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| TORTA
CEBUANA |
| Cooking
time: |
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Servings: |
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Ingredients |
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2 1/2 cups all-purpose
flour, sifted |
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3 tbsp baking power |
| 1/2 tsp salt |
8 egg yolks |
| 1 1/3 cup sugar |
3/4 cup milk |
| 1/2 cup pork lard |
1/2 cup anis seeds |
| 1 egg, slightly beaten |
cottage cheese, cut in
strips |
| sugar for sprinkling |
1/3 cup melted butter |
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| Cooking
Instructions |
| Sift together flour, baking
powder and salt. Set aside. In a big bowl,
combine egg yolks and 1 1/4 cup sugar. Stir
until blended. Set bowl over saucepan
containing about 2 inches hot water. (Bowl
should not touch water.) Set saucepan over low
heat and stir the mixture gently until
lukewarm. (Do not allow water to boil.) Remove
bowl from saucepan and beat the egg mixture for
8 minutes at medium speed, until the mixture is
light, fluffy and cool. Blend in 2/3 of the
flour mixture alternately with milk. Fold in
gently the remaining flour mixture together with
lard, butter, and anis seeds. Pour into
paper-lined torta tins, 2/3 full, and bake at
350 degrees F. for 30 minutes or until light
brown. Remove from oven. Brush tops with
slightly beaten egg. Arrange strips of cottage
cheese, and sprinkle with sugar. Return to oven
and continue baking until topping is dry (about
6 minutes). Remove from tins and cool on rack |
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