Ingrédients pour Nana's Hungarian Torte
- 6 large eggs, separated
- Granulated Sugar
- 2 tablespoons ground hazelnuts, for garnish
- Breadcrumbs
- 1 teaspoon baking soda
- Salt
- Sweet Butter
- Unsweetened Cocoa
- Pure Vanilla Extract
- 2 cups powdered sugar
- ¼ cup chocolate syrup
- Espresso Coffee
- 1 large egg
- Lime, Juice Of
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Comment préparer Nana's Hungarian Torte
- Preheat oven to 375°F (190°C). Grease and flour three 9-inch round cake pans.
- Separate the 6 large eggs, placing egg whites in a large bowl and egg yolks in a separate bowl.
- Beat egg whites with an electric mixer until stiff peaks form.
- Beat egg yolks with 1 cup granulated sugar until thick, pale, and creamy.
- In a small bowl, dissolve 1 teaspoon baking soda in 1 teaspoon of water.
- Gently fold in 1 cup finely chopped hazelnuts and ½ cup breadcrumbs into the egg yolk mixture.
- Add the baking soda mixture to the egg yolk mixture and gently fold to combine.
- Gently fold in the stiffly beaten egg whites in thirds, being careful not to deflate the mixture.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- While the cakes cool, prepare the icing: In a medium bowl, cream together ½ cup softened unsalted butter with an electric mixer until light and fluffy.
- Gradually add 2 cups powdered sugar, beating until smooth. Stir in ¼ cup chocolate syrup, 1 large egg, and the juice of 1 lemon.
- Once the cakes are completely cool, frost the layers with the chocolate icing.
- Sprinkle the top of the frosted cake with 2 tablespoons of ground hazelnuts.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld and the icing to set.
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
2667g
Fat
711g
Carbs
247g
