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Forum -> Recipe Collection -> Cakes, Cookies, and Muffins
Looking for "Zigelman" type recipe
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blondebubby




 
 
    
 

Post Tue, May 28 2013, 10:15 am
Does anyone have a recipe for a caramel log similar to the famous Mrs. Zigelman's?
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motherinisrael




 
 
    
 

Post Tue, May 28 2013, 10:52 am
Found this recipe
http://www.jewishfood-list.com......html

To order I found this SIEGELMAN'S CAKE Brooklyn NY (718) 438-0772
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blondebubby




 
 
    
 

Post Tue, May 28 2013, 2:50 pm
Thanks so much!!!
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ROFL




 
 
    
 

Post Tue, May 28 2013, 7:05 pm
How much does the cake cost to buy by the seligmans?
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paprika




 
 
    
 

Post Tue, May 28 2013, 7:10 pm
Mrs. Zigelman probably uses good quality ingredients. It makes a big difference. Roast the nuts before you grind them and use good quality baking chocolate.
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ROFL




 
 
    
 

Post Tue, May 28 2013, 7:21 pm
Paprika, do you know how much a cake costs from her?
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paprika




 
 
    
 

Post Tue, May 28 2013, 7:23 pm
$30 a small one and $55 a large one.
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ROFL




 
 
    
 

Post Tue, May 28 2013, 8:29 pm
Thanks for the info!
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chocolate chips




 
 
    
 

Post Tue, May 28 2013, 8:42 pm
Just put in LOTS of whipped cream and a ton more sugar and you are done Smile
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bnm




 
 
    
 

Post Tue, May 28 2013, 9:27 pm
Pupa Cookbook has a recipe
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paprika




 
 
    
 

Post Tue, May 28 2013, 9:42 pm
bnm wrote:
Pupa Cookbook has a recipe


I used this recipe and it tasted just like Zigelman's.
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simpleme




 
 
    
 

Post Wed, May 29 2013, 9:11 pm
paprika, can u pls share the recipe from the Pupa Cookbook? Wld really appreciate it!
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paprika




 
 
    
 

Post Thu, May 30 2013, 10:12 pm
simpleme wrote:
paprika, can u pls share the recipe from the Pupa Cookbook? Wld really appreciate it!


motherinisrael posted the link above.
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simpleme




 
 
    
 

Post Fri, May 31 2013, 10:32 am
Woops, didn't realize that was the one you were talking about. Thank you, and thanks mothinisrael!
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motherof5




 
 
    
 

Post Mon, Nov 23 2015, 10:23 am
Hi, I know this is an old thread, I am looking for this recipe and the link above does not work. Would someone be able to post it? Thanks so much!!
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mommy100




 
 
    
 

Post Mon, Nov 23 2015, 10:38 am
I think the balbusta choice #1 has a recipe in it that's very similar
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Liebs




 
 
    
 

Post Mon, Nov 23 2015, 10:44 am
Following...would love to try it too for one night of Chanukah!
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motherof5




 
 
    
 

Post Mon, Nov 23 2015, 10:51 am
I don't have that cookbook!
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Mevater




 
 
    
 

Post Wed, Nov 25 2015, 6:02 pm
motherof5 wrote:
Hi, I know this is an old thread, I am looking for this recipe and the link above does not work. Would someone be able to post it? Thanks so much!!


It works now. If anyone tries it, can they tell us how it compared to Mrs Siegelman's cake, and maybe post a pic of theirs?

Mrs. Zeigelbaum's Cake (Ribbon and Lace Cake) (P, TNT)
Source: The Balabuste's Choice Cookbook
Yield: 3 long, or 4 short loaves
Cakes:
15 eggs, separated
1-1/2 cups sugar
1-1/2 packages vanilla sugar
8 oz. baking chocolate
1-1/4 cups ground walnuts
1-1/2 cups filberts
4 tablespoons flour

Meringue: (one sheet per recipe, repeat recipe)
8 egg whites
1 cup sugar
1 tbsp flour
8 oz. ground walnuts

Chocolate Cream:
2 lbs. baking chocolate
1 cup water
3 tbsp. coffee
3 cups sugar
2 lbs. margarine
8 eggs

Brittle Cream:
4 cups sugar
1 lb. roasted almonds (slivered or sliced)
9 sticks margarine
3 cups confectioners' sugar
1 tbsp. vanilla sugar
9 egg yolks

Caramel Glaze:
1 stick margarine
1 cup light brown sugar
1/2 cup coffee whitener
1 tbsp. vanilla extract
2-1/2 cups confectioners' sugar

Make Cakes:
Preheat oven to 350°F.

Beat egg whites with half of sugar on high speed until stiff. Add remaining sugar and yolks, one at a time, while mixing on low speed. Add remaining ingredients and mix gently until smooth. Pour batter into two lined cookie sheets.

Bake for 35 to 40 minutes.

Make Meringue:
Preheat oven to 325°F.

Beat egg whites with 1/2 cup sugar on high speed until stiff. Add remaining sugar and flour and mix on low speed. Fold in walnuts and mix manually.

Pour batter into a lined cookie sheet. Bake for 45 minutes.

Make Chocolate Cream:
Melt the first four ingredients in a double boiler.

Cream margarine with eggs on high speed until fluffy. Add chocolate mixture and mix until smooth. Refrigerate.

Make Brittle Cream:
Melt sugar over low flame until a brown liquid is formed. Place nuts onto a parchment paper. Pour liquid over nuts and allow sugar to harden. Break into chunks. Place chunks into food processor and blend until almost fine.

Cream margarine, confectioners' sugar, and vanilla sugar. Add yolks and 6 cups brittle and mix.

Make Caramel Glaze:
Melt margarine and brown sugar. Slowly add coffee whitener and bring to a boil. Remove from heat.

Put confectioners' sugar and vanilla extract into mixer. Add heated mixture and beat on high speed for 2 to 3 minutes until creamy and smooth. Let cream stand for five minutes. Add more confectioners' sugar if cream is too loose.

Assembling Instructions:
Spread a layer of chocolate cream onto one cake. Spread a layer of brittle cream onto chocolate cream. Then put a layer of meringue and continue with the chocolate cream, brittle cream and then repeat. Stack cakes on top of each other. Freeze overnight.

Cut the cake into 3 long or 4 short loaves. Cream sides and top of cake with chocolate cream. Pour warm caramel glaze over loaves. Drizzle top of each loaf with melted chocolate.

Poster's Notes:
This cake requires four sheets of cake. You may do either of the following 2 options:
A> Bake the cake recipe twice to get four sheets.
B> Bake cake recipe once to get two sheets and then bake the meringue recipe twice.
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motherof5




 
 
    
 

Post Tue, Dec 01 2015, 10:59 am
Thank you for posting. I am not scared off by the work or the details, but .... 32 eggs?! I think I will skip it!!
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