If you would like to try a recipe for a cake that is more delicious and decadent than any other you have ever tried, give this one a whirl:
ZIEBACK CAKE
9 Egg Yolks (Beaten)
1 1/2 Cups Sugar
1 1/8 Cups Chopped Walnuts
17 Zweiback Toasts (Usually in your baby food aisle) - Finely ground
1 1/2 tsp. Baking Soda
Cream eggs and sugar. Add Zwiebeck toast and bakign powder. Fold walnuts into mixture. Bake at 350 degree for 30 - 45 minutes (until toothpick comes out clean)
ICING:
1 1/2 Cups Brown Sugar
1/2 PINT Sweet Heavy Cream
1/2 stick butter
1 tsp. vanilla
Cook Brown Sugar and heavy cream together in a saucepan until a drop of it gels in cold water (240 degrees with a candy thermometer). Remove from stove and add butter and vanilla. Beat until cold.
*Warning...do not make the icing for this cake until the cae has cooled as you will want to frost immediately after the icing is complete. It has a tendency to set up and becomes harder to spread
ZIEBACK CAKE
9 Egg Yolks (Beaten)
1 1/2 Cups Sugar
1 1/8 Cups Chopped Walnuts
17 Zweiback Toasts (Usually in your baby food aisle) - Finely ground
1 1/2 tsp. Baking Soda
Cream eggs and sugar. Add Zwiebeck toast and bakign powder. Fold walnuts into mixture. Bake at 350 degree for 30 - 45 minutes (until toothpick comes out clean)
ICING:
1 1/2 Cups Brown Sugar
1/2 PINT Sweet Heavy Cream
1/2 stick butter
1 tsp. vanilla
Cook Brown Sugar and heavy cream together in a saucepan until a drop of it gels in cold water (240 degrees with a candy thermometer). Remove from stove and add butter and vanilla. Beat until cold.
*Warning...do not make the icing for this cake until the cae has cooled as you will want to frost immediately after the icing is complete. It has a tendency to set up and becomes harder to spread
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