Ingredients
- 2 eggs, separated
- 1 T. cold water
- 1/2 c. sugar
- 1 tsp. vanilla extract or a few drops of rum or butter flavoring.
- 1/2 c. flour
- 1//3 c. cornstarch or potato starch (40 g.)
- 1/2 tsp. baking powder
- 2 T. butter
- 2/3 c. sugar
- 3/4 c. nuts, chopped (hazelnut, almond, peanut, or other)
- 1 package vanilla pudding, about 3 ounces
- 1 1/2 c. milk
- 10 T. butter
- 2 T. sugar (30 g.)
- 1/4 tsp. vanilla or rum extract
- Red jelly
- 3 – 4 candied cherries (optional)
Directions
- Beat egg whites with water on medium speed until foamy in a mixer bowl. Increase to high speed and beat while adding the sugar a little at a time until the meringue is stiff and white, 4 – 5 minutes. Scrape the bowl as necessary.
- Remove the meringue to another bowl and add egg yolks to the mixer bowl. Beat on high until light yellow and fluffy. This should take about 3 – 5 minutes.
- Pour the egg yolks over the egg white meringue, add the flavor extract and fold carefully a few times.
- Sift the flour, starch and baking powder over the egg mixture and continue to fold until all the flour is incorporated. Do not over mix.
- Butter the bottom, but not the sides of a 3-cup pan. The most traditional form has a hole through the middle (angel food cake pan or springform with special insert, but some people choose to bake this in a small loaf pan. Spoon the batter evenly into the pan and smooth the top.
- Bake at 350°F for 25 minutes or until set. Cool completely, then frost and garnish as follows.
- Chop the nuts fine. Toast them as necessary in a 350°F oven for about 5 minutes. May be used raw.
- Melt the butter in a pan and add the sugar. Stir and cook over medium high heat until the sugar begins to melt.
- Keep stirring until the sugar is melted completely and the sugar turns light brown.
- Add the nuts, stir. Remove from heat.
- Spread the candy on an oiled cookie sheet. Use only a spoon, not your hands, as the candy is very hot.
- Cool the candy, then chop into small pieces on a cutting board and store in an airtight container.
- Make the pudding according to package directions using only 1 1/2 cups of milk. Do this the night before or early in the day you plan on making the cake.
- Cover the top of the hot pudding with wax paper so no skin forms on the pudding. Let it cool to room temperature.
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