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Sleet Seasonal Supplement — Winter 2012

Krisanne a Dattir

Mandel Kake

…because recipes in translation
linger on taste buds
as poems meanderalong cerebral pathways…

…I offer
this recipe in true bilingual, personally translated, character…

Bunn:

Eggehviter og melis stivpiskes og blandes m/mandlene. Stekes v/ 175° C i ekstra godt smurt form ca 30 – 35 minutter.

Krem:

Blandes i gryte og varmes til kokepunkt under stadig omrøring.

Avkjøl.

75 gm smør, i små terninger, røres i.

Smøre pa kakebunnen.

Pynt m/ Non-Stop.

Almond Cake

…in Oslo days,
in an Art Collective just off Maridalsveien—

—I shared recipes for brownies and chocolate chip cookies, echoes from America to Norway, rebounding back to me with this…

Cake:

Using a standard beater in a glass bowl, beat egg whites until just stiff, adding sugar in a slow steady stream. Fold in one third of the almond meal and combine. Fold in remaining almond meal in thirds.

Transfer mixture to a well-buttered fluted six to eight inch spring-form pan … Jean Pierre Rampal's flute will provide perfect inspirational vibes and suspension… Bake undisturbed at 350° F for 30 – 35 minutes. Let cool.

Custard Topping:

Combine all ingredients in a saucepan over moderate heat, stirring constantly. Bring to a boil. Remove from heat and let cool.

Beat in 13 cup softened butter until smooth.

Spread topping over cake.

Decorate…strands of orange peel dipped in dark chocolate are delectable, though Norwegians favor the pastilles known as Non-Stops…

Slice into ten thin wedges. Continue streaming strains of Jean Pierre's flute in the background – varying composers according to the occasion.

Krisanne a Dattir enjoys a good dabble in the kitchen almost as much as a word-tinker on the page, or was it the other way around?