William Penn Life, 2004 (39. évfolyam, 1-12. szám)
2004-04-01 / 4. szám
The Hungarian Kitchen Dobos Torta 5 large eggs separated Two-finger pinch of salt Zi cup sugar 1/3 cup sugar Zi cup pastry flour Sweet butter softened. Chocolate Filling (Recipe Below) Chocolate Filling 2-inch piece of vanilla bean 3/< cup confectioners sugar 6 ounces sweet butter softened 3 tablespoons of strong expresso coffee I whole egg 3 ounces semi-sweet chocolate Split vanilla bean and scrape insides into powdered sugar. Mix sugar with butter, prepared coffee and the whole egg. Beat into a creamy mixture. Soften the chocolate in a double boiler over hot water or in a low oven and mix in above ingredients. Cool the filling in refrigerator for 15 minutes before using. Directions for Cake Preheat oven to 375 degrees. Whip the 5 egg whites with I tablespoon of ice water and pinch of salt until stiff. Add the egg yolks one at a time beating for I minute after each addition. Add Zi cup of sugar, spoon by spoon, whipping all the time. Use the low speed on an electric mixer. Add flour little by little making sure it completely blends into the egg mixture. Line a baking sheet with wax paper or parchment paper. Spread 2 tablespoons of butter all over the paper. Pour batter on the baking sheet and tap pan to even out batter. Bake in the oven for 10-12 minutes until golden brown. Cut cake into 6 even pieces each being 8 Zi by 4 inches. Pull off the paper and cover with fresh paper while cake is cooling. The new paper will retain moisture. Directions for Assembly Choose the best piece for the top of the törte. Spread a little sweet butter on a countertop or marble slab and place the chosen cake layer on it. On a separate tray or work area, spread the chocolate filling on the other layers about 118 of an inch thick. Put the layers on top of each other and ice the sides of the cake. Do not use up all the chocolate icing. Put rest of filling in a pastry bag or leave in bowl. Melt the I/3-cup of sugar in a heavy skillet stirring with a buttered spoon as it cooks over low heat. The sugar will look like dirty snow then turn into a walnut colored shiny liquid. Immediately remove it from the heat and spoon it directly from the frying pan onto the top layer on the counter. Score it to intended portion sizes with the tip of a butter knife. You must work fast because the caramel hardens in less than a minute. Be careful not to touch sugar with your bare hands. When caramel is cool, put the top layer on the rest of the filled layers. The shiny glaze is the crowning glory of the cake. If you have a pastry bag use a #6 tip and pipe a decorative border of chocolate filling around the top edge of the törte. Cool the cake in the refrigerator until the filling is firm, about 3 to 4 hours. Slice the cake with a knife dipped in hot water to get clean slices. Plate cakes and serve your guests. Quick Zucchini Bread 3 whole eggs 1 cup cooking oil 2 cups sugar 2 cups grated zucchini 1 cup chopped nuts 2/2 cups all purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 3 teaspoons cinnamon I teaspoon salt 3 teaspoons vanilla Preheat oven to 350 degrees. Grate zucchini and nuts in a food processor. Combine all ingredients in a mixing bowl and beat with mixer. Grease two-loaf pans and pour batter into each pan. Bake for 50 minutes or until done. Cool, slice and serve your guests. Quick Coffee Cake Zi cup butter 2 whole eggs I cup sugar I Zi cups all-purpose flour 1 teaspoon baking powder V* cup milk 2 tablespoons cinnamon sugar 2 tablespoons chopped nuts Preheat oven to 350 degrees. Beat eggs and sugar until light and creamy then add melted butter. Mix baking powder with flour. Add the flour alternately with the milk and mix well. Turn into a shallow buttered square pan. Sprinkle with cinnamon sugar and nuts. Bake for 25-30 minutes or until done. Cut serve warm and enjoy. Poppy Seed Bread I tablespoon poppy seeds 1 cup milk 2 cups all purpose flour I tablespoon baking powder 1/3 cup sugar 1 teaspoon salt 2 tablespoons lemon rind I beaten egg V* cup oil Preheat oven to 350 degrees. Soak the poppy seeds in the cup of milk. In a mixing bowl, sift together the flour, baking powder, sugar and salt. Stir in the lemon rind. To poppy seed mixture, add the beaten egg and the oil. Mix this well then add to the flour mixture and blend. Stir only until all ingredients are moist. Do not overmix or bread will not have volume and be very tough. Pour batter into a greased loaf pan and bake I hour. Cool, slice and serve your guests. Willian Pena Life, April 2004 9
