Cake 6 large eggs, separated
3/4 cup granulated sugar
1 cup sifted all-purpose flour
1/4 teaspoon salt
Bittersweet Chocolate Filling and Icing 5 ounces unsweetened chocolate
(for a sweeter icing, use semisweet for al 1/4 cup water
1/2 cup granulated sugar
1 tablespoon dry instant coffee
4 egg yolks
1/4 pound unsalted butter, room temperature
cut into 1/2-inch pieces
If you have only two or three 8-inch pans, and if they will fit on the same rack, adjust the rack to the lowest position in the oven. If you have more pans than will fit on one rack, adjust two racks, one to the lowest position and the other closer to the middle. Preheat oven to 350 F. Cut seven circles of wax paper to fit the 8-inch pans. Butter as many pans as you have, line them with the papers and butter the papers. Set the prepared pans aside and reserve the extra circles of wax paper. In the small bowl of an electric mixer beat the egg yolks and about half of the sugar at high speed for about 5 minutes until very pale and thick. On low speed gradually add the flour and beat, scraping the bowl with a rubber spatula and beating only until the flour is incorporated. The mixture will be very thick. Remove it from the mixer (use your index finger to scrape the beaters clean.) Add the salt to the egg whites in the large bowl of the electric mixer. With clean beaters, beat until the whites hold a soft shape. Reduce the speed to moderate, gradually add the remaining sugar, then increase the speed again and beat until the whites hold a firm shape. Add about 1/2 cup of the beaten whites to the yolks and stir it in. Then stir in another 1/2 cup. Then, adding about 1/2 cup at a time, fold in all but about 2 cups of the whites. Fold the yolks into the remaining whites. You will have about 6 1/2 cups of batter to make seven layers, therefore each layer should use a scant 1 cup of batter. It is not necessary to measure the amount - you can approximate it. Spread the batter smoothly all the way to the edges of the prepared pans - it must touch the sides of the pans all the way around, and it should be smooth. The layers should bake about 15 minutes. If you are using more than one rack, the pans must be reversed top to bottom once during baking; each layer should spend some time on the lowest rack so that the bottom bakes well. When done, the tops will be barely colored, and the layers may show signs of beginning to come away from the pans at the edges. Spread out a large, smooth (not terry cloth) cotton or linen towel. When the layers are done, cut around the sides to release and then invert the layers onto the towel. Remove the pans and peel off the papers. If the bottoms are baked dry enough the papers will peel off in one piece; if they don't, it is all right to tear the papers off, once section at a time. (The bottoms should be a little darker than the tops.) With your hands immediately turn the layers right side up - the tops of the layers are sticky and would stick to the towel. Let stand until cool. The remaining batter may wait uncovered at room temperature, but don't waste any time getting it all baked. Wash the pans, prepare them as before, and bake the remaining layers. Prepare a flat cake plate by lining the sides with four strips of wax paper. Place one layer right side up on the plate, checking to be sure that the papers touch the cake all around. If you have a cake-decorating turntable or a lazy Susan, place the cake plate on it. Prepare the filling and icing.
Bittersweet Chocolate Filling and Icing
Place the chocolate in the top of a small double boiler over hot water on moderate heat. Cover until partially melted, then uncover and stir until completely melted. Meanwhile, in a small saucepan, mix the water with the sugar and instant coffee. Place over moderate heat and stir until the sugar is dissolved and the mixture comes to a boil. Also meanwhile, in the small bowl of an electric mixer, beat the egg yolks at high speed until they are pale lemon-colored. When the sugar/coffee syrup is ready, turn the mixer speed to low and very slowly, in a thin stream, beat the syrup into the yolks. Then add the warm melted chocolate and beat only until smooth - it will be very thick. Now, beating slowly, add the butter, one or two pieces at a time, and beat well until completely blended. With a long, narrow metal spatula spread a very thin layer of the buttercream over the cake, spreading it smoothly all the way to the edges. The layers of filling must be thin or there will not be enough to cover the top and sides - this amount is just right if you spread it thin enough. All the layers should be placed right side up except the top one, which should be upside down to insure a perfectly flat top. After filling all the layers, cover the top and sides. But just before spreading the icing on the top and sides of the cake, if it is not silken smooth, and if you have a food processor, process the icing (use the metal blade) for a few seconds and like magic it will become completely smooth. Then, with a long, narrow metal spatula, spread the icing smooth. Remove the wax paper strips by pulling each one out toward a narrow end. Refrigerate for several hours to set the icing. The cake may be cold when it is served or at room temperature. It should be cut with a sharp, heavy knife. If you freeze this, chill it until the icing is firm before wrapping; then thaw overnight or for several hours in the refrigerator before unwrapping. Before serving the top may be covered with small chocolate shavings which may, if you wish, be coated with a sprinkling of dry powdered sweetened or unsweetened cocoa.
(Recipe is from _Maida Heatter's Book of Great Chocolate Desserts_. This cake may be refrigerated for a day or two or it may be frozen.)
How To make Hungarian Seven Layer Cake's Videos
Hungarian Dobos Torte
Dudu Outmezgine: Hungarian Dobos Torte Recipe
Sponge Cake:
550 grams of eggs
200 grams of sugar
140 grams of flour
Chocolate filling:
500 grams of sweet cream
250 grams of dark chocolate
Caramel coating:
250 grams of sugar
Enjoy!
Dudu Outmezgine – Inspiration Book (English Digital Version)
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Hungarian Gerbeaud Cake (Zserbó szelet)
This is a common cake eaten during Christmas in Hungary. Traditionally there are three layers of pastry with walnuts and apricot jam in between. I made it a little differently, by combining the filling's ingredients into cream with beaten egg whites. This dessert is a little bit time-consuming, but it's well worth the effort because it's delicious. If you spend the time to make it it will definitely impress everyone at a party.
Ingredients (for 6-8)
For the dough:
1,5 cup (350 gr) Flour
5,2 oz (150 gr) Butter
0,5 oz (15 gr) Fresh Yeast
1/4 cup (60 ml) Milk
3,5 oz (100 gr) Sugar
3 egg yolks
Pinch of Salt
For the filling:
7 oz (200 gr) Ground Walnuts
7 oz (200 gr) Apricot Jam
5,2 oz (150 gr) Sugar
3 egg whites
For the chocolate glaze:
2 tbsp Cocoa Powder
5,2 oz(150 gr) Confectioners Sugar
1 oz (30 gr) Butter
3-4 tbsp Water
1. Dissolve 1 tbsp sugar in the lukewarm milk then crumble the fresh yeast into it. Let it rise.
2. Sift the flour into a large bowl. Add a pinch of salt then the cold, diced butter.
3. Mix with your hands until you've got a crumble-like texture.
4. Add the sugar, egg yolks and the milk with the risen yeast.
5. Start kneading until the dough is nice, soft and comes out cleanly from the bowl. (if you feel that the dough is too soft, you can add some more flour, but don't use too much)
6. Sprinkle some flour over the dough, cover with cling film and refrigerate for an hour.
7. Meanwhile mix the ground walnut with the sugar.
8. Add the apricot jam and stir well (I used a thinner type of home-made jam. If you have a harder one, loosen it with some water before mixing it with the walnut)
9. Beat the 3 egg whites until you have soft peaks.
10. Gently fold the beaten whites into the walnut mixture until you've got a fluffy, creamy texture.
11. Preheat your oven to 356F (180C)
12. Take the dough out from the fridge, put it on a floured surface and divide it into three equal parts.
13. Roll the first ball out into a rectangle, about 3-5 mm thick, and the size of your baking pan. (I've use a 7,5x12” /19x31cm/ pan) Flour the dough and the rolling pin, and gently roll the pastry around the pin. Roll it out into the baking pan (which is lined with baking parchment)
14. Arrange it with your hands nicely.
15. Pour in half of the walnut mixture and spread it out evenly with a spatula.
16. Now, get the second dough, and do the same procedure as with the first one.
17. Pour the rest of the walnut mixture over, and cover with the third, rolled-out pastry.
18. It is OK, if the top of the cake doesn't look pretty – that will be the bottom later.
19. Pierce the top of the cake with a toothpick all over then put it into the preheated oven.
20. Bake for 35-40 minutes.
21. When it's nice and golden, take it out from the oven. Let it cool.
22. When it's cold enough to handle, place another baking sheet on top, then turn it over quickly.
23. Remove the baking pan and the parchment too.
24. Now, make the chocolate glaze. In a saucepan mix together the confectioners sugar, cocoa powder and the water. Stir well until you have a smooth paste.
25. Bring it to boil, stirring continuously until it melts (3-4 minutes)
26. Remove from the heat and add the cold butter. Stir well until the butter melts completely.
27. Pour the chocolate glaze over the cake and spread it with a spatula in an even layer. (don't bother with the sides – we will cut them off later)
28. Leave the cake uncovered at room temperature for 1 hour until the chocolate is set.
29. Cut off the all four sides.
30. Slice the cake into rectangles then squares.
31. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/
Hungarian Esterházy Torta Recipe | Just Cook!
#torta #cake #recipe
Esterházy Torta
Here it is, a dessert fits for royalty!
Esterhazy torte, which was originated in Hungary and Austria, was named after Prince Paul III Anton Esterházy de Galántha of the Austrian empire.
This special dessert is made of buttercream spiced with cognac or vanilla, sandwiched between four and five layers of almond meringue (macaroon) dough. The torte is iced with a fondant glaze and decorated with a characteristic chocolate striped pattern.
If you are a fan of macaroon or meringue, this is the perfect recipe for you. Learn how to make today on the Just Cook! YouTube channel.
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INGREDIENTS:
FOR THE CUSTARD BUTTERCREAM
* 8 Egg Yolks
* 45g Corn Starch
* 315ml Milk
* 150g Caster Sugar
* 1 1/2 tsp Vanilla Extract
* 45ml Cherry Brandy Liqueur (Optional)
* 300g Butter
FOR THE DACQUOISE
* 112g Ground Hazelnuts
* 75g Ground Almonds
* 58g Butter, melted
* 300g Caster Sugar, divided
* 38g Corn Starch
* 195g Egg Whites
* Icing Sugar
FOR THE GLAZE
* 75g Apricot Jam
* 1 tbsp Rum (or 1 tbsp water)
FOR THE TOPPING
* 2 1/2 tbsp Water
* 1 tbsp Lemon Juice
* 300g Icing Sugar
* 22g Dark Chocolate, melted
* Toasted Flaked Almonds
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How to make Dobos Torte Recipe Hungarian Sponge Cake
Learn how to make delicious Dobos Torte or Dobosh Torte Hungarian Sponge Cake at home. I am sure you will like this recipe.
#Recipesbyjafrisisters
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Opera Cake Recipe
Opera Cake Recipe - a rich French dessert, that uses one of the most loved flavor combinations, chocolate and coffee. Opera Cake is consisting of layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze. For an elegant finish its name is written on top of each Opera cake slice and is decorated with gold leaf.
To print the recipe check the full recipe on my blog:
#operacake #Frenchdesserts #homecookingadventure
0:00 - Intro
0:25 - Prepare joconde (almond sponge cake)
3:07 - Prepare coffee syrup
3:36 - Chocolate Croustillant
4:26 - Chocolate Ganache
4:58 - Coffee Buttercream
5:55 - Assemble the cake
7:16 - Chocolate Glaze
7:48 - Enjoying the results
Ingredients
Makes about 10 servings
Joconde (Almond Sponge Cake)
5 eggs, room temperature
5 oz (140g) ground almonds (almond flour)
5 oz (140g) powdered sugar
1/4 cup (30g) flour
2 tbsp (30g) butter, melted
5 egg whites
2 tbsp (30g) sugar
1/4 tsp (1g) salt
Coffee Syrup
2/3 cup (160ml) water
1/2 cup (100g) sugar
3 tsp (6g) instant coffee
Chocolate Croustillant
2.5 oz (70g) semisweet chocolate
2.5 oz (70g) Paillette Feuilletine
Chocolate Ganache
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
Coffee Butercream
5 egg yolks, room temperature
3/4 cup (150g) sugar
3 tbsp (45ml) water
2 tsp (4g) instant coffee
1 1/4 cup (280g) butter, softened
Chocolate Glaze
7 oz (200g) semisweet chocolate
2 tbsp (30ml) canola oil
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Hungarian Creamy Walnut Cake
Join me in the kitchen as I attempt to make an authentic Hungarian Creamy Walnut Cake recipe.