HUNGARIAN WALNUT CAKE
Submitted By: Deb Forgach Henninger
Courtesy of an old family friend, Juliska Neni
Walnuts are in many of Hungarian desserts. Not sure if it’s because of the historical connection to Turkey. But just like here in South Carolina where pecans grow everywhere, walnuts grow like weeds in Hungary. In this recipe the walnuts are ground by hand with a nut grinder – not with a food processor. Apparently, this retains the walnut’s “fluffy” texture. The food processor can’t achieve the fluffy, powdery texture a flourless nut cake demanded.
Grinding by hand is slower and doesn’t generate the heat, leaving the walnut (and its oil) more intact in effect making a mini, mini, mini nut that structurally more closely resembles the whole walnut. Presumably, the fluffier nut makes a difference in the texture of the cake.
So if you can’t or don’t want to go thru all that trouble, many supermarkets and health food stores today sell packages of pre-ground nuts—all nice and powdery. You can also find ground almonds either with or without their skins and hazelnuts. The finer the grind – the better. BUT, there is a drawback – these pre-ground nuts are quite pricey, and they’re perishable. So be sure to freeze what you don’t use and then thaw completely before adding to a recipe.
- 12 eggs separated
- 12 Tbsp powdered sugar
- 12 Tbsp graham cracker crumbs
- 12 Tbsp ground walnuts (about 1#)
- 1 tsp baking powder
- 1 cup milk
- 1/2 cup Crisco
- 1/2 cup butter
- 1 cup sugar
- 1 egg white
- Grease and flour two 9" pans well, set aside
- Pre-heat oven to 350 degrees F
- Separate the eggs to make 12 egg yolks and 12 egg whites
- Beat egg yolks until creamy.
- Add powdered sugar, cracker crumbs, and ground walnuts.
- Add in baking powder and mix well.
- Fold in stiffly beaten egg whites last, to this batter.
- Bake in 350 oven – 30 to 35 min or until done.
- Scald 1 cup milk - then cooled for 30 min.
- Cream together 1/2 cup Crisco and 1/2 cup butter, 1 cup sugar and 1 egg white.
- Add 1 teaspoon at a time to the cooled milk and beat until creamy.
- Do not under beat!