| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
French |
Dessert |
4 |
Servings |
INGREDIENTS
| 1/3 |
lb |
-or- |
| 1 1/2 |
c |
Finely chopped walnuts |
| 2/3 |
c |
Fine dry bread crumbs |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Mace |
| 1/8 |
ts |
Cloves |
| 5 |
|
Eggs at room temp.; separated |
| 1 |
c |
Sugar |
| 1 1/2 |
ts |
Fresh lemon juice |
| 1 |
ts |
Grated lemon peel |
| 3 |
c |
Chilled whipping cream |
| 1/2 |
c |
Sifted powdered sugar |
INSTRUCTIONS
Combine walnuts, bread crumbs, salt, mace and cloves. Mix, set aside.
Preheat oven to 300F. Beat egg yolks w/ sugar, lemon juice and peel 3 min.
at medium speed of electric mixer. Blend into nut mixture. Beat egg whites
in small deep bowl until rounded peaks are formed. Fold into batter. Butter
bottom of a 9x5x3-inch loaf pan, preferably glass. Line bottom with wax
paper cut to fit exactly. Butter the wax paper. Pour in batter, bake 60-65
min. Let cool 2 min. before removing from pan. Wrap in wax paper, let sit
overnight. Next day, slice cake in 4 horizontal layers. Fill between
layers, cover top w/ Creme Chantilly made by whipping cream & powdered
sugar. To serve, cut in 1/2-inch thick slices. Be sure bowl,beaters,& cream
are chilled for whipping.
CHE
MONTROSE, HOUSTON; WINE: MOET ET
CHANDON WHITE STAR CHAMPAGNE
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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