Sponge crescents

Name: Sponge crescents
Total time: 1 h
Yield: about 15 pieces (30 halves)
Cuisine: Hungarian
Ingredients: 4 eggs (separated); 100 g sugar; 60 g plain flour; 20 g cornflour; 1 pinch of salt; 1 teaspoon lemon juice; 100 g jam (apricot or redcurrant); 150 g icing sugar, 2-3 tablespoons water or lemon juice for the glaze; baking paper

Time: 1 hourabout 15 pieces (30 halves)approx. 85 kcal / serving (estimated)approx. 3 g protein / serving

Sponge crescents are jam-filled, glazed little cakes made from two sponge halves stuck together. The egg-foam sponge is light and airy, the jam adds moisture and tartness, and the glaze is an elegant finish. Old recipes piped onto paper; today it is made with baking paper and a piping bag.

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Method

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Preheat the oven to 180 °C (165 °C fan) and line a tray with baking paper.
Beat the egg yolks with half of the sugar with a food processor for 5-6 minutes until fluffy. Beat the whites with the salt and lemon juice to stiff peaks, adding the remaining sugar.
Fold a third of the whites into the yolk mixture, then gently fold in the rest and the flour sifted with the cornflour.
Spoon into a piping bag and pipe slightly curved crescents 6-7 cm long onto the baking paper. Bake at 180 °C for 10-12 minutes until light golden.
Cool the crescents on a rack. Hollow out the flat side slightly with a small spoon and spread thinly with jam. Sandwich them together in pairs.
Mix the icing sugar with the water into a thick glaze and coat the tops of the crescents. Leave to set for 20 minutes.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Fold the whisked egg whites gently.
Stick the crescents together once cool, otherwise they will wrinkle.
They work with either redcurrant or apricot jam.
You can thin the glaze a little if it is too thick.

Frequently asked questions

How long do they keep?

In an airtight tin for 3-4 days.

Can they be coated with chocolate glaze?

Yes, they can also be coated with melted chocolate.

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