Hungarian Seven-layer Cake

INGREDIENTS

INSTRUCTIONS

           FILLING AND ICING:
If you have only two or three 8-inch pans, and if they will fit on  the
same rack, adjust the rack to the lowest position in the oven. If  you
have more pans than will fit on one rack, adjust two racks, one  to the
lowest position and the other closer to the middle. Preheat  oven to
350 F. Cut seven circles of wax paper to fit the 8-inch pans.  Butter
as many pans as you have, line them with the papers and butter  the
papers. Set the prepared pans aside and reserve the extra  circles.
When done, the tops will be barely colored, and the layers  may show
signs of beginning to come away from the pans at the edges.  Spread out
a large, smooth (not terry cloth) cotton or linen towel.  When the
layers are done, cut around the sides to release and then  invert the
layers onto the towel. Remove the pans and peel off the  papers. If the
bottoms are baked dry enough the papers will peel off  in one piece; if
they don't, it is all right to tear the papers off,  once section at a
time. (The bottoms should be a little darker than  the tops.) With your
hands immediately turn the layers right side up  ~ the tops of the
layers are sticky and would stick to the towel. Let  stand until cool.
The remaining batter may wait uncovered at room  temperature, but don't
waste any time getting it all baked. Wash the  pans, prepare them as
before, and bake the remaining layers. Prepare  a flat cake plate by
lining the sides with four strips of wax paper.  Place one layer right
side up on the plate, checking to be sure that  the papers touch the
cake all around. If you have a cake-decorating  turntable or a lazy
Susan, place the cake plate on it. Prepare the  filling and icing.
Bittersweet Chocolate Filling and Icing: Place the  chocolate in the
top of a small double boiler over hot water on  moderate heat.  Cover
until partially melted, then uncover and stir  until completely melted.
Meanwhile, in a small saucepan, mix the  water with the sugar and
instant coffee.  Place over moderate heat  and stir until the sugar is
dissolved and the mixture comes to a  boil. Also meanwhile, in the
small bowl of an electric mixer, beat  the egg yolks at high speed
until they are pale lemon-colored. When  the sugar/coffee syrup is
ready, turn the mixer speed to low and very  slowly, in a thin stream,
beat the syrup into the yolks. Then add the  warm melted chocolate and
beat only until smooth - it will be very  thick.  Now, beating slowly,
add the butter, one or two pieces at a  time, and beat well until
completely blended. With a long, narrow  metal spatula spread a very
thin layer of the buttercream over the  cake, spreading it smoothly all
the way to the edges. The layers of  filling must be thin or there will
not be enough to cover the top and  sides - this amount is just right
if you spread it thin enough. All  the layers should be placed right
side up except the top one, which  should be upside down to insure a
perfectly flat top. After filling  all the layers, cover the top and
sides.  But just before spreading  the icing on the top and sides of
the cake, if it is not silken  smooth, and if you have a food
processor, process the icing (use the  metal blade) for a few seconds
and like magic it will become  completely smooth. Then, with a long,
narrow metal spatula, spread  the icing smooth.  Remove the wax paper
strips by pulling each one  out toward a narrow end. Refrigerate for
several hours to set the  icing. The cake may be cold when it is served
or at room temperature.  It should be cut with a sharp, heavy knife. If
you freeze this, chill  it until the icing is firm before wrapping;
then thaw overnight or  for several hours in the refrigerator before
unwrapping. Before  serving the top may be covered with small chocolate
shavings which  may, if you wish, be coated with a sprinkling of dry
powdered  sweetened or unsweetened cocoa. (Recipe is from _Maida
Heatter's Book  of Great Chocolate Desserts_. This cake may be
refrigerated for a day  or two or it may be frozen.) Notes:  A lot of
work, but anything from  Maida Heater will turn out extraordinary. Per
serving: 3139 Calories;  217g Fat (58% calories from fat); 58g Protein;
294g Carbohydrate;  2183mg Cholesterol; 919mg Sodium Recipe By: Felicia
Pickering  <MNHAN063@SIVM.SI.EDU> Posted to MC-Recipe Digest V1 #286
Date: Fri,  8 Nov 1996 15:34:19 -0600 From: dee@smartnet.net (Dianne
Weinsaft)

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