The Rural Voice, 1989-07, Page 46GIC
RATES FOR 40
TRUST COMPANIES
12%
1 year
%O
2
2 years
FUNDS TRANSFERRED VIA CHARTERED BANK
NO FEES OR CHARGES
AIE INVESTMENTS
CIODERICH
1-800-265-5503
Blucwater
OFFICE EQUIPMENT LTD.
SS HAMILTON ST., GODERICH
•OliVettl •TOSHIBA
• commodore
Plain Paper Copiers
Word Processing Systems
Facsimile
Electronic Typewriters and Calculators
Computer Systems and Supplies
Computer & Typewriter Ribbons
Stationery Supplies
524-9863 524-4905
1-800-265-1722
Fax No. (519) 524-4812
PURCHASE
ANY
BEDROOM SET
OVER $900.00
YOU WILL
RECEIVE
A FREE
BOX & MATTRESS
SET
VALUE - $699.00
ZILLIAX
FURNITURE & APPLIANCES
Goderich Listowel
524-4334 291-1461
44 THE RURAL VOICE
RURAL LIVING
Country
Fair
Cakes
>• vx
r4f1
W 4!
What does it take to make a prize-
winning cake for the country fair?
You know you have a good recipe
when the family starts smacking lips
at the mere mention that you are going
to make a cake, but it takes more than
an appreciative family to bake a
ribbon -winner.
Trudy Lossereit was bitten by the
entrepreneurial bug this spring and
started up a pastry kitchen in her home
south of Auburn in Huron County.
Cooking since she was 15, Trudy has
had a lifetime dream of opening her
own pastry shop. She has drawn from
her German background to create
tortes and specialty cakes — and has
these tips to offer.
The most important element to
remember is the freshness of the in-
gredients. One substitution of lesser
quality than the rest could be the
defeating factor.
Trudy uses fresh butter instead of
shortening or margarine, whole cream,
and fresh farm eggs. Her favourite
cakes are the result of numerous trial
and error sessions. She will make a
recipe several times over to create that
special flavour or texture.
You don't want a cake so moist
that it compresses into a doughy mass
when cut, or so dry that only a pile of
crumbs hits the plate. Don't try to
take short-cuts like multiplying the
recipe 2 or 3 times. Each cake should
be made separately.
Trudy uses a sponge cake for her
tortes and enjoys working with butter
cream for decorating. When submit-
ting a cake for judging, usually one
slice is pre-cut to show judges the cut-
ting quality of the cake. She recom-
mends using a hot knife so that the
icing doesn't smear down the slice.
Keep a pitcher of hot water and a
clean towel handy, and after each slice
dip the knife in the water, dry, and you
are ready for the next cut.
The menu Trudy offers includes
Raspberry Cream Torte, Chocolate
Truffle, and a Hazelnut Supreme nut
sponge cake — layered with butter
cream blended with liqueur and lightly
roasted crushed hazelnuts. Although
Trudy declined to divulge her sponge
cake recipe, she did offer us a German
recipe for a meringue -topped fruit
cake. The meringue topping is similar
to our rhubarb tart from the April issue
of The Rural Voice, but there the
similarity ends.
Fruit Squares
Batter
3 egg yolks
3 T. (45 mL) hot water
3/4 cup (150 g) sugar
1 t. (5mL) vanilla
1 2/3 cups (250 g) flour
1 1/2 t. (6 g) baking powder
1/4 cup (50 g) melted butter
1/4 cup (60 mL) milk
Filling
3 egg whites
1 cup (200 g) sugar
1 pint (300 g) fresh berries
(blueberries, raspberries, or currants)
Bauer: Preheat oven to 180°C
(350°F). Grease a 13" x 9" (33 cm x
23 cm) cake pan. Cream egg yolks,
hot water, sugar, and vanilla together
in mixing bowl until light and fluffy.
Sift flour and baking powder together.
Add flour, melted butter, and milk to
egg yolk mixture. Mix well. Bake in
pan for 20 minutes.
Filling: Beat egg whites to soft