Hungarian Torte Cake

Saturday, March 22, 2008


This is a Hungarian Torte Cake. It's a recipe from my Smart Man's family.
My Smart Boy usually asks for this for his birthday, but this year, his birthday occurred just prior to him leaving for New York for his Spring Break trip. Because leaving this cake in the house with my Smart Man while my Smart Boy was out of town would of resulted in an eaten Hungarian Torte Cake and a premature heart attack, my Smart Boy decided to skip it this year. What he doesn't know is that I made it last night as a surprise, so he'll have the whole thing when he returns from New York tonight, although I'm sure he'll share with the rest of the family. Sneaky, huh?

It's a good idea to have more than one person to eat this cake, because trying to eat the whole thing by yourself would surely result in some sort of cardiovascular incident. It's incredibly rich, and a bit labor intensive.

Here's the recipe:

The Icing
12 oz Baker's Semi-Sweet Chocolate
3/4 Cup milk
15 TBS Sugar
9 egg yolks
1 1/2 lbs sweet butter creamed with 1 1/2 tsp vanilla

Heat the chocolate slowly until completely melted. Stir constantly to avoid scorching. Add the milk, sugar and egg yolks. Bring the mixture to a slow boil and cook about 10 minutes. Let it cool for 10-15 minutes, then slowly add the creamed butter, 1/3 at a time. Place icing in the refrigerator for 2-3 hours.

The Cake

10 egg yolks
10 egg whites
10 TBS sugar
10 TBS flour
1 tsp. baking powder

Separate the eggs. Add the sugar to the yolks and beat until sugar is no longer granulated. Stir in the flour and the baking powder. Grease and flour three 8" round pans. Beat the egg whites until they are completely stiff, about 100 years. Add a small amount of egg whites to the batter and beat it until it's a little thinner. Then fold the rest of the egg whites into the batter. Pour even amounts into the pans and bake at 350 degrees for about 15-20 minutes. Remove from the oven and let them cool in the pans for 30 minutes. The cakes will not rise like a normal cake. They'll look beautiful when you remove them from the oven, but will appear to fall after they cool.

To put the cake together, split the three round cakes horizontally with a serrated bread knife. Then layer the cakes with icing until all six cakes are stacked. Then ice the top and sides with remaining icing.

Must be refrigerated.

5 comments:

Michelle K said...

Holey Moley!

That's a heck of a recipe. I can see how the would be exceedingly rich. Yow!

Janiece Murphy said...

Michelle, it really is a monster, all due to the icing. When I first saw the recipe, I thought the "1 1/2 lbs sweet butter" was a typo.

Anne C. said...

Yum! That sounds delicious. I'll take a tiny sliver, please. (My transporter number is 503J73VBB12.)
Thanks!

Thordr said...

great, just great, now I have to make one of the when I get home, I'm going eat it, and I'm going to die. Its all your fault Janiece

Janiece Murphy said...

Welcome, Thordr.

Remember, share with your friends. That way, the enormous quantities of fat won't reside solely in your arteries.

Sharing the love, that's what we're about here at Hot Chicks Dig Smart Men. And the Heart Disease. We share that, too.