Karásconyi Sutemeny

I got a new Hungarian book for Christmas which I am enjoying, Helen’s Hungarian Heritage Recipes.  It is quite comprehensive which I really appreciated but I had to rely on some of my baking instincts because the instructions were not that detailed.  This is my adaptation of Karasconyi Sutemeny which translates into “Christmas Loaf.”

Cake:
1/2 cup unsalted butter at room temp
1 3/4 cup powdered sugar
3 egg yolks
1 tsp vanilla bean paste or extract
2 1/2 cups finely ground walnuts
4 Tbsp bread crumbs
3 Tbsp cocoa powder
pinch salt
7 egg whites (remaining egg yolks will be used for egg yolk wash)Egg Wash:
4 egg yolks
1 cup PS
Chocolate glaze:
1 cup sugar
2 Tbsp cocoa powder
1/4 cup water
5 Tbsp unsalted butter, cubed

Line a 9″x13″ baking pan with parchment paper and preheat oven to 375F.

Cream together butter and 1/2 the PS.  Beat in egg yolks and vanilla bean paste.  In a separate bowl, combine nuts, bread crumbs and cocoa. Whip egg whites, salt and remaining PS in a stand mixer to stiff peaks.  Alternately fold the butter mixture and nut mixture into the egg whites using a J-fold technique.  Bake for 15-20 minutes or until firm in the center.In the meantime, beat remaining 4 egg yolks with 1 cup PS until smooth and pale yellow.

After cake has baked, remove from oven and raise temperature to 425F.  Pour egg wash over cake and return to oven for another 10-12 minutes or until dark yellow. Watch carefully so as not to burn.
Cool.For chocolate glaze: combing sugar, cocoa and water and bring to a simmer over low heat.  Simmer for 5-6 minutes or until slightly thickened.  Remove from head and add the butter, a few pieces at a time.  Pour glaze over cake.  Cool then cut into bars.
Karásconyi Sutemeny

Ingredients

Cake:

1/2 cup unsalted butter at room temp

1 3/4 cup powdered sugar

3 egg yolks

1 tsp vanilla bean paste or extract

2 1/2 cups finely ground walnuts

4 Tbsp bread crumbs

3 Tbsp cocoa powder

pinch salt

7 egg whites (remaining egg yolks will be used for egg yolk wash)

Egg Wash:

4 egg yolks

1 cup PS

Chocolate glaze:

1 cup sugar

2 Tbsp cocoa powder

1/4 cup water

5 Tbsp unsalted butter, cubed

Line a 9"x13" baking pan with parchment paper and preheat oven to 375F.

Cream together butter and 1/2 the PS. Beat in egg yolks and vanilla bean paste. In a separate bowl, combine nuts, bread crumbs and cocoa. Whip egg whites, salt and remaining PS in a stand mixer to stiff peaks. Alternately fold the butter mixture and nut mixture into the egg whites using a J-fold technique. Bake for 15-20 minutes or until firm in the center.In the meantime, beat remaining 4 egg yolks with 1 cup PS until smooth and pale yellow.

After cake has baked, remove from oven and raise temperature to 425F. Pour egg wash over cake and return to oven for another 10-12 minutes or until dark yellow. Watch carefully so as not to burn.

Cool.For chocolate glaze: combing sugar, cocoa and water and bring to a simmer over low heat. Simmer for 5-6 minutes or until slightly thickened. Remove from head and add the butter, a few pieces at a time. Pour glaze over cake. Cool then cut into bars.

http://thecakedr.com/hungarian-pastry/karasconyi-sutemeny/
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