have you tried freezing it? might be worth a test? Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : thanks, interesting on several levels, i am wondering if firm pears
> would
> : work, i think the almond and plumb would go well wiht each other, Lee
> Pears might be very nice. and Jan, I whink all that whipped cream and
> icecream would be overkill. These babies wee so rich! I have 6 nice
> sized pieces left. I figured I better put them awayof I would regret it
> in the morning:-)
>
> Wendy
>
> : "W. Baker" > wrote in message
> : ...
> : > Here is lots of prose describing what I did and the recipe I finally
> made
> : > for this cake/cookie. It was sent to a Jewish food mail list, hence
> the
> : > discussion about makign it with margarine. many observant households
> : > never make dairy cakes as most festive meals have meat and having to
> keep
> : > 2 sets of baking tools and pans is expensive and space consuming. I
> solve
> : > it by only making dairy cookies and making my non-dairy cakes in loaf
> : > pans(like my honey cake, etc) and dairly cakes, like for birthdays, in
> : > round layer ones. Of course, I seldom bake these days. but always
> loved
> : > this pastry that I decided to try. Next time I may well use all
> almond
> : > flour, but this is the first time I have used it, so hesitated to go
> the
> : > shole way. I used Trader Joe's butter for the first time and found
> that
> : > it has a wonderful old fashioned butter taste tht seems to be lacking
> in
> : > some of the others Ihave been using.
> : >
> : > I used Splenda rather thaen the liquid sweetener I have, because of
> the
> : > ease of measurment and my unsureness of the bulking lack in the
> liquids.
> : > I know some of you like those liquide, but I tend to use them in soft
> : > stuff like pumpkin custard or in drinks. Not so sure about baking.
> : >
> : > If you remember, last week I talked abu tusing Splenda in a recipe for
> : > that middle European plum cake that is between a crust and a cake that
> I
> : > had from my shul cookbook I edited, Kosher Catskill Cooking(now out of
> : > print) tht had been submitted by an excellent baker, the late Hansi
> : > Schlittner.
> : >
> : > Well, I tried it today. It is not a comlicated recipe, but I made some
> : > changes and I have some thoughts on, perhpas changing it a bit mor. As
> I
> : > selldom bake now, and am not entertaining for the holiday, I indulged
> and
> : > used pure butter rather than the optional margarine. As keeping carbs
> low
> : > is for me, very important, not only did I use the splenda for all the
> : > sugar, but I substituted almond flour for half the flour in the
> recipe. I
> : > Have never baked with almond flour, so hesitated to substitute for all
> of
> : > the flour. I also looked at some recipes in Nechama Cohen's book
> : > En-Lite-end Kosher cooking and noticed that they used various mixed
> : > flours, but did have some, either all purpose or whole wheat flour in
> most
> : > of the recipes.
> : >
> : > Hansi's directions call for spreading the dough on a greased cookie
> sheet.
> : > I used a silicone sheet which I sprayed with oil spray. Kind of likea
> n
> : > ice skating rink:-) I got a very thin, almost cookie like product of
> : > heavenly taste, but wonder if sme edges to the pan, saa an 11X7
> : > ppyrex or even 9X18 would have produced something a bit more like a
> cake,
> : > rather than a giant, soft cookie with great taste. Unfortunately, I
> keep
> : > tring to even out the edges of this and may well even it out
> completely if
> : > I don't stop soon:-) The butter makes is absoutely delicious, so am
> not
> : > sure if margarine and a parev cake would be as delightful.
> : >
> : > Here is the recipe. I will give both the original and my changes.
> : >
> : > Plum Cake
> : > Source, Hansi Schlittner in Kosher Catskill Cooking
> : > Servings-Highly individual:-)[eerhaps 8
> : >
> : > Ingredients:
> : > 2-2 1/2 lbs plums(I used 2 1/4 and had left over)
> : > 1 5.8 sticks butter or margarine( I used butter)
> : > 1 1/2 C flour(I used 3/4 C flour and 3/4C almond flour-finely ground
> : > almonds)
> : > 3/4 C sugar(I used 3/4 C Slenda measures like sugar)
> : > 3 large eggs
> : >
> : > Beat ft with sugar well. Add eggs 1 at a timecontimue to beat util
> nice
> : > and creamy. Add flour(s) slowly. Spread on buttered cookie sheet. Top
> : > with sliced plums-8 to a plum(I ha smaller plums so did 5-6 slices per
> : > plum. Bake in a 350F oven for 45 minutes.
> : >
> : > Note: This cake uses what are often ccalled Italian prune-plums. They
> : > have a reltively short fall season and are oval and freestone. I woudl
> : > not try this with other plums, but it might make a delicious peach
> treat
> : > or apple. the plums are, of course the traditional fruit.
> : >
> : > Enjoy!in either version, but do try it dairy if possible as the taste
> is
> : > heavenly!
> : >
> : > Wendyl
> : > __._,_.___
> : >
>
>