Home

Mohrenkopf (Othello's or Moor's Heads)

ingredients

makes 25 pieces
4 egg yolks
50 g (2 oz) caster sugar
50 g (2 oz) plain flour, sifted
6 egg whites
pinch salt
50 g (2 oz) potato flour, sifted
150 ml (1/4 pt) double or whipping cream
30 g (2 tbsp) caster sugar
30 ml (2 tbsp) Grand Marnier or Cointreau
Soft Chocolate Icing

method

1. Whisk the egg yolks and half the sugar until pale and creamy. Beat in the plain flour.

2. Whip up the egg whites with the salt until firm, then beat in the remaining sugar until satiny and smooth. Fold the egg snow into the first mixture, then sift over the potato flour in two stages and fold it in lightly.

3. Line a baking sheet with greaseproof paper.

4. Fit a large piping bag with a plain nozzle and spoon some of the mixture into it.

5. Pipe rounds of paste about 1 cm (1/2 in) across at 5 cm (2 in) intervals.

6. Dust with a little flour. Bake in the preheated oven at 200°C (400°F) Gas 6 for 20 - 30 minutes until puffed and golden.

7. Remove from the paper and cool on a wire rack. Split the cakes and scoop out a little of the pastry from the base.

8. Whip the cream into soft peaks and whisk in the rest of the sugar and the liqueur.

9. Place a spoonful of cream in the hollow of each split pastry and close.

10. Prepare the soft chocolate icing and coat the top of each pastry with it; stand on the wire rack to set.

What did you think?

14 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved