for dumplings:
1 1/4 lb potatoes
1 1/4 lb plums
2 tbsp. cinnamon sugar
l clump butter
1 egg
salt
for the fried bread crumbs:
2 tbsp. oil or 2 oz. butter
1 tbsp. powdered sugar
Thoroughly cook the cleaned potatoes with skins still on, then peel them while still hot. Slit open the plums and remove the pits. If the plums are not sweet enough, put a bit of cinnamon sugar inside. Rice the cooked potatoes, put into a large bowl, add flour, butter, egg and some salt to taste. Add enough flour to make a light but not a "runny" dough. Stretch dough out to 1/2 inch thickness on a floured board, then cut it into 3 in squares. Put a plum in the center of each square, flour hands, pull the corners together and shape into small dumplings. Cook in ample boiling water until the dumplings rise to the surface, then keep cooking for 2-3 more minutes & remove with a slotted spoon. Brown the bread crumbs lightly in a bit of butter, place dumplings carefully on top of the crumbs and roll to coat them. Remove the dumplings and then sprinkle to taste with powdered sugar. (these dumplings are also sometimes made with prune jam or apricots) |
Our favorite Hungarian dessert!!
4 oz. raisins soaked in rum
for the sponge cake: (you can use a nice store bought sponge cake)
for the rum sauce:
for the vanilla cream: (you can use pre-made vanilla pudding )
for chocolate syrup: (you can use store bought dark chocolate syrup)
for decorating:
If not using pre-made vanilla pudding, make the vanilla creme this way:
Boil the milk with the vanilla bean for 5 minutes and take from heat.
Mix the egg yolks, sugar and cornstarch thoroughly and add to hot milk.
To prepare rum sauce: cook the sugar, lemon and orange peel in one cup
water for 15 minutes. Let cool and add the rum.
For chocolate sauce: melt the chocolate, broken into bits, over low flame
in 2/3 cup or heavy cream, stir in rum and then let cool.
Break the three kinds of sponge cake
into smaller pieces and combine. Place a layer of sponge cake in the
bottom of a large glass dish. Sprinkle with rum sauce, the grated walnut,
the raisins, and then smooth a portion of the vanilla cream on top. Repeat
this procedure until you've
used up all the ingredients...but save a bit of sponge cake for
the top. Sprinkle with cocoa, cover in whipped cream, and drizzle
chocolate sauce over the top of the whipped cream.
(NOT for calorie counters!)
4 oz. ground walnuts
whipped cream made from 1 cup heavy cream
6 eggs
6 tbsp. powdered sugar
6 tbsp. flour
4 oz. walnuts
1 heaping tbsp. cocoa
1 cup water, 5 oz. sugar
1 tsp. grated lemon peel
1 tsp. grated orange peel
2 tbsp. rum
1 1/2 cups milk
1 vanilla bean
3 egg yolks
3 oz. sugar
1 tsp. cornstarch
7 oz. bitter dark chocolate
2/3 cup milk or heavy cream
2 tbsp. rum
whipped cream made from one cup heavy cream
Prepare the sponge cakes: beat egg yolks and sugar till stiff, and the
flour and then the stiffly beaten egg whites. Divide the mixture into
three portions. Fold the grated walnuts into into one portion, fold
the cocoa into another portion, and leave the third portion plain.
Pour one mixture at a time into baking tin lined with baking paper,
the layers should each be about the thickness of a finger. Bake in a
pre-heated medium oven. (the sponge cake takes only about 12 min to
bake...time it and don't open the door while it's baking or the cake
will collapse!)