Product Recipes
- 4 cups (2 lbs) granulated sugar
- peel of 1 orange or lemon
- 2 cloves
- 18 eggs, separated, at room temperature
- 5 tbsp Cognac
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 6-oz pkg zwieback, crushed fine
- 1 lb shelled walnuts (approx. 4 cups), coarsely chopped
- 1 tsp 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 cups sugar.
- In a separate bowl , mix the Cognac, vanilla extract, and walnuts, and cinnamon, and gradually add to the batter, mixing on low speed.
- 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 inch baking pan.
- Bake in a moderate oven and set on a wire rack. Spoon the cooled syrup over the cake and allow it tc cool in the pan.
- Cut into traditional diamond shapes according to the desired size.
