![]() ![]() I'd imagine you could even make mini cakes, but it might be a lot of work. It's crucial to use some kind of template to keep consistency in the layers. You can also make a shaped cake relatively easily (a square or heart instead of a circle) using a pastry bag to pipe the shape. Although the ink is on the backside, it will still show through the parchment paper. I trace the circles onto the parchment paper with a Sharpie, flip the paper over, butter it, then fill in the circle. Use a 10" springform pan base as a template for you circles.Here are a few tips I learned when I made this: This was originally printed in the Star-Telegram on September 27, 2006. Cover sides of with finely grated chocolate. Frost top and sides of cake with remaining whipped cream mixture. Assemble cake, spreading whipped cream mixture between meringue layers. Add remaining 1 cup sugar and warm gelatin mixture, mixing carefully. Combine heavy cream and vanilla beat until stiff. Remove from pans cool on wire racks.ĭissolve gelatin in hot water cool slightly. Spread mixture onto baking sheets lined with buttered parchment paper, forming three 10-inch circles. Combine 1 cup sugar and cornstarch carefully fold sugar mixture and almonds into beaten egg whites. Gradually add 1 cup minus 2 tablespoons sugar, beating constantly, until mixture forms a mass that will stand in stiff peaks. ![]() I made as written and it easily served the 12 people at a family dinner last year, with a bit leftover.ġ0 ounces egg whites (about 10 large egg whites)ģ cups minus 2 tablespoons sugar, dividedġ/2 pound blanched almonds, finely gratedīeat egg whites in a large bowl until foamy. The recipe states the yield as 10 servings, but it's an incredibly rich cake. My mother's birthday celebration is tomorrow, so I will be making it again today. It was relatively easy to make and the results were wonderful. Finally, I stumbled upon an archived Star-Telegram article detailing the recipe. Most everything I found consisted of enough flour to make it cakey, and I knew the SPS's dessert was anything but. Last fall, I went on a virtual quest to find a recipe similar to the Swiss Pastry Shop's version. Although the image of a black forest cake conjures up images of deep cocoa and cherries, you will not find any cherries in this dessert. Billowy whipped cream is paired with surprises of crisp, almond-tinged meringue and dressed with luscious chocolate curls. A true cake it is not, but rather a delicious, cloud-like confection. Anyone who lives, works, or grew up around Fort Worth is probably familiar with this dessert, which has become the signature creation of Fort Worth's Swiss Pastry Shop. ![]()
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