European Stars And Stripes (Newspaper) - May 6, 1988, Darmstadt, Hesse                                Saucepan in which the Metal bowl win partly but secure fit. Bring one quart of water id the simmer in he Saucepan. Set he  bowl containing the egg mixture on top but not in the simmering water. Star Bealing with a wire whisk for two minutes or until the egg mixture is hoi la the touch. Do not overcook or the eggs will scramble. The exact temperature should be 130 degrees. Pour and scrape the mixture into the bowl of an electric mixer and beat on High Speed about live minutes or until the mixture has tripled w quadrupled in volume or until it forms a ribbon. That is when you run a linger through he baiter it leaves a Furrow. Sprinkle the top with the Cocoa mixture and a Hall cup of amaretto or other liqueur and carefully told in into the Batter. Fold until thedry ingredients Are totally incur pooled. Pour a ourth of the Bailer into a mixing bowl and pour in the melted Turner. Fold the Butler into this portion of the Batter. When the butter is All folded in. Pour this portion of inn Batter into the larger portion. Pour and scrape the Batter into the prepared cake pan. Tap the pan solidly Onlo a hat surface to smooth Over Trie Fop. Placa the pan in the oven and bake from one hour to one hour and 10 minutes or until the censer of the cake Springs Back when in is touched lightly Wilh the fingers Lei the cake res a Lull 10 minute before turning it Oul onto a cake plate. To make the filling and lopping or the cake bring the milk to a boil in a Saucepan. Add the finely chopped Choc Hale it May be chopped by hand or in a food processor and turn Oft the heat. Shake the pan gently in a circular motion while stirring until the chocolate is melted and Well blended. Do not use a cold spoon for stirring use a wire Tilsk. When ready pour and scrape the liquid into a mining bowl and Lei Cool to room temperature. Whip the Cream until ii is stiff and boat in the melted chocolate mixture uni Well blended. Split the cake crosswise into two Iliin round layers of equal size. Turn the top layer Over. Brush the top of each layer Wilh three Tablespoons of Amarello or another liqueur. Spread one and one half cups of the fitting onto one layer and smooth it Ever the lop. Scalier the raspberries Over Ell and press whom into the fitting. Center to second layer on lop. Pour and scrape inc remaining tilling Onlo the cake and smooth in gently Over the top and sides. If desired decorate the top of the Cako Wilh Sweel Ned whipped Cream pulling in through a pastry lube. Let the cake Aland 15 minutes Belore culling and serving. Yield ten or More Servings. Banana Cream pie 1 8-Inch batted pie Shell see recipe 4 pounds unpeeled unblemished Ripe bananas 1 Tablespoon Lemon juice 1 Tablespoon cold water pastry Cream see recipe 2 cups heavy Cream 2 Teaspoons sugar. Prepare the pet Shell and lot it Cool. Peel the bananas and Cut them into Hall Inch rounds. Their should be about seven and a half cups put the banana rounds into a bowl. Blend Pihrt Lemon juice Wilh the water and pour this Over the banana pieces this will prevent discoloration. Blend to Coal the pieces Well Pat dry with a clean while Kitchen Towel or a Napkin. Put the banana pieces in a mining bowl and scraps Iho pastry Cream Over All. Stir to blend. Pour the filling Inlo the baked Pic Shell. Chill thoroughly. Whip the Cream Wilh the sugar until stiff. Outfit a pastry bag Wilh a Star tube no. M and spoon the whipped Cream into the bag. Pipo the Cream Oul onto the filling in a decorative pattern. Yield eight to 10 Servings. Pastry Cream 1 cup milk 6 Tablespoons sugar 1 Tablespoon All purpose hour 2 Teaspoons co starch 1egg 3 Tablespoons butter a Teaspoon pure Vanilla extract. Put the milk in a Saucepan and bring to a simmer. Meanwhile Combine the sugar flour and cornstarch in a mixing bowl and blend Wilh the fingers to break up any lumps. Put the egg in a second mixing bowl and beat gradually adding the co starch mixture until smooth. Add about a Quarter cup of the hoi milk to the egg mixture stirring rapidly Wilh a wire whisk. Pour the warmed egg mixture Bock into the remaining milk thai is still simmering stirring constantly and rapidly Wilh the whisk. Scrape the Bottom and sides until in reaches the bubbling stage immediately turn Oil the heal. Stir in the but Ler and Vanilla. There should be Aboul one and a third cups. Pour and scrape die pastry Cream Inlo a bowl to chill. Yield Aboul one and a third cups. Lemon and chocolate tart 18-Tnch baked pie Shell see recipe a Pound unsweetened chocolate 1 recipe Lor Lemon Cream Nee recipe sweetened whipped Cream for decorating optional. Preheat the oven to shot degrees. Prepare the Pic Shell and tet Cool. Chop the chocolate As finely As possible by hand or use a food processor. Scalier the chopped chocolate Over the to Lorn of the pie Shell. Pour and scope the Lemon Cream Over the chocolate smoothing in Over. Place the pie Shell in the oven and bake is minutes ii desired decorate the top with sweetened whipped Cream before serving. Yield six to 10 Servings. Lemon Cream 3 Large eggs it cup sugar i Teaspoon finely grated Lemon Rind it cup freshly squeezed Lemon juice 6 Tablespoons cold unsalted Buttar Cut Inlo cubes. Break the eggs Inlo a thin Metal mixing bowl there should be about Ihrcke quarters of a cup. Add the sugar and boat by hand or Wilh an Elc cleric mixer until Light and unify. Beat in the Lemon Rind and juice select a Saucepan in which the Bottom of i he mixing bowl will partly lit. Bring about one quart of Wales to a boil in the Bottom of the Saucepan. Place Iho Metal mixing bowl on lop. Bul not in the water. Cook stirring constantly until the sauce thickens Aboul iwo minutes longer. Remove the mixing bowl from the heal and beat in the Bulter. Lei stand at room temperature yield Aboul three cups. Pie Shell made with a Rich Short dough itt cups plus 2 Tablespoons Apponi Malelya All purpose flour Lor malting and rolling out dough 8 Tablespoons cold unsalted butter Cut into Small cubes 1 egg Yolk 1 Teaspoon sugar Salt to  desired 3 Tablespoons approximately cold water. Put one end three quitters of a cup of hour into inc bowl of an electric mixer. Add the Butler and Beal until Iho mixture has the granular texture of Cornmeal Combine the egg Yolk sugar and Salt in a Small Glass measuring cup. Beat Well. Add enough cold Walcer to the cup to make a third cup. Pour the egg Yolk mixture Down the sides of the mixing bowl and continue beating until the liquid is thoroughly incorporated. Gather the resulting dough into a Ball. Press a forefinger Inlo the dough to lest in Lor firmness. If the dough keeps an imprint there is no need to refrigerate. If the dough lends to close in on itself chill Lor half an hour or so. Preheat the oven to 400 degrees. Sprinkle Iho lop of a Flat surface preferably cold Marble Wilh two Tablespoons of Ali purpose flour. Turn the dough Oul onto it and Roll the dough into a Circle about 14 inches in diameter. Use uhis to line an eight Inch tart tin. Prel Eawy with a removable Bollum. Press the dough against the inside. Chill the dough Lor is minutes. Line the Bollom and sides of the dough gently Wilh aluminium Loil and place in the oven. Bake 20 minutes or until Golden Biown. As inc dough bakes the pastry might Rise Slighly ii in does press it gently to Iho Center to make in lie Hal once More. Remove the Shell lion the oven and let Cool. Remove aluminium foil. Yield one eight Inch pie Shell. Hay 6,1987 the stars and stripes Page is