ReceptnaptárMosaic pastry
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Mix the sugar, the 2 egg whites, the ground almonds, the maraschino and enough sponge crumbs to make a rollable dough.
- Colour half of this dough red with food colouring.
- Also prepare the chocolate dough separately: beat the sugar with the egg white until foamy, add the ground chocolate and roasted, ground hazelnuts, mix until smooth.
- Roll out both doughs (the almond and the chocolate) to equal thickness, and cut into rings.
- Stack the rings so they form a medium-sized round: the centre red, surrounded by white (almond), the outer layer chocolate - and also make it the other way round, for a varied pattern.
- Brush with egg white, and bake.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Chocolate pudding · Hungarian
- Maraschino cake icing · Hungarian
- Greek-style rice and almond sweet · Hungarian
- Chocolate star · Hungarian
- Mandelhörnchen (almond crescents dipped in chocolate) · German
- Kyiv cake (meringue and hazelnut) · Russian
More hungarian ideas
- Water sponge biscuits
- Leavened sponge biscuits
- Nesze Semmi ("here's nothing" cookies)
- Julia slices
- Almond arcs
- Madoletti
- Sponge base for punch cubes
- Walnut cream slices
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings