Adding jam or fruit filling between cake layers
linnea56 (zone 5b Chicago)
13 years ago
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Comments (10)
lindac
13 years agopixistix
13 years agoRelated Discussions
Carrot Cake Jam
Comments (26)Here's the sure jell version. SURE.JELL Dutch Apple Pie Jam 4 cups Prepared fruit (about 1 lb. Granny Smith or other tart green apples) 1-1/4 cups Water 1/2 cup Raisins 2 Tbsp. Fresh lemon juice 1 tsp. Ground cinnamon 1/4 tsp. Ground allspice 1 box SURE.JELL Fruit Pectin 1/2 tsp. Butter or margarine (optional) 4 cups Granulated sugar, measured into separate bowl (See tip below.) 1 cup firmly packed light brown sugar Make It BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. PEEL and core apples; finely chop or grind. Add water and raisins. Measure exactly 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice. STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. STIR in all sugars quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Notes: I like to use apple juice instead of water. I forgot to put the brown sugar in once and it set fine (I imagine it is all the pectin in the apples). In the future I would probably use the brown sugar and cut back the white sugar by a cup. Here is a link that might be useful: http://www.kraftrecipes.com/recipes/surejell-dutch-apple-57361.aspx...See MoreLOOKING for: 4-Layer,5 Flavor Cake: Yugoslav recipe?
Comments (1)I think the recipe you are looking for is the chech. recipe called the honey cake. It is real popular in those countries over there. If you go to dogpile search engine you can get the recipe....See MoreSeven Layer Cake Recipe?
Comments (7)I have a recipe that looks like that. It's from my Oma and it's called Kalter Hund (Cold Dog in German... strange name). My mom still makes it every year at Christmas. It's not made with buttercream though. The frosting layers are a mixture of coconut oil, sugar and cocoa. The cake layers are actually social tea biscuits dipped in a weak coffee or rum mixture, to soften. It's put together and placed in the fridge to set. It's really delicious. I can post the recipe if you like. I'll have to dig it up. I posted a link below to the Dr. Oetker site, where there is a picture. That recipe isn't the same as mine, but it turns out looking exactly the same. The Dobosh Torte that I know is a round cake with buttercream icing between thin layers of spongecake. The cake is actually baked, not like the no-bake cake I mention above. Here is a link that might be useful: Picture of Kalter Hund...See MoreShaping jam filled rolled cream cheese pastries/cookies
Comments (7)lpinkmountain, Have you thought about a ravioli-style cookie? It is really not too fiddly. Roll out your cookie dough into 2 rectangles, one slightly larger than the other. Cover the larger so it doesn't dry out while you work with the first. Then score the other rectangle into squares about 2" square. Drop about a teaspoon of your jam into each square. Carefully lay other dough rectangle on top. Press together in the spaces/rows between the mounds (I'd start with the center rows), cut apart, and bake. If you have one of those ravioli makers (press or roller) even better. I don't think you really need to cut vent holes. This is cookie dough, not pie dough, so should absorb any moisture just fine. Also, you are not cooking fresh fruit which is comprised of a large percentage of water, but a jam which is already cooked and will not release much steam during this short bake time. Google "ravioli cookies" and you will find many versions to guide you. I hope this helps. Good luck....See Morelinnea56 (zone 5b Chicago)
13 years agojimster
13 years agopixistix
13 years agoBumblebeez SC Zone 7
13 years agolinnea56 (zone 5b Chicago)
13 years agoshawnalyn
13 years agoruthanna_gw
13 years ago
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