| Hungarian and other cakes by Charlie Gallasz |
| My name is K�roly Gallasz. I am an English teacher from Hungary. Making cakes is one of my hobbies.The smell, the looks and the taste of a delicious cake or cookie is pleasent to the senses and nobody can resist the temptation to eat them now and then or every day or even every hour. On this website I would like to share all the recipes that I have collected , with all the visitors coming to my pages. All the cakes I have made so far have been tasted thus tested by my friends and students and they loved them. Generally all the recipes that I give you are easy to make and it does not take long to prepare them although the baking itself might take up to an hour. If you have any questions or comments do not hesitate to email me. OK, no more talking, instead let the recipes speak for themselves. Enjoy the cakes! |
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| My own recipe |
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| Choko-coconut cake with sour cherry |
| Ingredients: |
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| 5 eggs (yolks and whites separeted) 80 grams margarine/ 0.4 cup 180 grams confectioner's sugar/1.5 cup 150 grams flour/1.2 cup 100 grams dark chocolate 100 grams coconut/ 1 cup 2 teaspoons baking powder 2-3 tbsp rum as many sour-cherries as you can put in the cake |
| How to make: |
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| Melt the margarine and mix it with the confectioner's sugar. Gradually add the c. sugar! Then add the yolks too and mix it with margarine and c. sugar. Melt the dark chocolate and add it to the rest with the rum and with the coconut. Mix the flour with the baking powder and gradually add it to the rest. Whip the egg whites to stiff peaks (it does not come out from the dish even if you turn it upside down) and add it to the mix gradually and stir it in carefully but thoroughly. Pour the mass into a baking pan which you pad/line with baking paper. Finally, place the sour-cherries all over the mass, you can push them gently into the mass with your palm. Bake it at 180 Celsius/ 356 Fahrenheit for about 35 minutes. Check with a toothpick if it is ready. Insert it into the cake. If it comes out clean then it is ready. You can sprinkle confectioner's sugar on top of the cake if you like it. Enjoy the cake! |
| website designed and created by K�roly Gallasz |
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