This cake cherishes the memory of Sári Fedák (1879-1955), one of the best known and most successful Hungarian actresses. She was one the greatest operetta prima donnas of the Hungarian theatre in the 20th century. She performed in several Hungarian and foreign theaters (Vienna, Berlin, Paris, London, US).
Sári Fedák
In spite of her success she was very self-critical, but she resented criticism. Because of her talent she was a good name in Hungarian acting. Everyone loved her humour and anecdotes. The existing records make it clear that she was unhappy and man of extremes. She was devoted and warm-heated or cruely strict and rigid at the same time. She only felt safe on the stage. She was passionately fond of sweets, she loved to prepare and eat them. This cake was one of her favorite desserts.
Ingredients:
For the batter:
- 5 egg yolks
- 150 g (~5 oz) sweet chestnut, boiled and mashed
- 100 g (~1/2 cup) castor sugar
- seeds of a vanilla bean
- 30 g (~2 tbsp) soft butter
- 5 egg whites
- 80 g (~3 oz) grated bitter sweet chocolate (min. 70%)
- 50 g (~3/4 cup) cake crumbs
- 20 g (~2 1/2 tbsp) flour
For the filling:
- 500 ml (~2 cups) cream
- 100 g (~1/2 cup) castor sugar
For the couverture:
- 200 g (~1 1/2 cups) chestnut paste
Preheat the oven to 180°C / 356°F.
Grease a cake tin (ø 24 cm) with butter and line its bottom with baking paper.
Separate the eggs. Set the egg yolks in a bowl, add the boiled and mashed chestnuts, castor sugar, vanilla seeds and the butter and mix them until well combined.
In another bowl whip egg whites until you get stiff peaks.
Fold egg whites into egg yolk mixture gently until just blended.
Add grated chocolate, cake crumbs and flour to blend together.
Pour the batter into the cake tin, put into the oven and bake it for about 30-35 minutes or until toothpick comes out clean.
Let the cake cool.
Cut it into 2 layers.
Prepare the filling. Pour the cream into a bowl and start to whip at medium speed. Add castor sugar while whipping. Cream is whipped when soft peaks form.
Fill the cake with the whipped cream.
Cover the top of the cake with chestnut paste or puree.
Important: Keep the cream refrigerated right up until you’re ready to whip it so that it’s as cold as possible.
