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Mrs. Zeigelbaum's Cake (Ribbon and Lace Cake) (P, TNT)
Source: The Balabuste's Choice Cookbook
Yield: 3 long, or 4 short loaves

15 eggs, separated
1-1/2 cups sugar
1-1/2 packages vanilla sugar
8 oz. baking chocolate
1-1/4 cups ground walnuts
1-1/2 cups filberts
4 tablespoons flour

Meringue: (one sheet per recipe, repeat recipe)
8 egg whites
1 cup sugar
1 tbsp flour
8 oz. ground walnuts

Chocolate Cream:
2 lbs. baking chocolate
1 cup water
3 tbsp. coffee
3 cups sugar
2 lbs. margarine
8 eggs

Brittle Cream:
4 cups sugar
1 lb. roasted almonds (slivered or sliced)
9 sticks margarine
3 cups confectioners' sugar
1 tbsp. vanilla sugar
9 egg yolks

Caramel Glaze:
1 stick margarine
1 cup light brown sugar
1/2 cup coffee whitener
1 tbsp. vanilla extract
2-1/2 cups confectioners' sugar

Make Cakes:
Preheat oven to 350°F.

Beat egg whites with half of sugar on high speed until stiff. Add remaining sugar and yolks, one at a time, while mixing on low speed. Add remaining ingredients and mix gently until smooth. Pour batter into two lined cookie sheets.

Bake for 35 to 40 minutes.

Make Meringue:
Preheat oven to 325°F.

Beat egg whites with 1/2 cup sugar on high speed until stiff. Add remaining sugar and flour and mix on low speed. Fold in walnuts and mix manually.

Pour batter into a lined cookie sheet. Bake for 45 minutes.

Make Chocolate Cream:
Melt the first four ingredients in a double boiler.

Cream margarine with eggs on high speed until fluffy. Add chocolate mixture and mix until smooth. Refrigerate.

Make Brittle Cream:
Melt sugar over low flame until a brown liquid is formed. Place nuts onto a parchment paper. Pour liquid over nuts and allow sugar to harden. Break into chunks. Place chunks into food processor and blend until almost fine.

Cream margarine, confectioners' sugar, and vanilla sugar. Add yolks and 6 cups brittle and mix.

Make Caramel Glaze:
Melt margarine and brown sugar. Slowly add coffee whitener and bring to a boil. Remove from heat.

Put confectioners' sugar and vanilla extract into mixer. Add heated mixture and beat on high speed for 2 to 3 minutes until creamy and smooth. Let cream stand for five minutes. Add more confectioners' sugar if cream is too loose.

Assembling Instructions:
Spread a layer of chocolate cream onto one cake. Spread a layer of brittle cream onto chocolate cream. Then put a layer of meringue and continue with the chocolate cream, brittle cream and then repeat. Stack cakes on top of each other. Freeze overnight.

Cut the cake into 3 long or 4 short loaves. Cream sides and top of cake with chocolate cream. Pour warm caramel glaze over loaves. Drizzle top of each loaf with melted chocolate.

Poster's Notes:
This cake requires four sheets of cake. You may do either of the following 2 options:
A> Bake the cake recipe twice to get four sheets.
B> Bake cake recipe once to get two sheets and then bake the meringue recipe twice.

Posted by Esther Mandel

Nutritional Info Per Serving: N/A