Rum-walnut-cocoa slices

by | Mar 24, 2016 | Desserts

It’s only a few days now until Easter, and it’s time to think up what to bake for the holiday. If you are in a hurry, and the thought of desserts requiring considerable effort and time makes you quite sick, but you don’t want to leave your guests without a dessert, rum-walnut-cocoa slices are for you.

They are a good example what a delicious dessert can be made out from simple, but high-quality ingredients. Though the filling contains a large amount of sugar, the result won’t be too sweet, it enhances the taste of walnut and cocoa powder. The filling is light and airy thanks to the beaten egg whites, the cake layers are crumbly as they are made from a shortcrust pastry, and these factors are sumed up in a miracle melting in your mouth. Once the cake is cooled, it can be cut into cubes, oblongs or rhombs, according to your own preferences.

Rum-walnut-cocoa slices
Rum-walnut-cocoa slice – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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