[Cz-L] Re: a calorie matter

   Now I really don't know what I did wrong that some of you guys did
not receive this message. In a separate mail to Jerome, I will
indicate the e-mail address which I send my post to, maybe something
has changed and I don't know about it.
   In any case, I'll be grateful for your confirmation that all is
well this time!
   Lucca
     ----- Original Message -----
     From: Lucca Ginsburg
     To: czernowitz czernowitz
     Sent: Saturday, October 09, 2004 8:35 AM
     Subject: a calorie matter


     Madelon tells me that she has finally made a "Schmettentorte" as
per recipe which I inherited from Mr. Friedmann, may he rest in
peace, owner and manager of the famous Friedmann Restaurant in
Czernowitz. and it was a great successs.
     I will now give you an additional recipe of a delicious
coconut-chocolate cake (men who don't bake, just disregard!)
     You need:
     5 spoons of cocoa
     2 1/4 glasses of sugar (one glass is abt 200 gr.)
     6 eggs
     1oo gr. ground coconut
     3 spoons flour
     1 baking powder
     70 gr.butter or margerine

     You bring to the boil 3 spoons of cocoa with 1 glass of sugar,
and 1/3 glass of water. Lower the flame and keep on stirring for 3-4
minutes. Remove from the flame and while still hot, add one egg yolk
after the other while still stirring (if you don't stir, the yolks
will harden). Then you add the baking powder, the 100 gr. ground
coconut, the flour . If you use self-rising flour, you won't need the
baking powder.

     Then you beat the egg-whites quite stiff, slowly add the cocoa
mixture, and bake the whole thing on low heat for about half an hour
(depends on your oven).

     Now there are two methods to finish this:
     If you are in a hurry, you just make a glazing of:
     2 spoons cocoa, one coffee spoon of soluble coffee, 3/4 of a
glass of water bring to the boil while still stirring., While still
hot, add the butter or margerine. Give it a chance to cool, and then
cover the cakewith this frostimg. It's absolutely good,
     but
     if you want it more fancy, you:
     melt 100 gr. of semi-sweet chocolate, together with 2 spoons of
sugar two spoons of water, when melted add one cup of whipping cream,
the rich one. After bringing this to a boil, cool and put it into the
fridge for one night, and whip it next day, so that its volume
doubles (more or less.)
     You cut the cake into two tiers, cover the first one with the
cream, put on top the second tier, and finally cover the whole thing
with the remaining cream (there should be more than enough). A friend
of mine calls this cake "a gourmet's high adventure"..

     I am still trying to locate a scanner which will enable me to
send you some additional photos, especially of Mr. Friedmann, but
with the holidays our routines were a bit disrupted.

     Affectionately, Lucca


[Moderator's note: My apologies for the technical problems with the
previous post of this message. I think the problem is now solved.

Strictly speaking, recipes are not on topic
("history and genealogy of the Czernowitz/Sadagora Jewish
communities") and I would discourage the posting and discussion of
recipes here. But since Friedmann's is part of the Czernowitz lore
and history, and with Lucca's willingness to share so much with all
of us, I am allowing this as a one time posting. Perhaps, if there
is further interest, recipes could be sent to Jerome for posting on
the members.shaw.ca/czernowitz web site?]
Received on 2004-10-10 11:46:02