BLACK FOREST CAKE - Fekete Érdö Torta

BLACK FOREST CAKE

Fekete Érdö Torta

The Black Forest is famed for its smoked hams, for bacon, and for partridges cooking in white wine, served with wine-steeped sauerkraut.  The succulent plums that ripen in orderly orchards are made into smooth brandies and compotes simmered in their own juices. 

But the crowning culinary achievement of the region is the Schwarzwaelder Kirshtorte. The literal translation is Black Forest Kirsch Torte.   In many villages, the famed Black Forest Cake was originally made with pumpernickel crumbs and fresh sour cherries. It is a decadent multi-layered dark chocolate cake, drizzled with the luscious Kirsch liqueur, filled with tangy cherries and slathered with mounds of sweet whipping cream. What makes a Black Forest Cake special is the sour cherry liqueur called Kirsch. We include it in our recipe. It is a traditional Oktoberfest Dessert.

Cake Batter

6 eggs, separated

¾ tsp cream of tartar

1½ cups sugar, divided

1½ cups flour

1 tsp baking powder

¼ cup orange juice

1 tbsp orange peel, grated

1 tsp vanilla extract OR

1 tsp rum extract or Rum

½ tsp salt

1/3 cup dark cocoa or

4 oz chocolate squares, semi-sweet

Preheat oven to 350°F. Grease and flour 2 round cake pans (4 layers) or 3 cake pans (6 layers). Add cream of tartar to egg whites and beat at high speed until foamy.  Gradually add ¾ cup sugar and continue to beat until stiff peaks form.  Beat remainder of sugar with egg yolks. 

Dry Ingredients – Sift flour and baking powder, then add to egg yolk mixture alternately with liquid, orange peel and vanilla extract.  Mix until well-blended, about 1 minute.  Batter will seem a bit stiff. Not to worry.  Fold in egg whites gently so as not to deflate.  Spoon batter into layer cake pans and bake at 350°F for 20-25 minutes or until toothpick comes out clean.  Let cakes cool in the pans, and then turn out and slice to make desired number of layers.

Cherry Filling

1- 28 oz jar sour cherries

3½ cups icing sugar

2 tbsp cornstarch

1 tsp almond extract

1 stick sweet butter

½ cup cherry liqueur

2 tsp strong coffee

Combine reserved juice, cherries, granulated sugar and cornstarch in saucepan.  Cook and stir over low heat until thickened.  Remove from heat; add almond extract, strong coffee and liqueur. Set aside to cool.

Butter Cream Filling

½ cup sweet butter

3½ cups icing sugar

Blend softened butter and icing sugar until creamy. Set aside. 

Whipped Topping

2 cups whipping cream

1/3 cup icing sugar

1 tsp vanilla extract

Chill medium bowl and beat cold whipping cream, icing sugar and vanilla extract with electric mixer set at high speed - until stiff peaks form.  Reserve ¼ of whipped cream for decorative piping. Keep cool until needed.

Kirsch Syrup

¼ cup sugar

¼ cup water

2 oz Kirsch liqueur

Kirsch Syrup: Make simple syrup by bringing sugar and water to a boil, ensuring all sugar is dissolved.  Cool completely, add Kirsch Liqueur.  Cut cake into layers – drizzle or brush each layer of cake with syrup.

Shaved Chocolate Curls: by using a potato peeler – Place the 8 oz semi-sweet chocolate bar into the freezer to cool.  Take the cooled chocolate slab and peel curls onto a platter.

Cake Assembly:  On a large fancy pedastalled cake plate, take small sheets of waxed paper and place in a circle. Place a layer of cake onto waxed sheets.    Sprinkle each layer of chocolate sponge cake with cherry liqueur. Spread each cake layer with butter cream and then spoon on cherries, pressing into this filling.   Place another cake layer on top and repeat.  Continue in this manner until all cream and cherries are used.  Finally, slather whipped cream on top and sides of cake.  Decorate with few cherries and chocolate shavings or curls on top and sides.

Decorating Variations

Step #1: Pipe remainder of whipped cream along top and bottom edges of cake with star tip.

Step #2: Spoon remaining cherry filling over top of cake. 

Step #3: Keep top smooth with whipping cream and decorate with maraschino cherries (stems on) and chocolate curls. Now, get your cup of tea or coffee, and Guten Appetit!

Helen’s Secret:  To form stiff peaks quickly with whipping cream, chill the mixing bowl and the beaters before beating the cream.  Also, to ensure whipping cream stays stiff, use Dr. Oetker’s Whip-It Stabilizer Whipping Cream. For best results, make cake layers 1 day a head and refrigerate. (Or if you just can't wait - at least chill it for 1 hour)  PS - You don't need a piping bag or a cake decorating degree.  Just be free and slather on the rich whipped cream.

For more amazing recipes - visit http://www.helenshungarianrecipes.com/ 

Cheers

Clara Czegeny AKA Hot Hungarian Chef

Csöröge ( forgács ) fánk - ANGELS' WINGS - CRISPY DONUTS

A HUNGARIAN EASTER TRADITION

ANGELS’ WINGS FRIED COOKIES
Hungarian Csöröge (Angels' Wings) are those wonderful light as air, crispy, fried dough cookies traditionally prepared for Weddings. Beautifully piled high in pyramid style on cut crystal platters, they are lovely to behold and even most delightful to indulge.  A popular dessert for Sunday dinner and served with coffee after a meal of Beef Gulyas or Chicken Paprikas. It tends to leave powdery traces of sugar on your upper lip, your chin and your nose. The secret is now out!

Angel wings are traditional in several other European cuisines and have been incorporated into other regional cuisines (such as the United States) by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent – not to be confused with "Fat Tuesday" (Mardi Gras), the day before Ash Wednesday. There is a tradition in some countries for husbands to give them to their wives on Friday the 13th in order to avoid bad luck.

Forgács Fánk or Csöröge

Ingredients:
10 large egg yolks
4-5 cups sifted flour
1 tbsp baking powder
3 tbsp sugar
¼ tsp salt
1 oz cognac brandy (or rum)

Directions: In a large mixing bowl, cream egg yolks until thick and lemon coloured. Add all ingredients except flour and beat a little more until well blended. Add flour gradually; beat to a smooth batter then as you add rest of the flour you begin to knead with your hands until dough is smooth as silk, soft and very elastic. Add more flour as needed.

Separate dough into balls and let rest on your noodle board (covered with a bowl). Roll out very thin on a slightly floured pastry board. Cut with zigzag pizza wheel into one inch wide diagonal strips. Take one long strip at a time, cut a slit and take one corner and loop it through the slip to form a flying angel. (See diagram below).

When the oil is hot, place about 10 pieces of dough into the deep fryer or pan at a time. Turn Csöröge after ½-1 minute and fry on other side until light golden (about 1/2 min). Remove onto tray lined with paper towel. Sprinkle with powdered sugar just before serving.

ANGELS’ WINGS FRIED COOKIES
(Smaller recipe)
Forgács Fánk or Csöröge

Here’s another variation on the theme. This one has sour cream in it. Try them both.

Ingredients:

1 cup sour cream
4 large egg yolks
1 tbsp sugar
¼ tsp salt

2¼ cups flour
1 oz cognac brandy (or rum)
½ tsp baking powder
¼ cup icing sugar (for dusting)
1 pkg vanilla sugar
Oil/shortening (for frying)

Directions: Combine all ingredients in a bowl. Form into a soft dough. Roll out and cut as directed in previous recipe (See Diagram- above). Fry quickly in hot Crisco shortening until light brown. Dust with vanilla icing sugar.

Chef’s Hint: All donut recipes should contain 1 shot of rum - it gives it a pleasant taste and during frying - the dough will absorb less oil. (I would suggest 1 shot for the cook - this will give her a bit of courage for the task!)

For more of these amazing recipes - visit http://www.helenshungarianrecipes.com/
 
Blessings
 
Clara Czegeny
Dream Machine Publications
Paris, Ontario, Canada
The "Hot Hungarian Chef"

SAUERKRAUT, PORK RICE CASSEROLE

SAUERKRAUT, PORK RICE CASSEROLE
Kolozsvári Rakott Káposzta (also known as)

TRANSYLVANIAN LAYERED CABBAGE
Erdélyi Rakott Káposzta

Making sauerkraut was a time honoured tradition in our home, on the farm as well as in the city. My father enjoyed making his own! Deli-quality sauerkraut is very delicious, but if you have access to fresh produce – why not use it for many varied dishes. Many Hungarian recipes call for sauerkraut. Canned or jarred should be rinsed and drained as it is a bit sour. Deli-style or farmer’s market fresh kraut might not need excessive rinsing. Soured cabbage is available in delis and supermarkets.

One evening, several of my friends gathered for a meal. It was my turn to bring the main coarse. The guests were Welsh, Ukranian, Scottish and of course, me – the Hot Hungarian. The girls were not quite sure what to make of this layered dish, but as soon as they tasted their first bite – they were in sauerkraut, pork and sour cream heaven. We managed to polish off the entire dish, 1 loaf of bread and 2 bottles of wine. Needless to say – the fact that it was Hungarian – just made the evening a truly memorable event.

This wonderfully delicious layered cabbage dish comes from the Transylvania region of Hungary called Erdelyi, or sometimes called Kolozsvár which is present day Romania- thus the name; Erdélyi Rakott Káposzta. It is actually three separate recipes which can be used alongside other dishes. But, because everything is layered in one dish, the flavours of all three, meld and marry and become even more delicious. And, tell me, who can resist pork, sour cream, sauerkraut and rice?


2 cups water
½ tsp salt
1 cup white long grain rice
2 cups sour cream
¼ cup milk
1 recipe Pork Pörkölt (see recipe below)
1 recipe Hungarian Sauerkraut (see recipe below)


Boil rice in salted water until rice is fluffy (20 minutes) and set aside. Prepare 1 Recipe Dinsztelt Savanyú Káposzta and set aside. Prepare 1 recipe Pork Stew -Diszno Pörkölt and set aside. When all 3 recipes are cooled to room temperature, you can prepare the layers ready for the oven.

In a large roasting pan or open baking dish, spread ½ the cooled stir-fried cabbage evenly on the bottom. Next, spread all of the cooked rice over the cabbage. Next, spoon over all of the pork stew and the yummy juices over the rice. Spread the remaining ½ of cabbage on the top – sealing in the edges.

Finally, in a large 2 cup measuring cup, combine sour cream and milk until smooth. Pour over the entire surface of the cabbage and bake in a 350°F oven for 45 minutes until cream is lightly browned. Remove from oven and let rest for 10 minutes before serving.


Serving Suggestion: Fresh crusty bread and extra sour cream and a bold bottle of Hungarian Red Wine.

The recipes below are part of the complete layered dish. Follow directions as per instructions.

SAUERKRAUT HUNGARIAN STYLE or STIR-FRIED SAUERKRAUT

Dinstelt Savanyú Káposzta

Sauerkraut is not only affordable and plentiful, but it is full of healthy goodness - rich in antioxidants, vitamins that ward off illness. It was a mainstay of Austrian-Hungarian winter cuisine. In my humble opinion, this is comfort food at its best. The fairly simple method delivers serious amounts of flavour. The sauerkraut, gives a great tang and texture to the dish. I always add sour cream to everything, so go ahead - the sour cream mixture added at the end turns it into something truly heavenly!


1 28 oz jar/can sauerkraut
1 onion, minced
2 tbsp bacon grease
1 tsp salt
½ tsp pepper
½ tsp sweet paprika


Rinse and drain sauerkraut thoroughly. Set aside. In a large pot, heat bacon grease and sauté onion just until starts to sweat. Add paprika and cook until onions are translucent. Add sauerkraut; cook 10-20 minutes, stirring constantly (in stir-fry method with a large wooden paddle spoon).

Serving Suggestion: As a vegetable side-dish, serve with hamburgers, fried pork butts, sausage or fried pork chops.


PORK STEW-Diszno Pörkölt

Yet another variation on the Pörkölt theme. Tender chunks of pork – is the start of some amazing layered meals such as Rakott Kaposzta, or Paradicsomos Kaposzta and many more.


1 lb pork shoulder, 2” cubes
1 onion, chopped
1 tsp salt
½ tsp black pepper
4 tbsp shortening
1 tsp sweet paprika
⅛ tsp hot paprika
2 cups water
3 cloves garlic
hot red peppers (opt)
1 green pepper (opt)


In a large saute pan, heat the lard and fry the onions and garlic until they are just lightly browned. Add the paprika. Add the pork and stir until partially coated with the paprika and onion mixture. Add water to just cover the pork. Add pepper and hot red pepper. Cover and stew until tender, approximately 30-45 minutes.

Serving Suggestion: If using this as a main coarse, serve immediately with Fried Egg Dumplings - Pirított Tarhonya, rice or cubed potatoes or with Cabbage Dishes.


An Excerpt from the 440+ Hungarian Classic Recipes in the book called
Helen’s Hungarian Heritage Recipes – by Clara M. Czegeny

For more great recipes and to purchase this amazing cookbook - visit
www.helenshungarianrecipes.com

CHALLAH- JEWISH BREAD - Fonot Zsido Kalács

CHALLAH

Fonot Zsido Kalács

Challah is  traditional egg bread prepared for the Jewish Sabbath and festivals.  They are often braided in complex ways, but a simple 3-stranded braid is used here. Large Challahs shaped with several braids of different sizes are prepared for weddings, bar mitzvahs, or other celebrations. 

Similar rich brioche-like often braided breads, are also traditional in many other countries, such as Hungary and the Czech Republic among non-Jewish peasant populations.

1 pkg active dry yeast

1 tsp sugar

½ cup warm water

3 cups flour

2-3 tbsp sugar

1 tsp salt

1/3 cup oil

¼ cup luke-warm water

2 eggs

1 egg, beaten with

1 tbsp water

4 tbsp poppy seed or

4 tbsp sesame seeds

Variation:

¾ cup sultana raisins

3 tbsp honey

In a small bowl, combine the yeast with the sugar and ½ cup water. Cover with plastic and leave in a warm place until well-risen, about 15-20 minutes.

Sift the flour, salt and sugar into a warmed bowl. Make a well in the center. Add the proofed yeast mixture and stir with a wooden spoon, gradually incorporating the liquid into the flour. Gradually add 2 beaten eggs and oil until combined and forms sticky dough. Turn the dough onto floured board and knead for about 2-5 minutes until smooth and elastic and it doesn't stick to your hands. Add flour is required so dough is no longer sticky.  Put dough in a warmed, greased bowl. Cover with plastic and let rise until doubled in volume: about 2 hours.

Punch down dough and let rise 2^nd time. If time is of the essence, divide into six balls after 1^st punch down.  Roll balls between your palms into long ropes; about 1" wide. Braid three strips together and place on greased cookie sheet. Wrap ends neatly underneath loaf. Repeat with the remaining three strips to make another loaf. Cover loaves with a linen tea towel and leave rise in a warm place for 45 minutes.

Alternate shapes:  Take entire dough and roll between your hands into a long thick rope and coil up like a snail starting at centre and working outwardly.  Tuck end under and cover with linen towel and let rise until double in volume.  Brush with egg yolks and sprinkle with brown sugar.  Bake at 400°F for 30 minutes until golden brown.  Brush loaves with egg/water mix and sprinkle with seeds. Bake for 30 minutes at 400°F until golden brown. Let cool on rack.

Raisin Challah: Follow instructions using 3 tbsp honey and add ¾ cup sultana raisins to dough about 20 seconds after it comes together after adding liquid ingredients.  Do not braid.

For More Great Hungarian Favourites - visit www.dreammachine.biz

CRANBERRY CRUNCH BARS (or SQUARES)

This recipe is sooooo very delicious and one of my favorite bars – the tangy cranberries, make this very elegant.  They are also great topped with sweetened ice cream or a vanilla custard, but can be served hot or cold.

OATMEAL CRUMBLE
1 cup flour
1 ½ cup rolled oats
1 cup brown sugar
1 tsp baking soda
2 sticks sweet butter
¼ tsp salt
¼ cup sugar

CRANBERRY FILLING
1 ½ cups sugar
1/8 tsp salt
¾ cups water
3 cups cranberries (frozen)
¾ cups raisins
1 ½ tsp vanilla extract
1 ½ tbsp cornstarch


Preheat oven to 350oF. Prepare 9”x9”X2” Glass pan by lining with parchment paper.

Oatmeal Crumble: In a large mixing bowl, combine oatmeal, flour, sugar, baking soda, and salt. First mix with a fork then with fingers for a more crumbly mixture. Spread 1/2 the mixture on bottom of the prepared baking dish and press down with fingers. 

Cranberry Filling: In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in water. Add cranberries and raisins.  Set over high heat and bring to a boil, stirring constantly. Turn down heat and cook for 5 minutes. Remove from heat and add vanilla. Cool to lukewarm. Spread with ¾ of cooled cranberry mixture, and then sprinkle with remaining crumbly oatmeal mix. Save ¼ of cranberry spread to spoon over top of ice cream.

Bake at 350o F for approximately 35 minutes or until nicely browned.

Serving Suggestions: Serve slightly warm and spoon out large portions onto a shallow soup dish and top with a scoop of vanilla ice cream and or whipped cream and a bit more cranberry filling. Serves 6-9 as dessert. Serve completely cooled and cut in squares for cookies.  Makes 16 2” square cookies.

More of these amazing recipes at www.dreammachine.biz

Chapters - Kitchener, Ontario Taste & Sign

Chapters Taste & Sign 

"Helen's Hungarian Heritage Recipes" Cookbook

December 7, 2009

"Helen’s Hungarian Heritage Recipes" by Canada’s newest cookbook author, Clara M. Czegeny from Paris, Ontario, is a truly authentic collection of treasured Hungarian family recipes passed down through generations of the Szabo-Czegeny families. We SNAP'd Clara at a Taste & Sign event to promote the book at Chapters in Kitchener. 

Helen's Hungarian Heritage Recipes, is a collection of classic, cherished and treasured Hungarian family recipes handed down through the generations. You will never find a more unique, authentic cookbook.

Check out http://www.helenshungarianrecipes.com/

Helen's Hungarian Heritage Recipes TM

SNAP KITCHENER/WATERLOO Dec2009

Taste & Sign - Chapters - Burlington, Ontario, Canada

Taste & Sign - "Helen's Hungarian Heritage Recipes ™©2005"

Friday November 13th, 2009 

Author Clara M. Czegeny was at Chapters Burlington on Friday November 13th, 2009 to introduce her new cookbook Helen’s Hungarian Heritage Recipes and serve up some tasty samples. The book is a collection of treasured Hungarian family recipes that have been lovingly passed down through generations of the Szabo-Czegeny families.

The new book will take you on a culinary journey through Hungarian Cuisine that is boldly brushed with paprika and wet your appetite for this subtle and complex cuisine with a melding of Germanic, Slavic, Tartar, and Turkish influences.

  

Clara encourages everyone to "Put a Little Paprika in Your Life"