Borzas Kata Hungarian
Zannnie's Grand-Mother-in-law's Recipe: Borzas Kata Walnut Crumble #Hungarian7:00 AMZannnie
This is my very first Walnut Crumble cake. It is a recipe which I like very much, from my grandmother-in-law. Actually I had this recipe (on a yellow paper with handwriting of my hubby in Hungarian) since 1.5 years ago when we visited my grandmother-in-law in Gyöngyös Hungary. This is the cake that she made again when we visited her this Winter in January 2017. It was a real success.
The tricky part was that in the first year, we do not have an oven for baking it. That time we were living in a Studio apartment and my daughter was just a little baby. Today, I made these and here is the recipe:
Total: 45 fast min / Preparation: 15 minutes
Cooking time: 30 minutes
Ingredients / 12 portions
3 egg yolks
3 tbsp sugar
150 grams of margarine at room temperature
300 grams of sifted flour
6 g baking powder
6 g baking soda
1 pinch of salt
3 tbsp milk
8 tbsp apricot jam
15 ounces (400g) chopped walnuts
3 egg whites
150 grams of sifted powdered sugar (to taste dependent)
Mix well egg yolks with the sugar
Add the margarine at room temperature
Mix in flour, baking powder, baking soda, salt, and drizzle the cream margarine with quick knead strokes.
Divided into two equal portions of dough.
Floured work surface of one piece of 20 × 30 cm rectangle offer, then carefully placed into the forward baking tray with baking paper.
Brush top with 4 tablespoons of jam. The other piece of dough is chilled and place on top.
The top of the second sheet is to brush the remaining jam, then carefully dispersed through the top of the walnut cream. The third layer with walnut foam then on top the chilled dough with the grater.
Bake in preheated oven at 180°C for 30 minutes.
Allow to cool on trays and served on slices as desired.
Mix the egg white foam, apricot jam and icing sugar and move spatular in gentle movements of ground walnuts.
Baking temperature: 180 ° C
Cooking methods: baking top and bottom
Pan size: 20 x 30cm