This week's blog post will be the last. The journalism program, which I attend, had this assignment and now, we're close to the semester's end. I have chosen something 'advanced' for you to bake. Hopefully, you will have no problems if following my instructions.
For the sponge-cake, you'll need:
4 oz of margarine (10 dkg margarin)
10 tablespoons of water (evőkanál víz)
4 oz of flour (10 dkg liszt)
4 eggs (tojás)
As the first step, put margarine and water in a big bowl.
On a slow fire, melt them together, until it's boiling.
Leaving it on the fire, put flour into it. Mix it with strong, fast moves, as you don't want it to burn.
Stir it really well, since it is the most important step of the baking. With careful mixing, your sponge cake will be hollow on the inside. You have to stir it, until the sponge separates from the side of the bowl.
Then, one after another, mix the eggs into the dough by mixing.
It is the nastiest part of the baking, as the eggs glutinize the dough. After the fourth egg, it has to be liquid-like.
Leave the dough rest for an hour. In the meantime, prepare the cream.
For the cream, you'll need:
3 yolks (tojássárgája)
1 tablespoon of flour (evőkanál liszt)
1 vanilla sugar (vaníliás cukor)
1,5 deciliter of milk (tej)
With an eggbeater, mix the flour and the yolks, until they get smooth. Pay attention to stir them, as long as they are free of ties. Meanwhile, pour milk into it, in small portions. Then add vanilla sugar. In eight minutes, cook it to be dense.
As long as the cream is getting cold, churn the powdered sugar and the margarine.
When you are ready, put the margarine+sugar into the cooked cream.
Grease a baking tin with margarine.
Put tiny pieces of dough on it with a teaspoon.
Bake it for 25-30 minutes, at the temperature of 180 degrees (Celcius). When the sponges are getting bakes, do not open the door of the oven, as the doughs may get flat. Before putting them into the oven, sprinkle water between the sponges. The steam will help them to grow.
When they're ready, cut them into halves.
Then fill them with the cream.
Sprinkle them with powdered sugar on the top and they are ready for eating!
So, it's the end of my blogging career (for now). I hope you enjoyed the brief introduction to the world of Hungarian desserts. Bye and have a great summer!
