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Szabolcsi almás mák torta.
Hungarian "from Szabolcs"
Apple cake with poppyseeds.
Hungarian "from Szabolcs"
Apple cake with poppyseeds.
blairsh
pale knuckle grip on this steering wheel
This looks boss
FabricLiveBaby!
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The recipe is here (it's in Hungarian)...
FabricLiveBaby!
Live Baby Fabric!
.....
But I translated it...
Szabolcsi Almas Maktorta
This cake, Created by Zsolt Pintér, a pastry chef from Veszprém, won Hungary’s cake of the year in 2012.
Makes a cake 22 cm in diameter.
For the pastry layers:
Egg white 530g (about 15 egg whites)
Sugar 330g ,
Milled poppy seed 200g,
Sweet biscuit crumbs 70g (the plainer the iscuit the better – I used petit beurre),
Peeled, grated apple 130g (choose a sweet-sour variety),
Half lemon peel, grated
Beat the Egg white to a semi solid state, then slowly pour in the sugar a bit at a time to make a stiff foam. Mix together the poppy seeds, crumbs and lemon zest with the grated apples and once well combined carefully fold into the egg whites.
Pre-prepare 6 baking sheets. On the underside trace in black pen a 22 cm circle using a cake tin. Flip over the sheet so that the pen is on the bottom (you don’t want inky pastry), and if you wish you can butter the baking sheets (I didn’t, but it might be easier to remove the sheet after baking if you do).
Divide the mixture into 6 even parts (I weighed the bulk, and divided it to be exact – I recommend this, because it saved a lot of faffing later)
Spread the mixture onto the baking sheets in the shape of a circle on the underside then transfer to the oven on a tray, and bake the cake mix in a 200 degree oven for 12-14 minutes. It should be brown all over. The pastry is sticky and fragile so remove the baking sheet carefully and allow the sheets to cool on a rack. You may find that the circles shrink slightly upon cooling, this is normal..
You can bake this part of the cake 2 days in advance if you wish.
Cream filling:
Milk 0.6 litres,
Sugar 130g,
Corn starch 70g (for baking – not corn flour like I did!!),
3 egg yolks,
A small vanilla pod,
Whipped cream 250g (35% fat).
Stir in starch and egg yolk with a little milk into a bowl. Boil the rest of the milk with the sugar and scraped out vanilla pods in a pan. Once the milk is almost boiling slowly pour a small amount of the hot milk to the egg/starch mix to thin it further into thick liquid without lumps and then pour it into the rest of the hot milk. This should stop it curdling.
Heat the milk/starch/egg yolk mixture stirring swiftly. This will be a very thick custard, and it needs to be in order to keep its form in the cake without added use of thickening agents (eg gelatin, icing, etc.
Allow the custard to cool.
Whip the cream to stiffen and then add the whipped cream to the cooled custard. (For a better and longer lasting consistency, we recommend a cream with a fat content of 35 percent.)
Apple stew:
Grated, peeled apple 500 g (weight after peeling and grating),
Butter 50g,
Sugar 50g,
Ground cinnamon 0.5g,
Lemon 1 pc.
Stew the peeled, grated apples with sugar, juice of the lemon and cinnamon for at least 20minutes, and then allow to cool.
Assembly:
Lay cream and apple filling alternately between six sheets to load.
Divide the cream into 4 parts, and the apple filling into 2 parts.
To make assembly easier, it’s best to make 2 apple sandwiches first so it doesn’t slip around. (pastry-apple-pastry) and put them aside. You should have 2 pastry sheets left.
Place on sheet on your serving plate and spread a portion of cream onto this. This will be your bottom layer. Place an apple sandwich onto the cream and then spread more cream on the top of the sandwich. Repeat this process.
You should have a cake that looks like this:
Pastry-Cream-Pastry-Apple-Pastry-Cream-Pastry-Apple-Pastry-Cream
Spread the left over cream around the side of the plate to neaten it up.
Decoration:
Sprinkle minced poppy seeds onto the side of the cake.
Spoon a tablespoon of poppy seeds into the middle of the cake and spread into a 5-7cm circle, the middle is approx.
Peel and wedge some apples soften them, sprinkle with a little sugar and lemon juice (1/4 of a lemon)
Once cooled, dip the inside edges into minced poppy seeds and lay on each slice of cake
If you wish you can pipe some cream onto each slice.
Allow to cool and set in the fridge.
But I translated it...
Szabolcsi Almas Maktorta
This cake, Created by Zsolt Pintér, a pastry chef from Veszprém, won Hungary’s cake of the year in 2012.
Makes a cake 22 cm in diameter.
For the pastry layers:
Egg white 530g (about 15 egg whites)
Sugar 330g ,
Milled poppy seed 200g,
Sweet biscuit crumbs 70g (the plainer the iscuit the better – I used petit beurre),
Peeled, grated apple 130g (choose a sweet-sour variety),
Half lemon peel, grated
Beat the Egg white to a semi solid state, then slowly pour in the sugar a bit at a time to make a stiff foam. Mix together the poppy seeds, crumbs and lemon zest with the grated apples and once well combined carefully fold into the egg whites.
Pre-prepare 6 baking sheets. On the underside trace in black pen a 22 cm circle using a cake tin. Flip over the sheet so that the pen is on the bottom (you don’t want inky pastry), and if you wish you can butter the baking sheets (I didn’t, but it might be easier to remove the sheet after baking if you do).
Divide the mixture into 6 even parts (I weighed the bulk, and divided it to be exact – I recommend this, because it saved a lot of faffing later)
Spread the mixture onto the baking sheets in the shape of a circle on the underside then transfer to the oven on a tray, and bake the cake mix in a 200 degree oven for 12-14 minutes. It should be brown all over. The pastry is sticky and fragile so remove the baking sheet carefully and allow the sheets to cool on a rack. You may find that the circles shrink slightly upon cooling, this is normal..
You can bake this part of the cake 2 days in advance if you wish.
Cream filling:
Milk 0.6 litres,
Sugar 130g,
Corn starch 70g (for baking – not corn flour like I did!!),
3 egg yolks,
A small vanilla pod,
Whipped cream 250g (35% fat).
Stir in starch and egg yolk with a little milk into a bowl. Boil the rest of the milk with the sugar and scraped out vanilla pods in a pan. Once the milk is almost boiling slowly pour a small amount of the hot milk to the egg/starch mix to thin it further into thick liquid without lumps and then pour it into the rest of the hot milk. This should stop it curdling.
Heat the milk/starch/egg yolk mixture stirring swiftly. This will be a very thick custard, and it needs to be in order to keep its form in the cake without added use of thickening agents (eg gelatin, icing, etc.
Allow the custard to cool.
Whip the cream to stiffen and then add the whipped cream to the cooled custard. (For a better and longer lasting consistency, we recommend a cream with a fat content of 35 percent.)
Apple stew:
Grated, peeled apple 500 g (weight after peeling and grating),
Butter 50g,
Sugar 50g,
Ground cinnamon 0.5g,
Lemon 1 pc.
Stew the peeled, grated apples with sugar, juice of the lemon and cinnamon for at least 20minutes, and then allow to cool.
Assembly:
Lay cream and apple filling alternately between six sheets to load.
Divide the cream into 4 parts, and the apple filling into 2 parts.
To make assembly easier, it’s best to make 2 apple sandwiches first so it doesn’t slip around. (pastry-apple-pastry) and put them aside. You should have 2 pastry sheets left.
Place on sheet on your serving plate and spread a portion of cream onto this. This will be your bottom layer. Place an apple sandwich onto the cream and then spread more cream on the top of the sandwich. Repeat this process.
You should have a cake that looks like this:
Pastry-Cream-Pastry-Apple-Pastry-Cream-Pastry-Apple-Pastry-Cream
Spread the left over cream around the side of the plate to neaten it up.
Decoration:
Sprinkle minced poppy seeds onto the side of the cake.
Spoon a tablespoon of poppy seeds into the middle of the cake and spread into a 5-7cm circle, the middle is approx.
Peel and wedge some apples soften them, sprinkle with a little sugar and lemon juice (1/4 of a lemon)
Once cooled, dip the inside edges into minced poppy seeds and lay on each slice of cake
If you wish you can pipe some cream onto each slice.
Allow to cool and set in the fridge.
Last edited:
belboid
Exasperated, not angry.
stones in our out?
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
That is going on the to do list if I ever get flour again
Saffy
Under the duvet..
It's like a pancake with fruit in it.What is it? It looks like an omelette
I bake mine in a flan dish and have it luke warm with cream or creme fraiche.
Saffy
Under the duvet..
It looks gorgeous!I made caramel cream and lashed it all over the top. Then on with the frozen fruit.
I'll shake some icing sugar on top just before serving.
I love making pavlovas
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Biddlybee
making knots with sticks
Mine were not nearly as pretty and cracked quite a lot. And now I'm not well so have only managed ½ a fucking biscuitMade these in the end as I had all the ingredients and cardamom is one of my favourite things.
View attachment 213256
Cardamom and lemon cookies recipe
Cardamom is a really popular spice in Norway, used in many cake and biscuit recipes.www.bbc.co.uk
Challenge failed.
existentialist
Tired and unemotional
I reckon that could work quite well with all this sourdough culture surplus - it'd make a change from pikelets!
RubyToogood
RubyTwobikes
Those look a lot neater than mine and I love the flower! Hope you get better enough to enjoy them xxMine were not nearly as pretty and cracked quite a lot. And now I'm not well so have only managed ½ a fucking biscuit
Challenge failed.
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Rebelda
Nearly as bad as Badgers
They look like Tudor rosesMine were not nearly as pretty and cracked quite a lot. And now I'm not well so have only managed ½ a fucking biscuit
Challenge failed.
View attachment 214427
feel better soon darl x
