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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 24 |
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This lovely cake has been made by my mom and her dear friend, Toni, for over 5 decades. It is a lovely layered cake/slice, and presents beautifully on buffets. My mom, born and bread in Poland, and Toni, born and bred in Czechoslovakia, grudgingly admit that those Hahnkees (Hungarians) really know how to bake. I think this proves them right. Ingredients:
8 egg yolks |
4 cups flour |
1 cup sugar |
2 teaspoons baking powder |
1 1/2 cups crisco or 1 1/2 cups margarine |
1 orange, juice and rind of, grated |
1 lemon, juice of |
1 pinch salt |
1 (15 ounce) jar raspberry jam |
8 egg whites |
1 cup sugar |
2 cups ground walnuts |
1 lemon, juice and rind of, grated |
4 ounces bittersweet chocolate, grated |
Directions:
1. Mix together dough ingredients.
2. Spread into a greased/sprayed 17 x 12 x 2 3/4 pan.
3. Spread jam on top of batter.
4. Beat egg whites until stiff.
5. Blend nuts, chocolate and lemon into the egg whites.
6. Spread on top of cake.
7. Bake at 350ºF for 1 hour.
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