It is always fun to take a family recipe, translate it from another language and then read between the lines for the technique…..and no pictures!

Here is one from my Hungarian Mother’s cousin’s family. I have added the Hungarian version at the bottom for anyone interested.

Cake

Ingredients

7 eggs (large)
400g ground/crushed walnut
80-100g ground walnuts extra for finished cake
300g castor sugar
5g baking powder
100ml sunflower oil
50ml warm water

Instructions

Separate the eggs and using a mix master whisk  on high speed the egg whites till soft peaks form, mix in the baking powder and slowly add the sugar, continue mixing till sugar dissolved and the mixture is smooth and glossy.

Mix the oil, water and egg yolks together, then slowly add it to the egg whites. Once combined thoroughly slowly add the walnut into the egg whites. This can all be done with the mix master on low speed.

Spoon the mixture into 2 baking sheet (slice tray)21-22cm round tins lined on the base and greased on the sides. Bake in a pre heated oven at 170˚C (fan-forced) until it’s properly cooked approx. 45mins. Cool for 45mins with oven door ajar and then on a rack still in the tin for 10mins, then remove and put onto cooling rack.

While the cake is cooking make the butter cream.

Coffee Syrup

Ingredients

2 egg yolks
100g castor sugar
2 vanilla beans split and scraped
100ml coffee cold (instant ok)

Instructions

Add ingredients to a heavy based pot,  mix together and cook until thick and creamy stirring continually. Let cool.

Note: do not add coffee hot to the egg yolk, it will cook the egg.

Butter Cream

Ingredients

400g unsalted butter (remember to remove from the fridge at the start)
120g Icing sugar

Instructions

Using the mix master with whisk attachment, cream the butter and sugar until sugar dissolved and butter cream is white and smooth.
Pour the cooled coffee cream into the butter cream while mixing slowly. Put in fridge to cool.

Assemble the Cake

Transfer cakes onto 2 cutting boards, split the cakes into half using a wire cake cutter. Then slide top half onto another board (leave the top up). Don’t worry if the cake breaks just keep it in shape (you can plaster it together with the butter cream).

Portion out the cream onto each cake half with some left over for the sides and patching.

Stack the slices onto each other with a top as the base  then a bottom, then another top and finish with a base for the top. This will keep the cake square. I get a friend to hold the board with the next layer of cake over the top of the base and help lift off the layer with a spatula while the board is being pulled away.

Using your open hands, straighten the cake then cover the side of the cake with butter cream.
Scatter some crushed walnut on the top and sides.
Decorate with whole walnuts and coffee beans.

Put into the fridge to set overnight.

Diótorta (the family recipe)

Tészta

7 tojás
40 dkg darált dió
30 dkg cukor
1/2 cs sütőpor
1 dl olaj
1/2 dl langyos víz

Tojás sárga+dió+sütőpor+cukor+olaj+víz+ felvert tojás fehérje

Tepsibe sütőpapír, bele tészta, meleg sütőben lassan sütni. (200C°-nál kevesebb) Ha kész elvágni félbe hosszába-félbe, négy lapocska/keskeny lap). Megkenni krémmel, darált dióval megszórni.

Krém

2 tojássárgájából
10 dkg cukorral
vaníliával
1 dl kávéval (Nescafé)

Sűrű krémet főzünk

30 dkg vajat
10dkg cukorral kikeverni

Langyos krémet hozzáadni, összekeverni.