William Penn Life, 2004 (39. évfolyam, 1-12. szám)

2004-02-01 / 2. szám

The Hungarian Kitchen

Buttermilk Pound Cake

Zi cup butter Zi cup margarine

2 cups sugar

3 eggs

2 teaspoons vanilla

Zi teaspoon lemon extract Zi teaspoon almond extract Vi teaspoon baking soda

3 cups all-purpose flour

I teaspoon baking powder

1 cup buttermilk

In a mixing bowl, cream butter, margarine and sugar together until a light lemon color. Add the eggs one at a time. Continue beating adding buttermilk and flour alternately a little at a time. Add flavoring and continue beating. You will have a thick mixture. Grease two loaf pans w'th butter and granulated sugar. Bake at 350 degrees for one hour or until done. Sprinkle top with powdered sugar and serve.

Hungarian Pound Cake (Magyar Kuglóf)

4 cups sifted all-purpose flour 4 cups granulated sugar

4 teaspoons baking soda

2 cups whole milk

I cup unsalted melted butter 8 eggs

4 teaspoons vanilla extract

Combine the flour, sugar and baking soda and dry blend very well. Add the remaining items and blend until you have a smooth mixture. Grease two loaf-baking pans and evenly divide batter between them both. Bake at 375 degrees until cakes are done and tops are golden brown. Slice cakes and top with your favorite berries and cream. Makes two nice size pound cakes.

Hungarian Sponge Cake

6 egg yolks I cup sugar

1 cup flour

2 teaspoons vanilla or any flavoring

of your choice 2 tablespoons water 6 egg whites stiffly beaten

In a mixing bowl beat egg yolks with sugar. Add flavoring, water and keep beating until light and creamy. Fold in by hand the flour and stiffly beaten egg whites. Mix lightly and pour into a buttered and floured tube pan. Bake at 350 degrees for 45 minutes or until golden color. Cool cake, slice and serve.

Drum Torte (Dobos Torta)

12 eggs separated 24 tablespoons of sugar 8 tablespoons all-purpose flour 8 tablespoons cracker meal 8 tablespoons chopped walnuts 5 tablespoons black coffee 2/z teaspoons baking powder I teaspoon vanilla

In a mixing bowl blend sugar and egg yolks until mixture is creamy. In another bowl beat egg whites until they are stiff. Combine the other ingredients one by one to the first bowl, beating by hand. Fold in the egg whites forming a smooth mixture. Grease three round cake pans and evenly spread the batter between them. Bake at 350 degrees for one hour or until a cake tester comes out clean when inserted in the middle of a layer. Fill the törte with your favorite icing or butter cream. Serve your guests.

Have questions, comments or suggestions for the Chef? Then write to: The Hungarian Kitchen, c/o William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233. Or, send him an email at: wvasvary@ camail.harvard.edu

Walnut Cake (Diós Torta)

9 eggs separated I Zi cups chopped nuts of your choice

I Zi cups bread crumbs very fine

1 Zi teaspoons baking powder

2 cups sugar

In a mixing bowl beat egg yolks with sugar until very creamy. In another bowl beat egg whites until stiff. Add nuts and breadcrumbs to the egg yolk and sugar, mixing thoroughly. Fold in egg whites and blend very smooth. Pour batter evenly into two round cake pans and bake at 350 degrees for 25 minutes or until done. Remove from pan and cool on cake rack. Frost top of one cake with buttercream icing then place other layer on top. Finish icing sides and top. Serve your guests.

Basic Buttercream

I cup egg whites I pound sugar I pound soft unsalted butter I teaspoon vanilla or any other flavoring

Warm egg whites and sugar in a double boiler and stir until they combine. Add the vanilla then transfer mixture to a mixing bowl and whip until cool. Add the butter in small amounts until it’s all whipped in to a fluffy consistency with the egg whites and sugar. Frost your cake or törte and enjoy.

Simple Chocolate Frosting

I stick margarine 4 tablespoons cocoa 6 tablespoons milk I pound powdered sugar I teaspoon vanilla

In a saucepan boil the margarine, cocoa and milk. Then add the powdered sugar and vanilla stirring into a smooth mixture. Let frosting cool until it’s warm then frost your cake or törte. Serve your guests.

Williu Pen Life, February 2004

9