Recipe: 00277
Title : Whitsun cake with Parfait 
Author: Kristina Ek <kristina@krisse2.pp.fi> 
Date  : August 1995

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      Yield: 8 servings
 
      4    Egg whites                         75 g  Sweet almond
  1 1/2 dl Sugar                              75 g  Dark cooking chocolate
 
MMMMM--------------------------PARFAIT-------------------------------
    125 g  Light cooking chocolate             2 tb Liquid honey
      3    Egg yolks                           1 tb Coffee liqueur
    1/2 dl Powdered sugar

MMMMM--------------------------GARNISH-------------------------------
    3/4 dl Cream                               Some fresh fruit or berries
     75 g  White cooking chocolate             Oven: 175xC
           Light cooking chocolate 
 
  A very tasty cake that can wait in the freezer until right before it
  is to be enjoyed. The cake is just as good with coffee as it is as a
  dessert.

  1. Chop the almonds and dark chocolate.

  2. Beat the egg whites to a froth. Add the sugar in turns and keep
  beating to a froth. Stir down the almonds and chopped chocolate.

  3. Spread the mixture in a greased and with breadcrumbs sprinkled
  baking tin with a detachable bottom. Bake in the middle of the oven
  for about 25-30 minutes.

  4. Let the cake cool and then detach it. Wash the baking tin and
  place the cake back in it up-side-down.

  5. Break the chocolate to the parfait into small pieces and put them
  in a bowl. Melt the chocolate in a water-bath.

  6. Beat the egg yolks and sugar really light and spongy. Add the
  liquid honey. Whip the cream in another bowl to a froth.

  7. Stir down a few spoonfuls of cream and possibly the coffee liqueur
  in the egg mixture. Add the melted chocolate in a fine squirt while
  stirring. Stir finaly down the rest of the cream.

  8. Spread the parfait mixture over the cake. Put it in the freezer, at
  least for 3 hours.

  9. Cut the white chocolate into small pieces. Bring the cream to a
  boil in a small saucepan. Take the saucepan from the heat and put in
  the chocolate. Let it melt and stir. Let the garnish cool.

  10. Coil the thick garnish over the cake. Put the cake back into the
  freezer and let it stand there for an additional hour at least.

  11. Take the cake out of the freezer about 15 minutes before it is to
  be enjoyed. Garnish with sliced cooking chocolate and possibly fresh
  berries or fruit.

  Taken from 'Hemmets Journal', a Swedish weekly magazine.

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