Mondlukaka Icelandic Almond Cake Dessert Recipes
MONDLUKAKA - ICELANDIC ALMOND CAKE DESSERT
Most Icelanders have an enormous "sweet tooth" and an Icelandic afternoon tradition called "Kaffi og Kaka" (coffee and cake) is 1 way they indulge their craving. At first I expected something simple, but I quickly realized K&K is the Icelandic version of an American tradition ... "pig out till you seriously hurt yourself!" For some, it's daily and casual. For others, it's less frequent ... but a very formal, put out your best china, fill a table w/all manner of taste sensations and eat for 2 hrs while pouring coffee so strong it would make you gasp w/terror. A favorite treat for such occasions is Iceland Almond Cake. Again my source is my "Classic Scandanavian Cooking" cookbook by Nika Hazelton. Part of the intro says "This cake is good & easy, & it will keep well if wrapped in aluminum foil - without the filling & topping, of course."
Provided by twissis
Categories Dessert
Time 1h
Yield 8 Cake Wedges, 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven temp at 350°F.
- Cream butter and gradually add sugar. Beat in egg yolks (1 at a time), beating well after ea addition. Stir in vanilla and almonds.
- Sift together the flour & baking powder and gradually add to batter. Beat egg whites till stiff (but not dry); fold into batter.
- Bake in three 8-inch buttered & floured layer pans for about 30 minutes or till golden brown. Cool at least 5 minutes before removing from pans.
- Spread strawberry jam between cooled layers and cover top and sides with swirls of whipped cream. Serve immediately and watch as it disappears.
Nutrition Facts : Calories 677.5, Fat 45.8, SaturatedFat 22.9, Cholesterol 207.5, Sodium 300.1, Carbohydrate 60.4, Fiber 2.8, Sugar 39.5, Protein 9.5
ANGEL FOOD CAKE DESSERT
Make and share this Angel Food Cake Dessert recipe from Food.com.
Provided by KC_hockey_chick
Categories Dessert
Time 15m
Yield 15 slices
Number Of Ingredients 10
Steps:
- Slice cake into 2 inch slices; arrange slices in an ungreased 13x9x2 dish.
- With a meat fork, poke holes about 2 inches apart into cake.
- Prepare Jello; slowly pour gelatin over cake; refrigerate.
- In a bowl, whisk milk and pudding for 2 minutes. Whisk in extract; let stand for 2 minutes or until soft set.
- Fold in whipped topping; spread over cake.
- Garnish with Strawberries and almonds (optional).
- Cover and Refridgerate until ready to serve.
Nutrition Facts : Calories 223, Fat 7.9, SaturatedFat 6.7, Cholesterol 0.5, Sodium 268.5, Carbohydrate 35, Fiber 0.1, Sugar 22.4, Protein 3.8
DRUMSTICK CAKE DESSERT
I don't recall where I found this recipe butOMG-this is a dessert to die for!! Very rich but oh so goood!!!! Prep time about 2-1/2 hours. This includes chilling time.
Provided by Anita Harris
Categories Dessert
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- 1st LAYER: Mix together ingredients and press into the bottom of a 13x9 dish.
- 2nd LAYER: Mix together ingredients and spread on top of 1st layer.
- Chill in fridge for 30 minutes.
- 3rd LAYER: Mix together ingredients and spread on top of 2nd layer.
- Chill 30 minutes.
- 4th LAYER: Top 3rd layer with Cool Whip.
- Mix together the chopped milk chocolate and peanuts and sprinkle over top of cool whip.
- chill at least 30 minutes.
ALMOND VENETIAN DESSERT
Make and share this Almond Venetian Dessert recipe from Food.com.
Provided by Mom2Rose
Categories Bar Cookie
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Grease the bottoms of three 8-in. square baking dishes.
- Line with waxed paper and grease the paper; set aside.
- Place almond paste in a large mixing bowl; break up with a fork.
- Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy.
- Stir in flour and salt.
- In another mixing bowl, beat egg whites until soft peaks form.
- Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).
- Divide dough evenly into three portions, about 2/3 cup each.
- Tint one portion green and one portion red; leave the remaining portion white.
- Spread each portion into a prepared pan.
- Bake at 350° for 13-15 minutes or until edges are golden brown.
- Immediately invert onto wire racks; remove waxed paper.
- Place another wire rack on top and turn over.
- Cool completely.
- Place green layer on a large piece of plastic wrap.
- Spread evenly with 1/3 cup apricot preserves.
- Top with white layer and spread with remaining preserves.
- Top with red layer.
- Bring plastic over layers.
- Slide onto a baking sheet and set a cutting board on top to compress layers.
- Refrigerate overnight.
- In a microwave-safe bowl, melt chocolate.
- Remove cutting board and unwrap dessert.
- Spread melted chocolate over top; let stand until set.
- With a sharp knife, trim edges.
- Cut into 2-in. x 5/8-in. bars.
- Store in an airtight container.
Nutrition Facts : Calories 152.3, Fat 8.6, SaturatedFat 4.5, Cholesterol 32.9, Sodium 63.3, Carbohydrate 18.4, Fiber 0.6, Sugar 11.1, Protein 1.8
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