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
Transcribed cooking instructions as a concept can be traced way back into ancient history, in fact as far as ancient Egypt, and quite possibly further than that. Having said that, sadly, these old cookbooks were just simple pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a series of stone tablets in the Sumerian language describing the preparation 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 and blissful. During the time of the Romans a man called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. Additionally, he tells us how the ancient cooks were skilled in the use of many herbs, including a few you will know for example basil, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including parsley and basil. These new spices and herbs prompted an increase in publications on food, the majority of which still exist in private libraries. When we get to the 20th century, recipe books were starting to become popular mostly as a result of higher levels of literacy, more leisure time and having more money to spend. The arrival of TV brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Alpine White Hazelnut Cake recipe.
