Egyszerű és gyors magyar édességek

HUNGARIAN CAKES quick and easy

CasteloArt Publishing Ltd.

Beigli

4

Red velvet cake

28

Mint cake

6

Creamy walnut cake

30

Hazelnut cream tart

8

Poppy seed soufflé

32

Raspberry cream tart

10

Carrot cake

34

King Mat thias square

12

Chocolate Mousse Cake Rigó Jancsi

36

Mignons

14

Széchenyi meringues

38

Budapest punch cake

16

Blackberry yoghurt tart

40

King St. Stephen Cake

18

Fruit chocolate cake

42

Layer cake

20

Debrecen honey cake

44

Vanilla cream cake

22

Strawberry sponge

46

Bilberry tart

24

Minty caramel tart

48

Pear cake

26

Blackberry fool

50

Kölcsey walnut cake

52

Millet hoecake

74

Somló trifle

54

Dobosh Tart

76

Hungarian Cream Puffs

56

Gerbeaud

78

Yoghurt tart

58

Rákóczi curd tart

80

St László chocolate cake

60

Chocolate matzo ball

82

Seven chieftains slice

62

Lemon cream cake

84

Raspberry Linzer Hearts

64

Apple strudel

86

Creamy pineapple cake

66

Fruit tart

88

Esterhazy cake

68

Blueberry Balls

90

Chocolate cake with hazelnut cream

70

Green tea cake

92

Pyramid slice

72

Chestnut puree

94

Beigli FILLING 450 g ground walnuts 240 g sugar 150 ml milk 100 g butter 2 tbsp apricot jam 100 g raisins grated zest of 1 lemon DOUGH 800 g flour 240 g sugar 200 ml warm water 2 eggs 100 g yeast 100 ml melted butter 1 tsp salt 1 egg for coating

4 rolls Takes 180 minutes

FILLING: Heat up 150 ml milk, add ingredients for filling and boil to thicken. If it does not spread easily, add more milk. Divide into 4 equal parts for the four rolls.

DOUGH: Crumble yeast into tepid water, add sugar and mix till smooth.

Mix flour, butter, salt, eggs and yeast together in a bowl, and knead until the dough separates from the side of the bowl.

Divide dough into four equal parts, and stretch each one into rectangular shape.

Spread fillings evenly over dough, roll up like strudel and place in a baking tin greased with butter. Coat with egg yolk and leave to rest for 20 minutes in a cold place.

Coat with egg white and leave to stand for a further 20 minutes. Stab top and sides with a toothpick in many places to prevent dough being burst by any steam produced during baking.

Bake for 30-45 minutes in preheated oven at 180 C, until top turns brown. Store the rolls in a cool place.

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M i n t c a ke For dough 4 eggs 300 g sugar 8 g vanilla sugar 8 g baking powder 250 g flour For filling 4 egg yolks 1 heaped tbsp flour 50 g sugar 2 lemons 1 small bunch mint leaves 500 ml cream 1½ tbsp gelatine powder dissolved in 150 ml hot water For decoration shaped chocolate mint leaves

16 slices takes 70 minutes

Preheat oven to 180 degrees. Separate egg yolks from whites.

Beat whites into stiff froth together with sugar and vanilla sugar, then add egg yolks and mix in evenly.

Add baking powder and flour, and mix in carefully, so as not to collapse the froth.

Pour into a cake tin lined with baking paper and bake until golden brown.

Meanwhile whip cream for the filling. Cut up mint leaves finely. Mix sugar and lemon juice with egg yolks, then add to cream together with mint and mix well.

Finally mix in the flour and the prepared gelatine.

Refrigerate to set. This takes about 50 minutes.

Cut sponge in two, spread ž of filling over one section, then place other section on top. Spread the rest of the filling on top and sides of cake.

Cut into 16 slices and decorate with mint leaves and chocolate shapes for serving.

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Hazelnut cream tar t For dough 8 eggs 100 g flour 50 g sugar 8 g baking powder 120 g white chocolate For cream 300 g hazelnut nougat cream 500 g mascarpone cheese 100 g butter For decoration 100 g plain chocolate chocolate decorations

serves 16 takes 60 minutes

Preheat oven to 180 degrees.

Separate egg yolks from whites. Melt chocolate over steam.

Beat whites together with sugar into stiff froth, then add egg yolks and chocolate and mix in evenly.

Add baking powder and flour and mix carefully, so as not to collapse the froth.

Pour into a cake tin lined with baking paper and bake until golden brown.

Meanwhile melt butter, mix with cheese and Nutella and refridgerate fridge.

Cut sponge in two and spread with cream, then cut into squares. Melt chocolate and splash on the tops.

When set, serve decorated with chocolate shapes.

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9

Raspberr y cream tar t

100 g margarine 250 g sweet biscuits 250 g cream 100 g fruit sugar 250 g mascarpone cheese 3 egg yolks raspberry jam whole raspberries, wafers, mint leaves

16 slices takes 25 minutes

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Melt margarine, while crumbling biscuits finely.

Line cake tin with baking paper. Knead biscuit crumbs with margarine and press into cake tin, then refrigerate.

Whip cream, add cheese, sugar and egg yolks and mix.

Spread topping over biscuits and place in fridge.

Serve tart decorated with raspberry jam, raspberries, mint leaves and wafers.

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King Matthias square

For sponge 2 eggs 200 g sugar 1/2 tsp baking soda 100 g butter 400 g flour 50 ml milk for filling 4 egg yolks 100 g honey 150 ml milk 1 vanilla stick 100 g cocoa powder 350 g butter For top 150 g grated coconut

Preheat oven to 180 degrees.

Melt butter, then mix together with eggs, sugar, baking soda and flour. Finally dilute with milk and pour into a cake tin lined with baking paper. Bake until golden brown.

For filling: heat milk and boil with vanilla stick.

Mix in the rest of the ingredients and boil for a couple of minutes, then remove vanilla stick and mix in butter.

Cut sponge into 3X4 cm pieces, then cut squares in half and spread with cream, and place on top of each other.

Spread cream on top and sides too, then roll in grated coconut.

serves 8 takes 40 minutes

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Serve decorated with white and brown chocolate.

13

Mignons for dough 5 eggs juice and grated zest of 1 lemon 6 tbsp sugar 5 tbsp flour for cream 50 g butter 1 apple 2 tbsp sugar for glaze 1 egg white juice of 1 lemon 250 g icing sugar

serves 6 Takes 40 minutes

Preheat oven to 180 degrees.

For sponge, separate egg whites from yolks and beat whites with lemon juice and sugar into a stiff froth.

Add egg yolks, lemon rind and flour, then bake on a baking tray, layered with baking paper until golden brown.

For cream, peel and grate apple. Boil into pulp together with sugar and butter.

Cut sponge slab in two and spread one section with apple sauce, then place the other sponge section on top.

For glaze, mix together sugar and lemon juice with egg white.

Cut cake into squares and spread with glaze, then place in tepid oven for a couple of minutes.

Serve decorated with coloured sugar.

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B u d a p e s t p u n c h c a ke For the dough 8 eggs 100 g flour 50 g sugar 20 ml rum 4 tbsp raspberry syrup 8 g baking powder For the cream 100 g sugar 50 ml water

16 slices takes 50 minutes

Preheat oven to 180 degrees.

Separate egg yolks from whites. Beat egg whites with sugar into stiff froth, then add egg yolks, rum and syrup and mix evenly.

Add baking powder and flour and mix carefully so as not to collapse the froth.

Pour into a cake tin lined with baking paper and bake.

Meanwhile, mix sugar with water.

Cut sponge in two and spread with cream, then place sections on top of each other and coat the top and sides with cream too.

Decorate the cake with sugar lumps and with coloured fruits consistent with the colour of the cake.

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K i n g St . St e p h e n C a ke

For dough 8 eggs 100 g flour 50 g sugar 8 g baking powder 100 g plain chocolate For filling 500 ml cream 450 g semi-sweet chocolate broken into squares 100 g icing sugar 100 g butter For decoration 100 g plain chocolate 50 g white chocolate chocolate decorations

serves 16 takes 50 minutes

Preheat oven to 180 degrees.

Separate egg yolks from whites. Melt chocolate over steam.

Beat egg whites into stiff froth together with sugar, then add egg yolks and chocolate and mix together evenly.

Add baking powder and flour, and mix carefully so as not to collapse the froth. Pour into a cake tin lined with baking paper and bake until golden brown.

Meanwhile whip the cream. Melt butter and chocolate, then mix in with cream and sugar and refridgerate for 15 minutes.

Cut sponge in two, then cut out scone-sized pieces and spread half of them with filling. Cover over with other half.

Melt plain chocolate and splash over top and sides.

When set, add stripes of melted white chocolate, and serve with other chocolate decorations.

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19

L ay e r c a ke

250 g milk loaf 100 g apricot jam 200 ml milk 1 lemon 1 orange 1 tbsp vanilla sugar 5 eggs 150 g sugar 600 g apples 1 tsp cinnamon

serves 12 takes 90 minutes

Preheat oven to 180 degrees. Separate egg whites from yolks.

Slice up milk loaf and place in a cake tin. Pour milk into a saucepan, add orange and lemon peel, vanilla sugar and bring to boil.

When boiling, pour over slices of milk loaf.

Beat egg yolks with 70 g sugar and pour this over slices of milk loaf. After this mix milk loaf and toppings well, divide into 12 parts and place each portion on a piece of baking paper.

Peel apples, cut into slices and steam with lemon and orange juice, together with 30 g sugar and cinnamon, in a covered pan on a low heat. Place steamed apples on milk loaf and tie up the filled baking papers.

Bake these for about 20 minutes at 180 C. Then cover with apricot jam. Prepare egg white mixture by beating egg whites with 50 g sugar until stiff.

Place beaten eggs on top of jam, make into peaks and bake at 170 C for about 10 minutes.

When cool, decorate with chocolate.

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Va n i l l a c r e a m c a ke for dough 150 g flour 100 g sugar 8 g baking powder 4 eggs 1 tsp ground cinnamon rind of 1 orange 125 g walnuts 50 g pumpkin seeds For filling and decoration 200 g butter 500 ml milk 1 vanilla stick 2 egg yolks 200 g icing sugar orange rind, chocolate shapes 100 g sliced almonds 16 raspberries

16 slices takes 60 minutes

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Preheat oven to 180 C. Line a cake tin with baking paper. Grate orange rind.

Chop walnuts and pumpkin seeds roughly.

Mix together sugar, flour, baking powder, orange rind, walnuts and pumpkin seeds in a bowl. Beat eggs into a froth and mix in.

Pour into cake tin and bake. Meanwhile, for filling heat up milk with vanilla stick and boil for a couple of minutes, then remove vanilla.

Add butter to mixture and melt, then mix in sugar.

When butter fully melted, remove from heat and mix in egg yolks, then refrigerate to set.

Spread filling over top and side of cake and scatter almond slices on side.

Decorate with orange rind, chocolate and raspberries.

23

Bilberr y tar t

100 g margarine 250 g sweet biscuits 20 g gelatine powder 400 g bilberries 100 g fruit sugar zest of 1 lemon 500 g mascarpone cheese 250 g cream rose petals, chocolate decoration bilberry jam

16 slices takes 45 minutes

Melt margarine, while crumbling biscuits finely.

Line a cake tin with baking paper. Knead biscuit crumbs with margarine, press into cake tin and refrigerate for 30 minutes. Grate rind from lemon.

Pulp bilberries and mix with sugar, cream, cheese and lemon rind.

Prepare gelatine and mix with pulp, then refrigerate for 15 minutes.

Spread creamy mixture over biscuits and refrigerate for 5 hours.

Serve the tart decorated with bilberry jam, rose petals and chocolate.

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25

Pe a r c a ke For dough 4 pears 300 g flour 100 g sugar 8 g baking powder 4 eggs 100 g butter 100 ml pear juice 1½ tsp cinnamon ½ tsp ground cloves For decoration Cream 2 tbsp sugar 1 tbsp water 1 tbsp lemon juice 2 pears

Preheat oven to 120 degrees. Line a cake tin with baking paper.

16 slices takes 80 minutes

Beat whites with sugar and baking powder.

Thinly slice 2 pears intended for decoration and place in tin.

Dissolve sugar in water and lemon juice, then spread over both sides of pear slices.

Cover over with baking paper and dry in oven for 20 minutes. Heat oven up to 180 degrees.

Melt butter. Line a cake tin with baking paper and splash with 1 tbsp butter, then scatter with 3 tbsp sugar and ½ tsp cinnamon. Slice up pears and place on top. Separate egg yolks from whites.

Add egg yolks, pear juice, butter, cinnamon, cloves and flour. Mix together, pour over pear slices and bake.

When cool, cut into slices and serve decorated with whipped cream and the prepared pear slices.

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27

R e d ve l ve t c a ke

For cake 130 g margarine 150 g sugar 1 tsp vanilla essence 2 eggs 200 g flour 8 g baking powder 100 ml kefir 2 tsp red food colouring For filling 20 g margarine 50 g icing sugar ½ tsp vanilla essence For coating 200 g sugar 200 ml water 3 egg whites

16 slices takes 55 minutes

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Preheat oven to 180 °C. Line a cake tin with baking paper.

Beat margarine into a froth with sugar and vanilla essence and add eggs, flour, baking powder, kefir and food colouring and mix well.

Place in cake tin and bake. This takes about 30 minutes. Meanwhile for the filling mix margarine with sugar and vanilla essence until creamy.

When cool, cut cake in half and spread with filling.

For coating glaze bring water to boil, add sugar and boil until sugar dissolves.

Beat egg whites into a stiff froth, then add the sugar dissolved in water and mix well, then spread evenly on top and side of cake.

When set, cut into 16 slices and serve decorated with rose petals.

29

C r e a my w a l n u t c a ke

for dough 250 g finely chopped walnuts 100 g pumpkin seeds 6 eggs 100 g flour 8 tbsp icing sugar ½ tsp cinnamon for filling 200 g icing sugar 400 ml cream

16 slices takes 50 minutes

Preheat oven to 180 C. Separate egg whites from yolks. Beat whites into stiff froth.

Mix yolks with sugar and fold into whites, then mix.

Add flour, walnuts, cinnamon and pumpkin seeds and mix well.

Line a cake tin with baking paper, pour in mixture and bake.

When cool, slice into four equal parts. For filling whip cream and add sugar. Spread sponge slabs with filling, and place on top of one another.

Spread top and side with filling too, and decorate with whole walnuts and chocolate.

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31

Po p p y s e e d s o u f f l é

Mákfelfújt 100 g ground poppy seed 4 eggs, egg whites and yolks ½ tsp cinnamon zest of 1 lemon 30 g butter 90 g icing sugar 2 oranges a pinch of salt

serves 6 takes 35 minutes

Pre-heat oven to 180ºC. Butter a baking tray. Beat egg whites with a pinch of salt until stiff.

Mix egg yolks with 20 g butter and the icing sugar.

Add poppy seeds, lemon zest, ground cinnamon and egg whites. Pour mixture into the buttered baking tray.

Bake for 15-20 minutes When halfway through baking, turn heat to maximum.

Decorate with oranges and serve.

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C a r r o t c a ke

Ingredients for dough 150 g flour 100 g sugar 8 g baking powder 4 eggs 1 tsp ground cinnamon pinch of ginger pinch of cloves rind of 1 orange 250 g carrots 125 g walnuts 50 g pumpkin seeds 20 g prunes 100 ml sunflower oil For cream 250 g mascarpone cheese 200 g icing sugar 50 g pumpkin seeds

16 slices takes 60 minutes

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Preheat oven to 180 C. Line a cake tin with baking paper.

Grate carrots and orange rind. Chop walnuts roughly.

Mix together walnuts, carrots, pumpkin seeds, orange rind and prunes, cut into small pieces.

In a separate bowl mix together sugar, flour, baking powder and spices.

Beat eggs into froth and mix in oil, then add carrot mixture and flour mixture. Pour into cake tin and bake.

Meanwhile mix cheese with sugar for cream filling.

Cut cake in half, spread one slab with cream, then place the other on top and spread the top with cream too.

Decorate with flower shapes made from carrots and with pumpkin seeds.

35

Chocolate Mousse Cake - Rigó Jancsi

SPONGE CAKE 3 tbsp cocoa powder 1 cup unsalted butter, softened 6 tbsp sugar 6 eggs, separated pinch of salt 3/4 cup all-purpose flour FILLING 2 cups thick cream 450 g semi-sweet chocolate, chopped 4 tbsp gelatine powder 300 g butter ¾ cup icing sugar GLAZE 450 g unsweetened chocolate, chopped

makes 16 slices takes 60 minutes

FOR THE CAKE: Heat oven to 180 C. Coat the bottom of 2 (23cm) round pans with butter. In a bowl, cream 1 cup butter with 3 tbsp sugar until light and fluffy.

Add cocoa powder and beat in egg yolks one at a time.

Beat egg whites and pinch of salt until whites cling to the beater. Add remaining 3 tbsp sugar and beat until stiff peaks form. Lighten the cocoa mixture by stirring in 1/3 of the egg whites.

Then, carefully, fold in the remaining whites. Sprinkle the flour, a pinch of salt over the batter and, carefully, fold it in without decreasing the volume.

Separate the batter into 2 equal parts.

Pour into prepared pan and bake 15 minutes, or until cakes start to pull away from the sides. Do not over bake. FOR THE FILLING beat cream until stiff. Pour gelatine powder in ½ cup water.

Rest it for 15 minutes then warm up until the water absorbs all the powder. Melt chocolate with butter and mix in chocolate with whipped cream, then mix in sugar. Spread the filling over the cake and top with the other. FOR THE GLAZE melt 450 g chocolate in bowl. Holding the glaze 5 cm above the cake, pour evenly, using a spatula to cover the sides.

Refrigerate 5 hours. Cut into 16 slices. Refrigerate any leftovers.

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S z ĂŠ c h e ny i m e r i n g u e s

3 egg whites a pinch of salt 200 g icing sugar 2 tbsp cornstarch For cream 200 ml whipping cream 2 tbsp icing sugar 100 g mascarpone cheese blackberries and other fruits

serves 8 takes 40 minutes

Preheat oven to 120 degrees. Line a cake tin with baking paper.

Add salt to egg whites and beat into froth, then add the rest of the ingredients and mix evenly.

Make round shapes from the froth in the cake tin, and bake-dry at a low temperature.

Leave oven door open a crack.

Meanwhile whip cream into froth for filling, add sugar and cheese, and mix evenly.

Spread filling on top of meringues, serve decorated with blackberries and other fruits.

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Blackberr y yoghur t tar t 100 g margarine 250 g sweet biscuits 20 g gelatine powder 100 g fruit sugar 500 ml yoghurt 250 g cream mint leaves blackberries and raspberries blackberry and raspberry jam

16 slices takes 35 minutes

Melt margarine, while crumbling biscuits finely.

Line a cake tin with baking paper. Knead biscuit crumbs with margarine and press into cake tin, then refridgerate for 30 minutes. Mix sugar with yoghurt.

Prepare gelatine and add that too, then refridgerate for 15 minutes.

Whip cream into stiff froth, and fold into mixture in gradual portions together with blackberry and raspberry jam.

Then spread cream over top of biscuits and leave to set in fridge for 6 hours.

When set, spread blackberry and raspberry jam over top.

Decorate with blackberries, raspberries and mint.

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Fr u i t c h o co l a t e c a ke For dough 150 g flour 180 g sugar 100 g butter 2 eggs 8 g baking powder 80 g cocoa powder 100 g sour cherries For cream 100 g sugar 100 ml cream For decoration Sour cherries, chocolate, rose petals

16 slices takes 50 minutes

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Preheat oven to 180 degrees.

For cake base: pulp sour cherries, then add ingredients to a bowl and mix together.

Put baking paper in a round cake tin, pour in mixture and bake.

When cool, cut into three parts and spread cream on sections.

For filling: whip cream, then mix in with sugar.

Place sections on one another and spread side of cake with filling too.

Decorate top with sour cherries, rose petals and chocolate shapes.

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D e b r e ce n h o n e y c a ke

Debreceni mĂŠzes

500 g flour 400 g honey 100 g sugar 4 eggs 1 tbsp ground cinnamon 1 packet ,8 g baking powder 100 g chopped almonds 3-4 cloves, chopped

serves 4 takes 50 minutes

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Beat eggs with the sugar until frothy.

Add flour, baking powder, honey, cinnamon and cloves and mix well.

Pour the mixture into a buttered baking tray, sprinkle with chopped almonds and let stand for 15 minutes.

Pre-heat oven to 180ÂşC and bake until brown.

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St r aw b e r r y s p o n g e

Preheat oven to 180 C. Grease cake tin with butter.

Separate egg whites from yolks.

6 tbsp sugar 6 eggs 110 g flour 1 pinch salt 200 g strawberry jam 100 g strawberries 200 ml cream

Serves 10-12 Takes 35 minutes

Beat egg whites after adding pinch of salt.

When egg white separates from beater, add sugar and beat until stiff.

Add flour and mix in carefully, so as not to collapse the froth.

Pour mixtures into cake tin and bake until golden brown.

Cut to shape with a cutter and spread strawberry jam between the sections.

Decorate top with cream and strawberries.

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Mint y caramel tar t 250 g sweet biscuits 100 g butter for filling 4 egg yolks 200 g sugar 100 g butter 1 packet caramel custard powder 10 g gelatine powder For mousse 4 egg whites 100 g icing sugar for decoration Grated chocolate and chocolate decoration Menthol sweets Candied cherries

16 slices takes 40 minutes

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Melt butter while crumbling biscuits finely.

Line a cake tin with baking paper.

Knead biscuit crumbs with butter and press into cake tin, then refridgerate for 30 minutes. Prepare custard for filling.

Add butter and sugar , then egg yolks. Prepare gelatine and add that too, then mix well.

Pour over biscuits and refridgerate.

Prepare mousse by beating egg whites, then add sugar and beat for several minutes more, then spread evenly over caramel custard.

Serve cold scattered with grated chocolate and menthol sweets, decorated with chocolate shapes and candied cherries.

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Blackberr y fool 200 g blackberries 1 vanilla stick 100 g sugar 3 tbsp flour 400 ml milk 1 egg yolk mint leaves chocolate decoration

Pulp blackberries using a hand blender.

Heat up milk, add vanilla stick and boil for a couple of minutes, then remove.

Mix flour in milk until free of lumps and boil for 8-10 minutes, then mix in sugar and leave to cool for a few minutes.

Mix in egg yolks and blackberry pulp.

serves 6 takes 10 minutes

50

Serve cold decorated with whole blackberries, mint leaves and chocolate.

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Kรถlcsey walnut cake

300 g flour 200 g butter 100 g icing sugar 2 egg yolks 100 g apricot jam 500 g walnuts 100 g honey chocolate decoration, fresh fruits

16 slices takes 40 minutes

Preheat oven to 180 degrees.

Crumble butter into flour, mix in icing sugar and egg yolks, and knead together.

Roll out on floured board, and place in cake tin lined with baking paper.

Bake until golden brown, then remove from oven and spread with jam.

Mix walnuts with honey and spread over jam on top of sponge, and put back in oven for a couple of minutes.

Decorate with fresh fruits and chocolate for serving.

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53

Somlรณ trifle 80 g raisins steeped in rum 200 ml cream whipped until firm FOR SPONGE 8 eggs separated into whites and yolks 160 g icing sugar 100 g ground walnuts 160 g flour 20 g cocoa powder RUM SAUCE 300 ml milk 200 g sugar zest of 1 lemon and zest of 1 orange 2 tbsp rum VANILLA SAUCE 500 ml milk one vanilla stick 4 egg yolks 100 g sugar 30 g flour CHOCOLATE SYRUP 200 g plain chocolate 2 tbsp rum

Serves 10-12 Takes 35 minutes

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PREPARATION OF SPONGE: Mix egg yolks with sugar until frothy. Add flour.

Beat egg whites until stiff and add to mixture.

Split mixture into two. Mix walnuts into one half and cocoa into the other. Pour mixtures into a high cake tin, separated from one another with baking paper, and bake in a moderate oven.

PREPARATION OF VANILLA SAUCE: Dissolve flour in 3 tbsp of cold milk, boil the rest of the milk with vanilla stick for about 5 minutes, then take out stick and add egg yolks, sugar and milk/flour mixture.

Simmer until sauce thickens.

Prepare rum sauce: Boil sugar, lemon and orange rinds in milk for 15 minutes, then add rum.

Crumble sponge into small pieces and layer the ingredients as follows: put sponge on the plate, pour on rum sauce, scatter with walnuts and raisins, pour vanilla sauce on top, then start again.

Decorate the very top with whipped cream, then splash chocolate syrup (melt chocolate and mix with rum) on top of the cream.

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Hungarian Cream Puffs 1 cup water 100 g unsalted butter cut into small pieces 1/8 tsp salt 200 g all-purpose flour 5 eggs FILLING 150 g custard powder 1 tbsp all-purpose flour 3 eggs separated 100 g sugar 2 cups milk

makes about 12 large puffs takes 40 minutes

Heat oven to 160 °C. Line a baking tray with parchment paper. In a medium saucepan, bring water, butter and salt to a boil. Once butter has completely melted, remove from heat and, using a wooden spoon, add flour all at once.

Return to stove and stir over low heat for 2 or 3 minutes or until dough cleans sides of pan and forms a ball. Remove from heat and stir in eggs one at a time, beating well after each addition.

Batter should be smooth and glossy and cling to the spoon. For mini puffs, using a cookie scoop, portion out mounds of dough on baking sheet.

Bake minis for 20 minutes until puffy and golden brown on top and bottom. Let puffs cool completely before filling. Cut the bottom off puff, remove the moist interior, fill with cream, level, replace the bottom.

TO MAKE THE FILLING mix custard powder, flour, egg yolks and sugar. Stir well until foamy. Add milk and cook, stirring constantly until thickened. Beat egg whites until stiff and add to custard.

Serve immediately or refrigerate until ready to be eaten. Hungarian Cream Puffs don’t hold well - the puff becomes soggy - so eat them the day they are made.

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Yo g h u r t t a r t

100 g margarine 250 g sweet biscuits 20 g gelatine powder 100 g fruit sugar 500 g curd cheese 200 g yoghurt 100 g cherry jam chocolate decoration

serves 20 takes 45 minutes

Melt margarine, while crumbling biscuits finely.

Line sections of muffin tray with baking paper.

Knead biscuit crumbs with margarine and press into moulds, then place in fridge for 30 minutes.

Mix sugar with curd cheese and yoghurt.

Prepare gelatine and mix with cheese mass, then distribute filling on top of biscuits and refrigerate for 3 hours to set.

Sprinkle with cherry jam and decorate with chocolates to serve.

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St L รก s z l รณ c h o co l a t e c a ke SPONGE 3 tbsp cocoa powder 3 tbsp sugar 3 eggs separated into whites and yolks 50 g flour 1 pinch of salt FILLING 500 ml cream 100 g milk chocolate 100 g white chocolate 4 tbsp gelatine powder 100 g icing sugar COATING GLAZE 450 g plain chocolate broken into pieces 1 cup melted unsalted butter

16 slices Preparation time: 60 minutes

SPONGE: Preheat oven to 180 C. Grease a round cake tin with butter. Put cocoa in a bowl, then add egg yolks and beat one by one.

Beat egg whites in a separate bowl until the eggs separate from the beater, then add sugar and beat until stiff.

Lighten cocoa mixture by adding egg whites. Mix carefully so as not to collapse the froth, then add flour and a pinch of salt and carefully mix in those too.

Place in cake tin and bake for 15 minutes. For filling, whip the cream. Prepare and add gelatine, and also add sugar.

Melt white and milk chocolate separately. Split creamy filling into two. Mix white chocolate into one half, and milk chocolate into the other.

Pour milk chocolate cream over sponge and place in fridgerefrigerate.

When set, pour on white chocolate cream too, and place back in fridge.

For coating glaze melt chocolate and butter, then pour over cake and spread evenly with a spatula. Cut into slices and serve decorated with chocolate in several colours.

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S e ve n c h i e f t a i n s s l i ce For dough 150 g flour 120 g sugar 100 g butter 2 eggs 8 g baking powder 20 g ground walnuts 20 g cocoa powder 1 tsp cinnamon For cream 100 g sugar 200 ml milk 50 g flour 100 g butter

16 slices takes 50 minutes

Preheat oven to 180 degrees.

For cake base: put ingredients in a bowl and mix together. Put baking paper in a round baking tin, pour in mixture and bake. When cool, cut into two parts and spread filling on one section.

For filling: caramelise sugar, then pour in 100 ml milk and boil until sugar dissolves.

Mix flour with 100 ml milk in a separate saucepan until free of lumps, then warm up.

Add caramelised milk and butter. When butter melts, mix evenly then remove from heat.

Place sections on one another and spread cream over top and sides of cake.

Decorate top with chocolate shapes.

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Raspberr y Linzer Hear ts 300 g flour 200 g butter 100 g icing sugar 2 egg yolks 100 g raspberry jam 1 pack red jelly

Preheat oven to 180 degrees.

Serves 8 Takes 50 minutes

On the other half cut out little heart shapes from the middle of the hearts.

Crumble butter into flour, mix in icing sugar, egg yolks and knead together.

Roll out on floured board, and cut sheets into heart shapes, so as to leave the hearts whole on one half.

Place dough in a cake tin lined with baking paper and bake. When cool, spread whole heart shapes with jam, dip cut-out hearts in icing sugar and place on whole hearts.

Fill middles of cut-out hearts with jelly and place in fridge.

When jelly is set, pastries can be served.

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Creamy pineapple cake For sponge 4 eggs 100 g sugar 120 g flour 8 g baking powder 60 g grated coconut For filling and decoration 300 g pineapple 400 ml whipped cream 100 g grated coconut sour cherry jam

serves 6 takes 35 minutes

Preheat oven to 180 degrees. Separate egg yolks from whites.

Beat whites into stiff froth with addition of baking powder and sugar.

Mix yolks with grated coconut and add to egg whites.

Scatter with flour and mix carefully, so as not to collapse the froth.

Pour into a cake tin lined with baking paper and bake until golden brown.

Put one third of pineapple on one side for decoration, and chop the rest finely.

Whip cream, then add pineapple and grated coconut.

Spread filling over sponge, then roll up.

Cut into slices and decorate top with pineapple, cream and sour cherry jam.

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E s t e r h a z y c a ke for dough 250 g ground walnuts 6 eggs 8 tbsp icing sugar 1 tsp cocoa for cream 150 g butter 100 g ground walnuts 100 g icing sugar 3 tbsp flour 4 egg yolks 100 ml milk 100 ml black coffee 100 g icing sugar for top of cake

Preheat oven to 180 C.

16 slices takes 120 minutes

Melt butter, add sugar, walnuts and egg yolks and mix together, then mix into the milky mass. Spread cream on first section of sponge, then place second over it, and spread cream on that too.

Separate egg whites from yolks. Beat whites to a stiff froth.

Mix yolks with sugar and cocoa, then fold into whites and mix carefully, so as not to collapse the froth.

Finally add walnuts.

Grease a cake tin with butter, pour in mixture and bake.

When cool, slice into three equal parts. For cream, boil milk with coffee and flour until thickened.

Place third sponge section on top. Mix icing sugar with some water until runny, and spread on top.

When sugar sets cut into shape, and decorate top with chocolate.

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Chocolate cake with hazelnut cream

SPONGE 4 tbsp cocoa powder 6 tbsp sugar 6 eggs separated into whites and yolks 110 g flour 8 g baking powder FILLING 200 ml cream 6 tbsp cocoa powder 100 g butter 300 g hazelnut nougat cream 100 g icing sugar COATING GLAZE 450 g plain chocolate broken into pieces 1 cup melted unsalted butter

16 slices Takes 60 minutes

SPONGE: Preheat oven to 180 C. Grease a round cake tin with butter. Place cocoa in a bowl, then add egg yolks and beat in one at a time.

Beat egg whites in a separate bowl until they separate from beater, then add sugar and beat until stiff.

Lighten the cocoa mixture by adding the egg whites.

Mix carefully, so as not to collapse the froth, then add flour and baking powder and mix in. Place in cake tin and bake.

For filling, whip cream until stiff. Melt butter and add to cream, then mix in the rest of the ingredients and refrigerate. Cut sponge into three parts, and when filling has set, spread on sponge slabs and place them on top of one another.

Finally spread on side of cake too. To coat cake, melt chocolate and butter, then pour on top of cake and using a spatula spread evenly on top and side.

Refrigerate for 2 hours, then cut into 16 slices. Very showy when decorated with fresh flowers.

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P y r a m i d s l i ce For sponge 4 eggs 100 g sugar 120 g flour 8 g baking powder 4 tbsp cocoa powder For filling and decoration 200 ml whipped cream 100 g icing sugar 3 tbsp cocoa powder 100 g plain chocolate carnation flowers

serves 6 takes 45 minutes

Preheat oven to 180 degrees.

Separate egg yolks from whites. Beat whites into stiff froth with addition of baking powder and sugar.

Mix yolks well with cocoa powder and add to beaten eggs. Scatter with flour and mix carefully, so as not to collapse the froth.

Pour into a cake tin lined with baking paper and bake.

Whip cream into froth, add sugar and split into two.

Mix cocoa powder into one half. Spread chocolate filling onto sponge slab, then pile up remaining cream in a stripe in the middle of the slab and roll up.

Push in slightly from left and right using metal sheets to form a pyramid shape.

Melt chocolate over steam and pour over cake, then place in fridge.

When set, cut into slices and decorate top with carnations.

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M i l l e t h o e c a ke

with candied rose petals 200 g dehusked millet ½ litre milk 3 eggs 3 tsp fructose Pinch of salt I00 ml sour cream 50 g butter Oil for oiling baking pan Rose petals 100 g currant jam

Serves 8 Take 50 minutes

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Add hot milk to the washed millet then cover.

When cool, add fructose, butter, egg yolk and mix well.

Then add beaten egg white and mix carefully.

Pour it into a well-oiled baking pan and sprinkle with sour cream.

Bake at 180 °C. Make some shapes with a biscuit-cutter.

Serve with jam and rose petals.

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D o b o s h Ta r t

CAKE 40 g unsalted butter, softened 140 g sugar 7 eggs, lightly beaten 140 g all-purpose flour FILLING 40 g cocoa powder 200 g unsweetened chocolate, chopped 200 g unsalted butter, softened 4 egg whites 200 g sugar 15 g vanilla sugar. CARAMEL GLAZE 150 g granulated sugar

Makes 16 slices Takes 80 minutes

D o b o s To r t a

FOR THE CAKE: Heat oven to 180 C. In a bowl, cream butter and sugar until light and fluffy. Beat in eggs, then flour until smooth. Grease baking tray with butter. Separate the batter into 6 equal parts in order to create even layers. Bake for 7 minutes or until edges are very light brown. Do not overbake. Remove from oven, loosen layers and invert onto a cake rack.

Continue until all the batter is used.

FOR THE FILLING: Melt chocolate, add cocoa and set aside. In a large bowl, beat butter. Place egg whites, sugar and vanilla sugar in a double boiler over medium heat. Heat it to 45 C. Transfer to a mixing bowl and whip on high until stiff peaks form. Fold the melted chocolate into the butter, then fold in the egg whites until all traces of white are gone.

MAKE CARAMEL GLAZE: Place one cake layer on a cake rack. In a heavy saucepan, without stirring, cook the sugar until it dissolves, boils and begins to darken in colour. Immediately pour it over the one of the 6 layers. With a butter knife, quickly mark the glaze into 16 equal wedges without cutting all the way through. Place 1 cake layer on a serving plate, and spread filling. Repeat, finishing with the glazed layer on top. Use the rest of the filling to cover the sides of the cake.

Sprinkle with ground nuts of choice, if desired.

Refrigerate.

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Gerbeaud DOUGH 200 g flour 100 g margarine 20 g sugar 1 egg yolk 8 g yeast 1 g baking powder pinch of salt 5 tbsp milk FILLING 600 g apricot jam 200 g ground walnut 160 g sugar 1 tsp cinnamon zest of one lemon 10 g vanilla sugar TOP 100 g dark chocolate, broken into pieces

serves 10 takes 2 hours, 30 minutes

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Mix all the dough ingredients together and knead well. You should get a firm, not soft, shapeable dough.

Cut the dough into 5 similar-sized pieces. Put in baking paper to a medium baking tin. On floured surface, roll out one of the dough pieces to the size of the baking tin then place inside.

Mix together the ground walnut, vanilla sugar, cinnamon powder, grated lemon zest and sugar. Put one quarter of the jam on the first layer of dough.

Sprinkle the layer of jam with the one quarter of the walnut-sugar etc. mix. Roll out the second piece of dough.

Put it on as the next layer and the jam-walnutsugar mix. Repeat it 3 more times. When finished prick through the layers with a fork. Cover the baking tin with a tea towel and allow the dough to rise the for 1 and half hours, in room temperature.

Heat the oven to 180 °C and bake the cake for 45-50 min, until the top is light-brown. Take the cake out from the oven, allow to cool for an hour.

FOR THE CHOCOLATE TOPPING: Melt the chocolate.

Turn the cake upside down and put the chocolate on the top of it and smooth it with a wide knife. Allow to cool and firm completely then cut into narrow slices.

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R ákó c z i curd t ar t DOUGH 300 g flour 100 g icing sugar 200 g butter 2 egg yolks zet of ½ lemon FILLING 750 g dry curd cheese 5 tbsp sugar 3 egg yolks 1 tsp vanilla sugar zest of ½ lemon 100 g raisins BEATEN EGGS 5 egg whites 5 tbsp sugar 5 tbsp apricot jam

16 slices Takes 50 minutes

Preheat oven to 180 C. Mix flour with butter, icing sugar, egg yolks and lemon rind, then roll out dough to approx.

1 cm thickness.

Bake until half done (about 15 minutes).

Mix together curd cheese, sugar, egg yolks, vanilla sugar, lemon rind and raisins.

Spread cheese filling over dough, place back in oven and bake for a further 15 minutes, then take out and reduce oven temperature to 120-140 C. Beat egg whites with sugar and put on top of dough.

Pour sugary froth over it and smooth with a spatula.

Then place in oven and bake for a couple of minutes, until top of froth is slightly brown.

Decorate top with apricot jam and decorations made of sugar.

Allow to cool completely before cutting into squares.

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Chocolate

mat zo ball

500 g matzo, grated coarse 50 g raisin 50 g dried apricot 50 g dried morello cherry 50 g dried fig (mince dried fruits) 200 g poppy seed, ground 100 g dark chocolate, grated 100 g apricot jam 100 g honey 1 small tsp of nutmeg, ground 3 small tsp cinnamon skin of 1 orange, grated orange juice to shape paste

serves 10 takes 25 minutes

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Knead ingredients together and wait until matzo is soft.

Shape balls.

Pour melted chocolate on top.

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L e m o n c r e a m c a ke

250 g sweet biscuits 100 g butter for cream 4 egg yolks 300 g sugar 200 g butter juice and rind of 4 lemons 100 g corn flour 10 g gelatine powder For mousse 4 egg whites 100 g icing sugar

16 slices takes 40 minutes

Preheat oven to 180 degrees. Melt butter, while crumbling biscuits finely.

Line a cake tin with baking paper. Knead biscuit crumbs with butter, press into cake tin and place in fridge for 30 minutes.

Melt butter for cream in a saucepan, mix in sugar, lemon juice and grated lemon rind, finally egg yolks, corn flour and gelatine powder.

Boil for a few minutes until thickened, then pour over biscuits and refridgerate.

Beat egg whites into stiff froth, then place on top of cream.

Bake for a few minutes until mousse turns brown, then serve cold decorated with chocolate shapes.

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Apple strudel

6 strudel sheets 8 apples 100 g raisins 100 g breadcrumbs 150 g grated walnut 80 g sugar 2 tsp cinnamon

for 2 whole strudel bars takes 60 minutes

Spread out a clean wet tablecloth and place strudel sheet on. Oil it.

Place other two sheets on top, oiling each layer.

Peel apples, grate and squeeze juice out.

Spread breadcrumbs, sugar, cinnamon, raisins on sheet then spread apple on top.

Take the closer end of the tablecloth and roll the pastry up slowly with the help of the tablecloth.

Tuck in the two ends and place it into a well oiled oven pan. Oil the pastry and bake at 180 °C degrees for about 40 minutes.

To serve slice it up and sprinkle with castor sugar.

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Fr u i t t a r t

For dough 200 g margarine 200 g flour 200 g sugar 3 egg yolks 8 g baking powder For cream 1 sachet custard powder 500 ml milk 2 tbsp sugar 2 kiwis 3 peaches 300 g strawberries 2 packs gelatine powder

Preheat oven to 180 degrees.

Melt margarine and mix in flour, baking powder, egg yolks and sugar.

Grease baking tin with butter, then scatter with flour.

Pour in mixture and bake till golden brown.

Meanwhile prepare custard.

Mix custard powder with two tablespoons milk, then add the rest of the milk and the sugar, and boil until thickened.

Pour custard onto tart base and spread evenly.

16 slices takes 45 minutes

Cut fruits into slices and arrange tastefully on top of custard.

Make jelly and pour over tart.

Refrigerate and when jelly sets, cut into slices.

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Blueberr y Balls

Soak the blueberries in hot blueberry tea for an hour.

200 g dried blueberries 200 ml blueberry tea 200 g ground walnuts 2 tbsp honey 3 tbsp lime juice 100 g amaranth, in grain

In a food processor, blend the blueberries, honey and lime juice, then add the ground walnuts and 3 tbsp. of amaranth grains.

Chill mixture and make ping pong-size balls and roll them in the amaranth grains.

Serve with blueberry jam and fresh blueberries.

Serves 4 Takes 1 hours 20 minutes

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G r e e n t e a c a ke

100 g margarine 250 g sweet biscuits 30 g gelatine powder 2 tbsp green tea 100 g fruit sugar rind of 1 lemon 500 g mascarpone cheese 250 g cream 8 strawberries strawberry syrup

16 slices takes 45 minutes

Melt margarine, while crumbling biscuits finely.

Line a cake tin with baking paper.

Knead biscuit crumbs with margarine, and press into cake tin, then refridgerate for 30 minutes.

Grate off lemon rind.

Mix sugar with cream, cheese, tea and lemon rind.

Prepare gelatine and mix 2/3 of it into mass, then refridgerate for 15 minutes.

Add half of tea to rest of gelatine and leave to set in fridge, then scoop out hemispherical shapes with a teaspoon.

Spread cream over top of biscuits and leave to set in fridge for 5 hours.

Serve cake decorated with tea jelly shapes, strawberries and strawberry syrup.

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Chestnut puree 600 g chestnut puree 10 g vanilla sugar 2 tbsp rum whipped cream chocolate decoration

Serves 4 Takes 5 minutes using store-bought puree

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Mix vanilla sugar and rum together and mix this with chestnuts.

Put through mincer or potato press, then cool.

Dress up with whipped cream and chocolate decoration for serving.

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Published by CasteloArt Ltd. www.casteloart.hu Text copyright © Ildikó Kolozsvári Photographs copyright © István Hajni Food styling: Ildikó Kolozsvári

István Hajni would like to thank the following who have helped directly in making this book: Ottó István Hajni (my Dad), Chris Tutunzis Designed and edited by Bear Books Publishing, István Hajni

ISBN 978-615-5148-38-5 Printed in Italy All rights reserved. No Parts of this publication may be reproduced in any form without the prior written consent of the publisher.

Food styling: Ildikó Kolozsvári