Our BetterMost Community > The Holiday Forum
Recipes - Cookies, Pies, Cakes, and Other Sweets
memento:
This won first place at the Boston Brokefest.
Hungarian Cherry Torte
8 tablespoons (1 stick) unsalted butter at room temperature
1/2 cup plus 1 tablespoon sugar
3 large eggs, separated
Finely grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1/2 cup all purpose flower
Pinch of salt
1 1/2 cup pitted sweet dark cherries, fresh or well-drained jarred (I found jarred
cherries at Trader Joe's.)
1.Preheat the oven to 350 degrees. Lightly butter an 8 1/2 inch springform
cake pan. Line the bottom with a round of waxed paper and butter the paper.
2.Cream the butter and 1/2 cup sugar in a mixing bowl with an electric mixer.
Add the egg yolks, lemon zest, lemon juice and vanilla. Mix well. Add the
flour and mix well.
3.In a separate bowl, beat the egg whites with a pinch of salt until firm
but not stiff. Stir one-third of the egg whites into the batter until well
combined. Fold the remaining egg whites into the batter with a rubber
spatula until just combined.
4.Scrape the batter into the prepared pan. Top evenly with the cherries,
leaving about 1/2-inch border around the sides of the pan. Sprinkle the
top evenly with the ramaining 1 tablespoon sugar. Bake the cake until golden
brown and the top springs back when lightly touched, about 35 minutes.
5.Cool the cake on a wire rack 10 minutes. Run a small knife around the cake
to loosen it from the side of the pan. Remove the ring and let the cake
cook completely. When it is completely cool, invert the cake onto a large
plate. Remove the springform bottom and the waxed paper, then invert the cake
onto a serving plate.
(Thanks to Sheila Lukins of Silver Palette fame.)
Meryl:
--- Quote from: atz75 on November 21, 2006, 11:37:56 pm ---Picking up on Leslie's theme here... Why don't we all try to come up with as many real recipes for cherry cake as we can? Before BBM I'd never heard of such a thing (mind you I'm not much of a cook or baker). Maybe we could have our own BetterMost virtual cherry cake bake-off.
:) ;D
--- End quote ---
Amanda, we now have two of the recipes for cherry cake featured at the Boston Brokiefest, thanks to Leslie and Sandy. And thanks to Marcia (Marge) we now have a great pie recipe with cherries, too. 8)
southendmd:
Both Sandy and Leslie's cherry cakes were truly fabulous!
I can PM Tamarack/Lauren and ask her if she would post her second-prize-winning cherry cake (I remember it had almond paste, YUM).
Paul
opinionista:
Exotic dessert recipe interlude ;D
Tembleque (Coconut pudding)
1 can (15 oz.) Cream of Coconut
2 cups milk
1/2 cup corn starch
pinch of salt
4 tbsp. sugar
1 tsp. vanilla
ground cinnamon for garnish
-In a bowl combine milk and cream of coconut. In saucepan, dissolve corn starch in 1/2 cup of milk mixture.
-Add remaining milk mixture, salt, sugar, vanilla. Stir on medium high until mixture begins to thicken. Lower heat to medium. Stir constantly until mixture boils and thickens. Boil about 2 minutes, stirring gently.
-Pour into mold (or pan) which has been rinsed in cold water. Cool. Refrigerate 6 hours or overnight. Unmold. Slice, sprinkle with cinnamon.
Serves 4 to 6
opinionista:
For those who wish to add an exotic touch to an otherwise traditional Thanksgiving dinner, here's a recipe for Pumpkin Flan
PUMPKIN FLAN
Caramel ingredients:
1 1/2 cups sugar
1/2 cup water
Flan ingredients:
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon powdered ginger
6 eggs
1 cup canned pumpkin puree
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 cup water
Prepare the caramel: combine the sugar and water in a heavy-bottomed saucepan and cook over medium heat without stirring until they caramelize into a rich amber color, about 8-10 minutes. Remove from the heat immediately to stop the cooking. Note: if the sugar begins to color unevenly, you may swirl the pan, if necessary, to assure a thorough caramelization.
Pour equal amounts of the liquid caramel into eight, 1-cup creme caramel ramekins, or into one, 9-inch cake or pie pan. Set aside.
Preheat the oven to 350_.
In the bowl of a kitchen mixer, using the whip attachment, combine the sugar, cinnamon, salt, nutmeg, and ginger. Begin mixing at moderate speed and add the eggs. When the eggs are well-mixed, about 1 minute, add the pumpkin puree. Continue mixing for 30 seconds until the eggs and puree are incorporated. With the mixer still running, add the evaporated milk, vanilla and water, and continue blending for an additional 1 minute until you have a smooth, homogeneous mass.
Pour even amounts of the pumpkin flan mixture into the ramekins, or pour the entire amount into the cake pan.
Place the filled ramekins or cake pan in a deep-sided roasting pan and pour in hot tap water to halfway up the sides of the ramekins to make a bain marie. Cover the roasting pan with foil and carefully transfer to the middle shelf of the oven. Bake the filled ramekins for 30-40 minutes until the flan is just firm and set. (If you use a cake pan, increase the baking time to 60-75 minutes.) The cooked flan should jiggle slightly when shaken, and a paring knife will come out cleanly when done. Remove the ramekins or pan from the bain marie and set aside to cool. Once cooled, refrigerate the flan until well-chilled to allow the flan to set.
To serve, unmold the flan by running the point of a small paring knife along the inside of the ramekins or pan. Cover each ramekin or the pan with a chilled plate and invert. The caramel should spill out to form a sauce for the flan. Serve garnished with whipped cream if desired.
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