gallahadesquire Posted August 5, 2022 Share Posted August 5, 2022 In the May 1979 issue of Bon Appetit magazine, there was a recipe for “new keg for Grace occasions”. It was a two-nut (hazelnuts and one other) nut meringue made from nuts, sugar, and eight (8) egg whites, spread into a jelly roll pan, then quartered to make a sort of loaf. The frosting was a buttercream contains the eight egg yolks, three sticks of butter, sugar, and vanilla, Kailua, and chocolate buttercreams. Heart attack that tastes good. I’ve lost my copy of the recipe. I signed on to Bon Appétit’s “50,000 recipe” vault and can’t find it. I can’t find it online either. Any assistance would be deeply appreciated. Link to comment Share on other sites More sharing options...
BSR Posted August 6, 2022 Share Posted August 6, 2022 I doubt I'll have any more luck than you did in finding the old recipe, but it sounds like a dacqoise with French buttercream filling. Google "dacqoise" (it's a pretty standard French recipe), then make a French buttercream, adding melted but cooled chocolate. You can add Kahlua to flavor the buttercream, just 1 tbs max otherwise it might split. Cut the dacqoise in 4, fill the layers with your buttercream, et voilà! Link to comment Share on other sites More sharing options...
BSR Posted August 6, 2022 Share Posted August 6, 2022 The recipe you describe sounds a lot like an opera cake. Here is one of my favorite YouTubers to guide you through the fairly involved recipe: jeezifonly 1 Link to comment Share on other sites More sharing options...
gallahadesquire Posted August 7, 2022 Author Share Posted August 7, 2022 Similar. Celebration cake is not so fussy. has anyone else ever made Lindy’s Cheesecake? Link to comment Share on other sites More sharing options...
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