HUNGARIAN CHESTNUT CAKE
This rich dessert is full of all sorts of wickedness, and is a bit labor-intensive, but well worth the work. Chestnuts and marrons glace are available in specialty food stores and gourmet stores.
Provided by MARBALET
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
- Separate the eggs.
- In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
- In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
- Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
- Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
- To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
- Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
- Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 45.8 g, Cholesterol 155.7 mg, Fat 34.1 g, Fiber 2.9 g, Protein 6.8 g, SaturatedFat 20.3 g, Sodium 98.3 mg, Sugar 30.9 g
HUNGARIAN CHESTNUT CAKE
This rich dessert is full of all sorts of wickedness, and is a bit labor-intensive, but well worth the work. Chestnuts and marrons glace are available in specialty food stores and gourmet stores.
Provided by MARBALET
Categories Hungarian Recipes
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
- Separate the eggs.
- In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
- In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
- Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
- Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
- To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
- Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
- Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 45.8 g, Cholesterol 155.7 mg, Fat 34.1 g, Fiber 2.9 g, Protein 6.8 g, SaturatedFat 20.3 g, Sodium 98.3 mg, Sugar 30.9 g
HUNGARIAN CHOCOLATE CHESTNUT TORTE (GESZTENYE TORTA)
Pronounced geh-sten-ye tor-ta. This is a very rich, elegant, chocolate dessert. Chocolate chestnut layer cake, filled with chocolate nut filling, and topped with whipped cream and chestnut purée. A bit involved, but worth it. Perfect for holidays or other special occasions.
Provided by littleturtle
Categories Dessert
Time 3h5m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Force chestnut purée through a potato ricer to make the purée fluffy, and set aside.
- Grate the chocolate using a food processor or the grater attachment of your mixer if you have one.
- Mix the almonds and breadcrumbs together.
- Preheat oven to 325°F.
- Prepare 2 9-inch springform pans for baking by brushing the bottom and sides of the pan with melted butter, dusting with flour, and shaking out the excess.
- Beat the egg whites with a pinch of salt until stiff, but not dry.
- Using an electric mixer, beat the egg yolks, gradually adding the sugar until well mixed (3-4 minutes: the mixture will be light yellow and very thick and creamy).
- Fold in the chestnut purée, then the grated chocolate.
- Carefully fold in the nut and bread crumb mixture.
- Stir 1 tablespoon of the egg whites into the batter, then fold the rest in 1/4 at a time.
- Pour the batter into the prepared pans, spread evenly, and bake in the center of the oven until the tops turn light brown (30-50 minutes).
- Remove from oven and let it cool a little in the pan.
- Remove the sides of the pan and allow to cool thoroughly before filling it.
- For filling, melt chocolate in a double boiler over very low heat.
- Cream the butter with the powdered sugar; add the melted chocolate, and beat until fluffy.
- Fold in the nuts.
- Refrigerate until ready to use.
- When the layers are completely cooled, take the better of the two for the top layer.
- Spread the bottom layer with the filling, and set the top layer on top.
- In a cold bowl, with a cold beater, whip the cream.
- Gradually sift in the powdered sugar, and continue beating until stiff peaks form.
- Refrigerate until ready to use.
- Mash the chestnut purée with a fork, then work in the powdered sugar.
- Beat in the rum, and taste for flavoring.
- When ready to serve the cake, top with whipped cream, then force the chestnut topping through a potato ricer directly on top of the whipped cream.
HUNGARIAN SPONGE CAKE (PISKOTA TORTA)
This is a traditional Hungarian recipe that I have learned to make from my Hungarian fiance who misses this from home. Until meeting him I don't think I truly understood what great desserts should be.
Provided by MizEmerilLagasse
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325F.
- Beat egg yolks until light yellow medium mixing bowl.
- Add sugar, lemon juice (or vanilla), and mix until thick.
- Add baking powder and flour gradually and mix well.
- In a clean bowl beat egg whites and salt until very stiff.
- Carefully fold egg whites into the yolk mixture.
- Grease and flour two 9" cake pans and pour batter evenly into them.
- Bake for one hour, remove from pans, and cool on cooling racks.
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26 TRADITIONAL HUNGARIAN DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (4)Published 2021-04-21Category Recipes
- Gerbeaud Cake (Traditional Hungarian Cake with Walnut and Almond Jam Filling) Gerbeaud cake is a rich and moist cake with thick layers of jam and walnut filling and a dark melted chocolate frosting.
- Hungarian Chestnut Cake. You won’t see many desserts flavored with chestnut in America, but it’s definitely a must-try. Hungarian chestnut cake is quite complex to make, but it truly is worth it.
- Hungarian Poppy Seed Bread Pudding. Poppy seeds are a typical ingredient across Central Europe that symbolizes fertility and wealth. It is believed that they bring in fortune and money, which is why they’re typically served during Christmastime.
- Hungarian Chocolate Cake. Chocolate cake is beloved in Hungary just as much as it is in the US. Hungarian chocolate cake is a decadent dessert that may just replace your favorite recipe.
- Hungarian Walnut Torte. This Hungarian walnut torte is an ultra-rich confection. It has four layers of soft and chewy walnut torte with a creamy chocolate pudding filling.
- Hungarian Chocolate Biscuits. If sandwich cookies are your jam, you’ll love this next one. These biscuits are soft, buttery, and chocolatey. With a sweet buttercream frosting filling, these munchies are seriously addictive.
- Hungarian Baked Dessert Noodles (Rakott Teszta) Baked dessert noodles are very unique! Once you give them a try, though, they’ll change your life. Rakott metelt, meaning “layered noodles,” is a unique dessert made by baking egg noodles in a mixture of cottage cheese, sour cream, sugar, butter, eggs, and raisins.
- Kakaós Csiga (Hungarian Chocolate Rolls) If you’re in the mood for dessert for breakfast, might I suggest a serving or two of kakaos csiga? Hungarian chocolate rolls are worth waking up early in the morning for.
- Butterhorn Cookies with Walnuts. They’re technically called cookies, but they’re actually more like crescent rolls. Crescent dough is rolled with cinnamon sugar and walnuts and baked to golden perfection.
- Basic Hungarian Sponge Cake (Piskotatekercs) This recipe teaches you how to make the base – a sponge cake – which you can use to make layer cakes, and roulades.
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