BILLS20086
STREUSEL
1/2 c Brown sugar; packed
1/2 c Almonds; chop, toasted
3/4 ts Cinnamon
1/3 c Old fashioned oats
1 1/2 ts Instant coffee powder -=OR=-
– expresso powder
1/4 c Butter; chilled, cut pieces
CAKE
3 c Cake flour; sifted
1 tb Baking powder
1 c Whole almonds; toasted
3/4 c Unsalted butter; room temp
1/2 c Almond paste
1 2/3 c Sugar
1/2 ts Almond extract
1 c Milk
6 lg Egg whites; room temp
-GLAZE-
1 c Powdered sugar
1/4 c Whipping cream
1 ts Instant coffee powder
1/3 c Almonds; sliced, toasted
STREUSEL: Mix all but butter in a small bowl. Add butter and rub in
with fingertips until well blended. Set aside.
CAKE: Preheat oven to 350~. Butter and flour a 12-cup Bundt pan. Mix
flour and baking powder in a small bowl. Finely grind almonds in
processor. Using electric mixer, beat butter and almond paste in a
large bowl until blended. Gradually beat in 1-1/3 cups sugar.
Continue beating until fluffy. Beat in extract. Stir in dry
ingredients alternately with milk. Mix in ground almonds. Using
electric mixer fitted with clean dry beaters, beat egg whites in
another large bowl to medium peaks. Gradually add remaining 1/3 cup
sugar and beat until stiff but not dry. Fold meringue into batter in
2 additions. Transfer half the batter to prepared Bundt pan. Sprinkle
streusel over. Spoon remaining batter over. Bake cake until tested
done, about 1 hour. Cool in cake pan on rack for 20 minutes. Turn
cake out onto rack and cool completely. (Cake can be made 1 day
ahead; cover and let stand at room temperature.)
GLAZE: Stir powdered sugar, whipping cream and instant coffee powder
in a small bowl until well blended. Drizzle glaze over cake, allowing
to run down sides. Sprinkle cake with sliced almonds. ===============
Reply 25 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z MM- NEW FORMATS
To: VDRJ67A PATTI ANDERSON Date:
03/07
Yields
8 Slices