[CAKE-RECIPE] Storing cakes
Storing cakes Cover cut surfaces with plastic wrap to keep moist. Store in covered cake keeper or invert a large bowl over the cake plate. Cakes with cream, butter, cream cheese, or custard fillings or frostings should be stored in the refrigerator. Cakes with sugar frostings can be stored at room temperature for up to 3 days. source is unknown God Bless Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.6.0/1603 - Release Date: 8/10/2008 6:13 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Flourless Chocolate Cake (French)
Another fabulous flourless cake: Flourless Chocolate Cake (French) 7 oz (200 g) semisweet chocolate (45-50 % cocoa) 3/4 cup (180 g) butter 1 cup (200 g) sugar 4 eggs, separated �� 1. Preheat oven to 350deg F (Gas mark 4 or 180 deg C). �� 2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin. �� 3. Break the chocolate into small pieces and melt it with butter over hot water. �� 4. Beat the egg yolks with half of the sugar. �� 5. Fold in the melted butter and chocolate mixture. �� 6. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form. �� 7. Fold in the beaten egg whites. �� 8. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes. Please note that cakes of this type will collapse and look like a pie because no flour is used. �� 9. Use a knife to separate the cake from the non-stick paper. Please observe that the cake is quite sticky! The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar. [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Flourless Chocolate Almond Cake
Hi, here's a recipe for Flourless Chocolate Almond Cake. Yum! Flourless Chocolate Almond Cake 1 c. ground almonds 1 c. sugar � c. cocoa powder � c. hot water 1 tsp vanilla 6 large eggs, separated 1/8 tsp cream of tartar pinch salt icing sugar for dusting 1. Oven to 350F. Grease 10-inch springform pan, line with parchment. Grease parchment, dust with flour. 2. Blend almonds with � c. sugar. Measure out 1 � cups. 3. Combine cocoa with water; mix until smooth; add vanilla. 4. Beat egg yolks with remaining sugar on high speed 5-8 minutes. Add chocolate mixture. Mix in almond meal at low speed, in 2-3 additions, beating 20 seconds after each addition. 5. In separate bowl beat egg whites, starting on low and slow increasing speed, until they begin to foam. Add cream of tartar and salt, continue to beat until stiff but not dry. Stir � of mixture into batter, and gently fold in remainder with rubber spatula. Pour into prepared pan. 6. Bake 45-55 minutes or until done. Remove sides after 15 minutes. Allow to cool completely. Dust with icing sugar to serve. [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
