ReceptnaptárSponge dumplings
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Ingredients
Method
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- Beat the 6 egg yolks with the 60 g sugar until pale and fluffy.
- Whisk the 6 egg whites to stiff peaks, and gently fold into the yolk mixture, then sift in the flour.
- Heat the milk in a pan until hot but not boiling, then use two spoons to drop small dumplings of the sponge mixture into the milk, and poach for 2-3 minutes, until the dumplings float to the top.
- Lift out the cooked dumplings with a slotted spoon, and leave to drain on a sieve.
- Place a layer of dumplings in a buttered, heatproof dish, sprinkle with the walnuts mixed with sugar, then repeat with another layer of dumplings and walnut-sugar, until all is used.
- Whisk the 5 egg whites to stiff peaks, and fold in the vanilla icing sugar.
- Spread the meringue evenly over the top of the dish.
- Bake low and slow in a 160°C preheated oven for about 15-20 minutes, until the topping is pale golden.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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