The Daring Baker – coming soon!

I just joined The Daring Baker (http://thedaringkitchen.com/) and I’m excited to share my first creation with you next month. In the meantime, this is Brad’s favorite cake (or UNCAKE as it is also called) of all time. Please don’t be confused by the title, it’s not a black forest cake like you might be thinking.

Black Forest Cake, compliments of the Swiss Pastry Shop/Ridglea Country Club

(picture taken from http://www.swisspastryonline.com/theuncake/ and it really doesn’t do it justice, in my opinion)

Cake:

1 1/4 c egg whites

10 TBS granulated sugar

3 oz blanched almonds, finely grated (to blanch, cover almonds with boiling water for one minute)

2 TBS all purpose flour

Let egg whites stand until at room temperature. Whip them until stiff but not dry. Carefully fold in sugar, almonds and flour. Line three 10 inch cake pans with wax paper or parchment paper Divide meringue and gently place a third in each pan. Bake at 250 degrees for 1 1/2 hours or until well dried. Remove from oven and put on cake rack, letting it cool partially. While still warm, turn out of pan, remove paper and finish cooking.

Filling:

1 envelope plain gelatin

1 1/2 pints whipping cream

1 c plus 2 TBS sugar

Chocolate bar

Soften gelatin in 2 TBs cold water. Set cup in pan of hot water and stir until dissolved. (You may want to strain through a fine strainer, just in case it hasn’t thoroughly dissolved.) Cool. Whip cream until stiff. Fold in gelatin mixture and sugar while whipping. Put baked meringue together with whipped cream, leaving enough to cover top and sides. Shave chocolate and sprinkle on top of cake.

Although I haven’t mastered this cake yet (my first two attempts were sub-par) I’m confident that my third time will be a charm). My biggest obstacle with this cake has been getting the meringue to the right consistency.

Most Texans enjoy this fabulous cake straight from the freezer. Since it is a very light cake, it works well and tastes even better when it’s frozen. And if you find yourself in Ft Worth, Texas, stop by the Swiss Pastry Shop as they are the masters on this wonderful treat.

http://www.swisspastryonline.com/bakery/

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