johnw@astroatc.UUCP (10/28/85)
As promised:
Raspberry Walnut Torte
========= ====== =====
(from Pillsbury Cakes Unlimited)
1.75 c flour
2 tea baking powder
.5 tea salt
1 c ground walnuts
---------------------- mix
1.5 c whipping cream
---------------------- whip until stiff peaks form
1.5 c sugar
1 TBL vanilla
3 eggs
---------------------- mix; beat 5 minutes on HIGHEST speed
Fold flour mix and whipped cream alternately
into sugar mixture, beginning and ending with
the flour mix.
BAKE: in two 9 inch round pans, greased and floured
at 350 for 25-30 minutes (until toothpick
inserted in center comes out clean.)
- - - F R O S T I N G - - -
1.5 c whipping cream
8 oz cream cheese (softened)
1 c sugar
1/8 t salt
1 tea vanilla
In small bowl, beat cream until stiff peaks form. Put
in fridge. In large bowl, combine the rest; blend well;
fold in whipped cream. WARNING: over-mixing frosting
WILL cause whipped cream to "fall." The frosting should
be spreadable, but NOT (quite) stiff ehough for decorating.
- - - A S S E M B L Y - - -
12 oz (jar) raspberry preserves
Split each layer (4 peices of cake). Assemble as below,
starting from the bottom:
decoration frosting
raspberry preserves
~~~~~~~~~~~~~~~~~~~
| cake top | Also: frost the sides.
___________________
| frosting |
~~~~~~~~~~~~~~~~~~~ The picture shows frosting dec-
~~~~~~~~~~~~~~~~~~~ orations on the edges and top.
| cake bottom | I've tryed, but the frosting is
___________________ a bit runny (unless *VERY* cold).
|raspberry presrvs| I suspect that one in the photo
~~~~~~~~~~~~~~~~~~~ was decorated with powdered-sugar
| cake top | sugar (butter cream) type frosting.
___________________ (I take a bowl of powdered sugar
| frosting | and add just enough of the extra
~~~~~~~~~~~~~~~~~~~ above frosting for decorating con-
| cake bottom | consistancy. (go easy it dies when
------------------- over-beaten!))
--
John W
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Name: John F. Wardale
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