Cranberry Refrigerator Cake
|Cranberries||1 Pound (4 Cups)|
|Water||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Orange||1⁄2 , juice of rind taken|
|Chopped nuts||2 Tablespoon|
Cook cranberries in water until skins pop.
Rub through sieve.
Combine beaten egg yolks, sugar, flour, salt, orange juice and rind and add to cranberry puree.
Cook over hot water until thick.
Cool; fold in stiffly beaten egg whites.
Arrange halved ladyfingers around bottom and sides of a spring form pan lined with waxed paper; add half the cranberry mixture.
Cover with ladyfingers; add remaining mixture.
Chill for about 8 hours.
Unmold and garnish with nuts.
Makes 1 (10x10 inch) cake.