Lingonberry Or Cherry Torte

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts	6	Servings

INGREDIENTS

4		Squares, 4 oz. unsweetened
		chocolate
1	c	Milk
1	c	Flour
1/2	t	Salt
2 1/2	t	Baking powder
4		Eggs, PLUS 1 egg yolk
1 1/2	c	Sugar
2	t	Almond extract
1		tsp vanilla

INSTRUCTIONS

Lingonberry or Cherry Torte  Lingonberry Torte  Lingonberry jam (If
unavailable, substitute currant or whole cherry  preserves.) Butter
Cream Frosting or coffee variation (To follow)  Combine chocolate and
milk in the top of a double boiler. Cook over  hot water till chocolate
melts. Stir frequently. Cool. Sift flour,  salt and baking powder
together and set aside. Beat the eggs and the  additional egg yolk with
a rotary or electric mixer until light and  thick. Add sugar gradually
and continue beating hard unitl mixture is  very smooth (hard beating
at this point is very important.) Stir in  almond extract, then the
chocolate milk mixture. Sift flour mixture  on top and fold in gently
but thoroughly.  Pour batter into 2 greased  9 inch cake pans and bake
in a preheated 350 F. oven for 10 minutes.  Reduce heat to 325 F. and
continue baking 25 to 30 minutes longer or  until a toothpick inserted
in the center comes out dry.  Cool several  minutes, then invert on a
cake rack to cool completely. Spread  lingonberry jam between layers.
Frost the top with Butter Cream  Frosting or coffee variation.  Butter
Cream Frosting and variation:  1/2 cup softened butter 1 1/2 cups
confectioner's sugar 2 tblspns milk  Combine all ingredients and beat
with electric beater at high speed  until smooth and thick. If the
frosting is too thin, add additional  confectioner's sugar.  Variation
1:  To make Coffee Butter Cream, substitute 1 tsp instant  coffee for
vanilla.  Variation 2: To make Chocolate Butter Cream, melt 1/2 cup
semi-sweet  chocolate pieces over hot, not boiling, water. Beat
frosting, then  stir in melted chocolate.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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