1 package (18.5 oz.) white cake mix
1/4 cup hazelnut liqueur or extract
1/4 cup finely chopped hazelnuts roasted or, egon hazelnuts
1/2 cup raspberries (fresh or frozen & thaw, ed)
1 alpine white candy bar warmed & sha, ved into curl
1 roasted oregon hazelnuts (whole), f, or garnish
FROSTING
8 oz cream cheese
1/2 cup butter
16 oz powdered sugar
1 tsp vanilla
1 tsp hazelnut liqueur or extract
Directions
Prepare and bake white cake mix in two layers according to package
directions, except substitute 1/4 cup hazelnut liqueur or extract for
1/4 cup water. Cool on racks. For frosting, cream together butter and
cream cheese, then add remaining frosting ingredients. (Add a few
drops of milk or cream if it becomes too thick.) Frost center of
bottom layer of cake, sprinkle with chopped hazelnuts (reserving 2
teaspoons), and arrange raspberries over all. Top with 2nd layer of
cake and continue icing. When finished, arrange candy bar curls in
center of cake, and sprinkle remaining chopped Oregon hazelnuts and
whole hazelnuts. Cut into slices and serve.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 1 cake
Alpine White Hazelnut Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is possible to trace the history of written recipes far back into distant history, at least as far back into recorded history as the ancient Egyptians, and maybe further still. Having said that, mostly, these ancient cookbooks were just very basic pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians are some stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As we move on, we find a couple of interesting books which date from the 14th Century ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the curry that is served today, but instead descriptions of the types of meals enjoyed by the rich and powerful of that time. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab cooking, including parsley and basil. The introduction of these new foods and spices led to an explosion in manuscripts on cooking, the majority of which are kept safe in academic collections. During the following few hundred years, the powerful and rich competed with each other to offer the most exotic banquets, and as a consequence, the best cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookbooks are in great demand, mostly due to more people being able to read, people having more leisure time and having more money to spend. The arrival of television gave us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Alpine White Hazelnut Cake recipe.
