Jane Marsh Cooks: Diva Party Recipes with Color and Poety
Dedication: These Holiday Desserts are dedicated to my eternally memorable mother. Beauty was her life force. Totally, and with color creations of flowers and food-functionally coordinated and displayed with rhythmic merriment and elegance-decorating was food for her soul. In an exhibition reminiscent of Luxury Homes & Gardens, she wrapped one up in the musical whirl of her delivery.
Her diva-like, and incredibly vivid party displays are still, and always will be, Something to Sing About!
Baked Alaska Viennese Style
6 egg yolks
2/3 cup sugar
2/3 cup flour
6 egg whites, stiffly beaten
1pt. vanilla ice cream
apricot soufflé (prepare 2/3 recipe, omitting almonds)
Beat egg yolks and sugar until fluffy. Add flour. Fold in egg whites. Bake in greased and floured cake tin in 300 degree oven 40-50 minutes. Cool. Cut a thin layer from top as cover. Scoop out remaining cake. Place on ovenproof platter. Fill with vanilla ice cream. Cover with top layer. Spread with apricot soufflé Brown in very hot oven 5 minutes.
2 egg whites
¾ cup sugar
1 cup apricot jam
5 agg whites, stiffly beaten
Beat egg whites with sugar and jam until stiff. Add the beaten egg wjhites. Pour into greased ovenproof soufflé dish : Bake in 325 degree oven 10-15 minutes.
(Strawberry jam, currant jam, or grated chocolate may be substituted for apricot jam.)