Coffee Ring Recipe
Ingredients
| Raisins, dark seedless - 1/2 cup | ||
| Dark rum | 1/4 Cup (16 tbs) | |
| Cakes of dry or compressed active yeast - 2 packages | ||
| Pinch of sugar | ||
| Lukewarm water | 1/4 Cup (16 tbs) | |
| Unsalted butter | 1/2 pound, softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg yolks – 6 numbers | ||
| Orange peel | 1 1/2 Teaspoon, grated | |
| Vanilla extract | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| All-purpose flour, sifted - 2 cups | ||
| Egg whites – 4 numbers | ||
| Whole almonds, blanched | ||
| Confectioners' sugar | ||
Directions
GETTING READY
1) Preheat the oven to 350°.
2) Soak the raisins in the rum for about 1/2 hour.
3) Drain and squeeze the raisins dry.
4) Sprinkle the yeast and the pinch of sugar into the water.
5) Let the mixture stand for 2 or 3 minutes; stir to dissolve the yeast.
6) Set in a warm place—such as an unlighted oven—forabout 2 or 3 minutes, or until the yeast has begun to form bubbles and has almost become double in volume.
MAKING
7)Mix the soft butter and 1/4 cup of the sugar together by beating them with a wooden spoon or with an electric mixer at medium speed unti creamy, light and fluffy, then stir in the yeast solution and beat in the egg yolks, one at a time.
8) Add the orange peel, vanilla extract, salt and raisins.
9) Beat in the flour, 1/2 cup at a time.
10) In another mixing bowl, preferably of unlined copper, beat the egg whites and sugar with a whisk or electric beater until they begin to foam.
11) Continue to beat until the egg whites become stiff when the beater is lifted from the bowl.
12) With a rubber spatula, mix about 1/4 of the egg whites into the batter, then reverse the process; fold the batter into the rest of the egg whites, using an over-and-under cutting motion.
13) Continue to fold until no trace of the whites remains; do not over fold the mixture.
14) With a pastry brush, lightly butter a ring mold of about 5 inches deep and 10 inches across.
15) Sprinkle some flour over it and coat the surface evenly.
16) Knock out the excess by turning the mold and striking it against a table sharply.
17) Arrange the almonds in a circle in the bottom of the mold, and then pour in the batter.
18) Cover with a kitchen towel and set in a warm place (the unlighted oven is ideal) for 1 1/2 hours, or until the batter has risen to the top of the mold.
19) Bake in the middle of the oven for about 40 minutes, or until it is a light golden brown.
20) Then turn it out on a cake rack to cool.
SERVING
21) Dust lightly with confectioners' sugar before serving.
1) Preheat the oven to 350°.
2) Soak the raisins in the rum for about 1/2 hour.
3) Drain and squeeze the raisins dry.
4) Sprinkle the yeast and the pinch of sugar into the water.
5) Let the mixture stand for 2 or 3 minutes; stir to dissolve the yeast.
6) Set in a warm place—such as an unlighted oven—forabout 2 or 3 minutes, or until the yeast has begun to form bubbles and has almost become double in volume.
MAKING
7)Mix the soft butter and 1/4 cup of the sugar together by beating them with a wooden spoon or with an electric mixer at medium speed unti creamy, light and fluffy, then stir in the yeast solution and beat in the egg yolks, one at a time.
8) Add the orange peel, vanilla extract, salt and raisins.
9) Beat in the flour, 1/2 cup at a time.
10) In another mixing bowl, preferably of unlined copper, beat the egg whites and sugar with a whisk or electric beater until they begin to foam.
11) Continue to beat until the egg whites become stiff when the beater is lifted from the bowl.
12) With a rubber spatula, mix about 1/4 of the egg whites into the batter, then reverse the process; fold the batter into the rest of the egg whites, using an over-and-under cutting motion.
13) Continue to fold until no trace of the whites remains; do not over fold the mixture.
14) With a pastry brush, lightly butter a ring mold of about 5 inches deep and 10 inches across.
15) Sprinkle some flour over it and coat the surface evenly.
16) Knock out the excess by turning the mold and striking it against a table sharply.
17) Arrange the almonds in a circle in the bottom of the mold, and then pour in the batter.
18) Cover with a kitchen towel and set in a warm place (the unlighted oven is ideal) for 1 1/2 hours, or until the batter has risen to the top of the mold.
19) Bake in the middle of the oven for about 40 minutes, or until it is a light golden brown.
20) Then turn it out on a cake rack to cool.
SERVING
21) Dust lightly with confectioners' sugar before serving.
Chef
