ReceptnaptárValéria Cake
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Ingredients
Method
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- Beat the 6 egg yolks with the sugar until fluffy, about 15-20 minutes.
- Add the finely ground coffee, grated chocolate, candied lemon peel, and ground almonds, mix well.
- Whisk the egg whites to stiff peaks and gently fold into the batter.
- Pour into a buttered, floured cake tin and bake slowly (about 160°C) for 45 minutes.
- Once completely cool, cut in half twice.
- Whip the cream with the sugar, fold in the toasted, ground hazelnuts, and use it to fill and coat the cake - decorate the top with some reserved plain whipped cream set aside before adding the hazelnuts.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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