MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caramel Pecan Schmoo Torte
Categories: Desserts, Dairy, Nuts, Cakes
Yield: 12 Servings

MMMMM----------------------------CAKE---------------------------------
12 lg Egg whites; room temp
pn Salt
1 ts Cream of tartar
1 1/3 c White sugar
1 ts Vanilla extract
1 c Cake flour
1 c Pecan meal or flour; sifted
- at least twice
1 ts Baking powder

MMMMM--------------------------FROSTING-------------------------------
2 c Heavy whipping cream;
- chilled
3 tb Powdered sugar
1 ts Vanilla extract

MMMMM-----------------------CARAMEL SAUCE----------------------------
1/2 c Butter
1 1/2 c Brown sugar; packed
1/2 c Heavy whipping cream
1 ts Vanilla extract
36 Pecans halves; garnish

FOR THE CAKE: Set your oven @ 350ºF/175ºC.

Add the egg whites, salt and cream of tartar to the
bowl of your stand mixer fitted with the whisk
attachment (or, use a hand mixer and a large
mixing bowl).

Whip on low speed until combined and then turn the
mixer to high and whip until stiff peaks form.

Turn the mixer to medium and mix in the vanilla extract
and sugar (adding only half the sugar at a time), just
until combined.

In a separate bowl, combine the pecan meal, cake flour
and baking powder. It is very important to sift this
mixture several times in order to prevent lumps and to
remove any larger pieces of the pecans. This mixture
should be powdery and light in order to ensure a light
and airy cake. Larger chunks of the mixture will
deflate the cake, causing it to be tough and dense.

Fold in the pecan mixture very carefully with a rubber
spatula in two or three additions (add a little of the
pecan mixture, fold it in, and then add some more).

Add the batter to an Angel Food Cake pan and bake for
about 35-40 minutes or until a toothpick inserted into
the centre of the cake comes out clean.

Cool upside-down until completely cool, and slice into
three layers with a serrated knife.

FOR THE FROSTING: Whip the cream, powdered sugar and
vanilla on high speed until stiff peaks form. Set aside.

Spread the frosting between the layers of the cake and
after you stack the layers, spread the remainder of the
frosting over the whole cake.

FOR THE CARAMEL SAUCE: Melt the butter in a medium pot
over medium heat.

Add the brown sugar and heavy whipping cream, whisking
over the heat until smooth and until the mixture reaches
a boil.

Boil for 2 minutes, whisking constantly.

Add the vanilla and remove from the heat, allowing it to
cool completely before drizzling it over the top of the
cake.

ASSEMBLY: Add pecans to the top of the cake in a
circular design and drizzle the caramel sauce over
the top of the cake.

Slice and serve immediately, or store in the fridge
for up to a few hours before serving.

FROM: Marie Porter’s new book More Than Poutine:
Favourite Foods from my Home and Native Land

RECIPE FROM: https://thebusybaker.ca

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Johann Konrad Vogel's Linzertorte
Categories: Cookies, Snacks, Desserts, Nuts
Yield: 24 servings

2 1/2 c Unsalted butter; softened
1 1/3 c White sugar
4 c Sifted all-purpose flour;
- divided
3 1/2 c Fine ground almonds
1/4 ts Ground cinnamon
1/2 c + 2 tb raspberry jam
2/3 c Confectioners’ sugar;
- decoration

Beat butter and sugar together until the mixture is
light and fluffy. Stir in 1/2 cup flour, the ground
almonds, and cinnamon. Mix in remaining flour 1/2 cup at
a time until the mixture becomes a slightly stiff dough.

Shape the dough into a ball; divide it in half. Wrap
both halves in wax paper or plastic wrap, and
refrigerate for at least one hour, even better if you
can leave them overnight.

Set the oven @ 325°F/165°C.

Line a baking sheet with parchment paper.

On a lightly floured surface, or even better, on a piece
of wax paper, roll half of the dough into a sheet ? inch
thick. With a 2 1/2" cookie cutter, cut as many circles
from the sheet as you can. Before separating the shapes
from the remaining dough, stick your whole dough sheet
(on the wax paper) in the freezer for 5 minutes. This
will make separating the cut cookies from the extra
dough easier and there is less of a chance that your
cookies will break when you lift them. Knead the
leftover scraps of dough into a ball and roll it out
again into a 1/8" inch sheet. Cut out more circles. You
should now have about 24 circles.

Arrange cookies on prepared baking sheet, leaving about
1" of space between them. Refrigerate while working with
remaining dough.

Repeat the rolling and cutting process with the other
half of the dough, but after placing the second batch on
the baking sheet, cut out the centre of each circle with
a 1/2" cookie cutter.

Bake cookies in preheated oven until light brown, 10 to
15 minutes. Cool on wire rack for 20 minutes.

In a small saucepan or microwavable bowl, gently heat up
the jam, so that it can be easily spread. Spread a thin
coating of jam on each of the base cookie rounds.

Meanwhile, take the top portion of your cookies (the
ones with the cut-out sections) and lightly dust the
tops of them with confectioners’ sugar. If you coat them
now, you don’t have to worry about getting sugar inside
your "jam window" later.

Set a cut-out cookie on top of each base cookie,
pressing the two together so they make a sandwich. Serve
and enjoy!

RECIPE FROM: https://cookingkosherwithcor.wordpress.com

Uncle Dirty Dave's Archives

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