Another older recipe from grandmother's notebooks, this time, a cake with no fat other than those shown in the nuts. A nut is, quite. Cake me until yesterday was totally unknown, in the end I was pleasantly surprised. Just because of the absence of any previous period, not much to speak, but immediately move to the recipe.
- 250 g sugar 4 eggs
- 250 g chopped walnuts along
- 150 g raisins
- 3 bars of chocolate (100 g)
- 2 tablespoons soft flour
Ugrejte oven to 160 degrees without the fan 150 with fan. Chop the walnuts along and check on a grain of raisins not left pedicle.
foam, beat eggs with sugar and add it chocolate. The original recipe says grated, I melted chocolate. (I do not know if something changes, it is possible that has changed the consistency of hot chocolate eggs and sugar, because the mass was slightly sticky when I was poured into a mold.) walnuts and mix with two tablespoons of soft flour and raisins with a spoon stir in the cream eggs, sugar and chocolate.
Pour into small baking pan (20 x 30 cm) which previously covered with bakpapirom, flatten and bake about 40 minutes. If you want, when the cake is a little cool, you can sprinkle with cocoa.
What have I changed? First, the amount of sugar I decreased to 200 g because we thought that the cake is going quite enough raisins to sweeten it and it turned out that this was a good decision. Moreover, I added the cocoa top, so it's a little softened sweetness.
verdict: The cake is very nice, although it is understood that it is quite mrvičav without the fat that would have kept "together". This is not least because the flavor is so subtle that as soon as you try, just forget about the crumbs on the plate. Nuts are what makes 70% of the mass, eggs and flour seem only connective and hardly noticeable. However, chocolate adds its charm and I think next time I would rule with a bitter chocolate instead of chocolate for cooking, plus I raisins soaked in rum.
When we finished with dessert, Mickey and I were amazed how completely new and different cake lies between grandma's recipes. Things that do not resemble to anything else. Russian štangle, say, almost eccentric. Koh lemon too. Tiramisu with fruit, another unexpected favorite. And drunk muffins from last week are nothing the same, though, so look.
When I indulged in this project, I did not even foresee that it will be so sudden discovery. I wanted before only to perpetuate some treats which I enjoyed as a child, and not explore the country that were not on the map. Almost every recipe is something new and I regret it no more, because I would like to thank her. And most of all I would like to be able to interfere little with it. And then gustiramo and drink coffee and sighs: "Mmm ...".
Russian Bars
My grandmother's recipe book is turning out to be somewhat of a pirate's chest - Buried on an island a long time ago, and full of unexpected treasures. Each new recipe is a surprise. Although my original intention was to recreate the delicious cakes of my childhood, with each new effort, I am closer to charting unexplored seas than to revisiting the familiar.
This is one such cake - something I've never even eaten, let alone made before. Its name isn't a poetic take on ex-Soviet prisons nor is it in any way connected to the Moscovite nightlife. It is sheet cake, cut in thin rectangular form, thus resembling bars.
This means you will need a 30 x 20 cm cake form, lined with greaseproof paper, and before you start, remember to pre-heat the oven to 150 degrees C with fan, 160 without.
- 250 g sugar (I went with 200 g, because raisins are sweet enough)
- 4 eggs
- 250 g walnuts, chopped length-wise
- 150 g raisins
- 3 bars baker's chocolate (100 g)
- 2 Tbsp soft flour (type 500)
- some cocoa powder (optional)
Beat the eggs with sugar until frothy. Add raisins and melted chocolate. Mix walnuts with flour. Fold into the egg-chocolate mix using a wooden spoon.
Bake for about 40 minutes and sprinkle with cocoa powder if you wish the chocolate note to be more pronounced.
There is no additional fat in this cake and because it's full of coarsely chopped nuts, it will crumble while cutting. However, this is no impairment to the overall impression which is one of smooth refinement. Walnuts, raisins and chocolate are a match made in heaven, and you know it, so get down to business!
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