Hungarian cake

You need to take Ingredients:

8 chilled eggs, 150 grams of powdered sugar
– 200 grams of almonds, 1 tablespoon of crackers
– 120 grams of sugar, 100 grams of chocolate
– 1 tablespoon of flour, 400 grams of hot milk
– 150 grams of softened butter, lemon juice


Separate the whites from the yolks. Grate the chocolate. Whisk the whites into a lush, thick mass, and add a few drops of lemon juice to the end of whipping. Gradually introduce powdered sugar. Add the crushed almonds and ground crackers to the beaten mass, stirring from top to bottom. Divide the resulting protein-nut dough into 3 parts and bake 3 cakes of the same size at a temperature of 110-120C.
For the cream, RUB the yolks with sugar until white and, without ceasing to RUB, enter the grated chocolate and flour. Add milk. Put on a low heat and, stirring constantly, boil the mixture until thick, then remove and cool. Separately, beat the oil and gradually, in small portions, pour the prepared mixture into it, stirring well. Ready-made cream to layer the cakes. Decoration – your choice – strict chocolate glaze or the same cream and walnut dusting.
The cake is there and its name is Stephania. I think the delicious young lady is one of the daughters of the famous Esterhazy 🙂
Yes, and from yourself: almonds can be replaced with any other nuts-choose to taste. I once added cream instead of milk (not whipped), it turned out to be no less delicious, but there are undoubtedly more calories.

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