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Good-looking desserts ... you can make them ahead.

Make-ahead elegance is an admirable quality in a festive dessert, whether you offer it to end a meal or incorporate it in the dessert party on page 76.

Two of the following desserts are based on sponge cake with creamy fillings; they have a number of parts, but all are easily managed in steps. One is a loaf cloaked with pale green marzipan, the other an old-fashioned jelly roll with a rich mousse twist. The third dessert is a dressy version of brownies.

Marzipan Box

Top cake with a pretty blossom, such as a pale green cymbidium orchid.

Sponge cake (recipe follows)

Lime syrup (recipe follows)

1 cup whipping cream

Lime curd (recipe follows)

Powdered sugar

Tinted marzipan (recipe follows) After you remove sponge cake from the pan, wash and dry pan. Line bottom with waxed paper. Nestle bottom layer of cake on pan bottom, cut side up. Moisten cake evenly with 1/2 the lime syrup.

With an electric mixer, whip cream until it holds soft peaks. Fold lime curd into whipped cream. Pour mixture onto cake in pan. Gently top filling with remaining cake layer, cut side down. Moisten cake evenly with remaining syrup. Cover with plastic wrap; chill at least 8 hours or up until next day.

Uncover cake and run a knife around pan sides. Invert a serving plate on pan; invert together, then lift off pan. Cover lightly and put in the refrigerator.

Lightly coat a sheet of waxed paper (at least 12 by 18 in.) with powdered sugar. Form marzipan into a flat, square patty and set on sugar. Sprinkle marzipan lightly with more sugar, then top with another sheet of waxed paper. Roll marzipan to form a rectangle about 11 by 15 inches. If paper wrinkles and gets embedded in marzipan, peel off and replace.

Just before serving, remove lime curdfilled cake from refrigerator and uncover. Peel top sheet of paper off marzipan. Gently pull and lift marzipan off bottom paper sheet, supporting marzipan over your hand and arm, as needed, Carefully center marzipan atop cake, draping edges down cake sides. Tuck in marzipan at corners to fit snugly against cake. Let ends fall, then fold excess up and under itself to make flush with bottom of cake. Cover and chill at least 1 or up to 4 hours. Slice cake no more than 30 minutes after you remove it from the refrigerator, or it will squash when you cut it. Make about 1 -inch-wide slices, then cut slices in half crosswise. Makes 18 to 20 servings.

Per piece: 287 cal; 4 g protein;11g fat;43g carbo.; 92 mg sodium; 122 mg chol

Sponge cake. Butter a 5- by 9-inch loaf pan, then line with waxed paper.

With an electric mixer, rapidly beat 3 large egg yolks until about double in volume. Beating, slowly add 1/2 cup sugar. Add 1/4 teaspoon vanilla. In a small bowl, stir 1/2 teaspoon baking powder with 1/2 cup cake flour; beat into yolk mixture.

With clean beaters, whip 3 large egg whites on high speed until they hold stiff peaks. Stir about 1/4 of the whites into yolk mixture. Pour yolk mixture into remaining whites; fold gently just to blend. Pour into prepared pan.

Bake in a 350[degrees] oven until cake is golden and springs back when lightly touched, 12 to 15 minutes. Invert cake onto a rack and carefully peel off paper; let cool. With a serrated knife, slice cake horizontally in half. Use, or return to pan, wrap airtight, and store up until next day.

Lime syrup. In a 2- to 3-cup pan, bring 1/2 cup sugar and 1/4 cup water to a boil over high heat. Remove from heat and add 2 tablespoons lime juice. Use, or cover and chill up until next day.

Lime curd. In a 3- to 4-quart pan, melt 1/2 CUP (1/4 Tb.) butter or margarine. Add 1/2 cup lime juice, 1 '/4 cups sugar, and 4 large eggs, beating to blend thoroughly Cook over low heat, stirring, until thick enough to coat the back of a metal spoon in a thick, velvety layer, about 20 minutes.

In a 1- to 2-cup pan, mix 1 teaspoon unflavored gelatin with 2 tablespoons water; set aside until gelatin is moistened. Place over low heat until melted. Thoroughly stir gelatin into warm lime curd. Cover and let cool to room temperature. If made ahead, cover and chill up to 2 days; use at room temperature.

Tinted marzipan. With your hands, knead 1 drop each green and yellow food coloring into 14 to 16 ounces (about 1 1/2 cups) marzipan (sweetened almond paste) until evenly colored pale green. If made ahead, wrap airtight and chill up to 2 days. Use at room temperature.

White Chocolate Pinwheel Torte with Cranberry Sauce

Sponge cake (recipe follows)

Kirsch syrup (recipe follows)

1/2 cup raspberry jam

White chocolate mousse (recipe

follows)

Cranberries, fresh or frozen

(optional)

Cranberry-raspberry sauce (recipe

follows)

Smoothly line a 3-quart mixing bowl with plastic wrap; set aside.

Unroll sponge cake and slowly spoon kirsch syrup evenly over it until all the syrup is absorbed. Spread cake with raspberry jam. Starting at a short end, reroll cake; set aside for about 15 minutes.

Cut cake roll crosswise into 1/2-inch-thick slices. Reserve 4 or 5 slices. Fit remaining slices into lined bowl, arranging neatly from the bottom of bowl upward in an even layer; cut some pinwheels in half to make an even top rim.

Pour mousse into cake-lined bowl, gently pushing mousse into any gaps between cake pieces. Spread top to make smooth and level. Top filling with reserved cake slices and push slightly down into filling. Cover with plastic wrap and chill at least 4 hours, or up to 2 days.

To unmold, uncover cake and invert a flat plate on bowl. Hold plate and bowl together; invert, Lift off bowl and peel plastic wrap off cake. Garnish cake with cranberries. Slice into thin wedges no more than 30 minutes after removing from refrigerator or torte will squash when you cut. Top portions with cranberry-raspberry sauce. Makes 18 to 20 servings.

Per piece: 212 cal.; 2.2 g protein; 11 g fat, 27g carbo.; 41 mg sodium; 64 mg chol.

Sponge cake sheet. Butter a 10- by 15inch baking pan. Line the pan with waxed paper. Make batter for sponge cake as directed for marzipan box, preceding. Pour batter into prepared pan and spread evenly. Bake in a 350[degrees] oven until golden and cake springs back when lightly touched, about 10 minutes.

Invert cake onto a towel; carefully peel off paper Turn cake over. Starting at a short end, gently and snugly roll cake in towel. Let stand until cool, or up to 4 hours.

Kirsch syrup. In a 2- to 3-cup pan, bring 1/2 cup sugar and 1/2 cup water to a boil over high heat. Remove from heat and add 2 tablespoons kirsch. Use, or cover and hold up until next day.

White chocolate mousse Melt 9 ounces finely chopped white chocolate and 5 tablespoons water in a 1 1/2- to 2-quart pan over lowest heat; stir until most of chocolate is melted. Remove from heat and stir until remaining chocolate melts smoothly; cool to room temperature.

With an electric mixer, beat 1 1/2 cups whipping cream until soft peaks just begin to hold. Fold cream into cooled chocolate. Use at once.

Cranberry-raspberry sauce In a covered 1 1/2-to2-quart pan, cook 1 1/2 cups fresh or frozen cranberries and 2/3 cup sugar on low heat until cranberries are translucent, about 30 minutes; stir occasionally until sugar dissolves. Remove from beat and let stand until cranberries absorb most of the remaining syrup, at least 15 minutes. Stir in 1/2 cup raspberry jam. Use, or let stand at room temperature until next day.

Per tablespoon: 43 cal.; 0.1 g protein; 0 g fat; 13 g carbo.; 0.9 mg sodium; 0 mg chol.

Mocha Brownies in Silver Cups

2 ounces unsweetened baking

chocolate

1/2 CUP (1/4 lb.) butter or margarine

About 1/4 cup roasted coffee beans

2 large eggs

1 cup sugar

1 cup all-purpose flour

Put chocolate and butter in a 1- to 1 1/2quart pan. Cover and warm on lowest heat, stirring occasionally, until melted, 5 to 10 minutes; set aside. In a coffee grinder or blender, grind or whirl 1 tablespoon of the coffee beans to a fine powder.

With an electric mixer, beat eggs until light and lemon colored; mix in sugar, chocolate mixture, and ground coffee. Blend in flour.

Set 48 baking cups (silver or gold foil, or paper), each about 1 inch wide, in a 9- by 1 3-inch baking pan. Pour batter into cups in equal portions; top each with a coffee bean. Bake in a 3750 oven until brownies are firm but still feel slightly soft when pressed, about 10 minutes. Let cool in pan. If made ahead, cover and let stand up until next day; or wrap airtight and freeze up to 1 month. Makes 48.

Per piece: 52 cal.; 0.7 g protein; 48 g fat; 6.5 g carbo.; 23 mg sodium; 17 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Feb 1, 1989
Words:1551
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