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THE KING OF TORTES It is difficult to describe perfection, especially when it comes to food. Recent ly I had the Pleasure (with a capital P) to sample a torte. I can only say that this was the most delicious, most scrumptious, most wonderfully delectable torte I have every tasted! My compliments to Mrs. Maria Savchak, president of UNWLA who created the masterpiece I tasted and who kindly shares the recipe with our readers. There are a few things about this torte and its preparation that should be mentioned here. It is crucial to the suc cess of this torte that it be prepared and baked on a dry day. Once completely fin ished it should stand one (1) day in the refrigerator to allow the flavors to blend. Freeze for 2 to 3 days before serving. Have parchment paper on hand. The baking pans for the torte layers are lined with this paper. It may be purchased in gourmet speciality stores. Many ingre dients, several steps and much prepara tion time is involved here. Also, it is not inexpensive. But, oh my, it is worth it! FRENCH MERINGUE LAYERS Four (4) layers are needed for this torte. The recipe below is for two (2) lay ers. Repeat the recipe to make additional two layers. 5 egg whites room tem perature 1 tablespoon (generous) granulated sugar 1/2 cup granulated sugar m ixed with 1 cup confectioners’ sugar 1. Prepare two (2) 11 inch cake pans. Butter them, line with parchment paper. 2. Preheat the oven to 275°. 3. Beat the egg whites until very stiff; halfway through, add the smaller amount of granulated sugar. 4. Sift the mixture of granulated sugar and confectioner’s sugar together and fold into the egg whites. 5. Divide the batter equally into the two prepared cake pans. 6. Bake for 30 to 40 minutes., Meringues are done when they can be pushed loose from the baking surface. Allow them to cool. LEMON CREAM Prior to making the lemon cream place the mixing bowl in freezer for 1/2 hour. 1 2/3 half pints heavy cream 4 tablespoons confectioners’ sugar juice of 1 1/2 lemons In the cold bowl beat the heavy cream with the sugar until stiff. 2. Gradually add the lemon. 3. Put the mixture in freezer until needed. COFFEE CREAM Prior to making the coffee cream place a mixing bowl in freezer for 1/2 hour. 2 1 /3 half pints heavy cream 3 to 4 teaspoons instant coffee 11/2 — 2 tablespoons Kahlua liquor 4 tablesoons confectioners’ sugar 1. Mix the instant coffee with the Kahlua. 2. Beat heavy cream with sugar until stiff. 3. Blend the coffee with cream and place in freezer until needed. When the above preparations are fin ished you are ready to assemble the torte. At this point you have 4 meringue layers and two creams. Alternating, spread one cream on a meringue layer and cover with another layer. You will have some Coffee cream left over. This is to be used to cover the sides and top of the torte. Place the torte in the refrigerator for one day so that the flavors can blend and the meringue layers can absorb the creams. Then cover properly and place in freezer for 2 to 3 days. Serve very cold. Enjoy!!! organized a cultural exhibit at a church in Crown Point, and threw a Halloween costume party for children and adults alike. Branch 102 also made a notable book donation to Purdue University. All of the older branches have performed small miracles in raising thousands of dollars each year for Ukrainian charities, sending clothing, books and food to Eastern European and South American Ukrainians. These are the same women who tirelessly visit the old and infirmed in their neighborhoods and who help out in countries community activities, often doing these favors without receiving any acknowledgement. The hardest worker of all is not doubt Mrs. Anastasia Charysh. As head of the UNWLA Regional Council in Chicago for the past three years, Mrs. Charysh has atteded meetings nonstop on a national, regional and branch level. Her talents as an organizer and public speaker are highlighted by her leadership skills and keen insight on the future development of the largest Ukrainian women’s group in Chicago. Lidia Boyduy Shandor ’’НАШЕ ЖИТТЯ", КВІТЕНЬ, 1992 21
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