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Location: San Francisco & Fort Worth & Now, Back to IRAQ
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Carrot Cake or Valentines Cake or blow everyone away with something TOTALLY DIFFERENT and BEYOND AMAZINGLY GOOD...
Try to find someone, anyone who knows how to make a...
SWISS BLACK FOREST CAKE!!!
This is NOT a Black Forest Cake in the style of a chocolate cake with cherry filling.
Instead, is a frozen confection of meringue layers with whipped cream in between, topped by shaved chocolate!!!
How to make the SWISS BLACK FOREST CAKE:
Serves 8-10
*Cake: 1 1/4 c egg whites
10 TBs granulated sugar
3 oz blanched almonds, finely grated
2 TBs all purpose flour
Let egg whites stand until at room temperature. Whip them until stiff but not dry. Carefully fold in sugar, almonds and flour.
Line three 10 inch cake pans with wax paper or parchment paper
Divide meringue and gently place a third in each pan. Bak at 250 degrees for 1 1/2 hours or until well dried. Remove from oven and put on cake rack, letting it cool partially. While still warm, turn out of pan, remove paper and finish cooking.
*FILLINGS
1 envelope plain gelatin
1 1/2 pints whipping cream
1 c plus 2 TBs sugar
1 square chocolate
Soften gelatin in 2 TBs cold water. Set cup in pan of hot water and stir until dissolved. (You may want to strain through a fine strainer, just in case it hasn't thoroughly dissolved.) Cool. Whip cream until stiff. Fold in gelatin mixture and sugar while whipping. Put baked meringue together with whipped cream, leaving enough to cover top and sides. Shave chocolate and sprinkle on top of cake. Cake handles more easily if allowed to stand in refrigerator overnight.
You can freeze this and eat later. There's something quite delish about getting a frozen one and having it partially thaw and then tasting the heavenly morsels.
When my daughter got married, her actual wedding cake was a traditional white one. But, I decided to chance it and have all of her supplemental sheet cakes (5) as spice cake. I couldn't believe it.....every piece of spice cake was eaten and most of the white cake remained....although it had a heavenly flavor and texture. I told this to other mothers of brides to be and they did the same thing and had supplemental cakes as spice.... and their spice cake was eaten too!
P.S. It sure would have been easier and cheaper if she would have accepted my offer of cash and a fully paid Las Vegas wedding!
When I got married in Vancouver, Canada, the traditional wedding cake there was that heavy, dark, brick-like cake with all that awful dried fruit I can't stand, topped with firm white icing that reminded me of almost dry plaster. Neither my husband nor I were into that, so we asked an Italian baker friend to make one up that was basically sponge cake with custard, fresh fruit and rum. That was his wedding gift to us, and it was a really, really good gift.
Neither me nor my spouse like cake (or anything that's overpriced because it's called "Wedding _____", so we had cheescakes. 1 plain with strawberries on top, 1 chocolate, 1 with blueberry marbling, and 1 pumpkin. Yummmm.
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