Hungarian Sponge Cake Piskota Torta Food

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HUNGARIAN WALNUT TORTE



Hungarian Walnut Torte image

"This truly special cake with its creamy not-too-sweet filling is one I've made for years. People say it is excellent," notes Jeannette Jeremias of Kitchener, Ontario. "I'm the first generation of my Hungarian family to be born in Canada."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 15

6 large eggs, separated
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
5 tablespoons water
1/2 cup ground walnuts
FILLING:
1-1/4 cups whole milk
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1/2 cup butter, softened
1/2 cup shortening
1 cup confectioners' sugar
1 teaspoon vanilla extract
White and dark chocolate curls, optional

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.

Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 190mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

SPAETZLE - HUNGARIAN



Spaetzle - Hungarian image

Various English spellings abound, but my Hungarian family has always pronounced this as shpetz-leh. I prefer spaetzle topped with Chicken Paprikash or Beef Goulash (anything with lots of Hungarian paprika!!).

Provided by Melody

Categories     Hungarian

Time 17m

Yield 1 batch

Number Of Ingredients 4

750 g flour
3 eggs
salt
1/2 liter water

Steps:

  • Mix flour, eggs, and a little salt with water into a paste. Do not beat!
  • Drop bit by bit into boiling salted water (the more the better).
  • Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water.
  • Cook for 1-2 minutes then strain (and rinse, optional).

Nutrition Facts : Calories 2944.5, Fat 21.6, SaturatedFat 5.8, Cholesterol 558, Sodium 243, Carbohydrate 573.4, Fiber 20.2, Sugar 2.6, Protein 96.3

FRIED POTATOES WITH ONION AND KIELBASA



Fried Potatoes With Onion and Kielbasa image

Make and share this Fried Potatoes With Onion and Kielbasa recipe from Food.com.

Provided by WiGal

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

5 large potatoes, with skin on
2 medium onions, diced
3 tablespoons oil
2 garlic cloves, minced
1 teaspoon paprika
1 lb kielbasa

Steps:

  • In a large pot, boil potatoes.
  • While the potatoes are cooking, cut the sausage into 1/4 inch pieces.
  • When the potatoes are ALMOST done-not fork tender, drain.
  • When potatoes are cool enough to handle, dice.
  • In a large pot, add oil, onions and garlic.
  • Saute until translucent.
  • Remove from burner and add paprika. Mix well.
  • Add the potatoe and kielbasa, mix well, cover and cook on low heat for 15 minutes, stirring often.

Nutrition Facts : Calories 821.1, Fat 41.7, SaturatedFat 11.9, Cholesterol 74.8, Sodium 1054.3, Carbohydrate 89.7, Fiber 11.3, Sugar 7.8, Protein 23.9

HUNGARIAN SPONGE CAKE (PISKOTA TORTA)



Hungarian Sponge Cake (Piskota Torta) image

This is a traditional Hungarian recipe that I have learned to make from my Hungarian fiance who misses this from home. Until meeting him I don't think I truly understood what great desserts should be.

Provided by MizEmerilLagasse

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

8 eggs, at room temperature separated
1/2 cup sugar
1/2 cup sifted cake flour
1 tablespoon lemon juice (I like the vanilla) or 1 tablespoon good vanilla extract (I like the vanilla)
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 325F.
  • Beat egg yolks until light yellow medium mixing bowl.
  • Add sugar, lemon juice (or vanilla), and mix until thick.
  • Add baking powder and flour gradually and mix well.
  • In a clean bowl beat egg whites and salt until very stiff.
  • Carefully fold egg whites into the yolk mixture.
  • Grease and flour two 9" cake pans and pour batter evenly into them.
  • Bake for one hour, remove from pans, and cool on cooling racks.

HUNGARIAN SPATZLE (BABY DUMPLINGS)



Hungarian Spatzle (baby Dumplings) image

My Mom is Hungarian and my family was lucky enough that she was such a wonderful cook and made so many Hungarian dishes for us to enjoy over the years.

Provided by Katherine in Alberta

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 eggs, beaten
1 1/4 cups milk
2 teaspoons salt
4 cups flour
1 teaspoon baking powder
4 ounces melted butter or 4 ounces margarine

Steps:

  • Blend the eggs, milk and salt.
  • Add the flour, baking powder and beat thoroughly.
  • Bring 3 quarts of water to a boil with 2 tablespoons salt.
  • With a teaspoon drop small portions of batter into boiling water, dipping spoon into water frequently to prevent sticking.
  • Cook just till tender, about 10 minutes.
  • Pour into collander and rinse lightly with cool water.
  • Drizzle with melted butter, toss lightly and serve hot.

HUNGARIAN SEVEN-LAYER CAKE (DOBOSTORTE)



Hungarian Seven-Layer Cake (Dobostorte) image

Provided by Gil Marks

Categories     Cake     Mixer     Chocolate     Dairy     Dessert     Bake     Rosh Hashanah/Yom Kippur     Fall     Party     Candy Thermometer     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Chocolate Buttercream:
1 1/2 cups sugar
3/4 cup water
6 large egg yolks
2 cups (4 sticks) unsalted butter or margarine, softened
1/2 cup vegetable shortening
10 ounces bittersweet or semisweet chocolate, melted and cooled, or 2/3 cup unsweetened cocoa powder
2 teaspoons vanilla extract
Pinch of salt
2 to 3 tablespoons rum or kirsch (optional)
Batter:
6 large eggs
1 1/4 cups plus 1 tablespoon (9 ounces) sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups (7 1/2 ounces) all-purpose flour, measured by dip-and-sweep method
Caramel (optional):
1 1/2 cups sugar
3/4 cup water
1/2 teaspoon cream of tartar

Steps:

  • 1. To make the buttercream: Stir the sugar and water in a small saucepan over low heat until the sugar dissolves, about 5 minutes. Increase the heat to medium and boil, without stirring, until the syrup reaches the soft-ball stage, or 250°F on a candy thermometer, about 10 minutes.
  • 2. Meanwhile, beat the egg yolks until pale and thick, about 4 minutes. In a slow, steady stream, pour the hot syrup into the eggs, beating continuously as you pour. (Do not let the syrup touch the beaters or it will spin into threads.) Continue beating until the mixture thickens and cools to room temperature, about 10 minutes.
  • 3. Beat in the butter and shortening, 2 tablespoons at a time, until absorbed. Gradually beat in the chocolate. Blend in the vanilla, salt, and rum if using. Do not add the flavoring too quickly or the buttercream might curdle. Chill until of spreading consistency, at least 2 hours or up to 1 week. If the buttercream firms too much, return to room temperature before using, about 1 hour.
  • 4. Preheat the oven to 350°F. Grease the bottoms of several 9-inch round cake pans and dust with flour, tapping out the excess. Or grease and flour several large baking sheets and, using a 9-inch saucepan lid or springform pan, mark 9-inch circles on the sheets.
  • 5. To make the batter: Beat the eggs and sugar until thick and creamy, 5 to 10 minutes. Add the vanilla and salt. Sift the flour over the top and carefully fold it in.
  • 6. Spread about 1/4 cup of the batter evenly over the bottom of the prepared pans or over each circle on the baking sheets.
  • 7. Bake until the edges begin to color, 5 to 7 minutes. Loosen with a spatula, invert onto a rack, and let cool. Wipe the pans, regrease, dust with flour, and repeat until there are 7 or 8 matching layers.
  • 8. To make the caramel if using: Stir all the caramel ingredients in a small saucepan over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook, swirling the pan occasionally, until the syrup turns a deep amber color. Do not burn.
  • 9. Using a lightly oiled metal spatula, spread all of the caramel evenly over one of the cake layers. Let set slightly (do not let it harden), then use an oiled knife to cut just the caramel into 8 to 10 wedges (indicating where the cake will be sliced).
  • 10.To assemble: Place a cake layer on a serving plate, spread with 1/8-inch thick layer of buttercream, then place a second layer on top. Repeat layering the buttercream and cake layers. Cover the top of the cake with buttercream. If using the caramel layer, place on top of the cake. Cover the sides of the cake with buttercream. Chill. Store in the refrigerator for up to 1 day or in the freezer. Let stand at room temperature for at least 30 minutes before serving.
  • VARIATION
  • Oblong Layer Cake: Divide the batter between two 15 1/2-by-10 1/2-inch jelly roll pans and bake. After cooling the cakes, cut each lengthwise into 3 equal pieces to make a 6-layer cake.

HUNGARIAN GOULASH



Hungarian Goulash image

Even with a few adulterations, my Hungarian Goulash is the real deal... originally a campfire stew developed by Hungarian herdsman who cooked tough cuts of meat for hours over a low fire until tender. It is a simple dish calling for little more than tender braised beef, onions, and paprika. However, for my American taste, I incorporate some carrots. It is the closest recipe that I can find to the Hungarian Goulash that I loved at a wonderful, long-gone restaurant in Boston called Cafe Budapest. Be sure that the paprika you use is fresh. Great goulash is all about the meat...and the paprika. Serve the stew over egg noodles or boiled potatoes for a hearty meal.

Provided by Alan in SW Florida

Categories     Stew

Time 4h

Yield 6 serving(s)

Number Of Ingredients 13

1 (3 1/2 lb) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- inch cubes (I prefer the chuck-eye roast, but any boneless roast from the chuck will work)
salt
1/3 cup sweet paprika (I use "Pride of Szegeo" Hungarian sweet paprika... do NOT substitute hot, half-sharp, or smoked papr)
1 (12 ounce) jar roasted red peppers, drained and rinsed (about 1 cup)
2 tablespoons tomato paste
3 teaspoons white vinegar
2 tablespoons vegetable oil
4 large onions, minced (about 6 cups)
4 carrots, peeled and cut into 1-inch-thick rounds (about 2 cups)
1 bay leaf
1 cup canned low sodium beef broth, warmed
1/4 cup sour cream (optional, I find that it adds extra richness)
salt & freshly ground black pepper, to taste

Steps:

  • Adjust an oven rack to the lower-middle position and preheat the oven to 325 degrees. Sprinkle the meat evenly with about 1 teaspoon salt and let stand for 15 minutes.
  • In a food processor or blender, combine the paprika, roasted peppers, tomato paste, and 2 teaspoons of the vinegar. Process until smooth, 1 to 2 minutes, scraping down the sides as needed.
  • Combine the oil, onions, and 1 teaspoon salt in a large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until the onions have softened but have not yet browned, 8 to 10 minutes. (If the onions do begin to brown, reduce the heat to medium-low and stir in 1 tablespoon of water.).
  • Stir in the paprika mixture; cook, stirring occasionally, until the onions stick to the bottom of the pan, about 2 minutes. Add the beef, carrots, and bay leaf; stir until the beef is well coated. Using a rubber spatula, scrape down the sides of the pot. Cover the pot and transfer to the oven. Cook until the meat is almost tender and the surface of the liquid is 1/2 inch below the top of the meat, 2 to 2 1/2 hours, stirring about every 30 minutes. Remove the pot from the oven and add enough heated beef broth so that the surface of the liquid is 1/4 inch from the top of the meat (the beef should NOT be fully submerged). Return the covered pot to the oven and continue cooking until a fork slips easily in and out of the beef, about 30 minutes longer.
  • Skim the fat off the surface; stir in the remaining 1 teaspoon of vinegar and the sour cream (if using). Remove and discard the bay leaf, season with salt and pepper to taste, and serve.
  • (The stew can be cooled, covered tightly, and refrigerated for up to 2 days. However, wait to add the optional sour cream until after reheating. Before reheating, skim the hardened fat from the surface and add enough water to the stew to thin slightly.).

Nutrition Facts : Calories 827.2, Fat 59.5, SaturatedFat 23, Cholesterol 186.8, Sodium 1013.1, Carbohydrate 21.1, Fiber 5.8, Sugar 7.5, Protein 51.9

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