a double boiler. Cook, stirring often, until thick. Spread the
filling between the cake layers.
Traditionally, the cake was covered with a white vanilla butter icing and
that is what I prefer. Place this on a footed cake plate and watch the
excitement!
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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