SC - OT: Hunyadi Cake - was - Spoon Teasing

[catherine allison]

>Subject: SC - OT: Hunyadi Cake - was - Spoon Teasing
Hello,

I have a couple of questions about the recipe. What type of chocolate?
And when is the sugar used? This sounds really yummy and can't wait to 
make it.

Alisyn of Greenbriar(Bjornborg)

>"HUNYADI CAKE
>
>4 1/2 oz. sugar
>12 chestnuts
>6 oz. chocolate
>5 yolks
>5 whites of eggs
>Jam
>
>Cook, skin, and put the chestnuts through a sieve. Melt the chocolate. 
Mix the
>chestnuts, chocolate, and yolks well together. Whip the whites of eggs 
and fold
>them carefully in. Bake the mixture in two round cake tins. Spread one 
cake
>with jam or whipped cream, cover with the second half and ice."
>
>Don't make this on a really humid day. I'd say the 12 chestnuts work 
out to
>about 1 1/4 to 1 1/2 cups loosely packed, riced puree, so for those are 
using
>commercial puree, act accordingly. I would recommend avoiding sweetened 
puree,
>it'll mess up the sugar proportions big time. The cake tins should be 
no more
>than 8 inches in diameter, 7 is better, grease and line _only_ the 
bottoms of
>the tins with waxed paper or parchment. The sides of the tins should be 
clean,
>not greased. Bake at 375 degrees F for about 25 minutes; do the 
toothpick thing
>to be sure it's done.
>
>Jam in between the layers (raspberry is nice) and a thick coating of 
stiff
>whipped cream on the outside works really well, unless you are planning 
to keep
>this a day or two, in which case buttercream is a good way to go. 
Normally
>keeping it for any length of time is impossible anyway, in my 
experience.
>People find out somehow that you have this, and it's all over pretty 
quickly.
>
>Adamantius
>______________________________________
>Phil & Susan Troy
>troy at asan.com
>
>
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