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26
Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
BUTTER FLAPS
Toltott vagas teszta
½ lb. Butter 9 large egg yolks (well beaten)
½ lb. Flour
Mix butter with flour as for pie dough. Blend in beaten egg yolks and
mix lightly. Then shape into small balls the size of a walnut. (makes
about 50 to 55 balls.) Place in dish on wax paper in layers and
refrigerate overnight.
FILLING
9 stiffly beaten egg whites ½ lb. Powdered sugar
¾ lb. Shelled walnuts (finely ground)
Fold powdered sugar into beaten egg whites. Then lightly fold in
ground walnuts.
DIRECTIONS FOR FILLING FLAPS
Roll out each ball very thin. Place a heaping tablespoon of filling in
center of dough. Turn left side of dough over to center of filling,
then turn right side of dough over left. Then fold opposite corners
(like ears), and place on un-greased cookie sheet. Bake in 350 degree
oven until lightly brown( about 10 min.) Remove Carefully-sprinkle
with XXX sugar
27
Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
TRIPLE DECKER PASTRY
Soros szelet
3 c. flour Filling
½ lb. Butter ½ lb. Ground walnuts
1 tbsp. sugar 3 egg whites beaten
3 egg yolks 3 tbsp. sugar
½ pt. Sour cream Frosting
1 tsp. Baking powder 1 c. powdered sugar
1/8 tsp. Baking soda juice of ½ lemon
¼ lb. Cream cheese
Cream butter, sugar, egg yolks, and sour cream. Gradually add
flour, baking soda, and baking powder and knead until dough leaves
hand. Divide in three balls. Roll out one ball and place in bottom of
10x16 pan. Spread with nut filling. Place second layer of dough and
spread raspberry jam. Place third layer of dough on top and bake at
350 degrees for 30 min. Frost as soon as taken from oven.
28
Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
HUNGARIAN NUT TORTE
DIOS TORTA
12 egg yolks 1/8 tsp.salt
1 cup brown sugar, packed 1 tsp. Vanilla or rum flavoring
4 tbsp. bread crumbs, level 1 tbsp. Wesson Oil
4 tbsp. flour, level ½ lb. Shelled ground walnuts
¼ tsp. baking soda 12 egg whites (beaten stiff
1 tsp. Baking powder until they form little peaks)
Beat egg yolks until lemon colored, add brown sugar and cream well.
Add breadcrumbs, sifted flour, baking soda, baking powder and salt.
Then add flavoring, oil and the walnuts last. Mix lightly, then fold in
beaten egg whites. Bake in two 10 or three 9 cake pans lined with
oiled wax paper for 30 minutes in a 350 degree oven. Frost with
Custard frosting using the same flavoring that was used in the cake.
FEATHER SPONGE CAKE
Piskota
9 egg yolks Rind from 1 lemon
1 cup sugar ½ tsp. Salt
1 cup cake flour 9 egg whites
Beat egg yolks slightly and add sugar gradually. Beat well. Fold in
beaten egg whites. Gradually sift flour and salt over mixture. Gently
sprinkle lemon rind and fold into mixture.
Bake in 9 tube pan at 325 degrees for 45 minutes.
Invert tube pan on a bottle. Cool cake before removing from pan.
29
Treasures of Hungarian Cooking
Section 5
Frosting and Fillings
CUSTARD FROSTING
Kremes maz
¾ cup sugar ¼ lb. Sweet butter
3 tbsp. flour ¼ lb. Crisco
2 whole eggs 4 tbsp. powdered sugar
¾ cup milk 1 tsp. Vanilla
Combine sugar, flour, eggs and milk. Cook until thickened. Cool.
Add creamed butter and shortening, powdered sugar and vanilla.
Beat until smooth.
HUNGARIAN CHOCOLATE FROSTING
Csokolade maz
4 sq. unsweetened chocolate cut into pieces
1 cup powdered sugar
2 eggs well beaten
2 tbsp. hot water
½ cup sweet butter
Melt chocolate in top of double boiler. Add hot water and blend.
Add eggs and sugar. Remove from fire, but allow mixture to stand
over hot water, stirring constantly until it is slightly thickened (about
3 minutes). Cool quickly to lukewarm. Add butter, 2 tbsp. at a time.
Stir and blend after each addition. This frosting may be kept in
refrigerator until needed. It can then be spread on cake which is
almost cold.
30
Treasures of Hungarian Cooking
Section 5
Frosting and Fillings
ICING
Maz
Beat: 1 egg white until stiff. Boil ¾ cup milk. (let cool). Add 1 cup
SUPER-FINE SUGAR and beat well. Add 1 tsp. Vanilla, ½ cup
sweet butter, ½ cup Crisco and beat. Add milk a little at a time.
Keep on beating until all milk is used and the sugar is dissolved. Beat
with a stand mixer for satisfactory results.
31 [ Pobierz całość w formacie PDF ]
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26
Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
BUTTER FLAPS
Toltott vagas teszta
½ lb. Butter 9 large egg yolks (well beaten)
½ lb. Flour
Mix butter with flour as for pie dough. Blend in beaten egg yolks and
mix lightly. Then shape into small balls the size of a walnut. (makes
about 50 to 55 balls.) Place in dish on wax paper in layers and
refrigerate overnight.
FILLING
9 stiffly beaten egg whites ½ lb. Powdered sugar
¾ lb. Shelled walnuts (finely ground)
Fold powdered sugar into beaten egg whites. Then lightly fold in
ground walnuts.
DIRECTIONS FOR FILLING FLAPS
Roll out each ball very thin. Place a heaping tablespoon of filling in
center of dough. Turn left side of dough over to center of filling,
then turn right side of dough over left. Then fold opposite corners
(like ears), and place on un-greased cookie sheet. Bake in 350 degree
oven until lightly brown( about 10 min.) Remove Carefully-sprinkle
with XXX sugar
27
Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
TRIPLE DECKER PASTRY
Soros szelet
3 c. flour Filling
½ lb. Butter ½ lb. Ground walnuts
1 tbsp. sugar 3 egg whites beaten
3 egg yolks 3 tbsp. sugar
½ pt. Sour cream Frosting
1 tsp. Baking powder 1 c. powdered sugar
1/8 tsp. Baking soda juice of ½ lemon
¼ lb. Cream cheese
Cream butter, sugar, egg yolks, and sour cream. Gradually add
flour, baking soda, and baking powder and knead until dough leaves
hand. Divide in three balls. Roll out one ball and place in bottom of
10x16 pan. Spread with nut filling. Place second layer of dough and
spread raspberry jam. Place third layer of dough on top and bake at
350 degrees for 30 min. Frost as soon as taken from oven.
28
Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
HUNGARIAN NUT TORTE
DIOS TORTA
12 egg yolks 1/8 tsp.salt
1 cup brown sugar, packed 1 tsp. Vanilla or rum flavoring
4 tbsp. bread crumbs, level 1 tbsp. Wesson Oil
4 tbsp. flour, level ½ lb. Shelled ground walnuts
¼ tsp. baking soda 12 egg whites (beaten stiff
1 tsp. Baking powder until they form little peaks)
Beat egg yolks until lemon colored, add brown sugar and cream well.
Add breadcrumbs, sifted flour, baking soda, baking powder and salt.
Then add flavoring, oil and the walnuts last. Mix lightly, then fold in
beaten egg whites. Bake in two 10 or three 9 cake pans lined with
oiled wax paper for 30 minutes in a 350 degree oven. Frost with
Custard frosting using the same flavoring that was used in the cake.
FEATHER SPONGE CAKE
Piskota
9 egg yolks Rind from 1 lemon
1 cup sugar ½ tsp. Salt
1 cup cake flour 9 egg whites
Beat egg yolks slightly and add sugar gradually. Beat well. Fold in
beaten egg whites. Gradually sift flour and salt over mixture. Gently
sprinkle lemon rind and fold into mixture.
Bake in 9 tube pan at 325 degrees for 45 minutes.
Invert tube pan on a bottle. Cool cake before removing from pan.
29
Treasures of Hungarian Cooking
Section 5
Frosting and Fillings
CUSTARD FROSTING
Kremes maz
¾ cup sugar ¼ lb. Sweet butter
3 tbsp. flour ¼ lb. Crisco
2 whole eggs 4 tbsp. powdered sugar
¾ cup milk 1 tsp. Vanilla
Combine sugar, flour, eggs and milk. Cook until thickened. Cool.
Add creamed butter and shortening, powdered sugar and vanilla.
Beat until smooth.
HUNGARIAN CHOCOLATE FROSTING
Csokolade maz
4 sq. unsweetened chocolate cut into pieces
1 cup powdered sugar
2 eggs well beaten
2 tbsp. hot water
½ cup sweet butter
Melt chocolate in top of double boiler. Add hot water and blend.
Add eggs and sugar. Remove from fire, but allow mixture to stand
over hot water, stirring constantly until it is slightly thickened (about
3 minutes). Cool quickly to lukewarm. Add butter, 2 tbsp. at a time.
Stir and blend after each addition. This frosting may be kept in
refrigerator until needed. It can then be spread on cake which is
almost cold.
30
Treasures of Hungarian Cooking
Section 5
Frosting and Fillings
ICING
Maz
Beat: 1 egg white until stiff. Boil ¾ cup milk. (let cool). Add 1 cup
SUPER-FINE SUGAR and beat well. Add 1 tsp. Vanilla, ½ cup
sweet butter, ½ cup Crisco and beat. Add milk a little at a time.
Keep on beating until all milk is used and the sugar is dissolved. Beat
with a stand mixer for satisfactory results.
31 [ Pobierz całość w formacie PDF ]