Budapest Cake; A Birthday Cake request

Zok got a birthday cake request, for a cake called 'Budapest Cake'.  However, there were many, varying recipes on the internet.  Thankfully we found this video, because this is a type of cake you need to see prepared more than you need a written recipe. This cake is mostly meringue and can be a gluten free cake.  In the video they use flour, and ground nuts, Zok used almond flour only.

Here is the link: Budapest Cake

 I would advise watching the video through once, because assembling your ingredients.

Separate 6 eggs, creating 6 egg whites placed into a large bowl

Set aside a bowl with 1 cup of sugar (250 ml)

Zok also used a hand mixer instead of his (cherished) KitchenAid because he doesn't make meringue often and wanted more control of the mixture.  However, next time (as there was no difficulty) he will just use the KitchenAid.

 As the eggs became fluffy, creating peaks, he then added in sugar slowly this creates the stiffer, more solid peaks.

175 grams (3/4 cup) of almond flour

Then use a rubber spatula to slowly fold in your almond flour (or whichever ingredient  you choose)

 Zok did his addition in smaller parts (as opposed to the video)

 

Take your prepared cookie sheet lined with parchment paper, and using your rubber spatula, spread your mixture evenly 

Preheat your oven to 170 C. or 335 F.

Put your cake into cook for 20 minutes or light brown in colour

Take out and let cool down completely- carefully flip the cookie sheet to remove off the baking sheet to cool, about 40 minutes- to an hour.

Whip 300 ml of whipping cream, adding in 2 tbl. icing sugar/powdered sugar

Zok added a bit of vanilla extract (as he thought that would go nicely with the almond flour).

When cool, you need to remove the parchment paper, the handy spray bottle with water trick is a good way to go.

Then spread your whipped cream, once again using your rubber spatula.

Next you need to add the fruit of your choice- Zok and I couldn't decide, luckily the birthday girl aka our budapest cake expert, said one must have this style of 

mandarin oranges, not fresh.

We saw other types of fruit in various recipes, but we all thought the mandarins' made the taste more interesting.

The cake has a surprising texture, very 'cake-like' even though there is no flour.

 
Zok placed the fruit in lines so that when he rolled the cake the mandarines were distributed well.

 Zok rolled the cake just as the video shows- just go a bit slowly 

Zok melted a normal milk chocolate candy bar via the hot water bath, and used piping, thin nozzle to lightly laced the top of the cake.

Lastly, a light dusting of powered sugar.

 

 

 

A wee saga of 'The Lemon Tart' or 'Hail! The Lemon Tartlet'

For years now, Zok has been able to whip up a good tasting pie under any circumstances.

But there was a time where we went through many a failed pie- mostly owing to crust.

A few pies or close pie relatives have still caused him trouble, by example Lemon Meringue-which we filed away under "not to our taste".

However, we arrived home to many, many lemons and decided to try again with a lemon tart.  Personally- both of these pies are too eggy.  Although I find a small amount of the tartlet version to be very savory.  Adding meringue though, is just adding egg upon egg.  Zok's larger pie did not completely set, but the crust and the very top were tasty enough to try again with the same mixture.  He blamed the ceramic pie plate and switched to the above pictured, smaller, metal tins.

More importantly I believe, is that Zok has gotten so good at making crusts, breads and so he has that advantage- the crust is a huge part of this pie. 

Zok used a recipe for 24 x 8 cm - thinking this would be enough to experiment with, and of course the size of his own tins he ignored completely.  But if you, like me, like to follow an experts advice (here Richard Bertinet) including size and temperature just follow this:

First we have to talk about the pastry and blind baking:

Blink baking to my mind is just a fancy way of saying 'pre-baking' however Zok does swear by his ceramic baking beads to keep the form nice (you can also use rice) and to keep the crust from burning or even over cooking- so look here:
Sweet Pastry Crust

The Filling:

7 'unwaxed' lemons (There is no size indicated but I would use large lemons- or more than 7 if they were small, the ones shown here that we used were on the large size)

9 Eggs (I know! But this recipe is for 24; 8cm tartlets)

400 g of caster sugar (fine sugar)

200 g of double cream - which here is very thick, like a thick yogurt, with like a 42% butterfat- in America it can be hard to find, and often it is UHT or 'heat treated'...which does have a different taste, an option might be a gourmet store or health store that embraces a farmers market ethos. 

First- Zest four of the lemons and also juice them (you want the juice from all) and set the juice aside

Whisk the eggs, sugar, and lemon zest in a large bowl until smooth (basically until the sugar dissolves and when you pull up the whisk the mixture runs off smoothly)

then add in lemon juice

Lightly whip the cream and fold it into the mixture (double cream is so thick, you'd need to lightly whip it to make it pliable enough to then slowly add into the mixture aka fold)

Skim off any froth

Pour into your pastry  

Bake for 15 minutes, the filling should not wobble when you shake the tins (gently shake) and th ecenter feels just set when touched.  Don't wait until it feels very firm, as it will firm up as it cools.

Leave the pies in their tins for about 15 minutes, then lift out your tartlets and cool them on a rack for 2 hours before eating.  This is the hard bit, two hours is a good amount of time to let them cool and firm up properly so try not to be tempted.

Tip:  The filling and the crust both keep for a couple to a few days 

Also the filling can be served without the crust, you can cook it in ramekins and serve with some sort of cookie- which would be a way to go gluten free on this recipe.