* Exported from MasterCook *
PEARADISE TORTE
Recipe By :1988 Pillsbury Bakeoff
Serving Size : 1 Preparation Time :0:00
Categories : Cakes, Layer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 pkg. Yellow cake
3/4 cup water
1/4 cup orange juice
1/2 cup margarine or butter -- softened
2 tablespoons honey
1 tablespoon grated orange peel
3 eggs
2 tablespoons cornstarch
1 cup reserved canned pear liquid
1/4 cup orange juice
1/4 cup honey
1 teaspoon grated orange peel
1 egg yolk -- slightly beaten
1 cup toasted coconut
+ cup chopped pecans or walnuts
1 cup finely chopped canned pears
1 tablespoon margarine or butter -- softened
2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
Heat oven to 350F. Grease and flour two 9 or 8-inch round cake pans.
In large howl, combine all cake ingredients (items 1-7) at low speed
until moistened; beat 2 minutes at highest speed. Pour into prepared
pans. Bake at 350F. for 25 to 35 minutes or until toothpick inserted
in center comes out clean. Cool in pan 15 minutes; remove from pans.
Cool completely. In medium saucepan, combine cornstarch, reserved
pear liquid, + cup orange juice, + cup honey and 1 teaspoon grated
orange peel. Bring to a boil over medium heat, stirring constantly;
cook and stir 1 minute. Remove from heat. Blend small amount of hot
mixture into egg yolk. Return egg mixture to saucepan, blending
well. Cook just until mixture starts to bubble, stirring constantly.
Remove from heat; stir in coconut, pecans, pears and margarine. Cool
completely.
Frosting, items 18-21 In large howl, beat cream until slightly
thickened. Blend in powdered sugar and vanilla; beat until firm peaks
form (do not overheat). Slice each cake layer in half to make 4
layers. Place I layer on serving plate; spread with 1 cup frosting.
Top with second layer; spread with half of pear filling. Repeat
layers, ending with pear filling, spreading pear filling to within 1
inch of edge on top layer. Frost top edge and sides of cake with
remaining frosting. Refrigerate at least 2 hours before serving.
Store in refrigerator. 16 servings.
HINTS: *If canned pears do not yield 1 cup - liquid, add water to
liquid to make 1 cup.
To toast coconut, bake at 35ODF.
in shallow pan for 4 to 6 minutes, stirring occasionally, until light
golden brown.
Pillsbury Bake off 1988
Finalist
Marie Balheiser
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4050 Calories; 336g Fat (72.6%
calories from fat); 38g Protein; 247g Carbohydrate; 1g Dietary Fiber;
1781mg Cholesterol; 1492mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2
Lean Meat; 3 1/2 Fruit; 1 1/2 Non-Fat Milk; 65 Fat; 11 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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