Recipe by Sarah Chana
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.
Top Review by This Spatula
I had some ground nuts in the freezer and was looking for a way to use them when I stumbled upon this recipe. The instructions weren't very specific, which forced me to do a lot of guesswork. Cream the butter with the sugar? Add the sugar slowly to the egg whites? How do I know when it's done?
In the end, I got a very rich, velvety citrus cake on the bottom, a hint of raspberry flavor, and a light, nutty and slightly chocolate-y top. It was a very new flavor combination for me, and so it might take time for my American tastes to warm up to it... Still, it was fun to try something new!
- 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