Hungarian nut cake

[Chocolate nut cakes:]

Hungarian nut cake

Category: Bakery products

Kitchen: Hungarian

Ingredients
Chocolate nut cakes:
Wheat flour	100 g
Salt	3 g
Sugar	250 g
Yolks	8 pcs.
Protein	8 pcs.
Mix of nuts (almond, walnut, forest)	250 g
Grated chocolate	100 g
Cream:
Cream (I used sour cream 25%)	500 ml
Condensed milk	0.5 cans
Alcohol
Glaze:
Dark chocolate (I just rubbed 100 g of chocolate)	100 g
Cream	60 ml
-----------------------------------------------------	----------------
Baking dish	Ø 24 cm

Cooking method

• Chocolate nut cakes:
• Beat the egg yolks with ½ part sugar and vanilla sugar until they increase in volume.
• Beat the whites separately with salt, gradually add the remaining sugar.
• Combine sifted flour, grated chocolate and chopped nuts.
• Add the whipped protein to the yolk mass, mix gently and add the prepared mixture of flour and nuts. Gently mix the whole mass so that it does not settle.
• Grease a baking dish with margarine and sprinkle with flour (or lay on parchment).
• Bake at 180⁰C for about 15-20 minutes.
• I divided the dough into 2 portions and baked in a 30 * 40 cm mold. Then I cut each cake.
• Cream:
• Whip the cream, add condensed milk and cognac (to taste)
• Glaze:
• Bring the cream to a boil, add the chocolate, stir until the chocolate dissolves, let it cool slightly and cover the cake.
• 

Note

I have known this cake for a long time and now I want to share with you) Lovers of the nut-chocolate taste will appreciate it !!!!

The red marks are my changes during the last bake)

The first time I ate this cake with cream + cognac (very tasty, beautiful cut). And in the photo you see sour cream + condensed milk + almond liqueur in the cream. The cake turned out soaked but no less delicious !!!

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Oh! OH! Want!!!! I'm waiting for a reason and as soon as I bake it! Wait!

I present this delicious food !!! It looks like a honey cake

and I made it
I just forgot that I wanted to weigh it ... and chopped off a piece from the freshly greased A cream I ate ... I ate well, because as a cream with alcohol, I can eat with spoons !!!!!!!!!!
photo report later.

Ales, the recipe is excellent, I already feel it))) Now I will do it)) I just didn't quite understand the volume of the test. For a 40x30 form you also divide in half, and then you can cut the cake into two parts ??? That is, if I need 40x50 cm, can I pour out the whole portion and then I can still divide it? It's just that the original indicates the shape of 24 cm, but it's very small ...

[VivaLaDiva]

VivaLaDiva , in the original form 24. I saw how this cake was made at the company and all the cakes poured into the molds were thrown into the oven at once .. We have ordinary ovens at home, so I didn't want to drag the dough for a long time. I got 2 cakes 30 * 40, and then I cut them in half. It turned out a cake for 4 layers 30 * 20 cm
In your case, I think you can pour it in 40 * 50. Raw dough in a mold should be 0.5-0.7 cm high

And ... in half, this is in the sense of two halves less)))) And I thought that I myself divided the cake into two more parts))) So I sit and think - if it is so tall for this form that it is divided it is possible, then what kind of monsters are obtained in 24 cm)))) That's it, now I understand))) That is, I will need three portions (at the moment I'm figuring out the products, the storerooms are empty, I have to run to buy an egg) ))))

[VivaLaDiva]

And ... in half, this is in the sense of two halves less)))) And I thought that I myself divided the cake into two more parts))) So I sit and think - if it is so tall for this form that it is divided you can, then what kind of monsters are obtained in 24 cm)))) Everything, now I understand))) That is,I will need three portions (at the moment I'm figuring out the products, the storerooms are empty, I have to run to buy an egg)))))

VivaLaDiva, where I had seen it before, it was layered with vegetable cream, the height, respectively, was for the better, and the cakes were taken, for example, not 4 pieces, but 3 pieces. In general, the situation is different .. In any case, try and decide for yourself !!!

Brought a photo!
Alesya, this is delicious, very !!!!! But when he stood for a day, it tasted a hundred times better! And although I did not make the biscuit according to your recipe, but "Better in us than in the basin", I am sure that the taste will not change!
Another cake in my arsenal! I am very happy!

Thanks for the recipe! I took it to my bookmarks, I want to try to make it for my family.

Alesya, thanks for the recipe. Made for 1.5 servings. Poured out the dough like on a roll biscuit. Came out 3 pcs. Then I cut it out to the desired size, and the trimmings left for the cake. Cream cream + sg. milk + rum. The top was coated with ganache under the mastic. No cut, cake for a gift. The cake was curly, so they tried the piece. Well, what can I say; unusual and tasty. Thank you.

Olesya, today I will make your cake and immediately the questions appeared:
1) can the cakes be baked as one large round biscuit or should they be baked in separate cakes? If I have one form, will the rest of the dough wait its turn?
2) raw condensed milk or boiled milk goes into the cream?
Thank you!!!

[Iza]

Izawhile Lesya is gone, maybe I can help.
I baked with one cake. But it seems to me that it is better to bake such dough in parts. At least two cakes. If you do not have two forms, then it is better to divide the products into 2 or 3 parts and knead separately. It seems to me that in this cake, the thinner the cakes, the better. Therefore, the resulting 2 or 3 should still be cut into two layers. BUT!!!! It all depends on the diameter of the mold. We take raw condensed milk into the cream.

[Iza]

Iza, Oksana wrote everything correctly. I baked 2 cakes in a large form. She kneaded the dough right away (but it can be done separately, of course ..), although 2 cake layers were waiting for their turn, it still turned out no worse! Better thinner cakes, otherwise it seems to me difficult to cut them, there are pieces of chocolate and nuts.

Ladies, thanks for the answers! And another question: from this amount of products, what is the weight of the cake? 1kg or more? And you can also put chocolate drops in the cakes instead of chocolate?

I don't know by weight .. but I think 1 kg is definitely there. There was no experience with drops, but you will tell us how it was))

1 kg cannot be! If you count. that when baking, 1/3 of the weight of the product is lost, and without glaze, then I got about 1450g

But at the expense of drops ... they will not replace the taste of chocolate!

[Alesja79]

Alesja79, thanks for the recipe! very good cake, not heavy, very tasty for nut lovers reminded me of Kiev, only in a soft version, not crispy with butter cream - just delicious
I made it for the family to try out the recipe, baked it on a baking sheet, then cut it in half, and each half into two cakes. it was rather inconvenient to cut, it was better, indeed, to bake two cakes. tasteful



I have it ready-made with glaze, but with two pieces chewed off, the weight turned out to be 1.450.

[Lisss's]

Lisss's, I'm glad that I liked the recipe !! And what a cut! So tasty....

Thanks for the cake! Delicious!

[Lozja]

Lozja , sooo tasty cut !!!!!!!!!

Girls tell me, no soda or baking powder?

Girls tell me, no soda or baking powder?

No, don’t, I didn’t give, I did everything according to the recipe. There are a bunch of eggs, why is there baking powder?

[Lozja]

Lozja, thanks for the answer. I have already baked and spread with cream. Tomorrow we will have a wedding anniversary

[Lozja]

Lozja, thanks for the answer. I have already baked and spread with cream. Tomorrow we will have a wedding anniversary

Congratulations!

Girls, I understand that Olesya will not come and will not tell you, but who did, you may know: I made this cake last time (Bulldozer). The cakes are excellent, all according to the recipe and without punctures.But the cream is so thin it comes out ... Until I added 50g of oil, I did not calm down. And then, I will spread a layer of cream on the cake and let it harden in the refrigerator, only after that I put the next one. Otherwise, everything flowed out. What's the secret to know?

I don't ask Oksana the artisan, she has magic sour cream

Girls, I understand that Olesya will not come and will not tell you, but who did, you may know: I made this cake last time (Bulldozer). The cakes are excellent, all according to the recipe and without punctures. But the cream is so thin it comes out ... Until I added 50g of oil, I did not calm down. And then, I will spread a layer of cream on the cake and let it harden in the refrigerator, only after that I put the next one. Otherwise, everything flowed out. What's the secret to know?

I don't ask Oksana the artisan, she has magic sour cream

lizard, I have a recipe for a cake with such a cream, so gelatin goes into this cream; Soak gelatin, melt and add to condensed milk, and then mix with whipped cream

Lena, thanks for the tip. How much gelatin, so as not to overdo it?

Lena, thanks for the tip. How much gelatin, so as not to overdo it?

Cream - 500, condensed milk 1 can (380 g.) Gelatin - 10 g.

Thanks, I'll try this

Thanks, I'll try this

, good luck!

Thanks, I'll try this

Lida, I did not write how to make a cream with gelatin, if necessary, I will write in more detail.In principle, I have already briefly written above, the only condensed milk should be at room temperature and when you combine it with the cream, let it harden a little so that it is convenient to apply.

Well, yes, I wrote the above procedure, I already had time to imagine everything And I also thought about "letting it freeze a little". thanks again

Well, yes, I wrote the above procedure, I already had time to imagine everything And I also thought about "letting it freeze a little". thanks again

Well and good

Please tell me, maybe these are stupid questions - I will ask
Do raw nuts go into the dough? Do you need to clean the films? How much liqueur to add to the cream? Condensed milk, as I understand it is 190g? Thank you

Please tell me, maybe these are stupid questions - I will ask
Do raw nuts go into the dough? Do you need to clean the films? How much liqueur to add to the cream? Condensed milk, as I understand it is 190g? Thank you

Be sure to fry and peel the nuts. Liquor at your discretion

Thank you!!! Already in the oven! True, I did not clean the films ((((((((It will go for a test, I do half a portion.

Thanks for the recipe, I liked it very much !!! Photo report:

I really liked the cake. Thank you for the recipe! True, I did not have time to photograph it entirely.