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1. Cookies 101

2. Sugar Cookies and Variations

3. Gingerbraid

4. Neopolitan Christmas Cake

Book Description

One out of four American women read Family Circle and collect their foolproof, all-purpose recipes. Now the magazine's editors have compiled a generous collection of more than 200 of their favorite cakes, cookies, pies, tarts, and fancy desserts in Best-Ever Cakes & Cookies. Best known for old-fashioned favorites, Family Circle delivers with recipes such as

... (more)

Family Circle Best-Ever Cakes & Cookies: Plus Pies, Tarts, and Other Desserts

Authors:

Date: October 2001

ISBN: 0767906128

Publisher: Broadway

Hardcover

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Come dessert time, you'll score big with a tricolor cake inspired by its pink-white-and-green ice cream-block namesake.

Makes 10 servings
Prep 30 minutes
Bake at 350 degrees for 12 minutes
Refrigerate 45 minutes

• Cake

• 1 cup cake flour (not self-rising)

• 1/2 cup ground almonds

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 8 egg whites (about 1 cup)

• 1/4 teaspoon cream of tartar

• 3/4 cup granulated sugar

• 1/4 teaspoon almond extract

• Green and red food coloring

• Filling and Topping

• 1 teaspoon unflavored gelatin

• 1 3/4 cups heavy cream

• 3 tablespoons confectioner’s sugar

• 1/4 cup strawberry jam

• Garnishes

• 3/4 cup sweetened flake coconut

• Fresh red currants, cut into clusters (optional)

1. Prepare cake: Heat oven to 350 degrees. Coat three 9 1/4x5 1/4x2 3/4-inch loaf pans with nonstick cooking spray. Line pans with waxed paper.

2. Whisk together flour, almonds, baking powder and salt in a small bowl.

3. With a mixer on medium speed, beat egg whites and cream of tartar in a large bowl until foamy. Gradually add granulated sugar, beating on medium high until stiff peaks form. Sprinkle half of flour mixture over beaten egg whites; fold in gently. Repeat with remaining flour. Fold in almond extract.

4. Measure 1 1/4 cups batter into each of 2 separate bowls. Tint batter in 1 bowl light green; pour into a prepared pan. Tint batter in second bowl pink; pour into another prepared pan. Pour remaining white batter into third pan.

5. Bake in heated 350 degree oven 12 minutes, until center of cake layers springs back when lightly pressed with a fingertip. Invert cake layers onto wire racks; peel off paper. Let cool.

6. Prepare filling and topping: Sprinkle gelatin over 1/4 cup cream in a small saucepan; let stand 1 minute to soften. Stir over low heat until gelatin is dissolved. Remove from heat.

7. With mixer on medium-high speed, beat remaining 1 1/2 cups cream and confectioners' sugar in a small bowl until slightly thickened and frothy. Add gelatin mixture. Beat until stiff peaks form.

8. Place green cake on a platter. Spread 2 tablespoons jam over cake, then spread 1/2 cup whipped cream on top. Sprinkle with 1/4 cup coconut. Repeat layering with white cake, remaining 2 tablespoons jam, 1/2 cup whipped cream and 1/4 cup coconut. Place pink cake on top. Frost top and sides of cake with remaining whipped cream. Place remaining 1/4 cup coconut in a small plastic food-storage bag. Add 1 drop green food coloring; knead to tint coconut. Sprinkle coconut over cake.

9. Refrigerate cake 45 minutes or until whipped cream is firm. Serve garnished with currants if desired.

More From This Book:

1. Cookies 101

2. Sugar Cookies and Variations

3. Gingerbraid

4. Neopolitan Christmas Cake

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