The Miracle Of Life

On the 21^st September, 2012, at 13:03, at the Rigshospitalet in Copenhagen, a beautiful baby girl was born.  The proud parents, our grandson, Alexandros and his lovely wife Tina, seem quite overwhelmed by this miracle, the miracle of life, the birth of their daughter.

        Our very best wishes and fondest love go to this tiny creature, the newest member of our family, our great granddaughter Janna-Elisabeth, and to her doting parents and grand parents.

“What are little girls made off, made of

 

What are little girls made off?

Sugar and spice

And things that are nice

That’s what little girls are made of, made off.”

                                               

HAZELNUT DESSERT WITH CHOCOLATE TOPPING

                                 

          You could cover the cake with ready made hazelnut praline cream mixed with a little whipped cream or a dark chocolate sauce.

Cake

220 g (2 cups) lightly roasted hazelnuts, finely ground

150 g (3/4  cup) caster sugar

5 eggs, separated

1 heaped tsp baking powder

1 - 1 1/2  tbsp brandy

60 g (½ cup) icing sugar for the egg whites

Pinch of salt
Melted butter and flour for the cake tin

Chocolate sauce

170 g (7 oz) chocolate cut into bits

170 ml (7 oz) cream

Garnish

2 tbsp coarsely chopped, roasted hazel nuts

A few chocolate curls

            Brush the sides and bottom of a 29 cm (11 oz) cake tin with melted butter.  Cover the base with buttered baking parchment and spinkle with sifted flour. Set aside.

          Beat the caster sugar with the egg yolks until light and creamy.  Add the hazelnuts, brandy and baking powder and mix well together.  Whip the egg whites into soft peaks, add the icing sugar, a spoonful at a time, and keep whipping until stiff.  Fold the meringue gently into the cake batter and bake in a moderately hot oven, pre-heated to 180C (350F) for about 45 minutes.  Remove the cake from the baking tin and let cool.

           For the sauce, place the chocolate into a bowl and heat the cream just under boiling point.   Pour the cream over the chocolate and  keep stirring until the sauce is cold and glossy.

          Cover the cake with the chocolate sauce, or with hazelnut praline cream, if preferred, and garnish with the chopped hazel nuts and chocolate curls.

(Serves 12)

 WALNUT MERINGE WITH FRUIT AND CREAM

  

          This recipe is also good prepared with fresh strawberries, bananas, or poached sour cherries.

Meringue

250 g (1 ¼ cup) sugar

4 large egg whites

Pinch of salt

275 g (2½ cups) finely chopped walnuts

1 tsp cinnamon

Filling

500 g. (1 lb) ripe peaches, peeled and thinly sliced, or any other fruit

4 heaped tbsp sugar

A piece of lemon rind

2 tbsp brandy, orange flavoured liqueur or Kirsh, if using sour cherries

500 ml (2 cups) cream lightly whipped.

            Whisk the egg whites with the salt until they form soft peaks.    Then gradually whisk in half the amount of the sugar until the mixture is quite stiff.  Fold in half the amount of chopped walnuts, the remaining sugar and the cinnamon.

  

           Bake in two 25 cm (10 inch) round, baking tins, lined with baking parchment, in an oven preheated to 190C (375F) for 10 minutes.  Then reduce the temperature to 130 C (250 F) and bake for another 1-1½ hours.  Turn off the heat and let the meringues cool in the oven, and set aside.

            Place the peaches, sugar and lemon rind in a saucepan and cook gently for 5 minutes or more, if necessary.  Discard the lemon rind.   Then add the brandy or whichever alcohol you choose, and set aside to cool.

          Place one of the meringues on a dish and cover with half the whipped cream.  Spoon half of the fruit filling on top of the cream.  Cover with the second meringue, spread with the remaining cream, and garnish attractively with the remaining stewed fruit and walnuts. Serve very cold.

RENEE’S CHESTNUT DESSERT

                                   

           This is a delicious dessert my mother used to make.   You could replace the almond powder with dried bread crumbs.

330 g (11 oz) chestnuts, boiled and pureed

5 eggs, separated

Pinch of salt

100 g (a bare cup) icing sugar for the egg whites

210g (1 cup + 1 tbsp) caster sugar

Vanilla

2 tbsp almond powder

1 tsp baking powder and

 ¼ tsp baking soda diluted in

2 tbsp brandy or rum

Melted butter and flour for the cake tin

Chocolate cream:

200 g (6 oz + 1 tbsp) dark chocolate

200 ml (1 good cup) double cream

1 tsp honey mixed with

1 tbsp brandy or rum, whatever has been used in the cake, optional

            Brush the sides and bottom of a cake tin with melted butter, line the bottom with baking parchment and brush lavishly with butter.  Sprinkle with sifted flour.

           Whip the egg whites with salt until they reach the soft peak stage.  Then add the icing sugar gradually, a spoonful at a time, and continue beating until stiff, glossy peaks are formed.  Set aside.

   

           In a large bowl, beat the yolks with the caster sugar until cream-coloured.   Add the vanilla, almond powder, chestnut puree, baking powder, brandy or rum and baking soda mixture, and stir thoroughly.   Gently fold in the whipped egg whites and spoon into the prepared tin and even the surface.    Bake in a moderately hot oven, preheated to 180C (350 F) for 45-50 minutes, or until an inserted skewer comes out clean.   Let the cake cool slightly and invert on a platter.

          In the meantime, cut the chocolate into small pieces and place in a bowl.   Heat the cream, but do not let it boil, and pour it over the chocolate.   Keep stirring until the chocolate melts and the sauce is cold and shiny. Sprinkle with the brandy or rum and honey mixture and stir until thoroughly mixed.

       Spread the chocolate cream over the cake and garnish with crystallised chestnuts and chocolate curls.    (Serves 12)