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Earl Grey Roll Cake

5 ea. Egg yolks
½ cup Sugar

Combine the egg yolks and sugar and whip until thick and pale yellow.

4 Egg whites
½ cup Sugar

Whip the egg whites with the sugar till stiff peak.

5 Tbsp Flour, sifted
1 Tbsp Earl grey tea, finely ground in a spice grinder
2½ Tbsp Butter, melted

Fold in the yolk mixture into the egg white mixture. Fold in the flour and the earl grey powder. Mix in a small portion of the batter into the butter (make sure the butter is warm). Fold this into the batter. Pour the mixture into a 10x10 square pan lined with wax paper or pan liner. Bake in a 350 Deg. F. oven for 13-15 minutes until the top is light brown. Loosen the edges with the knife and lift up and remove from the pan onto a wire rack. Cool.

To Fill:
Heavy cream 36% - 2 cups
Powdered sugar - ½ cup

Whip to soft peaks

Using a cloth (or wax paper), invert the roll cake with the top side down onto a cloth larger than the size of the roll cake. Spread an even layer of the whipped cream onto the roll cake. Using the cloth, roll cake away from you, ensuring that the roll cake maintains its form as you roll the cake. Fold and twist the ends, place onto a sheet pan and refrigerate for at least 30 minutes before cutting.

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Cherry Tart

Makes 1-8” pie or 6-3” small tarts

Crust:
6 Tbsp Sugar
¾ cup Butter, cubed
1¾ cup Flour, sifted
Pinch Salt
½ tsp Vanilla extract
1 ea Egg

Combine the sugar, butter, flour, salt, and vanilla extract in a mixing bowl and work the dough until it resembles a crumble. Add the egg and mix until uniform dough is formed. Chill for 30 minutes. Roll out to 1/5 inch thick and line an 8” pie shell (if this is too much trouble you can easily buy one at your local grocery store).

Filling:
6 ½ Tbsp Butter
¾ cup Powdered sugar
1 cup Almond, finely ground
½ tsp Almond extract
2 ea Egg

Cream the butter, sugar, almond, almond extract and add the egg one at a time. Mix well. Fill the tart shell with this mixture ¾ to the top of the pie.

Topping:
Bing/rainier cherries, pitted (as needed)

Top the pie with an even layer of the cherries and sprinkle powdered sugar on top. Bake in a 350 degree F oven for 35-40 minutes for the 8” tart, 25 minutes for the smaller tarts. Serve warm or chilled.