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The Last Hurrahs

November 19, 2009
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After all that turkey and stuffing, can there be room left for dessert?

Here are some sweet treats that will bring your guests running back to the table.

Banana Split Ice Cream Cake
4 eggs, at room temperature, separated
3/4 cup mashed bananas
1/4 cup peanut oil
1 package (12 oz.) sponge cake mix
1/2 cup chopped nuts
8 oz. pareve bitter sweet chocolate, melted
2 bananas, sliced thin
4 cups parve tofutti ice cream

Preheat oven to 375°.

Separate eggs. Using a mixer, beat yolks with mashed banana and peanut oil until light and fluffy. Add sponge cake mix gradually and beat very thoroughly. Beat egg whites until stiff.

Fold egg whites and chopped nuts into batter gently but thoroughly. Pour batter into lightly greased 9x13-inch pan and bake in moderate oven 10 to 12 minutes or until toothpick comes out clean in center.

Set aside cake and let cool completely.

Meanwhile, melt chocolate over double boiler and let cool down partially. When cake is completely cooled, pour chocolate over top of cake, spreading evenly. Place sliced bananas onto melted chocolate evenly. Place cake in freezer for 25 minutes or until chocolate has hardened.

Remove from freezer and spread a thick layer of tofutti over top of cake -- refreeze for an additional 40 to 45 minutes. Remove from freezer and serve with drizzled chocolate sauce.

Serves 12.

Nut Torte
6 eggs, separated
11/2 cups sugar
1/4 cup water
11/2 tsp. grated lemon rind
3 Tbsps. lemon juice
11/2 cups cake meal, unsifted
11/2 cups potato starch, unsifted
1/4 tsp. salt
1 cup chopped walnuts

Beat egg yolks slightly; gradually beat in the sugar until mixture is light and fluffy. Add water, lemon rind and lemon juice; beat thoroughly.

Gradually, mix in cake meal and potato starch. Beat egg whites with salt until stiff but not dry.

Fold chopped nuts and beaten egg whites into the batter gently but thoroughly. Pour batter into an ungreased 9-inch tube pan.

Bake for 11/4 hours or until cake springs back when touched lightly. Invert pan and cool thoroughly before removing cake.

Serves 10 to 12.

Chocolate Chiffon Cake
1 cup sugar
1/2 cupcake meal
2 Tbsps. potato starch
1/4 cup cocoa
1/2 tsp. salt
11/2 tsps. baking powder
6 large eggs, separated
1/4 cup oil
1/2 cup water
1 tsp. vanilla

Preheat oven to 350°.

In a bowl add sugar, cake meal, potato starch, cocoa, salt and baking powder. Using a hand mixer, mix until well blended.

Make a well in the chocolate chiffon mixture and add oil, egg yolks, water and vanilla. Mix for 2 minutes on medium speed.

In a separate bowl, beat egg whites until soft peaks are formed. Then fold egg whites into batter gently.

Pour batter into ungreased 9-inch tube pan and bake for 1 hour and 10 minutes.

Remove cake from oven and invert pan on a heat resistant bottle until cool. Remove from pan after cake has cooled.

Serves 12.

Boston Cream Pie

Cake Ingredients:

21/4 cups all-purpose flour
11/2 cups white sugar
31/2 tsps. baking powder
1 tsp. salt
1/2 cup canola oil
1 cup non-dairy creamer
1 tsp. vanilla extract
4 egg whites

Custard Ingredients:

11/2 cups non-dairy creamer, divided
1/3 cup white sugar
pinch salt
4 Tbsps. cornstarch
2 egg yolks

Frosting Ingredients:

2 cups confectioners' sugar
3/4 cup cocoa powder
1 tsp. vanilla extract
1/4 cup soy or rice milk or water

Preheat oven to 350°. Grease and flour 2 (9-inch) round baking pans.

In a large bowl, measure flour, sugar, baking powder, salt, oil, non-dairy creamer and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Pour batter into pans, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.

For Filling: Over a medium flame, heat 11/4 cups of non-dairy creamer until bubbles begin to form around the edge of the saucepan. Immediately add sugar and salt, stirring until dissolved. Remove the pan from the heat.

In a small bowl, combine remaining 1/4 cup nondairy creamer with the cornstarch and whisk to remove lumps. Whisk in the 2 egg yolks.

Add the hot creamer mixture in a thin stream, whisking constantly. Return the mixture to the saucepan, bring to a boil and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 to 10 minutes).

Remove from heat and stir in vanilla and allow to cool to room temperature.

For Chocolate Frosting: Place all ingredients in a heavy saucepan over low heat, whisking vigorously until smooth. Add extra water/soy or rice milk if needed, until desired consistency is reached.

To Assemble Cake: Remove cakes from pans. Place 1 cake on a serving plate or board, and spread with the custard filling. Top with second cake layer. Pour chocolate frosting over and down the sides of the cake. Store in refrigerator till ready to serve.

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