this is not a cake for dieters!!!! from Lucca Ginsburg on 2003-12-24 (The Czernowitz-L Archive)

From: Lucca Ginsburg <lucca99_at_netvision.net.il>
Date: Wed, 24 Dec 2003 12:05:39 +0200
To: czernowitz czernowitz <Czernowitz-L_at_cornell.edu>, MRFleminger_at_aol.com
Reply-To: lucca99_at_netvision.net.il

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With special attention to Madelon who asked for Czernowitz /
Friedmann recipes:

As an experiment, tell a Czernowitzer the word
"Schmettentorte" and...watch his face! Ok, here goes:

You knead a dough consisting of:
300 gr., flour
200 gr. butter
150 gr. sugar 1 egg, a bit of vanilla sugar or vanilla
extract, a few drops of lemon juice.

Let it harden somewhat, then cut it into three (my mother used
to cut it into 5 and made 5 layers, but I am lazy and like to simplify
things)

Thin each portion out with a rolling pin, and fit it into a
round baking pan. Bake them separately. Watch the color, when it becomes light
brown, so kind of golden, wait a while and then remove it from the pan carefully
. Now if it breaks, don't panic, just fit the pieces together the filling will
cover all sins.

For the filling you need:
About 300 gr. walnuts, "gemalen" how in heaven's name do you
say "gemalen in English? You see, I DO have a problem with translation) and
slightly roasted. Watch it when you roast them, I burned the whole batch once or
twice.

Add the roasted walnuts to half a liter of sour cream (or more
if you like. No low fat!) sweeten the whole thing according to
taste,
add again vanilla extract.

Now spread a third of this mixture on the first layer, cover
it with the second layer, spread again, and finally cover the whole cake with
the sour cream mixture. I usually leave a bit of the roasted walnuts to decorate
the upper layer.

Now: NOT right away into the fridge, the cake's got to sit for
a while, so that the sour cream seeps into the layers. Let's say
a couple of hours or so.

So this is the classic of all classic cakes from the Bucovina.
More to follow.

In the meantime have a nice holiday season,
Lucca

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Received on 2003-12-25 18:10:55