By a miracle my only uncle and aunt on my dad's side with their children, arrived at Vancouver airport in late 1978. I cannot explain in words, the emotions of such a re-union, one that requires getting to know each other, even though you are family. At first we had trouble communicating because of language barriers, but eventually they all learned English. I am so proud of my Tante Leni, who now so easily translated her recipe from Russian to English for me, as she read it to me. She is one of the bravest and most gracious women I know.
- 3 egg yolks
- ¾ cup sugar
- ¼ cup water
- 1 tsp vanilla
- ¼ cup oil
- 1 cup flour
- 1 1/2 tsp baking powder
- ½ tsp salt
- 3 eggs whites
- ½ tsp cream of tartar (optional)
Berries or a combination of fruit with a pkg of fruit glaze OR1 qt. canned peaches along with syrup and 1 1/2 Tbsp cornstarch.
- Prepare 11" flan pan by greasing, being careful to get into all the creases. Sprinkle with flour and tap to get it evenly all over.
- Using a wooden spoon, beat egg yolks and sugar until pale yellow.
- Stir in liquids and then combined dry ingredients.
- Beat egg whites with cream of tarter and gently fold into batter until just blended. Do not beat.
- Pour into prepared pan. Bake at 350 F for 25 minutes, or until a nice golden color.
- Allow to cool for 15 minutes. Pull away the edges gently by hand or slide a butter knife along the edges to make sure they come loose. Invert onto cooling rack. You may have to peek under the pan and gently slide the knife across part of it.
- Allow to cool and fill with favorite fruit and top with glaze, following pkg directions. If using drained canned peaches, mix up 1 1/4 cups of the juice/syrup with cornstarch and heat, stirring until it comes to a boil. Cook, stirring a few minutes. Cool slightly and pour over fruit.
- Beat 1 cup whipping cream, adding 1 - 2 tsp sugar, until it begins to thicken and soft peaks form if beaters are raised. Do not overbeat. Spread on cake, forming soft peaks with back of spoon.