Gundel pancake

The Gundel pancake is maybe the most famous Hungarian dessert. It was prepared by Gundel Károly who had a very famous restaurant in Budapest at the interwar period.
Gundel's restaurant was world wide known not only in Europe but also in America, mainly because of this pancake. The Gundel family are very proud of this old recipe.

Ingredients:

5 pieces of crepes (diameter: about 22 cm)

Filling:
100 g ground walnuts
100 g coarsely chopped walnuts
2 dl heavy cream
50 g raisins
100 g ice-sugar
1/2 teaspoon ground cinnamon
1 teaspoon grated orange peel
3 tablespoon rum

Choco-sauce:
2 egg yolks
50 g bitter chocolate
1 heaped tablespoon cocoa powder
120 g sugar
20 g cold unsalted butter
2 dl milk
10 cm vanilla rod (or vanilla extract)
3 tablespoon rum

Preparation:

Bake the crepes. You can find here how you prepare them:
Hungarian pancake

Soak the raisins in lukewarm water.
Admix chopped nuts and ground nuts in a little bowl.
Add ice-sugar, cinnamon, grated orange peel and raisins.

Tepefy the heavy cream and pour it into bowl.
Mix them and heat the mixture until thick and creamy. Let it cool.

 Add the rum to the filling.

If the filling too thick, add some heavy cream.
The filling is now ready.

The choco sauce:
Slice the vanilla rod and put the vanilla seeds to the milk (or the vanilla extract).

 

Beat the egg yolks and sugar together. Add the milk too, and stir them.
 
 

Heat the mixture until thick.
You should not boil it, heating at 70-80 Celsius (160-175 Fahrenheit) is sufficient. 

Add the cocoa powder and chocolate and stir them.
 

At the end add the cold butter too and stir the sauce until the butter is melt.

Let it cool.
Add the rum to the sauce.
The sauce should be thick but fluent.

Put some filling on the center of pancakes.
Fold them in half and then in quarter.
Sprinkle them with melted butter.









For serving:
Heat the pancakes in microwave oven for 30 seconds or in the oven for 3-5 minutes.
Heat the choco sauce too.
Sprinkle the crepes with ice sugar and pour over them with choco sauce.

dessert

5

Hungarian pancake

Ingredients: 15 crepes (it depends of pan's diameter)

200 g all purpose flour
2 eggs
3 dl milk
3 dl sodawater or mineralwater
pinch of salt
pinch of sugar
1/2 dl neutral oil

Preparation:

1. Put the flour, eggs, oil, salt, sugar and milk into a bowl. Stir them with mixer until smooth.
2. Add the sodawater and mix them again. The dough should be liquid. Let it stand for 30 minutes.
3. Find a heavy pan, sprinkle with oil and heat it. Pan's diameter is about 18-20 cm.
4. Pour 1 ladle dough in the pan, do circular motions with your hand so the dough covers the whole pan. Hungarian pancakes are very thin.
5. Bake the pancake about 1-2 minutes, turn it around to other side and bake that 1-2 minutes again. Put the pancake on a plate and bake an other one step by step.
6. Fill and roll them.

Hungarians use a variety of fillings for pancakes.

Some examples of simple fillings:
- cocoa powder, cinnamon, grated coconut, walnut or poppy seed plus icing sugar
- variety of jams
- different puddings and creams
- ricotta cheese, cottage cheese
- fruits
and so on.
You can use different sauces too (vanilla, choco, fruits ...).

Difficult fillings:
There are famous Hungarian pancake recipes, for example Gundel's pancake or Pancake of Hortobagy etc.

dessert

1

Choco-cocco-banana slices

Ingredients: for 30x30 cm ovenpan

Dough:
3 eggs
13 tbsp sugar
15 tbsp all-purpose flour
15 g baking powder
pinch of salt
1 dl oil (neutral not olive)
1 dl sour cream
about 1 dl milk
3 bananas

Choco-cocco cream:
6 tablespoon water
4 tablespoon ice sugar
150 g unsalted butter
50 g unsweetened cocoa powder
100 g grated coconut

Preparation:

The dough:

1. Preheat the oven to 200 Celsius (400 Fahrenheit).
2. Lubricate the ovenpan with oilspray and sprinkle it with flour in a thin layer.
3. Mix the flour, salt and baking powder in a bowl.
4. Beat eggs and sugar with mixer in another bowl until creamy. Add sour cream, flour and oil. Stir them.
5. At the end add milk and stir well. It is a soft and little liquid dough.
6. Pour the dough to the pan. Put the banana rings to the top of the dough and put it in the oven.
7. Bake it for about 25 minutes. Do not open the door in the meantime. After 10 minutes modify temperature to 180 Celsius (360 Fahrenheit).
8. Let it cool in the pan.
    

Choco-cocco cream to the top:

1. Mix the cocoa powder, ice sugar and water.
2. Add the soft butter and stir them.
3. Add 80 g grated coconut too.
4. Do not put it to the fridge.

When the dough is cold spread the choco-cocco cream on the top of the dough. Sprinkle it with 20 g grated coconut. Put it to the fridge, let it cool.
Cut 5x5 cm (2x2 inch) squares.

dessert

0

Medlar cake - my own recipe

Ingredients: for 15x22 cm oven

For the dough:
50 g unsweetened cocoa
50 g all-porpouse flour
70 g powdered sugar
2 egg yolks
50 g unsalted butter
2 tbsp sour cream
pinch of salt
1 tsp rum (optional)
few drops of vanilla extract

For the filling:
0,5 kg medlar
1 tbsp cornstarch
1 tbsp honey

For the top:
2 egg whites
40 g powdered sugar
few drops of vinegar (or lemonjuice)

Preparation:

1. Wash the medlars and cook them in water until soft.
2. Pour off the water. Make puree with a strainer from medlars. Let it cool.
3. Add the starch and honey to the puree. Mix them.
4. Preheat the oven to 180 Celsius (340 F).
5. Mix flour, cocoa and salt in a bowl.
6. Beat egg yolks, sugar and soft butter with the mixer.
7. Add the dry ingredients to the mixture.
8. Add sour cream, vanilla, rum too and stir them well. This dough will be thick and creamy.
9. Spread the dough in the pan.
10. Spread the medlar puree on the top of the dough.
11. Bake the cake for 15 minutes.
12. While the dough is baking beat hard foam from the egg-whites, add the vinegar and sugar. Beat them very well.
13. Pull the dough out of the oven. Spread the foam on the top of the dough. Make a nice pattern on the top of the foam with a fork.
14. Bake it in the oven for another 5-7 minutes.
15. Let it cool and cut 5x5 cm (2x2 inch) cubes.

dessert

2

Almond cake

Ingredients:2 eggs
180 g sugar
80 g butter
2 dl yogurt
1 dl milk
80 g ground almond
220 g all-porpouse flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
vanilia extract
pinch of salt

Preparation:

1. Preheat the oven to 170 celsius (340 F).
2. Mix the flour, almond, soda, baking powder and salt.
3. Beat the eggs and sugar with mixer until white and foamy. Add the soft butter too and mix again.
4. Add the yogurt and the half of the dry ingredients, mix them.
5. Add the milk and the rest of dry ingredients, mix them.
6. Pour the mixture into a 20x25 cm oven. Bake it about 30-35 minutes. Let it cool and slice.
7. Serve this cake with sweet sauce, puding, various jams or icecreams.

May be bake muffins or round cake as well from this dough.

dessert

0

Chocolate sauce

1 tablespoon cornstarch

1 tablespoon cocoa

2 tablespoon sugar

2-3 dl milk

vanilia extract

1 teaspoon rum or flavor

1 teaspoon cold butter

Preparation:

1. Mix the starch and cocoa, add 1 dl milk and beat them until smooth.
2. Add 1 dl milk again and heat it carefully (about 100 Celsius degrees).
3. Add the sugar and vanilia too. If it is needed add some milk.
4. When the sauce is thick stop heating. Add the cold butter and mix it until shiny.
5. At the end add some rum or rum flavor.
6. Mix the sauce with mixer until creamy. (About 1 minute).

dessert

0

Traditional Hungarian Chocolate Sponge - Rigojancsi

This cake is one of the famous traditional Hungarian desserts. It was called after a popular Hungarian gipsy first-violinist. His name was Rigo Jancsi (pronounce "Reegho Yanchy" = "Johnny Blackbird"). He had a great romantic love story at turn of the 20th century.

Claire Ward (Claire Chimay) was the wife of the Belgian Prince de Caraman-Chimay and the daughter of an American millionaire. In 1896 Rigo Jancsi played violin at a restaurant in Paris. Claire had dinner with her husband and she was enchanted by the black eyes of Rigo Jancsi. The violinist was not a very handsome Hungarian man, but he played the violin devilishly, had charme so he could turn women's heads. Claire immediately fell in love with Jancsi. She left her husband and two children and ran away with Rigo Jancsi. This romance was a great scandal all over the Europe and the hot story was written by the press many times. Claire and Jancsi were married and lived in different countries. They visited Budapest several times and dwelt in Hotel Rémy. Jancsi had a confectioner friend and asked him to create a new dessert for his wife Claire. The cake was created by him, it was called after Rigo Jancsi and became in short time popular.
The story did not have the happy ending. They lived together ten years and spent a few million dollars but after all they got divorced and Claire was married again with an Italian receptionist. Jancsi got into evil ways, became a poor man and played violin at different honkey-tonks. He died in 1927.

Hungarian chocolate sponge (Rigojancsi)



Ingredients: for 15 services (5x5 cm = 2x2 inch cubes)

Chocolate sponge:
5 eggs
150 g all-purpose flour
150 g granulated sugar
25 g unsweetened cocoa powder
2 tbsp vegetable oil
pinch of salt

Cocoa whipped cream filling:
0,7-0,8 l whipping cream
150 g powdered sugar
30-40 g unsweetened cocoa
1 tablespoon powdered gelatin
4-5 tablespoon water
vanilia extract

Chocolate ganache:
80 g bittersweet chocolate
2 tablespoon oil
2 tablespoon consistant apricot jam
1-2 tablespoon rum (or brandy or whisky)

Preparation:

Preheat the oven to 180 C = 365 F degrees. Line a 30x25 cm = 12x10 inch jellyroll pan with parchment and spray with nonstick vegetable spray.

Measure flour and cocoa, put in the salt and mix them well in a bowl.
Put the eggs and sugar in another bowl and beat them with mixer until very creamy and white (about 7-8 minutes).
Add the dry ingredients to the creamy mixture and whisk them with a spoon carefully. At the end add and whisk the oil too.




Spread the dough in the prepared pan...








...and bake it for 8-9 minutes until set. Let it cool.
Split the sponge fifty-fifty (15x25 cm = 6x10 inch), strip the parchment.






Put one part back in the oven pan and the other one on a tray.







Mix the jam and rum and spread the mixture on the sponge (on the tray).

Melt the chocolate and oil over barely simmering water or in the microwave oven. Make the ganache. Pour it over the sponge that is on the tray. Allow cake to chill in the refrigerator for 30 minutes until chocolate is set.
Slice the ganache sponge into 5x5 cm = 2x2 inch squares.







Steep the gelatin with water. Let it stand for 5 minutes.
Mix the powdered sugar and cocoa.
Beat the whipping cream.
Dip the gelatin to the whipped cream and mix them with mixer. Put the sugar-cocoa mixture and vanilla in the cream and whisk them with a spoon carefully.




Spread the cream on the sponge (in the oven pan)...







...and finish it.







Put the squares on the filling one after the other.






Put the cake in the fridge. Slice cubes.

dessert

1

Dumplings with apricots

The potatoe dumpling is a typical Hungarian food usually filled with plums. Now is the season for apricots so the filling is made from them. This is a very delicious food which is eaten after a meaty soup.




 

Ingredients: for 15 dumplings

Dumplings:
500 g potatoes
125 g all purpose flour
Crumbs:
100-150 g dry crumbs of bread
2 tablespoon oil
2 tablespoon sugar
Filling:
7-8 apricots
and salt, powdered sugar

Preparation:

Wash the apricots.

Dice potatoes and cook them until soft in boiling water without salt.

Crush the hot potatoes - without the water, only the potatoes.

Let it cool.

Make crumbs of dry bread with rasp.

Frizzle the crumbs in a pan without oil. If it is as good as done add sugar and frizzle together. Sugar will become caramel. In the end admix 2 tbsp oil.

Add flour to the potatoe puree and knead dough - about 1-2 minutes - add a pinch of salt too. Sprinkle flour under and over the dough because it is sticky.

Stretch the dough - it should be about 1 cm thick.

Slice to 6x6 cm squares.

Cut apricots in half or quarter. It depends on the size of the fruit.

Put apricots on the squares.

Take by 4 corners of each square and compress the crevices well. Round them ball-shaped.

Heat some water in a saucepan add salt too. When the water is boiling put the dumplings in the pan and cook them 4 minutes.

Take out dumplings from water and put them in the crumbs.

Roll the dumplings in the crumbs.

Sprinkle dumplings with powdered sugar before you eat them.

Dumplings are made in Hungary with plums, peaches and jams too.

maindish

0