| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 12 |
tb |
Ground nuts; (rounded) |
| 12 |
tb |
Sugar |
| 12 |
tb |
Flour; (rounded) |
| 12 |
|
Egg yolks; (reserve whites) |
| 1 |
ts |
Vanilla |
| 12 |
|
Egg whites; stiffly beaten but not dry |
| 2 |
ts |
Baking powder |
| 1 |
lb |
Sweet butter; (do not substitute) |
| 1 |
lb |
10X sugar |
| 4 |
tb |
Sifted cocoa; (up to 6) |
| 1 |
ts |
Vanilla or rum |
INSTRUCTIONS
BUTTER ICING
Notes: 1988 Honorable Mention. Gloria Rimm, Tamaqua. The Times News, PA
Beat egg yolks until thick and lemon colored. Add sugar, 2 T. at a time,
beating a few minutes after each addition. Add vanilla. Sift flour with
baking powder. Sprinkle flour into egg yolk mixture and blend in well. Beat
whites stiff but not dry, then fold into batter. Lastly, fold in ground
nuts. Grease and flour two (9x2") pans. Bake at 325° for 35-45 minutes.
Butter Icing for Hungarian Walnut Torte: Cream butter thoroughly. Add sugar
and cream well. Add cocoa and cream until blended. Add flavoring.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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