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Show Family Weekly Cookbook How resplendently these festive cakes in their Old World setting sparkling Viennese Ribbon Cakes andluscious Linzer Food Editor Christmas Bakiit display the traditional colors of Christmas Torte MELANIE DE PROFT, to EememlbeF Viennese Ribbon Cake Rich layers of jam and cake an elegant holiday cookie reminiscent of Vienna. o o o w, cup butter or margarine, softened 1 teaspoon vanilla extract 1 cup sugar 4 eggs 2 cups flour 1 teaspoon salt Vz cups dairy sour cream Vi cup finely chopped pecans 6 tablespoons red raspberry jam cup apricot jam Creamy Frosting (see recipe) 1. Invert a pan; 1 15xl0xlin. grease and flour the bottom. 2. Cream the butter or margarine with the extract. Gradually add the sugar, creaming until fluffy after each addition. Acid the eggs, one at a time, beating well after each addition. Mix in the flour and salt. 3. Spread of the batter-othe prepared pan. Spread one-thi- rd .1 n evenly to y in. from edge of pan. Bake at 350F about 10 min. 4. t " . f",'--. 11 Kemoye from oven and carefully cut layer in half crosswise, form-fiig'- 2 layers; remove. to rack. Repeat twice with the remaining batter, making a total of 6 thin layers. (Wash, grease, and flour pan before each baking.) 6. Mix the sour cream and pecans together. Place one cake layer. 5. up, on a top-sid- e . cutting board. Linzer Torte An Austrian pas try . cup flour Vi cup finely chopped almonds (reserve 2 tablespoons for topping) 1 cup confectioners' sugar - ' teaspoon ground cinnamon H teaspoon ground cloves 1 tablespoon grated lemon peel 1 cup butter or margarine, softened 1 egg Vi cup red currant jelly 1 egg slightly beaten Creamy Frosting Combine 2 tablespoons soft but- cream, a few grains salt, spoon vanilla extract, and tea1 cup sifted confectioners' sugar. Mix until smooth and creamy. 18 y 1 ribbon cakes ter or margarine, 2 teaspoons delight-but-ter- several hours, or until very firm. almond pastry complemented by tart, currant jelly. ( Jt8 V--., yZ Out of the Old World past, bring the delight of holiday baking to your modern Christmas table Spread evenly with about ,4 cup of the sour cream mixture. Then spread with about 2 tablespoons of the red raspberry jam. 7. Add a second cake layer and spread with A cup sour cream mixture and 2 tablespoons apri- cut jam. xvcpeai wiui leiuainiiig lavers. leaving the ton nlain' Place a board on top to compress the layers; chill overnight. 8. Trim off crust edges and spreaa top witn t rosung. Lightly sprinkle with colored decorators' sugar. Cut crosswise in. wide; into 12 strips, about cut each striD into fourths. ; -- Mix the flour, x cup plus 2 ta- kHblespoons almonds, sugar, spices, lemon peel, butter or margarine, and egg together untif dough Family Weekly, November 29, 1964- - 1. forms a ball. Refrigerate dougj 2. Remove bowl of , dough from refrigerator and set over ice and water. Press bottom of the dough onto of an uhgreased 8-i- n. PiinjniLpaniir layer cake pan Spread evenly with jelly. 3. With the remaining dough, rolls the thickness make ten in. of a pencil and one roll thick and 27 in. long. (Flour hands and rolling surface' generously with flour since dough softens quickly when handled..) 8-i- n. Place small rolls crisscross on top of jelly to form a lattice design. Place the one long roll around top edge of torte; brush lattice with beaten egg. Sprinkle with the remaining chopped almonds. 4. Bake at 375F 40 min., or until torte is a golden brown. 5. Set torte on cooling rack. If pan, let baking ina, spring-for"torte cool in pan 10 min. Remove the rim from the pan and con- tinue cooling torte to room temperature. Cut torte away from m pan bottom and slide off with a spatula onto serving plate. If baking in a layer cake pan, let torte cool 10 min.; run knife around edge of pan to loosen. Cool completely. .Turn out onto cloth-cover- ed cooling rack; with another rack, turn cake right-sid- e up. If desired, garnish with a border of whipped cream. About 10 servings |