Plain cake:
12 eggs, separated
3/4 c sugar
1/4 c + 2 tablespoons cake flour
1 tablespoon baking powder
2 pinches salt
1 teaspoon lemon juice
Nut cake:
12 eggs, separated
3/4 c sugar
3/4 c ground walnuts
1/4 c + 2 tablespoons ground zwieback toast*
(*available in baby food section of grocery store)
1 tablespoon cake flour
2 teaspoons baking powder
2 pinches salt
1 teaspoon lemon juice
Filling/Frosting:
6 squares (ounces) unsweetened chocolate
2 c sugar
milk (enough to make creamy mixture)
4 egg yolks
1 pound butter (cut into tablespoon slices)
Topping:
1 pint heavy cream
20-ounce can crushed pineapple (drained)
Directions:
Plain cake:
Separate eggs and beat sugar and egg yolks until very light. Mix in flour slowly. Add baking powder, salt, and lemon juice. Beat egg whites until stiff. Fold in whites to the rest of the batter.
Divide into four 9-inch round cake pans. Bake in 325 degree oven for 25 minutes. Check, it may need another 5-10 minutes. Cool and remove from pan.
Nut cake:
Separate eggs and beat sugar and egg yolks until very light. Mix in walnuts, zwieback, flour, baking powder and lemon juice. beat egg whites until stiff. Fold in whites to the rest of the batter.
Divide into four 9-inch round cake pans. bake in 325 degree oven for 30 minutes. Check, it may need another 2-5 minutes. Cool and remove from pan.
Hungarian chocolate cream filling:
Melt squares of chocolate in double broiler. Add sugar, then add milk until mixture is creamy. Cook until mixture is thickened. Add egg yolks, then butter. Beat until light. Refrigerate until workable. If it's too soft it will run, but if it's too hard it will not spread.
Topping:
Whip cream until thick, then fold in crushed pineapple.
baker's notes: use non-stick cake pans, or cut wax paper to size and spread shortening over it. The cake layers look thick when they come out of the oven, but when cool they will shrink down. Wait until all layers are cool before you assemble. Place Hungarian chocolate cream filing between layers, around the sides and on top. Just before you serve the cake, top each piece with whipped topping, Slice cake very thin because it's extremely rich, not to mention 8 freakin' layers!
12 eggs, separated
3/4 c sugar
1/4 c + 2 tablespoons cake flour
1 tablespoon baking powder
2 pinches salt
1 teaspoon lemon juice
Nut cake:
12 eggs, separated
3/4 c sugar
3/4 c ground walnuts
1/4 c + 2 tablespoons ground zwieback toast*
(*available in baby food section of grocery store)
1 tablespoon cake flour
2 teaspoons baking powder
2 pinches salt
1 teaspoon lemon juice
Filling/Frosting:
6 squares (ounces) unsweetened chocolate
2 c sugar
milk (enough to make creamy mixture)
4 egg yolks
1 pound butter (cut into tablespoon slices)
Topping:
1 pint heavy cream
20-ounce can crushed pineapple (drained)
Directions:
Plain cake:
Separate eggs and beat sugar and egg yolks until very light. Mix in flour slowly. Add baking powder, salt, and lemon juice. Beat egg whites until stiff. Fold in whites to the rest of the batter.
Divide into four 9-inch round cake pans. Bake in 325 degree oven for 25 minutes. Check, it may need another 5-10 minutes. Cool and remove from pan.
Nut cake:
Separate eggs and beat sugar and egg yolks until very light. Mix in walnuts, zwieback, flour, baking powder and lemon juice. beat egg whites until stiff. Fold in whites to the rest of the batter.
Divide into four 9-inch round cake pans. bake in 325 degree oven for 30 minutes. Check, it may need another 2-5 minutes. Cool and remove from pan.
Hungarian chocolate cream filling:
Melt squares of chocolate in double broiler. Add sugar, then add milk until mixture is creamy. Cook until mixture is thickened. Add egg yolks, then butter. Beat until light. Refrigerate until workable. If it's too soft it will run, but if it's too hard it will not spread.
Topping:
Whip cream until thick, then fold in crushed pineapple.
baker's notes: use non-stick cake pans, or cut wax paper to size and spread shortening over it. The cake layers look thick when they come out of the oven, but when cool they will shrink down. Wait until all layers are cool before you assemble. Place Hungarian chocolate cream filing between layers, around the sides and on top. Just before you serve the cake, top each piece with whipped topping, Slice cake very thin because it's extremely rich, not to mention 8 freakin' layers!
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