Last updated 6/12/2012 12:46:01 AM. Recipe ID 6084. Report a problem with this recipe.
Categories: Greek, Cakes
Yield: 24 Servings
3 c Water
4 c Granulated sugar
1 Orange or lemon; peel only
2 Whole cloves
18 Eggs; separated
5 tb Cognac
1 ts Vanilla extract
1/2 ts Baking soda
6 oz Zwieback; crushed fine
1 lb Walnuts; coarsely chopped
1 ts Ground cinnamon
Combine the water, 2 1/2 cups of the sugar, orange or lemon peel, and
cloves in a saucepan and boil for 10 minutes. Remove the peel and
cloves and cool. Meanwhile, using an electric mixer, beat the egg
yolks until light and lemon colored, and gradually add the remaining
1 1/2 cups sugar. In a separate bowl, mix the Cognac, vanilla
extract, and baking soda and slowly add to the yolks and sugar.
Combine zwieback, walnuts, and cinnamon, and gradually add to the
batter, mixing on low speed. Meanwhile, beat the egg whites until
soft peaks form. Slowly fold into the cake batter, then pour into a
greased 15 1/2" x 11" x 2" baking pan. Bake in a 350 degree oven for
30 minutes, or until a deep chestnut color. Remove from the oven and
set on a wire rack. Spoon the cooled syrup over the cake and allow
it to cool in the pan. Cut into traditional diamond shapes, according
to desired size.
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