ReceptnaptárDankovszky Cake
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Ingredients
Method
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- Beat the 100 g butter with the 100 g sugar until fluffy, add the 7 egg yolks.
- Mix the grated chocolate with the hot water and add to the batter.
- Whisk the 6 egg whites to stiff peaks and fold into the batter together with the toasted, ground hazelnuts and breadcrumbs.
- Bake slowly for 45 minutes, then cut the baked layer into 3 pieces.
- For the filling, melt the icing sugar in a saucepan and toast the hazelnuts in it.
- Once nicely toasted, pour onto a buttered plate and let cool.
- Crush the cooled caramelized hazelnuts and sift: put the fine powder that passes through the sieve into the filling, and sprinkle the coarser pieces left in the sieve on top of the cake.
- Cook a thick cream from the 4 eggs and the 125 g sugar, stirring constantly while cooling, then mix in the sifted hazelnut powder and the creamed butter.
- Fill the cake layers with this cream, and sprinkle the toasted hazelnut pieces on top.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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