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Recipes - and - RecipesIt seems that people thought that this is something done with wieners, so I changed the title!
While sweets are really not my thing, this particular cake is well worth the effort to make it, and if you do, call me and I'll come and help you eat it.
(I have never made it, but an aunt of Dieter's makes it for me when we go there. Yummy.)
Buttercream filling/frosting and a topping of "Krokant" are very special.
Baked in either a greased bundt pan, or spring form with the center post so that you have a "ring" cake. Oven at 350 F.
Cake, ingredients:
1/2 cup butter
3/4 cup sugar
3 eggs
zest of half a large lemon
3/4 cup sifted all purpose flour
1/3 c. cornstarch
2 tsp. baking powder
Cake method:
-Cream butter and sugar until light and fluffy.
-Add eggs one at a time, beating well between additions.
-Mix in zest of lemon
-Sift flour with cornstarch and baking powder, and gradually mix into the butter/egg mixture until well blended.
-Pour batter into greased and floured pan and bake in lower part of oven approx. 45 to 60 min. until tester comes out clean.
-Cool cake on rack until it shrinks from the edges, invert and remove from pan.
-Let cool completely while preparing the filling.
Buttercream filling/frosting ingredients:
Please note: for this cake, use 1 1/2 times the buttercream filling.
6 eggyolks, lightly beaten
3/4 cup granulated sugar
1/2 cup water
1/2 teaspoon cornstarch
1 1/4 cups softened butter
flavouring to taste, perhaps almond or lemon
Method:
-Set beaten egg yolks aside at room temperature.
-Combine sugar,water and cornstarch and cook over low
heat until sugar dissolves.
-Bring to a boil until mixture forms a soft ball when
dropped into cold water or is 238 F. degrees on candy thermometer.
-Pour boiling syrup into egg yolks in a very thin stream, beating constantly and vigorously as you do so. (use electric mixer)
-Continue beating until light and fluffy, and the mixture starts to cool.
-Set aside to cool completely.
-Beat softened butter and flavouring into cooled cream.
Krokant topping ingredients:
1 tablespoon soft butter
1/4 cup sugar
1 cup blanched, choppped almonds or hazelnuts.
Krokant Method:
-Place butter and sugar into frying pan, heat over low heat until sugar is light brown.
-Remove from heat, stir in the nuts, and spread in a thin layer onto a buttered plate.
-Cool completely, when hard, crack into small pieces with your hands.
Assembly:
-Slice cake into three layers
-Spread 2/3 of the filling between the two lower layers, and top with the third. (Nice rounded is of course the top layer).
-Spread the rest of the filling all over the outside of the cake, including the centre "hole"
-Sprinkle/press the nut mixture all over.
Cake is best when kept refrigerated at least overnight to firm up, and freezes well.
If desired, you could also spread some of your favourite jam or jelly in the layers with the filling. Or some raspberries. Guten appetit!
Lore Schafer
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