Flourless Walnut Cake with Lemon Custard Sauce and fresh Raspberries

Flourless Walnut Cake with Lemon Custard Sauce and fresh Raspberries

Makes 1- 8 inch cake serves 8

This is a very simple recipe that depends entirely on the quality of the walnuts. If you suspect your walnuts have been in storage for a while, place them on a baking sheet in a preheated 375 degree oven and lightly bake for 3-4 minutes to “refresh” their flavor.

3/4 lb. walnuts, ground finely in a food processor

4 large eggs, separated

1 cup plus 1 tablespoon sugar

2 tsp. grated lemon zest

Lemon Custard (recipe follows)

Powdered sugar

cocoa

1 pint fresh raspberries or any berry in season

Beat the egg yolks and sugar together until light and fluffy ( about 4 minutes with an electric mixer) Stir in lemon zest.

In a separate bowl beat egg whites until stiff. Fold a quarter of the whites into the egg mixture to loosen it. Stir in the walnuts into the mixture until thoroughly blended. Fold in remaining egg whites carefully to maintain light texture.

Pour batter into a lightly buttered and floured 8-inch cake pan and bake in a preheated 375 degree oven 40-45 minutes or until firm and golden brown. Cool cake on a rack before turning out. Slice and serve with lemon custard sauce, a dusting of powdered sugar and cocoa powder and the fresh berries.

Lemon Custard Sauce

Makes about 1 1/2 cups

1/4 cup sugar

2 large egg yolks

1 cup light cream

2 Tablespoons grated lemon zest

1/4 tsp. pure vanilla extract

Drops of fresh lemon juice

Beat sugar and the egg yolks together until lightly colored. Heat cream and zest together in a saucepan until steaming but not boiling. Slowly beat hot cream into yolk mixture being careful not to scramble the eggs. Return the mixture to the pan and cook over moderate heat, stirring constantly, until sauce just begins to thicken. Take off heat and strain sauce quickly. Stir in vanilla and lemon juice to taste. Cool, cover and refrigerate up to 3 days.

Chocolate Hazelnut Torte

Chocolate Hazelnut Torte

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This is gluten free.

Cake:

2 cups toasted hazelnuts

11 oz. dark chocolate (70% cocoa solids), chopped

1 tablespoon cocoa powder

3/4 cupsĀ  plus 2 tablespoons butter,room temperature

1/4 cup plus 3 tablespoons sugar

6 eggs, separated

Frosting:

1/4 cup chocolate hazelnut spread

1 cup plus 3 tablespoons powdered sugar

5 tablespoons cocoa powder

1/2 cup cream cheese, room temperature

1 tablespoon strong coffee

Cake:

Butter and flour a 9 inch spring form pan; set aside.

Preheat oven to 350 degrees.

In the bowl of a food processor, process the hazelnuts until they are a fine powder.

Add the chopped chocolate with the hazel nut powder and process together.

Add the cocoa powder, butter and sugar; continue processing. Add the egg yolks and process until blended.

In a separate clean metal bowl of a stand mixer, beat the egg whites until foamy. Fold the egg whites into the hazelnut mixture.

Scrape mixture into prepared pan and spread evenly. Bake for about 30 minutes or until toothpick comes out clean when inserted int the center. Cool completely on rack.

Frosting:

Cream together the butter and cream cheese. Add the remaining ingredients and beat until fluffy. Spread evenly on top of torte; garnish with chopped hazelnuts.

Quick Peanut Butter Sandwich Cookies

Quick Peanut Butter Sandwich Cookies

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1 cup peanut butter

2/3 cup sugar

1 egg

Preheat oven to 350 degrees.

In a bowl combine the peanut butter, sugar and egg; blend well.

Form into 1 inch balls. Place on parchment lined or greased baking sheet 1 1/2 to 2 inches apart. Using a fork press criss cross pattern into dough.

Bake 12-15 minutes or until lightly browned. Cool on wire rack. Makes about 2 dozen

For Peanut Butter Sandwich Cookies

Filling 1 -8oz. package cream cheese room temperature

1/4 cup creamy peanut butter

2 1/2 tablespoons honey

Blend with electric mixer until well blended.

Spread the filling on cooled cookies.

1/2 cup chopped honey roasted peanuts

Roll edges in chopped nuts.