“Adam ate the apple, and our teeth still ache”
Hungarian Proverb quote
Besides baking, I have another passion. Antique shopping. Recently i have been collecting old cookbooks and unusual molds. I found this old melon/jello mold, which i have never used.
I just found this old "Time life" series cookbook, and discovered this Kossuth cake. This cake requires a melon mold.
Kossuth Cake, originally made as individual cream filled sponge cakes, was reportedly created by a Baltimore confectioner in honor of a visit in 1851 by Louis Kossuth, the Hungarian patriot who led his country in a revolt against Austrian rule.
I think i forgot to mention..I am 1/4 Hungarian on my Dad's side. My great grandmother was a gypsy.
- Louis KossuthThe father of Hungarian Democracy
*** I used half this batter to fill the mold** or it will over flow
6 tablespoons unsalted butter, softened
3 cups cake flour
1 tablespoon double acting baking powder
1/8 teaspoon salt
1 cup whole milk
1 tablespoon vanilla
2 cups sugar
CAKE: Preheat oven to 350 degrees. Butter and flour mold, or a generous pray of cooking spray.
Combine cake flour, baking powder, salt. Sift. Stir together milk and vanilla.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time until thoroughly absorbed. Beat in 1 cup of flour mixture. Repeat twice more ,alternating the flour and milk. When all ingredients have been added, continue to beat until batter is smooth.
Pour batter into Mellon mold and cover mold securely with it's lid. Carefully fit rounded bottom of the mold into one of the slots of an oven rack to steady it, and bake for 1 1/2 hours.
Remove the mold from the oven, lift off lid and turn cake out onto a cake rack to cool to room temperature.
Then with serrated knife, cut off the flat base of cake about 1 1/2 inches from the bottom. With a large spoon scoop out soft insides of both the cake and base, leaving a 1 inch thick shell in both.
1 cup heavy cream
1/4 cup confectioners sugar
Beat heavy cream in a large chilled bowl until thick. Sprinkle with sugar and continue to beat until cream is firm enough to stand stiff peaks.
spoon the whipped cream into the cake shell, replace the flat base, and carefully invert the cake. Wrap in plastic wrap, and refrigerate at least 1 hour, or until ready to serve.
1 cup sugar
1/4 cup heavy cream
1/4 cup milk
4 oz. Semi-sweet chocolate
1 tablespoon unsalted butter
1 Tablespoon vanilla extract
In a 1 1/2 -to 2 quart sauce pan combine sugar, cream and milk over moderate heat stirring constantly until sugar dissolves. Stir in chocolate, butter and vanilla. Continue to cook over medium heat for another minute or 2, stirring, until chocolate melts and thickens. Cool.
To serve sprinkle cake liberally with confectioner's and serve with chocolate sauce.
this one is fantastic
this one is fantastic
This is the original recipe with one caveat. I did not make the chocolate sauce. ( i am really not a huge chocolate dessert fan) I decided on caramel. Which was just as delish....
The cake is a nice light, moist sponge. Easy to fill. This cake is soo versatile. Changing the flavor of the cake and making a companion filling would be easy. Some suggestions- pastry creams, curds, jams, fruits, mousses, chantilly etc. Next time.......