Cakes

=CAKES!= == =** Frankfurter Kranz ** (in honour of my grandmother Ella Herzberg) =

6 eggs and 1 white (spare yolk used for cream, don't throw it out) 1 cup of sugar 5 tbs cold water 1/2 cup sifted SR flour 1/2 cup sifted plain flour
 * Cake **

Separate eggs Beat whites, plus the extra one. Add half the sugar to the whites. Beat the yolks with the other half of the sugar, cold water and then add the sifted flour. Fold the whites in by hand. Place in an angel food tin. Put it in oven approx 20 - 25 min or until done. Invert the tin when you take it out. Let cool.

1/2 cup parve cream 1 egg yolk 2 tbs sugar 2 tbs custard powder
 * Cream **

Heat the above ingredients, mixing constantly till it forms a custard.

Beat 4 oz. marg and 1/2 cup of sugar.

When cool mix the custard and the margarine. Beat till the sugar dissolves approximately 10 - 15 minutes.

Melt 1/2 cup of sugar ( watch it so it doesn't burn). When the sugar is dissolved add a handful of slivered almonds. Pour onto baking paper and let cool.
 * Toffee **

Cut the cake in half horizontally. Fill with cream and then cover the rest of the cake with cream. In blender crush the toffee (not too fine). Crush a little bit at a time. Cover the cream with toffee. Enjoy!

Doughnuts


2 tablespoons instant yeast 1/4 cup warm water 1 cup warm milk or water (for pareve donuts) 1/3 cup shortening or canola oil 1/3 cup sugar 1/2 teaspoon salt 2 eggs 2 egg yolks 4-5 cups all-purpose flour, or as required 1 1/2 cups jam or jelly for filling (strawberry or raspberry)

Oil for frying Fine sugar, for tossing doughnuts in  Mix the yeast and water and let stand 2-3 minutes. Add the milk and the shortening. Let mixture cool a bit and then add the sugar, salt, egg and yolks. Stir well and pour in yeast mixture. Add flour and stir to form a soft dough. Knead 5-8 minutes, adding a bit of flour as needed to form a firmer dough. When dough is smooth and elastic, remove dough hook, spray with nonstick cooking spray and cover the bowl, mixer and all, with a large plastic bag. Let rise until almost doubled in size or do a cold rise overnight in the refrigerator.

Punch down and pinch off pieces of dough to form small balls (about the size of golf balls). Cover and let sit 15 minutes.

In a deep fryer, wok or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift doughnuts out using a slotted spoon and drain on paper towels.

Split the doughnuts open 2/3's of the way. Pipe or spoon in a tablespoon or so of jelly and gently reseal. Sprinkle with granulated sugar if desired. Serve at once. Makes 24-36 doughnuts . No Mixer Brownies - Suri Pollak 4 eggs 2 cups sugar 21/4 cups flour 1 tbsp vanilla sugar 2/3 cup oil 2/3 cup cocoa 1 tsp baking powder Combine ingredients, mix by hand and bake for 40 minutes.   

<span style="font-family: 'Cat Krap!','sans-serif'; font-size: 18pt;">Mojerosh
<span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">1 cup ground hazelnuts <span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">8 oz. margarine <span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">1/3 cup plain flour <span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">1/3 cup self-raising flour <span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">3 eggs <span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">1 cup sugar <span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">2 tablespoons cocoa <span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">apricot jam <span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">Icing: <span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">4 oz. cooking chocolate <span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">2 tablespoons boiling water <span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">Cream the sugar and margarine. Add the eggs. Beat together with the nuts at a low speed. Add the flour. Pour half of the batter into a greased tin. <span style="font-family: 'Eras Light ITC','sans-serif'; font-size: 11pt;">Pour the jam over the batter. Add cocoa to the other half of the batter and pour it over the jam. Bake at 375°F for 45 minutes. When cool, spread the icing over the cake. (Easier way for icing – put squares of cooking chocolate on top of hot cake, return to oven for 5 minutes, take out and spread nicely)