ReceptnaptárStefánia Cake
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Ingredients
Method
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- Gently fold the crushed sugar, the almonds ground with their skins, and the breadcrumbs into the stiffly whisked egg whites.
- Bake in two batches in a buttered cake tin at 160°C for about 25-30 minutes.
- For the filling, beat the egg yolks with the sugar until fluffy, then cook over a water bath until thick, being careful not to let it boil.
- Melt the chocolate in the milk and mix it with the butter into the cream.
- Sandwich the two layers together with the filling, and coat the top as well.
- Can also be made with walnuts or hazelnuts instead of almonds.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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