Dissolve the yeast and 3 tablespoons of the flour in the lukewarm milk. Let rise for half an hour. Mix in the egg (and butter), knead into the remaining flour and let rise for 1 hour. Mix sugar and walnuts together.
Make long strips from the dough. Apply a thin layer of oil or butter to the baking tool and wrap the dough strips around it. Tuck in the ends and press it together a bit with your palms so it won’t unroll. Grill it over charcoal — medium heat. Brush with melted butter while it is grilling. When it is half finished (light golden color), roll it in the ground walnut and sugar and grill it till it has the golden brown color seen on the photo.
When finished, tap the tool on a hard surface with the pointed edge down and the cake will slide off “smoking like a chimney”.
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring air bubbles to top. Bake in preheated 325° F oven until cake tests done. Baking time varies according to the size and depth of pans being used.
I used Wilton’s Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming– I highly recommend these, or good quality professional baking pans.
In 2″ deep pans, this recipe makes: One 14″ round and one 6″ round 10 or One 16″ round 11 or One 12″ round and one 10″ round 12 or One 12 X 18″ sheet cake 13 or One 12″ round and one 8″ round and one 6″ round 14 or Two 9″ squares. 15 or 5 dozen cupcakes. 16 Half the recipe makes: 17 Two 7″ rounds 18 or Two 6″ rounds and 6 cupcakes 19 For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites. 20 For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe. 21 For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn’t bake up quite as high as the original, so add a pinch more batter to the pans.
• Note: 2 separate batches of this batter are required in this recipe (do not double)
Ingredients for the syrup:
• 2/3 cup sugar
• 1 cup water
• zest of 1 large lemon removed in strips with a vegetable peeler
• 1/3 cup fresh lemon juice
• 2 tablespoons eau-de-vie de framboise
Directions;
two 9-inch cardboard round two 7-inch cardboard rounds two 6-inch cardboard rounds, trimmed to form 5-inch rounds Lemon Meringue Buttercream about 5 cups raspberries, picked over five 8-inch plastic straws
Decoration:
crystallized edible flowers and mint leaves
• (add more sugar or lemon juice to desired consistancy.)
Directions;
• Mix dry ingredients with oil, vanilla and beaten eggs; stir in remaining ingredients. Bake in 9×13 pan in moderate oven, 350 degrees for about 1 hour.
• After frosting cake decorate with fruit of choice or nuts or flowers.
These Italian trifles, a dessert-favorite, give sumptuous flair and enticement once serve in pre-wedding events, receptions and even simple family reunions.
The zabaglione made from egg yolks, caster sugar and marsala wine were beaten to until thick and mix with the cream and marscarpone cheese definitely tickles the sweet buds. Plus the lady fingers dipped in espresso and marsala wine gives the kick for goodness in this recipe.
Any girl can make it with readily-available ingredients and presto, a dessert worthy for your loved ones is shared.
The grand wedding cake goes beyond looks, its moist texture and richness of flavor is absorbed by the senses in every bite especially those baked in the comforts of your own home.
This is offered by home-baked carrot cakes. An odd combination of fruit and vegetable in a cake produces a unique perfection. The mixture of carrots, pineapple, nuts and the buttery goodness of frosting leaves every one finishing every last crumb.
• finely grated orange zest and Grand Marnier liqueur
• peppermint liqueur
Direction;
Place the sugar and water in a saucepan, stir well and bring to the boil.
Let it cool down.
When the syrup is lukewarm, add the flavorings to taste.
Store in an air tight container in the refrigerator if you are not using it immediately.
Adding Syrup to a Cake
There are many ways to apply syrup to a cake layer, but you must remember to have an even application.
One way is to dip a pasty brush into the syrup and then brush onto the cake, but this can bring a lot of crumbs and make a mess.
Another way is to dip the pastry brush into the syrup and then dab repeatedly onto the cake.
Another technique is to use a squeeze bottle (the ones with the cone shaped top).
Fill the bottles with the syrup and if the opening is not too large (the smaller the opening the more control you will have) you will be able to control the flow.
Squeeze the syrup very gently onto the cake in an even manner.
Sponge cakes are best and popular at weddings especially served with coffee or tea or any drink. The delicious and spongy cake is enhanced by the well-mix goodness of flour, butter eggs, vanilla and a pinch of salt and best of all, sugar.
The sugar is completely dissolved you won’t feel any grain but only the sweet taste. Baking a sponge cake on your wedding is a start of the many delicious pastries you will bake for your new family. So start a yummy tradition and pass it on with pride.
4 cups (1lb) icing sugar (you may need extra icing sugar when mixing so these are approximate measures)
Directions;
Strain the egg white through a dry muslin cloth. This will break up the egg white. Beat lightly with the lemon juice.
Sift the icing sugar through a very fine sieve (if you don’t have a fine sieve use a clean nylon stocking, a piece of organdy or similar material). The sieve that you use for every day straining is not fine enough. It will not remove all the fine lumps and this will cause problems when piping.
Gradually add the icing sugar to the egg white mixture and mix to form a soft, creamy consistency similar to unwhipped cream. Continue adding small quantities of icing sugar until the desired consistency is reached. Mix well and gently beating after each addition.
The icing should be smooth glossy and light, almost like a cold meringue in texture but not aerated. If you add the icing sugar too quickly the mixture will become dull and thick, which will be difficult to handle.
Stir in the glycerin until well mixed.
The correct consistency is reached when a sharp and smooth peak forms and holds its shape when the spoon is lifted out of the mixture. If the icing mixture is too soft, the peak will curl back. If you have used too much icing sugar, the peak will break of bluntly.
If you have made the mixture too stiff, dip a spatula with a small quantity of the icing mixture on it into a beaten egg white and mix this into the rest of the icing mixture. Repeat this process until the correct consistency is reached. By doing this you should not end up with an enormous bowl of mixed icing.
Royal icing will be snow white if it has been mixed correctly. To make it even brighter, dip the tip of the handle of a brush into blue coloring and mix this trace into the icing. Make sure you mix it well, if not mixed well it will be slightly cream in color.
Allow the icing to settle before using it. Cover the surface with a piece of damp plastic wrap and seal well, excluding all the air.
Stir the icing thoroughly before using, this will disperse the air bubbles. Then adjust the consistency if necessary by adding more sieved icing sugar.
