Tulip Cake

Name: Tulip Cake
Total time: 1 h 30 min
Yield: about 12-14 slices
Cuisine: Hungarian
Ingredients: 210 g sugar; 6 egg yolks; 120 g scalded, ground almonds; 50 g candied lemon peel, finely chopped; 2 tbsp breadcrumbs; 5 egg whites; thick red raspberry jam for brushing; 100 g butter; 50 g icing sugar; 50 g finely ground pistachios; 2 tbsp maraschino liqueur; white icing (about 150 g icing sugar mixed with lemon juice); red food coloring; candied fruit for shaping the tulip; 3 egg whites; 3 tbsp sugar; finely ground pistachios (for the green mixture); finely ground white almonds (for the white mixture)

Time: 1 hour 30 minutesabout 12-14 slicesapprox. 240 kcal / serving (estimated)approx. 5 g protein / serving

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Method

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Beat the sugar with the egg yolks until fluffy, add the scalded almonds, the candied lemon peel, and the breadcrumbs.
Whisk the egg whites to stiff peaks and gently fold into the batter.
Bake in a buttered, floured cake tin, slowly.
Once completely cool, cut in half twice to get three layers.
For the pistachio cream, beat the butter with the icing sugar and ground pistachios until fluffy.
Brush the bottom layer (which will become the top) with the raspberry jam, place the middle layer on top, and spread thickly with the pistachio cream.
Place the third layer on top, and drizzle the filled middle part with the maraschino liqueur.
Coat the top of the cake with the white icing, and pipe national-colored (red-white-green) lines on it with a piping bag.
For the green and white egg white-sugar mixture, whisk 3 egg whites to stiff peaks, mix in the sugar, color half green with the ground pistachios, leave the other half white with the ground almonds.
Shape the two mixtures into a tulip in the center and around the cake, finishing with candied fruit.

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

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