Eszterházy

Leave a comment

Happy birthday!

Ingredients for 1 layer (you need 6 layers):

  • 70g ground walnut
  • 20g caster sugar
  • 60g egg white (2)
  • a pinch of lemon zest


and for filling:

  • 64g egg yolk (4)
  • 75g ground walnut (roasted)
  • 100g caster sugar
  • 100g butter
  • 100ml milk
  • 150ml double cream
  • 2 tablespoon orange liqueur
  • 2 tablespoon vanilla extract
  • 2 tbs. apricot jam

for fondant icing:

  • 200g icing sugar
  • 50ml water

  1. Heat oven to 200°C and line two 9 inch (23 cm) cake tins with non-stick paper.
  2. For each of the sponge layers wipe the egg white and the sugar together in a large bowl until it is getting hard. Add the walnut and zest into the mixture and whisk it well very carefully. 
  3. Transfer the mixture to the tin and bake it 10 minutes. Repeate steps two and three until all six layers are done.
  4. For the cream bring the milk to boil in a medium saucepan. Meanwhile beat the eggyolks with sugar until smooth.
  5. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly.
  6. Return the mixture into the saucepan and cook until the mixture coats the back of a spoon.
  7. Fold the walnut and the liqueur into the cream.
  8. Remove from the heat and allow to cool.
  9. When the mixture has cooled to almost room temperature, separately whip the the butter and after that the heavy cream to medium stiffness and fold them into the custard.
  10. Transfer the filling to the fridge for an hour.
  11. Heat the jam in a saucepan and allow to cool to the room temperature.
  12. When the filling is ready spoon 1/6 of it over the first layer and spread evenly. Continue to do it until the last layer. Don’t cover the top of the cake with filling. Instead, use the remaining 1/6 of the custard to decorate the side. Push down gently and cover the top of the cake with jam.
  13. Keep it in the fridge for a day.
  14. Melt choclate in a pan.
  15. To the fondant icing heat the water in a saucepan. Put the icing sugar to another large bowl and when the water is boiling pour on to the sugar and mix well.
  16. Pour the icing onto the top of the cake and draw parallel lines with the melted choclate into it. 
  17. Using the tip of the knife to make the tipical motive of  Eszterházy torte. Drag it lightly through the chocolate lines first in one direction and new lines between them in the opposite direction.
 

    from Gourmandia by Gábor Varga

      Redcurrant pie

      Leave a comment

      This dessert is dedicated to the memory of Fridays evenings.

      Ingredients for dough:

      • 300 g flour
      • 240 g unsalted butter, cut into small pieces
      • salt
      • 1 dl iced water

      and for filling:

      • 8 cups redcurrant, blueberry
      • 37 g cornflour
      • 80 g brown sugar
      • 2 tablespoons butter, cut into small pieces
      • 1 tablespoon lemon juice

      at the top:

      • 1 egg yolk and 2 tablespoons doublecream to brush

      for 11 inches tart pan

      • To make the dough combine the butter and the flour in a mixing bowl and add iced water untill the dough holds together without being wet. Wrap in plastic and refigerate for at least 1 hour.
      • After that devide the dough in half and roll them out. Fit one of them into the pan, transfer the other one onto a baking sheet and chill them for at least 30 minutes.
      • Place berries in a large bowl and crush half cup of them with your hands.
      • Add sugar, cornflour, butter, lemon juice and stir to combine. Spoon the stuff into the pie shell.
      • Place the remaining dough over the berries.
      • Press both layers of dough along the edge of the pan.
      • Cut some vents in top of the pie to allow steam to escape and brush the surface with the mixture of the egg yolk and double cream.
      • Prehaet oven to 200°C and refigerate the pie for at least 30 minutes.
      • Place pie into the oven and bake it for 20 minutes. Reduce oven temp. to 180°C and  continue to bake untill crust is deep golden brown, about 40-45 minutes.
      • Cool it completely.

      Our first Easter in Cambridge

      Leave a comment

      No smoked ham, I couldn’t buy any. The first Easter without traditional Hungarian Easter breakfast that means cooked smoked ham, egg and horseradish. What else can we do than find an alternative way to celebrate? A few weeks ago I made my first-milk loaf with my friends and I think that was pretty good. It was high time to repeat it.

      Ingredients for dough:

      • 140 ml milk
      • 125 g double cream
      • 1 egg
      • 60 g sugar
      • salt
      • 450 g flour
      • 20 g fresh yeast

      and for stuffing:

      • 150 g poppy seed (cracked)
      • 150 g flour
      • 150 g icing sugar
      • 80 g melted butter
      • 1 dl milk
      • 0,5 dl double cream
      • 1 lemon (zest and juice)
      • 2 teaspoon baking powder  
      • 1 egg to brush
      • for a 25.75 x 12.75 x 6.75cm (10 1/8″ x 5″ x 2 5/8″) size bread tin 

        • Put the yeast and the half of the sugar into warm milk and leave it to activate. Meanwhile put the all other ingredients into a bowl. 
        • When the yeast is ready mix it with the others and make a round, sticky dough. Set it aside, cover with a tea towel an leave to rise in a warm place for 40-45 minutes or until doubled in volume.

        • To prepare the stuffing sift poppy seed, flour, icing sugar and zest into a bowl, mix well with butter, milk, lemon juice and cream, finally add the baking powder into the mixture.
        • Line the baking tin with a non-stick baking paper.
        • When the dough rested enough divide it into 16 equal-size pieces and shape into round balls. Flatten them and fill with the poppy seed mixture. Wrap the filling in the dough and shape balls (bubbles), now containing the filling in the middle.
        • Place the balls in two layers into the tin and cover them with a towel for 30-40 minutes. Preheat the oven to 180°C.
        • Brush the milk-loaf with the beaten egg and place in the oven for 40 minutes or until springy to the touch and skewer inserted into the middle comes out clean. If you find that the top of the cake starts to burn cover with aluminium foil.
        • Remove the loaf from the tin to cool.