By Judyrae Kruse Herald Columnist
For whatever reason, cakes are the ongoing subject of interest with Forum readers lately, which explains why we have scads of recipes awaiting their turn in print.
So let’s jump right in, starting with this letter from Mountlake Terrace helper Pat Carnahan.
“I’m pretty sure this is the recipe Dorothy McDaniel requested,” she writes. “I found it in my ‘Woman’s Day Encyclopedia of Cooking’ from 1966. Please forward this to Dorothy, with my best wishes.”
Marangsuisse (cream meringue tart)
3/4cup butter or margarine, softened
6eggs, separated (yolks are used for cake, whites for meringue)
1teaspoon vanilla extract
1/2teaspoon almond extract
11/4cups plus 1 tablespoon sifted all-purpose flour
11/2teaspoons baking powder
Meringue (recipe follows)
Orange or fancy lemon filling (recipes follow)
Whipped cream topping (recipe follows)
1cup toasted slivered almonds
For the cake, with electric blender at low speed, cream together butter and sugar for 3 minutes. Beat in egg yolks, one at a time, and then beat for 3 minutes longer. Stir in vanilla and almond flavorings.
Sift together flour, baking powder and salt. Add to batter alternately with milk.
Grease and flour three 9-inch layer cake pans. Distribute batter among pans and smooth with knife or spatula. Spread meringue evenly on top of the cake batter in the 3 pans.
Bake in preheated slow oven (300 degrees) for 45 to 50 minutes or until cakes test dry. Cool on racks. Carefully remove from pans and brush free of crumbs.
1/2teaspoon vanilla extract
1/2cup finely ground almonds or walnuts
Beat egg whites until stiff and dry. Use an electric beater. Gradually beat in sugar. Fold in vanilla and ground nuts.
1/3cup all-purpose flour
11/2cups fresh orange juice
1/4cup fresh lemon juice
2tablespoons grated orange rind
1tablespoon grated lemon rind
4egg yolks, beaten
Combine flour, sugar, salt and water and blend until smooth. Add fruit juices and rinds. Cook until mixture thickens and is smooth and almost transparent, stirring constantly. Stir a small amount of the hot filling into the egg yolks. Return to saucepan and cook for 3 minutes longer, stirring constantly. Remove from heat and beat until cool.
Fancy lemon filling
Grated rind and juice of 2 small lemons
4egg yolks, beaten
Combine cornstarch and sugar; blend with water to a smooth paste. Stir in lemon rind and juice. Blend in beaten egg yolks and cook over lowest possible heat until filling is thick, stirring constantly. Beat until cooled.
Whipped cream topping
11/2-2 cups heavy cream, chilled
2teaspoons vanilla extract
In chilled bowl and with chilled beaters, whip cream until stiff. As cream begins to thicken, beat in sugar and vanilla.
Assembling the meringue torte: Just before serving, place 1 cake layer on cake plate, meringue side up. Cover with 1/3 of the orange or fancy lemon filling. Repeat process, always placing layers meringue side up. Frost the top and sides of the torte with the whipped cream topping and sprinkle with toasted slivered almonds. Serve as soon as possible, and keep under refrigeration until serving time. Makes about 8 servings.