I have wanted for a long time to send these two recipes and believe me,
they are so special!!
Brag Cake
Here in South Africa we have a cookie you can buy which is very elementary
with ingredients of just butter, sugar and flour. Its name is Marie biscuits.
It is just a plain vanilla type cookie and I suppose you can use any kind of
cookie crumbs for this recipe. I have used some chocolate cookie crumbs and
that makes it just the more delicious. It really is a cake you bake for very
special occasions and I can recommend it with an open mind . . . and heart.
Ingredients:
250 g (approx. 1 c.) butter
375 g (approx. 1 1/2 c.) brown sugar
8 eggs, separated into well beaten yolks and egg whites
375 g (approx. 1 1/2 c.) almonds or pecans
1 packet Marie biscuits
2 tsp. baking powder
Salt
1 tsp. cinnamon
1 dessert spoon cocoa powder
Raspberry jam
Directions:
Cream butter and sugar and add the well beaten egg yolks. Crush the nuts
finely and add half of them to the butter mixture.
Beat the egg whites until stiff peaks and add to the rest of the mixture.
Roll the biscuits until crumbs and add with the baking powder and salt to the
mixture. Mix very well and add the cinnamon and cocoa powder. Bake in
preheated 180 C (350-degree) oven in two cake tins for 30 minutes or until
set. When cooled, spread raspberry jam on one and the other one on top.
Decorate with cream and the rest of the nuts.
* * *
Slice of Heaven Cake
I actually do not have the words to describe this cake. It is just
absolutely fantastic!!! I can go on ranting and raving about it and it is
very, very special.
Ingredients:
125 g (approx. 1/2 c.) white chocolate, shaved
1 tsp. water
250 g (approx. 1 c.) butter, softened
2 c. cake flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 c. sugar
1 c. buttermilk
2 eggs
1 tsp. vanilla
1/2 c. chocolate chips (I do the whole cake with white chocolate, but you
can use normal brown too)
1/2 c. pecans, chopped
1/2 c. coconut
Directions:
Melt white chocolate in water over low heat. Cream butter and blend in
chocolate. Sift flour with salt and baking soda. Add flour mixture, sugar and
buttermilk to chocolate/butter mixture. Beat 2 minutes. Beat in eggs one at a
time. Add vanilla. Fold in chocolate chips, pecans and coconut. Bake in 2
well-greased, floured 22 cm (8-inch) cake pans at 175 C (335 degree) for 30
minutes.
Chocolate Custard…
Ingredients:
1 T. sugar
1/2 T. flour
1 egg, slightly beaten
30 g (approx. 2 T.) semi-sweet chocolate melted and cooled
1 c. milk, scalded
6 chocolate caramels (I use Rolos® or mostly nothing at all because it is
already sweet enough)
1/4 tsp. vanilla
4 tsp. Crème de cacao
Chocolate sprinkles
Directions:
Combine sugar and flour. Beat into egg. Beat chocolate into egg mixture.
Add to scalded milk in double boiler and cook, stirring often until thickened.
Add caramels and stir until caramels melt. Add vanilla and cool completely.
When cake is cooled, drizzle Crème de cacao on bottom layer. Sandwich with
custard. Frost with frosting and add chocolate sprinkles on top.
Frosting…
Ingredients:
1/2 c. confectioners’ sugar
1 tsp. cocoa
250 ml (approx. 1 c.) whipping cream
Few drops of vanilla
Directions:
Sift together the sugar and cocoa. Whip the cream until frothy. Gradually
beat in sugar mixture. Add vanilla. Spread on top of cake and decorate with
chocolate sprinkle.
