| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 7 |
oz |
Blanched almonds |
| 5 |
oz |
Hazelnuts |
| 1 1/4 |
c |
Sugar |
| 4 |
T |
Flour |
| 1 |
T |
Butter |
| 8 |
|
Egg whites, at room |
|
|
temperature |
| 3 |
|
FILLINGS FOR MICHELE'S |
| 1 |
lb |
Bittersweet chocolate |
|
|
melted in a double boiler |
|
|
until soft and pliable |
| 2 |
c |
Heavy cream |
| 1/4 |
c |
Confectioner's sugar |
| 1 |
t |
Vanilla |
| 1/2 |
c |
"praline" paste, a roasted |
|
|
hazelnut paste available |
|
|
at |
|
|
Maison Glass |
INSTRUCTIONS
HOLIDAY CAKE:
COOKING MONDAY TO FRIDAY SHOW #MF6629 Preheat the oven to 400 degrees.
Roast the almonds and hazelnuts separately for about 10 to 15 minutes
or until you get the aroma of roasted nuts. Remove them from the oven.
While hazelnuts are still hot, rub their skins off between 2 kitchen
towels. Lower the oven to 325 degrees. In a food processor, grind the
nuts together with the sugar until finely chopped. Do not overprocess
or they will turn oily. Fold 2 tablespoons of flour into them and set
aside. Generously butter a nonstick jelly roll pan either 13 x 17
inches or 12 by 15 1/2 inches. Line the pan with silicone treated
baking paper or parchment. Beat egg whites with a pinch of salt until
stiff and fold beaten egg whites into the ground nut and sugar mixture
along with remaining 2 tablespoons of flour. Spread this on prepared
baking pan and bake for 30 to 35 minutes or until golden brown, crisp
on top but still pliable. Remove cake from oven and, using pot
holders to protect your hands, immediately turn pan upside down onto a
clean kitchen towel. Let cake settle for a few minutes and remove
parchment paper. If cake breaks, don't despair; you can "glue" it back
together later with icing. When slightly cool, cut the cake into 4
long vertical strips, each about 3 inches wide and however long your
baking pan was. Yield: 16 servings 3 FILLINGS FOR MICHELE'S HOLIDAY
CAKE : While chocolate is still warm, mix it with 3/4 cup of heavy
cream to form a "ganache"; refrigerate just until cool enough to be of
spreading consistency. In a mixing bowl combine praline paste with
remaining 1/4 cup of heavy cream and set aside. Whip remaining cup of
heavy cream with confectioner's sugar and vanilla. Assemble cake:
Set one strip of cake on a long board or platter. Set strips of waxed
paper underneath edges to catch any icing drips Spread 1/3 of
chocolate cream. Top with second layer of cake, spread with plain
vanilla whipped cream. Spread third strip of cake with praline cream,
then place it on top of whipped cream layer. Top with 4th strip of
cake. Refrigerate cake to firm it up before final icing Frost top and
sides of cake except for short ends. Decorate top by making vertical
lines or cross hatch marks on top of the cake with a knife or tines of
a fork. Cut off a thin slice from each end to even up ends. Protect
ends of cake with plastic wrap and store in the refrigerator until
serving time Cut with serrated knife. Posted to recipelu-digest by
molony <molony@scsn.net> on Feb 24, 1998
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