MOROCCAN CAKE (LE RUSSE)
Connoisseurs who taste this seductive dessert of meringue and chocolate ganache will be reminded of a French dacquoise. Yet in Morocco this unforgettable flourless, butterless cake bears the intriguing name of Le Russe, "the Russian." Look for superfine sugar in the baking section of supermarkets, or simply make it by grinding granulated sugar in a food processor. From The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (Canada, UK), by Kitty Morse and Danielle Mamane.
Provided by NcMysteryShopper
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper.
- To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight).
- To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal.
- Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly.
- Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts.
- To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving.
Nutrition Facts : Calories 730.9, Fat 59.7, SaturatedFat 29.6, Cholesterol 122.3, Sodium 154.1, Carbohydrate 49.9, Fiber 6.3, Sugar 37.4, Protein 11.1
MESKOUTA (MOROCCAN ORANGE CAKE)
A traditional Moroccan cake typically served for tea or breakfast, meskouta is made with ingredients you likely have on hand, and it doesn't require a mixer. Extra-virgin olive oil makes it moist on the inside and golden on the outside. The cake is excellent on its own, but for something really special, add whipped cream and dark chocolate shavings.
Provided by Nargisse Benkabbou
Categories cakes
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Grease a 8½-by-4½-inch loaf pan with olive oil, and line it with a sheet of parchment paper so that you have extra on the sides. (You'll use this to lift the loaf out of the pan.)
- In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined. In another large bowl, whisk together the granulated sugar and eggs until well combined. Add the yogurt, olive oil, orange zest, orange juice and vanilla extract to the sugar and egg mixture, and whisk until well incorporated.
- Pour the wet ingredients into the dry ingredients and gently mix using a spatula until you no longer see flecks of flour, making sure not to overmix. (The batter will be slightly lumpy.) Transfer the batter to the prepared pan, and use a spatula to spread into an even layer.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with some small, moist crumbs. (If the cake needs another minute or two, but is becoming too brown, tent with foil.) Allow to cool completely on a wire rack before using the parchment overhang to remove from the pan.
- Make the optional whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the cream and the confectioners' sugar for about 2 to 3 minutes on medium-high until medium peaks begin to form. You want a spreading consistency. Cover and keep in the fridge until ready to serve the cake.
- To serve, cut the cake in slices, top with whipped cream, if using, and garnish with chocolate shavings, if using. Alternatively, you can also top the whole cake with whipped cream, then slice it. Without the whipped cream, the cake keeps for up to 5 days in an airtight container on the counter.
LEMON CLOUD (LEMON CHARLOTTE RUSSE)
Make and share this Lemon Cloud (lemon Charlotte Russe) recipe from Food.com.
Provided by GingerPeach
Categories Dessert
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place in refrigerator: a large mixing bowl, can of evaporated milk, and metal beaters from an electric mixer to chill for 2 hours (If you are in a hurry, you can stick them in the freezer for one hour).
- Meanwhile, heat the orange juice until it is fairly hot, and dissolve the jell-o mix into it. Add the sugar and lemon juice and mix well. Refrigerate the lemon mixture until it is cool.
- Cut the rounded ends off on one side of the ladyfingers and line a 9-inch spring form cake pan with the ladyfingers, flat end on the bottom. Set aside.
- Once the evaporated milk is sufficiently chilled, whip it with an electric beater on high until it forms soft foamy peaks. Gradually fold in the lemon mixture with a spatula.
- Pour the lemon foam into the ring of ladyfingers. Refrigerate for at least 2 hours. Sprinkle chopped walnuts on top before serving.
CHARLOTTE RUSSE
Make and share this Charlotte Russe recipe from Food.com.
Provided by gailanng
Categories Gelatin
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
- Cook over low heat until gelatin dissolves; cool slightly.
- Beat egg yolks and sugar in a large bowl at medium speed until thick and lemon colored. Stir in bourbon.
- Gradually add dissolved gelatin; stirring constantlly.
- Beat egg whites until stiff, but not dry. Fold into yolk mixture.
- Beat whipping cream until soft peaks form. Fold into the egg mixture. Split ladyfingers in half; line 3 quart glass bowl with ladyfingers. Pour in filling; cover and chill at least 8 hours.
- Garnish with fruit if desired.
Nutrition Facts : Calories 596.7, Fat 35.5, SaturatedFat 20.4, Cholesterol 363.4, Sodium 125.4, Carbohydrate 54.4, Fiber 0.3, Sugar 41.6, Protein 10.1
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