anyone know of this triangle dessert?

mom1/2dz ↓

Thu, Oct 25 2007, 1:55 pm

I was once somewhere where they served this triangle-shaped dessert that was so unbelievable--it was like a layered cake with chocolate glaze over the top. It had a slightly mocha-ish flavor. I found one recipe which might be it which called for tea biscuits and whip etc. but mine didn't come out as good. I have the feeling the person who made it may have tweaked it a bit if she used this recipe. If anyone has made this I'll need tips on making it come out right!

chocolate moose ↓

Thu, Oct 25 2007, 2:35 pm

was it dairy ?

cindy324

Thu, Oct 25 2007, 2:43 pm

It sounds like seven layer cake, but in triangle shape. I've seen that in bakeries.

shoy18

Thu, Oct 25 2007, 11:07 pm

Its called an opera cake. I dont have any recipe but Im almost certain thats what your looking for

↑ mom1/2dz

Mon, Oct 29 2007, 10:24 am

not dairy (although I'm sure you can make it dairy)
ok will keep searching!

ffbmom

Thu, Jan 31 2008, 9:04 pm

Is it just glaze on top or white fondant? It's pretty complicated, if it's what I think it is. Courageous of you to try it. I have a friend who makes it, if it is fondant on top.

Imaonwheels

Thu, Jan 31 2008, 9:13 pm

If its what we have here its easy.

You put down a sheet of foil.

Then you put down 3 rows of biscuits dipped in wine or milk.
Spread it with filling in a thin layer.
Put on top another wet layer of biscuits.
Put rest of filling in center.
Bring up sides of foil sot the 3 layers make a triangle and freeze.

When frozen coat 2 sides w/melted chocolate. Put back in the freezer until hard. Remove and turn the cake to frost the 3rd size. Keep in freezer until a little while before serving. You can make this in all kinds of flavers. It is meant to be a dairy cake w/cheese filling but you can parve whip filling as well with pudding. You can also use ice cream.

bashinda ↓

Thu, Apr 23 2009, 2:15 pm

I want to make something like this on Shabbos. I want to make a recipe that's not too big (one regular sized package of tea biscuits) and I want it milchig for Shabbos morning.

I did see a filling for something similar in the bobov cookbook but has graham crackers.

1 c. sour cream or plain yogurt
2 c. milk
1 pkg instant vanilla pudding
cherry pie filling

but I don't have the sour cream or yogurt and don't want the cherry pie filling.

I at one point got a recipe which had cottage cheese or farmer cheese, vanilla pudding mix and milk. Anyone have a recipe like that? I unfortunately lost the recipe.

sky ↓

Thu, Apr 23 2009, 2:32 pm

I make a triangle layer cake.

You layer 2 sheet cakes of white and chocolate cake (I use Dunkin Hines). It is possible the icing in the middle has a slight mocha taste.

Then you cut the cake down the middle and layer it again so you have 4 layer.

then you cut the entire thing on an angle from one end to the other. so you have 2 very slim narrow triangles.

Then you flip the top layer around so there is a thick triangle. You stand it up. Ice the entire thing with the same icing as inside the layers. Then pour on top a chocolate glaze. I think I have the original recipe from an old Bon Appetite magazine.

Here is a fantastic illustration about how it is done Except I do one layer choc and one layer white and top the whole thing with a glaze. it shows the basics of the cutting.
http://whatscookingamerica.net.....e.htm

↑ bashinda ↓

Thu, Apr 23 2009, 3:14 pm

that sounds great. I personally am trying to find the tea biscuits with filling in between, however. Anyone else? I know I should have posted earlier in the week...

I just want a filling I can use for a dessert I can put into a small pan (6x9 something like that).

↑ chocolate moose ↓

Thu, Apr 23 2009, 3:25 pm

I have a cheesecake recipe like that, is that what you want? (it's dairy.)

↑ bashinda ↓

Thu, Apr 23 2009, 7:03 pm

cm: is that the beis rivka one? I saw that but I didn't want to use margarine. I want milchig. Maybe I should just call the person who originally gave me the recipe and see if she has it.

qeenB

Thu, Apr 23 2009, 8:45 pm

I make a filling using
1 package instant vanilla pudding
1 cup milk
1 container prewhipped whipped topping.

I usually use pareve milk but you could probably use real milk if you wanted it dairy

↑ chocolate moose

Thu, Apr 23 2009, 8:48 pm

yes, bashinda, it's the br one; milchig. I've prob. even posted the recipe here.

↑ bashinda ↓

Fri, Apr 24 2009, 2:10 pm

I ended up using the bobov one sort of. I used 1 1/2 c. milk, probably could have used less, 1-8 oz vanilla yogurt. I dipped the cookies in milk as I read that somewhere else; anyone know why?

Now of course I'll find out nobody wants to eat this because it's not chocolate. quenb : in the off chance people actually like it maybe I'll try your variation next time, thanks Very Happy

ganizzy ↓

Sun, Apr 26 2009, 2:48 pm

sky wrote:

sounds good but some q's
if u use duncan hines arent the layers pretty thick?
which way do u cut the half to make the extra layers? on a 9 by 13 you would cut it in half making it 6 1/2 by 9?

duncan hines choc and white cake are very light does it fall apart?

what cream do u use b/w layers?
u use a seperate choc icing? whats the recipe?

and lastly does this freeze nicely?

thanks

↑ sky ↓

Sun, Apr 26 2009, 3:08 pm

ganizzy wrote:

sky wrote:

you're right - I didn't give a lot of details
1 - If uisng 2 boxes of dunkin hines - one black and one white you would get enough for 2 triangle cakes. Use each box of dunkin hines to make one sheet cake. So you would have 4 sheet cakes and would make 2 triangle cakes out of that. follow the directions on the link. Just use only 2 of the 4 sheet cakes for one cake.

2 - the cake does get very soft. I keep it in my freezer and serve it 1/2 frozen - it is delicious that way. Its not great to send to a simcha for this reason because it gets soft on the table - but it makes a gorgeous dessert.

3 - It freezes great!

4 - I'm looking at the original recipe I have and this is the recipe - it is for ne 18.25 - 18.5 ounce package of cake mix - I haven't made this in a year so I don't remember if this was the recipe I used. Really any thick choc icing should do the trick:

2- 8 oz packages semi sweet chocolate squares
1 1/2 cups heavy or whipping cream
1/2 cup cream liqueur

Chop chocolate
In 2 quart pot over high heat heat the cream and liqueor to just boiling. Pour hot cream mixture over chocolate. with mixer at medium beat until chocolate melts and is smoot. cover and refirgerate chocolate ganache 1 1/2 hours until thickened.

ETA: After refrigerating the icing mix the chilled icing until thick with an easy spreading consistency on medium-high speed

this is enough for all the layers and frosting the top. They recommend sprinkling with cocoa. I poured on top a chocolate glaze, I just don't remember the recipe.

The original recipe was from good housekeeping. My mother cut it out like 18 years ago and it is one of our family favourites. She makes it often for yom tov. I think it is also in one The Good Housekeeping Illustrated Book of Desserts. It is called 'Irish-Cream Triangle Cake'. If you google that a lot of entries come up.

Last edited by sky on Sun, Apr 26 2009, 7:53 pm; edited 1 time in total

↑ ganizzy ↓

Sun, Apr 26 2009, 4:12 pm

thanks for clarifying.
so u bake it on what size pan? a cookie sheet?
thamks so much

Raisin

Sun, Apr 26 2009, 4:20 pm

can you get kosher pareve irish cream liquer? (I've seen it once but it was truly disgusting) what do you use instead?

↑ ganizzy

Sun, Apr 26 2009, 4:22 pm

u can make ur own cream with a whip or use duncan hines - its now pareve