| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Jewish |
|
12 |
-16 |
INGREDIENTS
| 4 |
|
Egg whites |
| 1/4 |
lb |
Powdered sugar, if you |
|
|
cannot find any that's |
|
|
KLP |
|
|
grind regular sugar |
| 2 |
T |
Water |
| 8 |
T |
Sugar |
|
|
About 1 lb. whipping cream |
|
|
Sugar to taste, about 4-6 |
|
|
tbs. |
| 1 |
T |
Instant coffee melted in 1 |
|
|
tbs. water up to 2 |
| 1 |
t |
Vannila |
|
|
About 100 gr. ground nuts or |
|
|
100 gr ground chocolate |
|
|
etc. |
INSTRUCTIONS
Source : Myself, some improvements on a well developed theme whip for
about 15 mins ingredients for marange at high speed, until very stiff.
spread on baking paper either in rounds or in rectangulars. This
amount is good for about 3-4 thin layers. Usually I double or triple,
and make 10-12 layers in one evening. Then when company comes, all I
have to do is whip the cream, and voila, Passover cake. Bake at very
low heat for about 3-4 hrs or prefferably overnight. This stage cannot
be speeded, sorry. Prepared layers can be kept for a while wrapped
(they are destroyed by moisture). For assembly, whip cream with sugar
and flavorings (can be changed to taste) until very stiff - on the
verge of turning to butter. If using for fleishig, use Rich and add
butter essence. Assemble layer, filling, layer, filling, layer,
filling. Cover sides, sprinkle nuts or chocolate, and eat. Great
variation: add to whipped cream pineapple slices ground in food
proccessor. In this variation don't use nuts but rather chopped
chocolate. Posted to JEWISH-FOOD digest by "øòéä èøà áODh"
<tarab@netvision.net.il> on Apr 2, 1998
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