SC - OT: Hunyadi Cake - was - Spoon Teasing
catherine allison
cra4774 at hotmail.com
Fri Jul 31 05:10:24 PDT 1998
>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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