My recipes


- from Cupcake recipe
4 eggs
1/2 c. sugar
1 tsp. salt
1 tbsp. rum
1 c. sifted flour
1/2 c. melted butter
6 egg yolks
1 1/3 c. confectioners sugar
1 tbsp. rum
5 tsp. instant coffee powder
1 c. unsalted butter
2 c. sliced blanched almonds
Confectioners sugar
Butter and flour a 9 inch cake pan. Preheat oven to 325 degrees. Put eggs,
sugar, salt and rum in a large bowl and beat with the electric mixer until the
mixture is white and thick and spins a very heavy ribbon when falling from the
beaters; fold in the flour, then fold in the melted butter. It is essential
never to stir so as not to deflate the batter. Turn into a prepared cake pan
and bake 40 minutes on the lowest rack of a 325 degree oven. Invert onto a cake
rack, let cool completely and split into 2 layers. To make the butter cream,
put egg yolks, sugar, and coffee dissolved in rum in a large mixing bowl. Beat
until very thick, light in color and spinning a heavy ribbon. Cream in the
butter, tablespoon by tablespoon, until it has been completely absorbed. Toast
the sliced blanched almonds in a 350 degree oven for 6 to 8 minutes or until
golden. Cool. Fill the cake with 2/3 of the cream. Spread the remainder all
around its sides and top; spread the almonds all over the cake and dust lightly
with confectioners sugar. 12 to 16 servings. Dunedin, Florida
155334 --



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