Which European country will inspire your culinary journey tonight? Do not knead. Fruitcake was always present in our home when I was growing up. Yield: 12-14 servings. Coat a 13 x 9-inch pan with cooking spray. Prep time: 25 minutes. Mit Sahne vermischt entsteht eine lockere und aromatische Füllung für den feinen Biskuitboden. Oder entdecke weitere feine Rezepte aus unserer Kategorie Desserts. Die helle Kuvertüre in einen Spritzbeutel mit feiner Lochtülle füllen und in Schlangenlinien auf die Torte geben. So entsteht ein schönes Muster. 1 Stunde kalt stellen. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Makes 8 servings. —Enid S., Emsdale, Ontario. Whip 1 cup of cream until it forms soft peaks and mix in 2 tablespoons sugar. Zucker, Vanillezucker, Margarine und Eier schaumig rühren. Directions. Beat in vanilla, and set … In a large bowl, beat the eggs, sugar and vanilla on high speed for 5 minutes or until thick and lemon-colored. It can be filled with other fruit filling like pineapple, date, or prune. In a medium bowl, mix together ground walnuts, 3/4 cup sugar, and cinnamon. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Add to flour mixture and blend until a ball of dough forms. Verpoorten Amaretto-Apricot mit der dunklen Kuvertüre vorsichtig über einen Esslöffel auf die Torte laufen lassen. Remove from oven and cool completely. Its not at all tricky to make but looks like you have real talent. Roll out remaining piece of dough and place on top. This recipe for Russian Torte made with apricot filling, walnuts, and meringue seems to be pretty popular among Balkans, but not so much with Slavs. While the torte is cooling, warm the apricot jam over medium heat until it reaches a liquid consistency. Add the apricot-and-almond mixture, and fold in until just combined. On a lightly floured board, roll 1 part into a 13 x 9-inch rectangle and place in prepared pan. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Add the apricots: Arrange the apricot halves on top of the ricotta mixture, hollow sides up, and sprinkle with the remaining marzipan. For the sugar glaze, … Yield. Sprinkle with 1/4 cup chopped walnuts. Top with the ground Use Graham's unsalted butter for the best results. A torte is a tall, multi-layered cake, this recipe has multiple layers, but it's quite flat like a tart. Working with one piece of dough at a time, roll out into a thin rectangle (the size of a half-sheet pan, about 18x12 inches). Assemble the five meringue layers with four custard buttercream layers and finish with a meringue layer on top. Servings: 6. It may be necessary to cover the torte lightly with foil to stop the top from burning. Our take on this classic chocolate cake is both light and rich at the same time, with an airy cake, a simple apricot jam filling and a decadent bittersweet glaze. Roll out the second portion of dough and place on top of walnut mixture. ~Ram Dass.  normal  15.10.2007 Add chocolate; cook and stir over low heat until thickened (be careful not to let it boil). When cool, cut into diamond shapes to serve. Mar 7, 2015 - This is a great cake made in a Swiss roll pan with apricot filling and a meringue top. In a large bowl, cream the butter, and mix in the egg yolks and yeast mixture. Place ring of a springform pan around torte to help it hold shape while cooking. Roll out the third ball of dough and place that on top of the apricots. Sugar glaze, … fold in the egg whites until foamy be filled with fruit... Uses cookies to provide you with a lovely layered effect multiple layers, but it 's quite like... 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