Components: cake, strawberry filling, vanilla icing, nuts.
VANILLA CAKE
12 egg whites
9 egg yolks
3/4 C sugar
3/4 C flour
1 tsp vanilla
Preheat oven to 350 degrees
Grease/flour a 9x13 pan
Separate eggs.
Beat yolks and sugar for 5-7 minutes, until light, lemony-colored and doubled in volume.
Sift flour over egg mixture and blend in.
Add vanilla
Beat egg whites until firm peaks form, don't overbeat.
Gently fold into egg/sugar mix, pour into prepared pan.
Bake 30 minutes (or toothpick comes out clean and edges start to pull away from sides).
Remove from pan.
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STRAWBERRY FILLING/TOPPING
2 Quarts strawberries, cleaned, 1 quart crushed and 1 quart sliced.
1/2 to 2/3 C sugar (depends on sweetness of strawberries).
1 tsp fresh lemon juice
Macerate for 1 hour minimum to dissolve sugar.
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TORTE ICING
5 T flour
1 C cold water
1 C Crisco
1 C sugar
3 tsp vanilla
pinch salt
Cook flour and water in double boiler until very thick (about 15 min), cool.
Beat sugar and Crisco for 10 minutes, or until sugar is not gritty.
Drop flour mixture by spoonfuls into Crisco mixture.
Beat with electric mixer until smooth and creamy.
Add vanilla.
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NUTS:
1/2 to 1 C walnuts, gently toasted and chopped fine (or ground)
***********
PREPARE TORTE:
Split cooled cake (use a long serrated knife and toothpicks placed along the edges for guidance.)
Spoon half the strawberries on cake base.
Lay top of cake on and press gently.
Cover with remaining strawberries.
Gently spoon icing over strawberries.
Sprinkle with ground nuts.
Marilyn's Notes: This was originally called the Dozen cake at home, because it used 12 eggs, 12 TBL sugar and 12 TBL of flour. Being non-dairy, it was prepared during Lent for Fast days.
It always had an eggy taste to me and I found that by eliminating 3 of the yolks (save them for an omelette or rice pudding), the subtle flavors blended better.
You can also bake the cake in a jelly roll pan (12x17 with 1" sides). In that case, don't split it. However, I prefer the layers soaked with berry juice and so I split a thicker cake.
Cake does not need to be refrigerated; however, if around longer than a day, store in frig for the strawberries' sake.
It did earn me a kiss from a lactose-intolerant/can't eat chocolate coworker who loved desserts.
VANILLA CAKE
12 egg whites
9 egg yolks
3/4 C sugar
3/4 C flour
1 tsp vanilla
Preheat oven to 350 degrees
Grease/flour a 9x13 pan
Separate eggs.
Beat yolks and sugar for 5-7 minutes, until light, lemony-colored and doubled in volume.
Sift flour over egg mixture and blend in.
Add vanilla
Beat egg whites until firm peaks form, don't overbeat.
Gently fold into egg/sugar mix, pour into prepared pan.
Bake 30 minutes (or toothpick comes out clean and edges start to pull away from sides).
Remove from pan.
***********
STRAWBERRY FILLING/TOPPING
2 Quarts strawberries, cleaned, 1 quart crushed and 1 quart sliced.
1/2 to 2/3 C sugar (depends on sweetness of strawberries).
1 tsp fresh lemon juice
Macerate for 1 hour minimum to dissolve sugar.
***********
TORTE ICING
5 T flour
1 C cold water
1 C Crisco
1 C sugar
3 tsp vanilla
pinch salt
Cook flour and water in double boiler until very thick (about 15 min), cool.
Beat sugar and Crisco for 10 minutes, or until sugar is not gritty.
Drop flour mixture by spoonfuls into Crisco mixture.
Beat with electric mixer until smooth and creamy.
Add vanilla.
***********
NUTS:
1/2 to 1 C walnuts, gently toasted and chopped fine (or ground)
***********
PREPARE TORTE:
Split cooled cake (use a long serrated knife and toothpicks placed along the edges for guidance.)
Spoon half the strawberries on cake base.
Lay top of cake on and press gently.
Cover with remaining strawberries.
Gently spoon icing over strawberries.
Sprinkle with ground nuts.
Marilyn's Notes: This was originally called the Dozen cake at home, because it used 12 eggs, 12 TBL sugar and 12 TBL of flour. Being non-dairy, it was prepared during Lent for Fast days.
It always had an eggy taste to me and I found that by eliminating 3 of the yolks (save them for an omelette or rice pudding), the subtle flavors blended better.
You can also bake the cake in a jelly roll pan (12x17 with 1" sides). In that case, don't split it. However, I prefer the layers soaked with berry juice and so I split a thicker cake.
Cake does not need to be refrigerated; however, if around longer than a day, store in frig for the strawberries' sake.
It did earn me a kiss from a lactose-intolerant/can't eat chocolate coworker who loved desserts.