orizontally in half.
Prepare Almond-Cream Filling; spoon into bottom of
For almond cream filling: Pour half and half
ALMOND CREAM: In a nonreactive saucepan, combine the almond paste, 1 cup half-and
Arrange oranges on a platter and sprinkle with rosewater. Top with figs, slivered almonds and cinnamon.
For the almond cream, process almonds, flaxseed oil, honey and 1/2 cup water in a food processor or blender until smooth. Drizzle over salad.
br>To make the sponge cake, beat egg yolks, sugar and
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
peed and add water and almond extract. Combine remaining dry ingredients
eat softened cream cheese with apricot preserves and 1 tablespoon cake mix
an to aid when releasing cake from pan). Cut a 1
pread a layer of ice cream over the cookies.
Repeat
ut from another recipe in this book for \"Cheap Cream Cake\" I derive
ontainer of pineapple-coconut ice cream in the refrigerator for 30
mount of ice cream necessary for this mountain cake. You will probably
n 8 inch round cake pan.
Cream butter, sugar and lemon
Preheat the broiler. Place nectarine halves in a shallow heatproof dish, cut-side up. Top with combined sugar and marsala. Broil for 10-12 mins, until bubbling and golden.
Meanwhile, fold almonds into whipped cream. Serve nectarine halves hot or at room temperature topped with a dollop of almond cream and sprinkled with more almonds.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Sift dry ingredients into bowl. Add butter and 1 cup milk; gradually turn speed on mixer to high and beat 1 minute.
Stop and scrape bowl, then add egg white, remaining 1/2 cup milk and almond flavoring. Beat on high speed for 1 minute or until smooth and fluffy. Pour batter into greased pans.
Bake at 350\u00b0 for 25 to 30 minutes.
ime syrup in an ice cream machine, following the manufacturer's
archment paper.
Divide ice cream into 3 portions. Return 2
Whip together heavy cream and condensed milk. Add brandy, if using, and spice mix. Fold in raspberries, glace fruit, chocolate and nuts. Line a large glass bowl with plastic wrap then add mixture. Smooth surface, cover with plastic wrap and chill until firm.
Meanwhile, to make the sauce, gently heat heavy cream and chocolate until melted and smooth. Set aside.
Turn ice cream cake out onto a chilled serving platter. Discard plastic wrap and smooth edges with a palette knife. Pour sauce over top and decorate with cherries.