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
Experts have found proof that recipes existed way back into the distant past, in truth as far back as pharonic Egypt, and maybe further still. Interesting though that maybe, in the main part, these old records were just basic pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius created some scripts detailing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were divided into starters, entrees and desserts, a very modern way of dining. Aspicius tells us how the cooks of Roman times made use of many aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the Middle-East, such as basil and coriander. These new foods and tastes was responsible for a surge in recipe books, the majority of which are now in private cookery archives. By the advent of the 20th century, cooking publications were highly popular mostly as a result of increased literacy, more spare time and a general increase in wealth. The revolution that is television brings us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Alpine White Hazelnut Cake recipe.
