MINNEAPOLIS -- Give the perfect Valentine's Day gift to your loved one this year while helping to save the life of a child.
Around the world, one in 120 children is born with a heart defect. Ninety percent of those newborns live in areas of the world where appropriate medical care is inadequate or unavailable. To raise awareness and funds this February, Children's HeartLink has once again teamed with Signature Sponsors Lunds and Byerly's, Pepsi Bottling Group, and Caribou Coffee with additional support from Frito Lay, Star Tribune and Tiger Oak Publications for the 2011 Heart to Heart Campaign.
From January 29 - February 16, Lunds and Byerly's grocery stores in the Twin Cities and St. Cloud will be offering "Tiramisu for Two." This special dessert, available in the refrigerated bakery section, is available for $5.99. All proceeds (up to $10,000) benefit Children's HeartLink's efforts to help partner hospitals around the world provide quality cardiac care to children with heart disease.
On Saturday, February 12, from 11 a.m. to 2 p.m. each Lunds and Byerly's location will be offering Tiramisu for Two samples. Customers can stop by to taste the dessert and pick up a free Valentine recipe card, with a recipe from local baker Solveig Tofte of Sun Street Breads. Local celebrities will also be appearing at select stores from noon - 1 p.m.
For the duration of the campaign, direct donations to Children's HeartLink can also be made at checkout.
For more information, visit the Children's Heartlink website.
Fyrstekake (Norwegian Royal Cake)
Ingredients
1/2 cup + 1 tbsp unsalted butter, soft
1/2 cup sugar
1 tsp kosher salt
2 eggs, separated
2 tbsp cream
1/2 tsp vanilla extract
1 3/4 cup all purpose flour
1 tsp baking powder
1 2/3 cup sliced almonds
1 1/3 cup powdered sugar
1/2 tsp kosher salt
2 tsp dark rum (or vanilla extract)
Instructions
1. Cream the butter, sugar and salt until light.
2. Add the yolks, cream and vanilla. Mix until light, scraping the bowl as needed.
3. Add the flour and baking powder, mix until a dough is formed. Wrap in plastic and chill 30-60 minutes.
4. Make the almond filling by grinding the almonds, powdered sugar and salt together in a food processor until very finely ground.
5. Add the egg whites and rum/vanilla and mix until combined. Reserve.
6. Reserve 1/3 of the chilled dough and roll the remaining 2/3 to the size of a 9" tart pan with removable bottom. Spray or butter the pan and ease the dough into the pan, pressing up the sides and making the top edge clean and flush with the edge of the pan.
7. Spread the almond filling evenly into the tart.
8. Roll the remaining 1/3 dough to the size of the tart pan and cut into 1/4" strips. Place these across the top in a diagonal lattice pattern. Trim the edges.
9. Bake at 350F for 25-27 minutes. The almond filling should look dry, the dough should be light brown around the edges and the strips should just be starting to brown.
10. Remove from the oven and cool on a wire rack. When cool enough to handle, take the edge off the pan. This can be eaten fresh, but is better on the second (or third) day.
(Copyright 2011 by KARE. All Rights Reserved.)