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.”
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
7 egg whites (remaining egg yolks will be used for egg yolk wash)Egg Wash:
4 egg yolks
1 cup PS
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.
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.