Archive for the ‘Sweeties for sweet tooth individuals’ Category

One of the Hungarians Most Classic Cake for Xmas – Sugar-free Snowball Cake

As getting closer to the Season Holidays, many are wondering what kinda cake to come up with which is baked so quickly, easy to bake and being heavenly in taste. Naturally, there are many quicky and tasty Hungarian’s love to taste, so tune in or should I say roll over to this site but the meantime give this one a try.

Ingredients:cake pan shape size 26 cm will do just fine.
For the cocoa sponge cake: 8 eggs, 2 tbsp erythritol, 2 tbsp cocoa powder, 1 packet baking powder, 1 pinch of salt, 10 dkg flour, 15 dkg wholemeal flour, 1 dl water
Liquid sweetener equivalent to 20 dkg of sugar
For the cream: 10 dkg flour or 1 packet of coconut pudding powder, 5 dl milk, 4 tbsp coconut shavings, 10 dkg erythritol or liquid sweetener, 20 dkg butter, 5 tbsp erythritol
Covering the outside: about 10 dkg of coconut shavings
On the topping: 1 bar of sugar-free chocolate, 2 teaspoons of oil.

Baking instructions:
For the sponge cake, separate the eggs and beat the protein to a foam with the erythritol. Cocoa powder, baking powder, salt and flour are mixed. Stir in the egg yolks in the protein mousse, in small portions, then add the water and flour alternately to the dough gently to keep the dough frothy and gently stir in the sweetener. Bake in a buttered, floured cake tin at 180 degrees for about 20 minutes. When cooled, cut into three parts.

For the cream: Mix the custard powder (flour) with a little milk. Bring the remaining milk to a boil point, then pour in the custard powder and cook until thickened, stir in the coconut, sweetener and allow to cool. Stir the butter into the foam with the erythritol and then work together with the cooled coconut cream. When assembling the cake, smear the sponge cakes with the cream and then layer the sheets on top of each other … the top sheet should be the smoothest sponge cake … spread the top only thinly with cream, but spread around the side thicker, thereafter also sprinkle with coconut shavings … may garnished also be to covered with chocolate chips. Melt the chocolate with oil on top of the cake over water vapor and spread on top of the cake. Place in the fridge until it gets slightly frosty.

It’s soft, creamy, coconut and even chocolatey, so it’s basically incapable and very delicious.  It looks so good that it fits anytime and very well on the Xmas table too!

© Aggie Reiter

#11 Taste of Traditional Homemade Sweeties – Gundel Palacsinta – Pancake Gundel Style

The main trick with the Hungarian Gundel Palacsinta – Pancake Gundel Style is that soda water is added the bubbles adke the vbatter taste and feels very light.

The Central Eurpean pancakes are thin pancakes smilar t the French crépe. The Gundelk palacsinta is filled with walnut cream and covered with chocolate sauce and at the end a touch with rum on top and flambe it then lighten with a match and it is an attraction seeing as the alcohol burns and extra burn the chocolate and it is more delightful to see and then taste it… it is so yummy.

They may also be eaten plain, filled with cheeses or with veggyies, such as mashroom, spinach, topped with sour cream. Some folks here instead of instead of vermicelli pasta within the soup, like to cut the aked pancake into thin strips and place it in the chicken soup as a filling. The pancakes may also be eaten sweet and unsweetened or savoury as a main course… such as filled with grounded meat namely “Hortobágyi Palacsinta” (soon to be followed up here as well!)

Ingredients for 4 person having 8-10 pices. Preparing time cca. 35-40 mins.

Pancake: 150 g flour, pinch of salt, 1 egg, 250 ml milk, 1/2 tabs sugar, 50 nl soda water (water with gas) oil to bale.
Chocolate sauce: 50 g cocoa powder, 200 g sugar, 200 ml milk, 1 or 2 tbs rum.
Filling: 1- 2 tbs rum, 200 g ground walnut, 100 ml milk, 120 g sugar, 1 tbs cinnamon, 1 tbs raisins.
Prepairing for baking: In a bowl whisk the egg with sugar, the milk and the salt. Add enough flour … spoon after spoon … to form a very thick paste. Come the soda water by adding some into the paste while mixing and stringing. Let is rest for cca. 15 mins. Add a half cup of water, then stir it well again. Continue untill it gets crreamy batter, then add some more soda water, so a smooth vbatter, medium thick but still liquid. Using a pancake pan to fry the palacsinta. Pour half ladle of batter in the hot pan. Brush the pan before each palacsinta with oil. No oil left in the pan, remove it and bake on both sides.
Sauce: mix cocoa powder with sugar. Pour in milk slowly. the choco powder and sugar completely must dissolve. Place on the fire and let it thicken a little. Season with the rum.
Filling: Mix the grounded walnut, sugar, cinnamon and raisins in a cooking pan. Add a little milk and the rum, then heat the mixture until it became a creamy sauce. Chill and add the rum. Fill the pancakes with custard.

After the Goulash, Mushroom paprika with Dumplings “Gödöllő” Style Stuffed Chicken and other  traditional Hungarian roasts, the foreigners previously visiting Hungary would not miss to taste one of the most loveable Hungarian sweetie.

Once you bake it you will probably bake it more often.

Enjoy this  Hungarian Gundel Pancake – Gundel Palacsinta delicacy.

© Aggie Reiter