4 heaped tablespoons Butter or margarine 2 tablespoons cooking oil
2 tablespoons sugar 1 beaten egg
½ teaspoon vanilla ¼ teaspoon salt
2 teaspoons baking powder gooseberry or apricot jam
Cream butter and sugar, add cooking oil and vanilla. Beat again. Stir in beaten egg and lastly sifted flour, baking powder and salt. Mix into dough shortbread. Knead well. Grate half of the dough into the bottom of greased dish, mixing dough lightly with a fork, but do not flatten. Spread lightly with jam, then grate in remaining half of dough over the top. Bake in very slow oven for 40 minutes. Allow to brown very, very slightly. Dust with dry icing sugar after removing from oven.
2 HUNGARAIN TART
3 cups flour ¾ cup sugar
2 teaspoons baking powder pinch of salt
Rub in 250grm butter, moisten with 1 beaten egg.
F flavour with vanilla. Divide into 2 parts (1 half slightly larger). Lightly roll larger half and place in flat pan, and spread with apricot jam. Grate the other half on coarse grater, covering the jam. Bake in moderate oven until creamy colour. When cool, just top with icing sugar and cut into squares. (this mixture may also be used for apple tart).
3 MARSHMALLOW CREAM PIE
CRUST: mix 1 pkt crushed tennis biscuits with about 83grm melted butter or margarine now press into a large pie plate.
FILLING: 1 tin condensed milk, ½ cup lemon juice, ½ pkt cream, 1 pkt pink & white marsmallows.
Whip cream until fairly thick. Fold in cut up marshmallows and leave to soak. Stir lemon juice into condensed milk until it thickens. After the marshmallows have soaked in cream about 20 minutes . fold condensed milk mixture into cream mixture. Pour into crust. Decorate with a few cut-up marshmallows and crushed biscuits. Place in fridge to set for about 3 hours.
2 4 SACHERTORTE
150grm butter 6 yolks of eggs
220grm plain dark chocolate 220grm icing sugar
60grm cake flour 60grm Maizena
FILLING: Small tine apricot jam (250grm)
GLAZING: 150grm dark chocolate, knop of butter
Cream the butter, add melted chocolate slowly. Add yolks and icing sugar. Stir for ½ hour until very creamy. Add mixture of Maizena, flour and stiffly beaten egg whites. Bake in cake tin, prepared with butter and flour, at low shelf at180ºC for about one hour. When cold, slice in half. Spread thinly, hot apricot jam in middle and on top. Cover top and sides with chocolate glaze,
CHOCOLATE GLAZE: Melt chocolate in saucepan. Add butter and stir well. Cool slightly and coat cake top and sides (completely cover cake) . Eat when cold.
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