 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
Family heirloom recipe perfected through many New Year's Eve feasts and other family holidays. Craving something sweet and sick of brownies? Try this one! Ingredients:
crust |
4 egg yolks |
2 sticks (1 cup) softened unsalted butter |
pinch salt |
1 cup sugar |
1/4 tsp baking soda |
1/2 tbsp white vinegar |
approx. 2-3 cups all-purpose bleached flour |
topping |
4 egg whites |
1 cup sugar |
vanilla powder on a tip of a knife, or 1 tsp vanilla extract |
1 1/2 cup coarsely chopped walnuts |
Directions:
1. Cream butter, sugar, salt and egg yolks together with wooden spoon, until smooth and almost white.
2. Combine baking soda and vinegar in a table spoon until foamed. Pour the foaming liquid into the egg mix
3. Add flour in batches and mix thoroughly until very stiff batter forms - it should be the thickness of heavy sour cream - if you put a spoon vertically in it, the spoon should stand.
4. Grease and flour a 9 spring baking form.
5. Fold batter into the form, and bake in 350F oven until almost firm (top is still pale, but it's quite firm to the touch), for about 20-25 min.
6. While crust is baking, prepare the topping:
7. Add pinch of salt to egg whites and beat them until peaks form, and whites are not dropping out of the bowl if turned upside down.
8. Start adding sugar in smallish batches, and keep whisking until sugar dissolves.
9. Add vanilla and beat some more.
10. Fold in the walnuts and mix well.
11. Reduce the heat to 300F.
12. Fold out the topping onto the hot cake crust - straight into the form.
13. Smooth the top with a wet knife.
14. Put in the oven for another 15-20 minutes until top of the cake is pleasantly browned (latte color) and firm.
15. Let cake cool completely in the form, then take the form apart and serve.
|
|