Sunday, May 10, 2009

Dessert via V

Vanessa recommended this dessert - it was scrumptious, and reminded me of my Dad's traditional black-forest cake in many ways! Please note, it takes a while for the cakes to bake but there is no time recommended for them. I spent about a half an hour watching cakes bake...sort of like watching water boil, but it's much slower!

Danish Hazelnut Torte (Hasselnødlagkage)
Makes 1 torte 
9 egg yolks  
2/3 cup sugar  
¾ cup blanched almonds -- ground  
¾ cup hazelnuts -- ground  
9 egg whites  
¼ cup cherry brandy  
¼ cup raspberry jam  
1 pint whipping cream  
24 whole hazelnuts  
Powdered sugar 

Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well.  

Beat the egg whites until stiff. Fold into the yolk mixture.  

Bake in 2 well-buttered layer-cake tins in a preheated moderate oven (350º) until the top of the cake springs back quickly when you touch it. Remove from oven and let cool.  

Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam. Place one cake on top of the other.  

Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar. 

Even with all the food, Rob got a little hungry and tried to snack on Tigger...luckily, he'd lulled him into a false sense of security prior to the snacking....

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