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Have you made Bondepige Med Slor (Veiled Country Lass)?
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Rating: 5/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 5 - Change
Nutritional Facts
Servings Per Recipe: 5

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bondepige Med Slor (Veiled Country Lass)

Date Added: September 27, 2013

Ingredients:

8 Tablespoons Unsalted Butter 1/4 pound
3 Cups Dry Bread Crumbs see note *
3 Tablespoons Sugar (up to 6)
2 Tablespoons Semisweet Baking Chocolate
1 Tablespoon Butter for greasing
2 Cups Applesauce canned or homemade
2 Tablespoons Unsalted Butter additional, cut into 1/4-inch pieces
1 Cup Heavy Cream chilled
2 1/2 Tablespoons Raspberry Jam 2 to 3 tbsps, optional
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Directions:

1. *Note : fine, dry bread crumbs made from dark rye or pumpernickel bread Melt the first amount of butter in a large heavy pan over medium heat.

2. When the foam subsides stir in the bread crumbs and the sugar.

3. Reduce the heat to low and continue to stir and cook until evenly browned and the bread crumbs are dry and crisp.

4. Remove the pan from the heat and stir in the grated chocolate; mix and stir until the chocolate is completely melted and incorporated.

5. Set aside to cool for a while. Heat the oven to 375F Lightly grease a shallow 1-quart pudding mold, souffle dish or cake pan with the 1 tablespoon of softened butter.

6. Cover the bottom of the dish with a 1/2-inch layer of the toasted bread crumbs.

7. Spoon a thick layer of the applesauce over the crumbs, then add another layer of crumbs.

8. Continue alternating layers of crumbs and applesauce finishing with a layer of crumbs.

9. Dot the final crumb layer with the 1/4-inch bits of butter.

10. Bake for 25 minutes on the middle rack of the oven; cool to room temperature.

11. Just before serving, whip the heavy cream until it holds its shape and pipe or spread the top of the cake with it.

12. Decorate with dabs of the jam if desired. Serves 4 to 6.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Raspberry, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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