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Show f!aiaoii'iui w w'ft-- w r All rectos ore Bmntd tad tested to (JU stc horn' economist lof tA VZUNIX DX PBOrr. Director ' CkL. Most delightful of all . excuses for that most feminine of all entertainments, the dessert party, is a Springtime shower for the June bride. The dessert is the thing for the dessert party is not and should not be a meal, but merely a gesture of dainty, delectable hospitality. The whole menu need consist of no more than the dessert itself-eye-appea- taste-tempti- ling, , ng, and irresistibly delicious with, of course, a beverage oL distinction, and salted nuts and mints, if you wish. Clitz Torte . round Grease bottoms only of two layer-capans with removable bottoms, line with waxed paper cut to fit pan bottoms; grease waxed paper. 8--in. ke For Filling-S- et out - l'a cone cream Scald (just until a thin film appears) cup of the cream in the top of a double boiler over simmering water. Reserve remaining cream. 1 Meanwhile, sift together into a small saucepan Blend in the reserved cream; add the scalded cream gradually, while stirring constantly. Bring rapidly to boiling over direct heat, stirring gently and constantly; cook for 3 min. Remove from heat - 1 double-boil- er cosar Add in thirds, beating thoroughly after each addition ' . 89 ylk wall beaten (entil Measure Mixing only until wen blended after each addition, alternately add dry ingredients and milk to creamed mixture, beginning and ending with dry ingredients. Turn batter into the prepared pans and teaspoon salt Wash teaspoon vonlila extract Add gradually, creaming until fluffy after each addition 1 top to remove scum. spread to edges. Tap bottoms of pans sharply with hand to release air bubbles. Beat until frothy 4 eea whites Add gradually, beating well after each addition i cop soger Pour cream mixture into it and set. over , Beat until rounded peaks are formed and simmering water. Cover and cook 5 to 7 egg whites do not slide when bowl is parmixL, stirring three or four times. Vigorinverted. Carefully spread one half ously stir about 3 tablespoons of the hot tially of the meringue over batter m each pan. mixture into Sprinkle one half of the slivered almonds 3 ecj yelks, sBchfly beaten Immediately blend into mixture in the over each layer. double boiler. Cook over simmering water Bake at 32SF about 1 m, or until me3 to 5 mux, stirring slowly and constantly browned. Cool torte to keep mixture cooking evenly. Remove ringue is delicately layers in pans on cooling racks. from heat and blend in Mocha Angel Dessert - For Torte Cut into slivers and set aside ' enough blanched almonds to yield cop (oboet 4 os.) slivered Sift together and set aside 1 cup sifted coke floor 1 teaspoon bakmg powder toaspoon salt Cream together until butter or margarine is softened Tinkling To Complete To loosen each layer from pan after cooling, run spatula gently around sides of pan. Remove bottom from sides of pan; run spatula carefully under layer and remove it from pan bottom. Peel off waxed paper. Place one layer, meringue-side up, on a serving plate. Spread with all the Filling. Place second layer, meringue-si- de up, on top of Filling. Garnish (as in color photo) with maraschino cherries, well drained. ' qourfors wtStt seiners frooeentfy In For Angel Coke-Grebottoms only of 4 round layer-capans; line with waxed paper cut to fit pan bottoms. ase 9-- in. ke Prepare batter for Keep Stir occasionally until marshmallows are food coke eagol melted. Cool; chill in refrigerator until (oso year favorite recipe or. a mix) "mixture thickens. Carefully slide one fourth of the batter into each prepared pan. Cut through the Using the chilled bowl and beater, beat batter with a knife or spatula to break 1 cup of the whipping cream at a time until cream is of medium consistency large air bubbles. (piles softly). Gently fold the whipped Bake at 325F 25 to 30 min. Layers are cream into the marshmallow mixture. done if surface springs back when lightly touched at center. Immediately invert To Complete Place 1 cake layer on a of the pans on cooling racks; allow cake to cool serving plate and spread about w Cream over top. Cover completely in pans. with the second layer; repeat procedure To remove from pans, loosen sides of with remaining Mocha-Mallo-w Cream each layer with a spatula, cover with cooland cake layers. Chill thoroughly in reing rack, invert,, and remove pan. Imme- -, diately peel off waxed paper and turn frigerator. layer right-sif:inTOir7 , If desired, top with chocolate curls made by pulling sq. (VSt oz.) chocolate across, For Mocha-MallCream Chill in rea shredder. About 12 servings frigerator a bowl, beater, and ' 2 cops whipping cream Note: If desired, substitute a purchased Heat together in top of a double boiler angel-focake, either tubed or loaf. over simmering water Split into 4 layers. Fill and frost as above. 1 - 10-l- n. :.-.- Mocha-Mallo- . de ow od . 2 teaspoons vanilla extract teaspoon almond extract - - T tcMoipoon bottoc or omrflurlw Cover and cool slightly; set in refrigerator to chilL 24 (6 ex.) 3 fc- -, V. Y- - I About 10 servings Note: Pans without removable bottoms can be used, but they make it more difficult to remove the torte layers intact. iced coffee echoes ihe heavenly flavor of mocha angel dessert. ' r mm MM V- - ''- - ".-- .,.... -.- T JS '"W Weekly .. - J. Magazine, May 27, IsSt .: |