Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. Hungarian Seven-Layer Cake

  3. Recipe By : Felicia Pickering <MNHAN063


  5. 1 Preparation Time :

  6. Categories : Cakes

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. Cake

  9. 6 large eggs, separated

  10. 3/4 cup granulated sugar

  11. 1 cup sifted all-purpose flour

  12. 1/4 teaspoon salt

  13. 5 ounces unsweetened chocolate

  14. (for a sweeter icing, use semisweet for al

  15. 1/4 cup water

  16. 1/2 cup granulated sugar

  17. 1 tablespoon dry instant coffee

  18. 4 egg yolks

  19. 1/4 pound unsalted butter, room temperature

  20. 1/2-inch pieces If you have only two or three 8-inch pans, and if they will fit on

  21. the same rack, adjust the rack to the lowest position in the oven.

  22. If you have more pans than will fit on one rack, adjust two racks,

  23. one to the lowest position and the other closer to the middle. Preheat

  24. oven to 350 F.

  25. Cut seven circles of wax paper to fit the 8-inch pans. Butter as many

  26. pans as you have, line them with the papers and butter the papers. Set

  27. the prepared pans aside and reserve the extra circles of wax paper.

  28. In the small bowl of an electric mixer beat the egg yolks and about half of the sugar at high speed for about 5 minutes until very pale and thick. On low speed gradually add the flour and beat, scraping the

  29. bowl with a rubber spatula and beating only until the flour is incorporated.

  30. The mixture will be very thick. Remove it from the mixer (use your index

  31. finger to scrape the beaters clean.)

  32. Add the salt to the egg whites in the large bowl of the electric mixer.

  33. With clean beaters, beat until the whites hold a soft shape. Reduce the

  34. speed to moderate, gradually add the remaining sugar, then increase the

  35. speed again and beat until the whites hold a firm shape.

  36. Add about 1/2 cup of the beaten whites to the yolks and stir it in.

  37. 1/2 cup. Then, adding about 1/2 cup at a time,

  38. fold in all but about 2 cups of the whites. Fold the yolks into the

  39. remaining whites.

  40. You will have about 6 1/2 cups of batter to make seven layers, therefore

  41. each layer should use a scant 1 cup of batter. It is not necessary to

  42. measure the amount - you can approximate it. Spread the batter smoothly

  43. all the way to the edges of the prepared pans - it must touch the sides

  44. of the pans all the way around, and it should be smooth.

  45. The layers should bake about 15 minutes. If you are using more than one

  46. rack, the pans must be reversed top to bottom once during baking; each layer should spend some time on the lowest rack so that the bottom bakes

  47. well. When done, the tops will be barely colored, and the layers may

  48. show signs of beginning to come away from the pans at the edges.

  49. Spread out a large, smooth (not terry cloth) cotton or linen towel.

  50. When the layers are done, cut around the sides to release and then

  51. invert the layers onto the towel. Remove the pans and peel off the

  52. papers. If the bottoms are baked dry enough the papers will peel off

  53. in one piece; if they don't, it is all right to tear the papers off,

  54. once section at a time. (The bottoms should be a little darker than

  55. the tops.) With your hands immediately turn the layers right side up -

  56. the tops of the layers are sticky and would stick to the towel. Let

  57. stand until cool.

  58. The remaining batter may wait uncovered at room temperature, but don't

  59. waste any time getting it all baked. Wash the pans, prepare them as

  60. before, and bake the remaining layers.

  61. Prepare a flat cake plate by lining the sides with four strips of wax

  62. paper. Place one layer right side up on the plate, checking to be

  63. sure that the papers touch the cake all around.

  64. If you have a cake-decorating turntable or a lazy Susan, place the

  65. cake plate on it. Prepare the filling and icing.

  66. Bittersweet Chocolate Filling and Icing

  67. Place the chocolate in the top of a small double boiler over hot water

  68. on moderate heat. Cover until partially melted, then uncover and stir

  69. until completely melted.

  70. Meanwhile, in a small saucepan, mix the water with the sugar and instant

  71. coffee. Place over moderate heat and stir until the sugar is dissolved

  72. and the mixture comes to a boil.

  73. Also meanwhile, in the small bowl of an electric mixer, beat the egg

  74. yolks at high speed until they are pale lemon-colored.

  75. When the sugar/coffee syrup is ready, turn the mixer speed to low and very slowly, in a thin stream, beat the syrup into the yolks. Then

  76. add the warm melted chocolate and beat only until smooth - it will be

  77. very thick. Now, beating slowly, add the butter, one or two pieces at a time, and beat well until completely blended.

  78. With a long, narrow metal spatula spread a very thin layer of the

  79. buttercream over the cake, spreading it smoothly all the way to the

  80. edges. The layers of filling must be thin or there will not be enough

  81. to cover the top and sides - this amount is just right if you spread it

  82. thin enough. All the layers should be placed right side up except the

  83. top one, which should be upside down to insure a perfectly flat top.

  84. After filling all the layers, cover the top and sides. But just before

  85. spreading the icing on the top and sides of the cake, if it is not silken

  86. smooth, and if you have a food processor, process the icing (use the metal

  87. blade) for a few seconds and like magic it will become completely smooth.

  88. Then, with a long, narrow metal spatula, spread the icing smooth.

  89. Remove the wax paper strips by pulling each one out toward a narrow end.

  90. Refrigerate for several hours to set the icing. The cake may be cold when

  91. it is served or at room temperature. It should be cut with a sharp, heavy

  92. knife. If you freeze this, chill it until the icing is firm before wrapping;

  93. then thaw overnight or for several hours in the refrigerator before unwrapping.

  94. Before serving the top may be covered with small chocolate shavings which may,

  95. if you wish, be coated with a sprinkling of dry powdered sweetened or unsweetened cocoa.

  96. (Recipe is from

  97. Maida Heatter's Book of Great Chocolate Desserts

  98. This

  99. cake may be refrigerated for a day or two or it may be frozen.) - - - - - - - - - - - - - - - - - -


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