Evening star. [volume] (Washington, D.C.) 1854-1972, 1962-12-20

filling.
These layers may be 8
inches in diameter or they
may be made into 3-inch lay
ers for individual cakes. AS a
time saver. for the day of the
party, layers may be made
the day before. Wrap them in
foil or store in an alright
cake box to keep crisp until
needed. Put them together
with vanilla cream filling
about two hours before serv-
ing. Decorate with shaved
unsweetened chocolate and
green and red candied fruits,
II desired.
Another unusual Christmas
cake with good keeping quail
ties is the savaran ALA fruit
Ia, an Italian Fruit Cake. 1t
is neither too rich nor too
sweet, q good keeper and
ideal to serve with coffee or
wine when the unexpected
caller arrives.
In addition to its good eat
ing and keeping qualities, the
red and green candied fruit
that Is in the cake carries out
the red and the green Of the
Christmas decor.
Here's how to make impe-
rial torte:
TOrte
l can az ounces)
blanched almonds
Ia cups sugar
3 cups sifted all-purpose
flour
u teaspoon salt
teaspoon grated lemon
rind
1 envelope active dry yeast
3 egg yolks
"a cups butter or margarine
70 cup cold water
2 teaspoons vanilla extract
Put almonds through a food
chopper, using the fine blade
and adding sugar, a little at
a time. Mix well. Blend to-
gether flour, salt, lemon rind
and yeast. Add to almonds.
Add egg yolk, water. butter or
margarine and pure vanilla
extract. Mix we'll and knead
until we'll blended. Shape into
a ball. Wrap in waxed paper.
Chill / hour. Divide dough
into 10 equal parts. Place 2
parts of the dough on an I'M
creased 17x14-inch cooky
sheet and roll each into g.
inch circles.
Bake in q preheated hot
oven (400 degrees) 6 minutes
or until Drowned around the
edge. Remove from oven and
Immediately trim edges with
q sharp knife. using an 8-inch
cake pan as a guide. Cool on
wire racks. Put layers togeth-
er with vanilla cream filling.
Decorate top with shaved I'M
sweetened chocolate for an
additional decoration if de-
sired, garniSh with angelica
and glace cherries. Let stand
2 hours before serving. To
serve, cut into wedges. This is
q 10-layer cake. Yield: II
servings.
For individual servings:
Roll dough lie inch thick
on INCREASED cooky sheets.
shape with 3-inch cooky
cutters. Push all excess
dough left from cutting cook
les off the sheet to re-roll.
Bake in a preheated hot oven
400 degrees) 5 to 6 minutes
or until Drowned around the
edges. Cool on wire racks. For
each serving. put together in
layer-cake fashion with va
nilla cream filling. using 5 or
6 layers per serving. Yield:
10 to IL servings.
Vanilla Cream Filling
ia envelopes unflavored
gelatine
6 tablespoons cold water
"a teaspoon salt
"a cup sugar
8 egg yolks
"a cup marsha
IL teaspoon pure vanilla
ia cups heavy cream whipped
Soften gelatine in cold
water. Combine salt. sugar,
egg yolks In the top Of a
double boiler. Beat until the
mixture is frothy. Beat in
marsala and pure vanilla ex-
tract. Beat and cook over hot
water mot boiling until
light and fluffy. Stir in
softened gelatine. Cool until
mixture begins TO thicken but
not until it is stiff, stirring
frequently. Fold in whipped
cream. Spread between I'm
perial Torte layers and over
the top layer. Decorate with
candied cherries and shaved
unsweetened chocolate.
Yield: 4 cups filling.
Savaran Ala Frutta
lh cups "a pound mixed
glace fruit
u cup Cointreau
/ package active dry yeast
"a cup lukewarm water
l25 cups flour
cup sugar
"a cup butter or margarine,
softened
"a teaspoon salt
2 teaspoons pure vanilla
extract
egg yolks