|
| |
Gold And Walnut Cake
(Karidato Kozanis)
|
|
|
| What You Need: |
|
|
FIRST LAYER
4 eggs
1 cup sugar
3 cups cake flour (not self-rising)
3 teaspoons double-acting baking powder
2 sticks (½ pound) unsalted butter, melted and cooled
SECOND LAYER
10 eggs
4 cups sugar
6 cups chopped walnuts
2 cups zwieback crumbs
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ cup water
2 cups heavy cream, whipped (optional)
|
|
| |
|
|
|
| How To Cook: |
|
|
|
PREPARE FIRST LAYER:
|
1. Preheat oven to 350°F.
|
2. Beat eggs, and gradually add sugar, beating all the while. Sift flour with baking powder and add slowly to the mixture.
|
3. Add half the melted, cooled butter to the batter.
|
4. Pour remaining butter into a 10 by 15 by 3- inch baking pan.
|
5. Pour batter into pan and bake for 15 to 20 minutes, or until cake tester comes out clean.
|
|
PREPARE SECOND LAYER:
|
1. Beat second batch of eggs until creamy. Add sugar slowly.
|
2. Add chopped nuts, zwieback crumbs, cinnamon, cloves, and water and beat until smooth.
|
3. Remove first layer from oven, pour batter for second layer on top, and continue to bake for 25 minutes, or until tester comes out clean (do not overbake).
|
4. Cool in pan. When cool, cut in diamonds and serve with whipped cream, if desired.
|
|
|
To Make: 36 to 40 cookies
|
|
| |
|
|
|
|
|
|
