in Eastern Europe, Hungary

Rácsos Tészta – Hungarian lattice cake

updated

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Ingredients for 1 servings:

  • 250 g butter
  • 350 g sugar
  • 4 eggs
  • 500 g flour
  • 1 tsp baking powder
  • 200 g sour cream
  • 1 jar jam (cherry jam)
  • 1 packet of vanilla sugar
  • 250 g walnuts, ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Nut – sheet cake according to my grandmother

Cream the butter with 100g sugar and 2 egg yolks until fluffy. Add the flour, baking powder, and cream and knead everything into a smooth dough. Set aside 1/3 of the dough and roll out the rest on a baking sheet. Spread the cherry jam thickly on top. Cream 2 egg yolks with 250g sugar and the vanilla sugar until fluffy. Beat 4 egg whites until stiff peaks form and fold in. Carefully and slowly stir in the walnuts. Spread the cream over the cake. Form the remaining dough into thin rolls and place them on top of the cake as a lattice. Bake at 200°C for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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