Molly Goldberg Jewish Cookbook (25 page)

\Vi
cups matzo meal

Vi
cup sifted potato starch

1 cup orange juice, strained

1 cup ground walnuts

2 tablespoons grated orange rind 6 egg whites

Beat the egg yolks. Add the sugar and salt, beating until thick and light in color. Mix the matzo meal and potato starch together and add alternately with the orange juice. Mix well. Add the nuts and orange rind and mix well again. Preheat oven to 325
⁰
.

Beat the egg whites until stiff but not dry. Fold into the nut mixture carefully but thoroughly. Pour into an ungreased angel-cake pan.

Bake for 1 hour, or until a cake tester comes out clean.

This cake may be served during Passover.

228

Desserts

LEMON SPONGECAKE

1 cup sugar
V3
cup water 5 egg whites

5
^e
gg y°
^lks

3 tablespoons lemon juice

2 teaspoons grated lemon rind
V2
teaspoon salt

% cup sifted flour

Boil the sugar and water together until a thread forms when a fork is lifted from the pan, about 10 minutes.

Beat the egg whites until stiff but not dry. Pour the hot sugar syrup into them slowly, mixing steadily.

Beat the egg yolks until thick. Add the lemon juice, lemon rind, and salt. Mix. Preheat oven to 325
⁰
.

Combine both mixtures carefully. Fold in the flour carefully but thoroughly. Pour into an angel-cake pan that has been greased and dusted with flour.

Bake for 40 minutes, or until a cake tester comes out clean. Invert pan until cool.

KOMISHBROT

TOASTED ALMOND CAKE SLICES

4
^e
ggs

1 cup sugar

2 tablespoons salad oil

Vi
teaspoon almond extract

V2
teaspoon vanilla extract

1 cup sifted flour

1 teaspoon baking powder

Va
teaspoon salt

1 cup blanched almonds

3 teaspoons cinnamon

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The Molly Goldberg Cookbook

Beat the eggs in a bowl. Add the sugar, beating until thick and light in color. Add the oil, almond and vanilla extracts. Mix well. Sift the flour, baking powder, and salt together and add, mixing well. Add the almonds. Preheat oven to 350
⁰
.

Pour a quarter of the mixture into a 12-inch oiled loaf pan. Sprinkle with 1 teaspoon of the cinnamon. Repeat the process twice more.

Bake for 40 minutes, or until a cake tester comes out clean. Remove from the pan. Cool for 15 minutes. Cut into Vi-inch slices. Place on a cooky sheet and put under the broiler until delicately browned on both sides. Let cool.

J
don't know how many people make their own
strudel
any more, but it is one of the experiences of life that
I
wouldn't miss. Why? Because. To make
strudel
you need a family. You need them to help stretch the dough so thin that you can read through it, and you need them to help fold the dough and roll it, and then you need them to help you eat it. Of course this is not the only reason for a family, and for my family I would even give up
strudel
but they wouldn't let me. For
strudel,
they say, you need a mother. Nu? That's a family for you.

STRUDEL

\Vi
cups sifted flour
Va
teaspoon salt

1 egg white

3 tablespoons salad oil
^l
A
cup lukewarm water

2 teaspoons vinegar

y*
cup melted shortening

230

Desserts

Sift the flour and salt onto a board. Make a well in the center. Place the egg white, 1 tablespoon salad oil, the water, and vinegar in it. Work in the flour, kneading until a dough is formed. Pick up the dough and slap it down hard several times. Knead it until it is elastic. Brush with remaining oil. Cover with a warm bowl for 30 minutes.

Cover a large surface, such as a table, with a tablecloth and dust with flour. Roll out the dough until about
V4
inch thick. Brush with a little melted shortening. Stretch the dough as thin as possible, using lightly floured hands. Place the hands under the dough and pull it to you gently and carefully, using only the back of your hands. Go around the table, pulling the dough toward you, so that the dough is stretched as thin as possible. A few small holes in the dough are unimportant. The dough should be transparent; cut off any thick edges. Brush with the remaining melted shortening. Preheat oven to 425°.

Spread any desired filling over the dough and roll up carefully (by gently lifting one side of the tablecloth) as for a jelly roll. Place on a greased baking pan, cutting the
strudel
to fit, if necessary.

Bake for 40 minutes, or until
strudel
is crisp and brown. Serve hot or cold.

CHEESE FILLING FOR STRUDEL

Vi
pound cream cheese

Vi
pound cottage cheese, drained

Vi
cup sugar

2 tablespoons sour cream 1 teaspoon vanilla extract

V4
cup seedless raisins (optional)

3 tablespoons melted butter

Beat the cream cheese and cottage cheese together until smooth. Add the sugar, sour cream, and vanilla. Add the raisins. Mix. Sprinkle the butter on the dough and spread the cheese mixture over it. Proceed as directed for
strudel.

231

The Molly Goldberg Cookbook

DRIED FRUIT FILLING FOR STRUDEL

1 pound prunes, pitted and

chopped 1 cup chopped dates

1 cup chopped dried apricots or

pears i cup chopped apple 3 tablespoons lemon juice

2 teaspoons grated lemon rind
Va
cup honey

Yi
cup sugar

Combine the prunes, dates, apricots, apple, lemon juice, lemon rind, honey, and sugar. Mix until well blended. Proceed as directed for
strudel.

APPLE FILLING FOR STRUDEL

i cup ground walnuts
V4
cup bread crumbs 8 apples, peeled and sliced
Va
cup sugar
Va
cup seedless raisins
^l
A
cup chopped candied fruit (optional)

Mix the walnuts and bread crumbs together. Spread over the dough. Mix the apples, sugar, raisins, and candied fruit. Spread over the nuts. Proceed as directed for
strudel.

232

Desserts

CHERRY FILLING FOR STRUDEL

iVi
cups sour red cherries, fresh,

frozen, or canned 1 cup sugar % cup bread crumbs 3 tablespoons melted shortening

Pit the cherries and drain them. Add the sugar, mixing well. Sprinkle the bread crumbs and shortening over the ^ough. Spread with the cherries, but not too close to the edges. Proceed as directed for
strudel.

MOHN FILLING FOR STRUDEL

Vi
cup milk

Vz
cup honey

2 tablespoons sugar

i pound ground poppy seeds

Y*
cup seedless raisins

2 teaspoons grated lemon rind

4 tablespoons melted butter

Mix the milk, honey, sugar, and poppy seeds in a saucepan. Cook over low heat until thickened, about 5 minutes. Add the raisins and lemon rind. Mix. Cool.

Spread the filling on the dough, and sprinkle with the mrfted butter. Proceed as directed for
strudel.

If there*s one thing that smells good when it's baking it's a nut cake. You can use any nuts howsoever. But filberts (hazelnuts, they sometimes call them) are the best. Without

²
33

The Molly Goldberg Cookbook

a fraction of a doubt this Nut Cake is three ways better than anything. In the first place, when it cooks, the aroma is more than delicious. In the second place, when you eat it, it's a treat of the first order, and in the third place the compliments are worth more than anything put together. So from this cake you can choose any of these three things you desire and then you can eat the cake too, and that's a very high accomplishment. And, oh yes, to get a good flavor you should also buy nuts in the shell and crack yourself.

NUT CAKE

8 egg yolks

1^4 cups sifted sugar

2 cups ground nuts (hazelnuts, Brazil nuts, or almonds)

Vi
teaspoon instant-coffee powder

i tablespoon bread crumbs or matzo meal

2 tablespoons brandy

8 egg whites

Beat the egg yolks very well. Add the sugar, beating until thick and light in color. Add the ground nuts, coffee powder, bread crumbs, and brandy. Mix well. Preheat oven to 350
⁰
.

Beat the egg whites until stiff but not dry. Fold into the nut mixture carefully but thoroughly.

Grease a 9-inch spring-form and dust lightly with bread crumbs. Pour the batter into it.

Bake for 40 minutes, or until a cake tester comes out clean. Cool and then carefully remove the sides of the spring-form.

If desired, the cake may be split in half and filled and covered with whipped cream.

May also be used for Passover.

234

Desserts

APPLE AUFLAUF (SOUFFLE CAKE)

3 tablespoons butter
V3
cup brown sugar

4 apples, peeled and sliced 3 egg yolks

V*
cup sugar

1 tablespoon cold water

% cup sifted flour

34 teaspoon baking powder

Va
cup ground blanched almonds

1 teaspoon vanilla extract

3 egg whites

Spread the butter on the bottom and sides of a 2-quart casserole. Spread half of the brown sugar over it. Arrange the apples in layers and sprinkle with the remaining brown sugar. Bake in a 350
⁰
oven for 15 minutes. Remove from the oven and let cool for 30 minutes. Preheat oven to 350
⁰
again.

Beat the egg yolks in a bowl. Add the sugar and water, beating until light in color. Sift the flour and baking powder together and add, mixing well. Add the almonds and vanilla and mix again.

Beat the egg whites until stiff but not dry. Fold them into the previous mixture carefully. Pour over the apples.

Bake for 30 minutes, or until a cake tester comes out clean. Serve hot.

This is a superstitious recipe. Some mornings I get up singing my favorite waltz by Strauss, and when I hear myself singing I know there's going to be company, so I make this cake. A long time ago it was called a Sand Torte by a dear Viennese friend from Vienna. I call it Strauss Waltz Butter Cake because of the singing. Sometimes company comes,

²
35

The Molly Goldberg Cookbook

sometimes not, but by the end of the evening do you think there's a drop left? Not one snitch even.

STRAUSS WALTZ BUTTER CAKE

Vz
pound butter
\V\
cups sifted sugar
Vi
cup sifted potato starch
Vi
cup sifted cornstarch 1 cup sifted flour

1 tablespoon baking powder

4
^e
gg
^s

2 teaspoons vanilla extract

Preheat oven to 375
⁰
.

Cream the butter; add the sugar, beating until light and smooth. Sift the potato starch, cornstarch, flour, and baking powder together. Add
Vi
cup at a time, alternating with one egg at a time, beating well after each addition. Add the vanilla, beating well.