When ages ago I planned to start this blog, I pledged that I will publish this recipe in my very first post.
On the one hand because this is one of my recipes which I have never seen before published neither on Hungarian, nor on international forums. On the other hand this cake is incredibly delicious and therefore I reckon undeserving that this cake hasn't received the deserving attention and place int he world of desserts. I'm sure about everyone will love it, who tastes and hope in a little while this cake will be known as "you know, the Queen Elizabeth Cake by Baklavaria"...daydream is allowable, isn't it? :)
On the one hand because this is one of my recipes which I have never seen before published neither on Hungarian, nor on international forums. On the other hand this cake is incredibly delicious and therefore I reckon undeserving that this cake hasn't received the deserving attention and place int he world of desserts. I'm sure about everyone will love it, who tastes and hope in a little while this cake will be known as "you know, the Queen Elizabeth Cake by Baklavaria"...daydream is allowable, isn't it? :)
We celebrated my grandma's 83. birthday on Saturday and I undertook the making of her cake this year also. We love this cake soo much in the family, prepare it for family gathering many times, therefore I chose this for the occasion of Saturday as well. We received the recipe from one of mum's colleague in 2005. We needed to change a bit on the original recipe (because the vanilla cream was not enough) but for 7 years now we prepare as follows:
Ingredients (for oven pan - 40 cm*40 cm):
For the base:
8 egg whites
8 tablespoon sugar
10 dkg flaked coconut
10 dkg unground poppy-seeds
2 tablespoon flour
1 coffee spoon baking soda
2 tablespoon flour
1 coffee spoon baking soda
Vanilla cream:
8 egg yolks
6 púpos evőkanál liszt
20 dkg sugar
1 liter milk
20 dkg marge (or butter)
Biscuit layer:
250 g cocoa crisp biscuits
Whipped cream layer:
1/2 l whippable cream
25 g dr. Oetker Whip it! (stabilzer for whipping cream)
How to prepare the base:
In a big deep bwol start to beat the egg whites with a hand mixer, then when it's almost ready, add the sugar spoon by spoon and beat until it's totally hard. Admix the poppy-seeds, the coconut and flour with baking soda carefully.
Smooth the dough in the oven pan (lined with baking paper) then bake in the oven what you have preheated to 180°C beforehand. Pay attention because the dough bakes very quickly (within a few minutes). It's ready when its top is nicely golden brown. Peel the baking paper from it while it's still lukewarm and let it cool while prepare the cream.
How to prepare the vanilla cream:
Mix the egg yolks with the flour till smooth then add the sugar and the milk in a pan. Stirring constantly, cook it to dense above medium heat. Set aside, let it cool then when the cream it's already just lukewarm, admix the marge.
How to set up the cake:
Grease the cream on the coconut-poppy-seeds sponge cake then place the biscuits on it. Wait for a while (until the cream cools) before preparing the whipped cream.
How to make the whipped cream:
I always put the whippable cream in the freezer for 30 minutes before using, so I did the same this time as well. Believe me, it will be much easier to work with it in this way and with using the "Whip it!" you will get perfectly hard whipped cream for sure.
For the whipped cream, beat it slowly until they are foamy, then increase the speed. Add the dr. Oetker whip it! Be careful, and do not overbeat the cream. It is ready when you titl the bowl and the mixture does not slide around. When it's ready, grease the whipped cream on the top of our cake and put in the fridge.
It's expedient to prepare half day before serving.
8 egg yolks
6 púpos evőkanál liszt
20 dkg sugar
1 liter milk
20 dkg marge (or butter)
Biscuit layer:
250 g cocoa crisp biscuits
Whipped cream layer:
1/2 l whippable cream
25 g dr. Oetker Whip it! (stabilzer for whipping cream)
How to prepare the base:
In a big deep bwol start to beat the egg whites with a hand mixer, then when it's almost ready, add the sugar spoon by spoon and beat until it's totally hard. Admix the poppy-seeds, the coconut and flour with baking soda carefully.
Smooth the dough in the oven pan (lined with baking paper) then bake in the oven what you have preheated to 180°C beforehand. Pay attention because the dough bakes very quickly (within a few minutes). It's ready when its top is nicely golden brown. Peel the baking paper from it while it's still lukewarm and let it cool while prepare the cream.
How to prepare the vanilla cream:
Mix the egg yolks with the flour till smooth then add the sugar and the milk in a pan. Stirring constantly, cook it to dense above medium heat. Set aside, let it cool then when the cream it's already just lukewarm, admix the marge.
How to set up the cake:
Grease the cream on the coconut-poppy-seeds sponge cake then place the biscuits on it. Wait for a while (until the cream cools) before preparing the whipped cream.
How to make the whipped cream:
I always put the whippable cream in the freezer for 30 minutes before using, so I did the same this time as well. Believe me, it will be much easier to work with it in this way and with using the "Whip it!" you will get perfectly hard whipped cream for sure.
For the whipped cream, beat it slowly until they are foamy, then increase the speed. Add the dr. Oetker whip it! Be careful, and do not overbeat the cream. It is ready when you titl the bowl and the mixture does not slide around. When it's ready, grease the whipped cream on the top of our cake and put in the fridge.
It's expedient to prepare half day before serving.
0 megjegyzés:
Post a Comment