Hungarian Chestnut Cake Recipes

HUNGARIAN CHOCOLATE CHESTNUT TORTE (GESZTENYE TORTA)

Steps:

• Force chestnut purée through a potato ricer to make the purée fluffy, and set aside.
• Grate the chocolate using a food processor or the grater attachment of your mixer if you have one.
• Mix the almonds and breadcrumbs together.
• Preheat oven to 325°F.
• Prepare 2 9-inch springform pans for baking by brushing the bottom and sides of the pan with melted butter, dusting with flour, and shaking out the excess.
• Beat the egg whites with a pinch of salt until stiff, but not dry.
• Using an electric mixer, beat the egg yolks, gradually adding the sugar until well mixed (3-4 minutes: the mixture will be light yellow and very thick and creamy).
• Fold in the chestnut purée, then the grated chocolate.
• Carefully fold in the nut and bread crumb mixture.
• Stir 1 tablespoon of the egg whites into the batter, then fold the rest in 1/4 at a time.
• Pour the batter into the prepared pans, spread evenly, and bake in the center of the oven until the tops turn light brown (30-50 minutes).
• Remove from oven and let it cool a little in the pan.
• Remove the sides of the pan and allow to cool thoroughly before filling it.
• For filling, melt chocolate in a double boiler over very low heat.
• Cream the butter with the powdered sugar; add the melted chocolate, and beat until fluffy.
• Fold in the nuts.
• Refrigerate until ready to use.
• When the layers are completely cooled, take the better of the two for the top layer.
• Spread the bottom layer with the filling, and set the top layer on top.
• In a cold bowl, with a cold beater, whip the cream.
• Gradually sift in the powdered sugar, and continue beating until stiff peaks form.
• Refrigerate until ready to use.
• Mash the chestnut purée with a fork, then work in the powdered sugar.
• Beat in the rum, and taste for flavoring.
• When ready to serve the cake, top with whipped cream, then force the chestnut topping through a potato ricer directly on top of the whipped cream.

HUNGARIAN FLOURLESS HAZELNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
• In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
• In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
• Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
• When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

STREAMLINE HUNGARIAN TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan. Mix together the walnuts, ground cinnamon, and 3/4 cup of sugar in a medium bowl and set aside.
• In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, stir together the yeast mixture, egg yolks, sour cream, and butter. Gradually stir in the flour until the dough becomes too stiff to use a spoon. Use your hand to knead the dough in the bowl until it becomes smooth, about 5 minutes. Divide the dough into three equal parts, form into balls, cover, and set aside to rest for about 15 minutes.
• Roll one of the balls of dough between 2 sheets of waxed paper to fit the pan. Place the dough in the bottom of the prepared baking pan and spread with 3/4 of the nut mixture. Roll out another ball of dough in the same way, place this over the nut layer in the pan and spread the apricot preserves evenly over the dough. Roll the third ball in the same way and place on top of the layer of preserves.
• Place the torte in the preheated oven and set the timer for 40 minutes. When the timer goes off, the top of the torte should be golden brown, if not then wait a few minutes. Place the egg whites into a clean glass or metal bowl. Whip the egg whites to soft peaks, then gradually add 2/3 cup sugar while beating the egg whites to stiff peaks. Spread the meringue evenly over the top of the torte and sprinkle with the remaining nut mixture.
• Bake the meringue-covered torte for an additional 15 minutes. Cool the torte in the pan set on a wire rack. Trim the edges for a cleaner presentation. Serve at room temperature.