Add and beat ingredients together in order listed.
Drop by rounded spoonful onto center of preheated Pizelle Iron.
Close lid and cook until steaming stops (30-45 seconds).
Remove with fork. While still hot, roll into a cylinder.
Fill with Baker's Whipped Icing (recipe follows) after cooling.
Makes about 36 Pizelles.
oft peak.
Gently fold whipped egg whites into chocolate mixture
he pureed berries, mascarpone (or whipped cream cheese, if using), lemon
inutes longer.
Fold in white chocolate.
Pour into pans
lain, or with a little whipped cream (recipe follows) or cinnamon on
hen warm).
For the White Chocolate icing.
Melt chocolate in
ombine. Gently fold in the whipped cream. Cover and transfer to
ack; cool completely.
FOR ICING: In a heavy saucepan, melt
Beat egg white until stiff. Add rest of ingredients. Beat on high for 2 to 3 minutes, scraping bowl occasionally. Will ice 1 (9 x 13) cake. Is also great for icing brownies!
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
Prepare white chocolate custard recipe: In a large heavy saucepan,
Beat egg white with mixer until stiff.
Add vegetable shortening, (or 1/2 shortening, 1/2 butter). ( I have made it both ways both turn out good) vanilla, and almond extract. Mix by hand.
Cream together then add powdered sugar gradually to creamed mixture.
Add 2-3 tablespoons of milk or enough to make it desired icing consistency.
Melt chocolate in top of double boiler.
Stir flour into chocolate.
Add milk a little at a time and blend well.
Cook over medium heat, stirring constantly, until very thick.
It should have the texture and consistency of thick pudding.
Cool completely.
In a large bowl, beat sugar, butter and vanilla until light and fluffy.
Gradually add cooled chocolate mixture and beat until icing is the consistency of whipped cream.
nto greased pans. For this recipe I used two 8-inch
ecessary and frost with white Butter Icing.
WHITE BUTTER ICING.
Cream butter
oing this make the icing and sauce.
ICING: bring cream to
heet with parchment paper. Melt white chocolate chips in the top
Beat cream, sugar, butter and egg together until well creamed. Boil gently for 10 to 15 minutes in double boiler; do not let it burn.
Remove from oven and stir in almonds.
Let cool to lukewarm.
Add almond extract when cool.
Spread icing on cold cake.
Cover almond icing with white butter icing.
ross pattern with WHITE ALMOND ICING:.
to prepare WHITE ALMOND ICING:.
combine
Place all ingredients, except vanilla, in the top of a double boiler.
Beat with mixer at high speed over boiling water until icing stands in soft peaks when you lift the beaters out of the icing (about 4 minutes).
Remove from the boiling water and mix a few strokes more.