SC - a chocolate question (beat me later)

[Huette von Ahrens]

Thank you!!!

Huette

- --- Philip & Susan Troy <troy at asan.com> wrote:
> Huette von Ahrens wrote:
> > 
> > --- Philip & Susan Troy <troy at asan.com> wrote:
> > > That wouldn't be that chestnut-based Hunyadi
> cake,
> > > would it?
> > Recipe, please?  ASAP?  Remember, I have chocolate
> and
> > I know how to use it!!!! :-)
> > 
> > Huette
> 
> From Andre L. Simon's "Concise Encyclopedia of
> Gastronomy", Harcourt,
> Brace, New York, 1952, quoted from Evelyn Bach's
> "Recipes from Hungary",
> London, The Shenval Press, 1938 
> 
> "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."
> 
> NOTE: I seem to recall baking this in two eight-inch
> cake pans for about
> 15 minutes at 375 degrees F., sandwiching it with
> sieved raspberry jam,
> dusting it with a mixture of powdered cocoa and
> confectioner's sugar,
> then either serving it with Chantilly cream in
> immoderate quantities,
> and on one occasion actually covering the entire
> cake with the cream,
> beaten slightly stiffer than usual. It's pretty hard
> to figure what the
> source means by "ice"; it could be anything from a
> simple glaze of some
> kind to French buttercream. I always feel that in
> cases like this, let
> the chocolate speak for itself and keep it simple.
> This is pretty
> smashing stuff...
> 
> Adamantius
> -- 
> Phil & Susan Troy
> 
> troy at asan.com
>
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