i tested that ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279), is freezable. so months after i baked this cake, i ate the last piece, trimmed with a heart shape cookie cutter.
here it is as a group of hearts: hector’s take on (from top right) chocolate covered strawberry cake, hungarian jancsi torta, no bake cheesecake, banana refrigerator cake, zach’s la bomba, and many splendored quick bread. all of these come from my frozen dash of cakes
in San Francisco! i brought a handful of my take on ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279), to my thanksgiving trip to San Francisco.
i spent time re-connecting with 7 high school friends, and presented these takes at dinner hosted by one of us. i think this picture of my classmate Mary is magical:
and here part of the school gang:
the hungarian jancsi torta survived perfectly at room temperature in the car, while doing black friday shopping at the san francisco malls. it was a cold morning indeed, so when i served the cake, i heated them up for 15 seconds in the microwave.
my take on ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279), and its wonderful texture:
my take on ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279):
again, flourless souffle cake with suspended chocolate shavings and ground nuts. pocketing the best sour cherry preserves there is known to mankind
in the book, ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279), is topped with sour cherry preserves. i think it is fantastic!
in the oven, the cakes rise more than double. when cooling, the cakes deflate a bit and create a perfect center pocket to hug a dollop of preserves
i describe ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279), as a flourless souffle cake with floating chocolate shavings and ground nuts. the batter should look like this:
follow the directions on the book, it is important the chocolate is cold when pulverizing it in the food processor. i also like to do this in several steps: if i see the chocolate melting while the food processor is running, i stop and remove the food processor bowl and chill it in the refrigerator for a few minutes to make the chocolate cold again, chocolate still in the food processor
for ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279):
1- i am baking cupcakes on silicone star molds. in my opinion, sponge cakes without baking powder bake well on any size pans. i spray silicone pans generously with baking spray with flour. when i need to brush the convolutions, so the spray reaches evenly, i spray again.
2- the best way to fill cupcake pans is using a large piping bag fitted with a large plain tip:
3- this cake requires beating the yolks and the whites separately. rather than purchasing a second mixer bowl, i use a second mixer. it is much faster:
4- and my favorite and BEST tool to fold sponge batter is a giant ballo0n whisk, 18″ circumference, very lightweight, made in france by matfer:
i am eating local with ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279).
1- using mac nuts instead of walnuts:
2- using maui turbinado sugar (non superfined):
3- my hawaiian chocolate:
4- and a couple of drops of french arome added to the yolk mixture:
