I WOOOOOON!!!!!! I'm soooo hipersuperextremely happy now!!:)
The result of the Mindmegette recipe competition was announced today which was organized from 25th September to 24th October 2012 by Mindmegette (it operates the largest Hungarian recipe collection) and Lidl supermarket. The full list of winners can be found HERE.
The famous Queen Elisabeth Cake also appealed to the jury so I hope it will become world-famous. And after all you won't try this cake now, it's your own fault then!! :)
I share the recipe again you to take fancy easier to prepare.
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)
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.
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