Admin
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Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24
 | | Subject: Swedish Crown Cake Sun Nov 09, 2008 10:10 pm | |
| Swedish Crown Cake 1 pkg (1lb 3-1/2oz) Yellow cake mix2 eggs Filling1/2 cup sugar3 tbsp cornstarch1/4 tsp salt2 cups milk3 egg yolks, slightly beaten1 tbsp butter or margarine2 tsp vanilla extract Meringue3 egg whites6 tbsp sugar Slivered Almonds8 to 10 Apricot halves drained Preheat oven to 350Lightly grease and flour two 9 by 1-1/2 inch layer cake pansMake cake as package label directs, using 2 eggs and amount of water specified on packageBake 25 to 30 minutes, or until surface springs back when gently pressed with fingertipLet cakes cool, in pans, 5 minutesThen turn out onto wire racksLet cool completely Meanwhile make FillingIn medium saucepan, combine 1/2 cup sugar, cornstarch and salt, mixing wellGradually stir in milkBring to boiling over medium heat, stirring constantlyReduce heat, simmer, uncovered, 5minutes, or until thickenedRemove from heatStir a little cornstarch mixture into egg yolks, mixing wellPour back into panCook stirring and over medium heat, just until mixture is thickenedRemove from heatStir in butter and vanillaTurn filling into bowlPlace sheet of waxed paper directly on surfaceRefrigerate until well chilled at least 1 hour Preheat oven to 425With serrated knife, split each cake layer crosswise into 2 thin layersOn lightly greased cookie sheet, put cake layers together with filling Make MeringueIn large bowl of electric mixer, at high speed, beat egg whites just until soft peaks form when beater is raisedSpread top and side of cake with meringueSprinkle with almondsBake 3 to 5 minutes, or until meringue is golden brownJust before servingGarnish top of cake with apricot halvesMakes 12 servings | |
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