(Swedish Spice Cake)
By Judith Pierce
Copyright 2000, The Christian Science Publishing Society
2 egg yolks
1 cup light brown sugar
3/4 cup cake flour
1/2 cup all-purpose flour
teaspoon baking soda
1 1/2 teaspoons ground ginger or cardamom
2 teaspoons ground cinnamon
1 teaspoon ground cloves
3/4 cup Sour cream or buttermilk (not skim)
1/4 cup orange marmelade
|Preheat oven to
350°F. Cut a circle of parchment or waxed paper the same size as
the inside of a 9-inch round cake pan and press into the bottom
of the pan. Grease and lightly flour cake pan (over paper). Melt
butter over low heat and cool. Whisk egg, yolks, and brown sugar
together. In another bowl, whisk flours, baking soda, and spices
until blended. Add Sour cream, marmelade, and melted butter into
the egg and sugar mixture. Stir until thoroughly blended. Add
flour mixture and stir to combine the ingredients. Pour the
batter into the pan and bake until a toothpick inserted into the
center of the cake comes out clean, about 30 minutes. Cool on a
wire rack. Remove from pan and peel away paper.
Note: For a more exotic taste, substitute an equal amount
of cardamom in place of the ground ginger.
Wafers with Whipping Cream
by: Mickey Mom
Photo by MM
thin chocolate wafers (as many as
necessary to build a tower)
whipping cream (the real one, not from the can)
Take thin chocolate wafers and put
sweetened whipping cream on and stack them. Mine are 9 cookies
high (like a multi-layered sandwich). Then place one stack
behind the other until it is as long as you want. Then cover
the entire thing with lots of whipped cream, garnish and
refrigerate for about 4 hours. It is simple as anything.
Note from MM: Put the bowl and beaters in the fridge
the night before to get them REAL cold.
Note from Barbiel: The photo above shows how the
dessert looks like when ready. Please move your mouse over it
to see how it is built inside.
Bavarese in Chocolate Sauce
10 egg yolks
11 ounces sugar
1 quart whole milk
1 ounce gelatin sheets
1 quart heavy cream
18 ounces bittersweet chocolate
1 cup espresso coffee
2 cups heavy cream
Beat the yolks with the sugar until the sugar dissolves. Heat
the milk in a saucepan; when it comes to a boil, add the egg and
sugar mixture, whisking. Cook 5 minutes or until thick.
Meanwhile, soften the gelatin sheets in cold water; squeeze out
excess water and add the softened gelatin to the egg mixture.
Strain. Cool. Whip the cream until soft peaks form and fold it
into the cooled egg mixture. Pour into 24 2" aluminium molds and
refrigerate for about 3 hours.
Sauce: Melt the chocolate in a double boiler with the
espresso and 1/4 cup of water, stirring often. Whisk in the
cream and cool. Unmold the Bavarese on 24 serving plates and
garnish with the chocolate sauce. Serves 24.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine