The post Out of this world strawberry mascarpone cream cake appeared first on Hungarian Eats.
]]>This strawberry mascarpone cream cake is really as heavenly as it looks. A few ingredients, two boxes of strawberries, and a wonderful spring dessert is ready to serve. If you are lucky to have strawberries all year round, this cake could be made at any time of course, but the best is to make it from fresh strawberries when they are in season.
Several years ago my daughter asked for a strawberry cake for her birthday. I wanted something that is creamy, made with only natural ingredients, contains lots of fruit, preferably seasonal fruits, and is not too sweet. After looking all over the net for a good recipe, and not finding any that I liked, I realized that I needed to create my own.
There is a wonderful tiramisu recipe that I have made for years (coming soon to the blog 
) and I decided to use the same mascarpone / whipped cream combo as the base for this strawberry cream. Adding pureed strawberries gives the cream a delicious flavour and a beautiful colour. I used my favourite sponge cake recipe for the sponge part. Ever since this cake became one of two all-time family favourite birthday cakes, I inevitably end up making several of these every year. They are always a huge success!
Out of this world strawberry mascarpone cream cake
Ingredients
Sponge
7 eggs
140 g flour
140 g granulated sugar
1 tsp butter, margarine or shortening, and about 1 tsp flour to grease the baking pan
Strawberry cream
2 lbs or 900 g strawberries (2 boxes); ½ lbs or approx. 225 g goes into the cream, the rest go between layers and on top as decoration
1 lb or 450 g mascarpone (2 small or 1 big box)
1 cup whipping cream
6 tbsp powder sugar
Instructions
Prepare the sponge cake – see recipe here.
While the sponge batter is in the oven, prepare the cream.
Place the mascarpone in a bowl, and with a hand mixer beat it for a couple of minutes until it is soft and fluffy.
In a different bowl whip the cream until gentle peaks begin to form; add the powder sugar and be careful not to over whip.
Take about a quarter (½ lbs-225 g) of the strawberries and puree them in a blender until smooth.
Mix the mascarpone and the whipped cream, and add the strawberry puree. Beat the mix together for a couple of minutes to get a fluffy texture. Adjust the sugar if needed.
Once the sponge cake is cooled down, slice horizontally to get 3 equal layers.
Take a cake stand and a frosting spatula, and put a tiny bit of cream in the middle of the stand. Place the top sponge layer upside down (inside part facing up) in the middle of the stand. Place about a quarter of the cream on the sponge and smooth it out with the spatula.
Then cover this layer of cream with thinly sliced strawberries, and place another sponge on top. Repeat the layers (¼ cream plus thinly sliced strawberries), and at last place the last sponge layer upside down on the other layers (inside part facing down).
Put another quarter of cream on the top and the last quarter on the side of the cake and smooth it in any style you wish with the spatula. Place the rest of the strawberries on top and side whole or sliced.
The cake is ready to serve, but place it into the fridge for a couple of hours to get the best result.
Enjoy!
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Easy baked cheesecake with berries
Out of this world strawberry mascarpone cream cake
Ingredients
Sponge cake
- 7 eggs
- 140 g flour
- 140 g granulated sugar
- 1 tsp butter, margarine or shortening to grease the pan
- 1 tsp flour to flour the pan
Strawberry cream
- 900 g strawberries 2 lbs; 2 boxes
- 450 g mascarpone 1 lbs; 1 big or two small boxes
- 1 cup whipping cream
- 6 tbsp powder sugar
Instructions
- Prepare the sponge cake – see recipe here.
- While the sponge batter is in the oven, prepare the cream.
- Place the mascarpone in a bowl, and with a hand mixer beat it for a couple of minutes until it is soft and fluffy.
- In a different bowl whip the cream until gentle peaks begin to form; add the powder sugar and be careful not to over whip.
- Take about a quarter (225 g-½lbs) of the strawberries and puree them in a blender until smooth.
- Mix the mascarpone and the whipped cream, and add the strawberry puree. Beat the mix together for a couple of minutes to get a fluffy texture. Adjust the sugar if needed.
- Once the sponge cake is cooled down, slice horizontally to get 3 equal layers.
- Take a cake stand and a frosting spatula and put a tiny bit of cream in the middle of the stand. Place the top sponge layer upside down (inside part facing up) in the middle of the stand. Place about a quarter of the cream and smooth it out with the spatula.
- Then cover this layer of cream with thinly sliced strawberries, and place another sponge on top. Repeat the layers (¼ cream plus thinly sliced strawberries), and at last place the last sponge layer upside down on the other layers (inside part facing down).
- Put another quarter of cream on the top, and the last quarter on the side of the cake, and smooth it in any style you wish with the spatula. Place the rest of the strawberries on top, side whole or sliced.
- The cake is ready to serve, but place it in the fridge for a couple of hours to get the best result.
Leave a comment on the recipe page! Did you try this recipe? Let me and others know how you liked it by leaving a comment below.
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The post Out of this world strawberry mascarpone cream cake appeared first on Hungarian Eats.
]]>The post Comforting easy carrot ragout appeared first on Hungarian Eats.
]]>This delicious creamy carrot ragout (in Hungarian – “sárgarépa főzelék”) has all you need for a fast, easy and comforting vegetarian dish.
Carrots are the perfect winter superfood with multiple health benefits. They are awesome either fresh or cooked, and available all year long. Did you know that by steaming carrots instead of boiling them, they keep more of their beneficial nutrients?
“Főzelék” is a special meal category in Hungarian cuisine, and actually it does not even have an English translation. It is a kind of vegetable ragout, thicker than a soup, and a bit thinner than a stew. Almost every vegetable has its own “főzelék”. They are usually served as a main dish, or on the side of a protein course. My mother always made us many different varieties of főzelék in my childhood, and so I make this for my kids and family.
Comforting easy carrot ragout
2 lb carrots
2 tbsp butter
2 tbsp flour
1 cup milk
½-1 cup water
⅓ cup parsley
½-1 tbsp salt
Wash, peel and cut the carrots into rounds or half moons depending on the size of the carrots.
Melt the butter in a medium pot, and add the chopped carrots, half the amount of parsley, and ½ tbsp salt . Reduce the heat to medium-low, cover and simmer for about 10-15 minutes, until the carrots are fork tender.
Stir it occasionally, and add a bit of water if necessary.
Mix the flour, milk and ½ cup cold water. Add the flour mix and the remaining parsley to the carrots and stir. Cook for another 4-5 minutes until it thickens. Add a bit more water if the stew is too thick – it should have the consistency of a thick clam chowder. Add salt if needed and adjust the flavour to your liking.
Serve it as it is, or with eggs, a slice of meatloaf, wieners, or any protein you like – and don’t forget the fresh bread!
You might like these veggie stew recipes too!
Superb savoy cabbage stew with caraway seeds
Hearty lentil stew with a secret ingredient
Creamy spaghetti squash with dill
Decadent And Oh So Simple Hungarian Donut Treats
Ingredients
- 4 cups flour 500g
- 1-1¼ cups milk, lukewarm (about 105 °F – 40 °C)
- 4 egg yolks
- ½ cup butter melted
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast 1 package
- 1-1½ tsp lemon zest zest of half a lemon
- ¼ tsp vanilla extract
- few drops rum or rum aroma optional
- 4-6 cups canola or vegetable oil for frying
- icing sugar for serving
Instructions
- Place the yeast and 1 tsp sugar into a small bowl, and add ¼ cup lukewarm milk. Stir, cover and set aside for about 10-15 minutes.
- Using a standing mixer with the dough attachment mix the flour and the rest of the sugar. Add the yolks, the yeast-milk mixture, the melted butter, the lemon zest, the vanilla extract, a few drops of rum/rum aroma, and add the milk gradually until the flour mix forms a soft dough. The dough is good when it separates from the wall of the mixing bowl.
- Form a ball, lightly flour the bottom of the bowl, and place the dough back in the bowl. Cover it with a kitchen towel or plastic wrap, and put it in a warm place (I preheat my oven to 200 °F/90-95 °C for 1-2 minutes, then turn it off) for about 45-60 minutes, until it doubles the size.
- On a lightly floured surface roll out the dough to about ½ inch (1-1.5 cm). Cut out the doughnuts, and place them on parchment paper lined or lightly floured baking sheets.
- Cover them with a kitchen towel, and let them rest in a warm place for another 20 minutes.
- In a large heavy bottom skillet or dutch oven heat the oil (fill to about 1-2 inches deep). Fry the doughnuts until golden – about 1-2 minutes each side – on medium low heat, about 3-4 at once in the skillet. I usually cover the skillet for about a minute right after placing in the doughnuts, then uncover and continue to fry without it. I use long metal tongs for frying.
- Once they are golden on both sides place doughnuts vertically beside each other in a paper towel lined large dish.
- Sprinkle with icing sugar, and serve warm with some apricot preserves, plum butter, or any other kind of fruit spread. Bon appétit!
Notes
Leave a comment on the recipe page! Did you try this recipe? Let me and others know how you liked it by leaving a comment below.
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The post Comforting easy carrot ragout appeared first on Hungarian Eats.
]]>The post Chocolate cookie boots appeared first on Hungarian Eats.
]]>March into the holidays this year with these crunchy, coconut frosted booties! These chocolate cookie boots are not just super cute, but they are so easy and fast to make. It will be everyone’s favourite, including Santa :).
I found this cute and festive cookie recipe on Judit’s Hungarian blog – Szofika a konyhában. It is a perfect one to include kiddos in the cookie production process. My daughter loved cutting out the little boots with the cookie cutter, dipping the baked little booties into the white icing, and sprinkling coconut all over them at the end.
Thank you, Judit, for this lovely recipe!
Chocolate cookie boots
Dough
1 cup flour all purpose white, unbleached
½ cup butter 1 stick
1/3 cup icing sugar
¼ cup unsweetened cocoa powder
½ tsp cinnamon optional
1-2 tbsp cold water
Icing
1 cup icing sugar
1 egg white
Coconut cover
½-1 cup unsweetened shredded coconut
Preheat the oven to 180 C / 350 F.
Mix all the dough ingredients and make a ball from the dough.
Cover it with plastic wrap and place the dough into the fridge for half an hour.
Lightly flour a workplace, and roll the dough out with a rolling pin until approximately 1/4 inch thick.
Cut out the the cookies with a cookie cutter (if you don’t have a boot, any fun shape will do).
Place them on a lined baking sheet, and bake the cookies for about 10-12 minutes.
Once they are done, place them on a rack to cool down.
In the meantime make the icing. Beat the egg white, and add gradually the icing sugar.
First dip the top of the booties into the icing, then sprinkle it with coconut, and place them back on the rack to dry.
Store the cookies in an airtight container. Enjoy!
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The best classic clafoutis recipe
Chocolate cookie boots
Ingredients
Dough
- 1 cup flour all purpose white, unbleached
- ½ cup butter 1 stick
- 1/3 cup icing sugar
- ¼ cup unsweetened cocoa powder
- ½ tsp cinnamon optional
- 1-2 tbsp cold water
Icing
- 1 cup icing sugar
- 1 egg white
Coconut cover
- ½-1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 180 C / 350 F.
- Mix all the dough ingredients and make a ball from the dough.
- Cover it with plastic wrap and place the dough into the fridge for half an hour.
- Lightly flour a workplace, and roll the dough out with a rolling pin until approximately 1/4 inch thick.
- Cut out the cookies with a cookie cutter (if you don't have a boot, any fun shape will do).
- Place them on a lined baking sheet, and bake the cookies for about 10-12 minutes.
- Once they are done, place them on a rack to cool down.
- In the meantime make the icing. Beat the egg white, and add gradually the icing sugar.
- First dip the top of the booties into the icing, then sprinkle it with coconut, and place them back on the rack to dry.
- Store the cookies in an airtight container. Enjoy!
Leave a comment on the recipe page! Did you try this recipe? Let me and others know how you liked it by leaving a comment below.
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©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post Chocolate cookie boots appeared first on Hungarian Eats.
]]>The post Unbeatable Hungarian beef stew recipe appeared first on Hungarian Eats.
]]>This classic Hungarian beef stew recipe is simple to make, it only needs a few everyday ingredients, and no matter when or for how many, it is going to be a hit and an all time favourite. But wait a single second – is this not “Goulash”?!
Well, yes and no… Goulash is known all over the world as a delicious beef stew. In Hungary goulash or “gulyás” is a soup! (with beef, potatoes and other, mainly root vegetables). Beef stew (the recipe in this post), is called “marhapörkölt” in Hungarian, and this is what the rest of the world knows as Goulash (to the frustration of all Hungarians!). The only thing these two recipes have in common is that they both start exactly the same way, stewing the beef. Real, authentic Hungarian beef stew doesn’t contain any potatoes or starchy vegetables, they are served on the side.
The most amazing way to make this stew is to cook it in a cast iron kettle called a “bogrács” over an open fire. The flavour of the dish made in a bogrács is unforgettable, as is the experience. But since most of us don’t have something like that, this recipe works just fine on the stovetop!
Unbeatable Hungarian beef stew
1200 g (approx. 2.5 pounds) stewing beef cut into 1.5-2cm (half inch) cubes
3 medium onions, diced
2 medium tomatoes, diced
1 bell pepper, diced preferably green
3 cloves garlic, crushed
½ cup red wine
3 tbsp vegetable oil
3 tbsp sweet red paprika
¾ tsp dried ground marjoram
¼ tsp ground caraway seeds
1.5 tsp salt
½ tsp ground black pepper
Heat the oil on medium heat in a large pot. I love making this stew in my French enamelled cast-iron oven pot.
Add the diced onion and sautée on low to medium heat until translucent and soft (approximately 10-15 min).
Remove the pot from the heat, add the sweet Hungarian paprika and mix it well with the onions.
Place the pot back and turn up the heat. Sear the beef on medium to high heat for about 4-5 min, stirring constantly.
Add the wine, diced tomato, pepper, garlic, caraway, marjoram, salt, pepper, and stir the ingredients together with the meat. Add the salt gradually and adjust the flavour later as you like. Cover and cook it on low to medium for about 1.5 hours, stirring occasionally.
Remove the lid and cook the stew for another 30 min., until the stew has thickened enough – there should still be some liquid, about the consistency of heavy cream.
Serve it with boiled potatoes or noodles, and sour pickles.
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Unbeatable Hungarian beef stew with red wine
Ingredients
- 1200 g stewing beef (approx. 2.5 pounds) cut into 1.5-2cm (half inch) cubes
- 3 medium onions, diced
- 2 medium tomatoes, diced
- 1 bell pepper, diced preferably green
- 3 cloves garlic, crushed
- ½ cup red wine
- 3 tbsp vegetable oil
- 3 tbsp sweet red paprika
- ¾ tsp dried ground marjoram
- ¼ tsp ground caraway seeds
- 1.5 tsp salt
- ½ tsp ground black pepper
Instructions
- Heat the oil on medium heat in a large pot. I love making this stew in my French enamelled cast-iron oven pot.
- Add the diced onion and sautée on low to medium heat until translucent and soft (approximately 10-15 min).
- Remove the pot from the heat, add the sweet Hungarian paprika and mix it well with the onions.
- Place the pot back and turn up the heat. Sear the beef on medium to high heat for about 4-5 min, stirring constantly.
- Add the wine, diced tomato, pepper, garlic, caraway, marjoram, salt, pepper, and stir the ingredients together with the meat. Add the salt gradually and adjust the flavour later as you like. Cover and cook it on low to medium for about 1.5 hours, stirring occasionally.
- Remove the lid and cook the stew for another 30 min., until the stew has thickened enough – there should still be some liquid, about the consistency of heavy cream.
- Serve it with boiled potatoes or noodles, and sour pickles. Bon apétit!
Notes
- I usually use my favourite enamelled cast-iron dutch oven to make this stew.
- I do not use flour in the recipe, as I do not add flour to any of my stews.
- I do not add any liquid other than the red wine, as it will have more than enough when the meat, tomatoes and peppers release their juices.
- I put the total amount of salt, pepper that I used in the recipe. I suggest to add first less than the total amount, and adjust it later to your liking.
- Although the stew cooks for several hours, once you add all the ingredients, cover the pot and lower the heat, you do not have to stand by the pot and watch it, only stir it occasionally.
- Adding ground caraway seed and marjoram are optional, though they make the stew exceptional.
- Bad wine is not good for drinking, and it is not good for cooking either!
- Always add the wine at the beginning of cooking, once the meat is seared. When the red wine is in, turn the heat to low, low-medium.
- This stew could be made by using veal, pork, lamb or their combination as well
- I do not add potatoes, carrots, parsnips to the stew while cooking.
Leave a comment on the recipe page! Did you try this recipe? Let me and others know how you liked it by leaving a comment below.
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©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post Unbeatable Hungarian beef stew recipe appeared first on Hungarian Eats.
]]>The post Best basic clafoutis recipe appeared first on Hungarian Eats.
]]>What is for dessert tonight?! If you got this question just a few minutes before dinner, you were in my shoes. Once my kids asked me this the other day, I literally had a few seconds to think about what ingredients we had, and what dessert I could possibly prepare in about 3-4 minutes, before they rush back into the kitchen, set the table and sit down to dinner. That was the moment I thought of this recipe. A few everyday ingredients, super fast prep, and the clafoutis is ready by the time the family is finishing dinner. When my husband asked me few minutes later if I was actually preparing anything, the baking pan was already in the oven with the clafoutis. This recipe is a basic recipe, you can add any fruits, raisins, etc. you have at home. Double the recipe for a bigger pan.
Clafoutis recipe
2 eggs
75 g granulated sugar
150 g flour
500 ml milk
¼ tsp vanilla extract
pinch of salt
butter
Preheat oven to 190 °C / 375F. Butter a small baking pan (11 x 7 inch- 28cm-18cm).
Mix the eggs, granulated sugar, vanilla extract and salt in a bowl.
Add the milk and flour little by little, mixing the batter.
Pour the mix into the buttered pan, and place it into the preheated (190 °C / 375 F) oven.
Bake it on 190 °C / 375 F for 10 minutes, and for another 40 minutes on 170 °C / 340 F, until the top is golden brown.
Serve it as it is, cut into squares, or with some apricot (or any other) preserves.
You might like these sweet recipes too!
The best basic clafoutis recipe
Ingredients
- 2 eggs
- 75 g granulated sugar
- 150 g flour
- 500 ml milk
- 1/4 tsp vanilla extract
- pinch salt
- butter
Instructions
- Preheat oven to 190 °C / 375 F. Butter a small baking pan (11 x 7 inch- 28cm x 18cm).
- Mix the eggs, granulated sugar, vanilla extract and salt in a bowl.
- Add the milk and the flour little by little, mixing the batter.
- Pour the mix into the buttered pan, and place it into the preheated ( 190 °C / 375 F) oven.
- Bake it on 190 °C / 375 F for 10 minutes, and for another 40 minutes on 170 °C / 340 F, until the top is golden brown
- Serve it as it is, cut into squares, or with some apricot (or any other) preserves.
Notes
Leave a comment on the recipe page! Did you try this recipe? Let me and others know how you liked it by leaving a comment below.
Instagram – Did you make this or other recipe from the blog? Make a pic and share it with me on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
Pinterest – You can find us on Pinterest too, if you would like to pin the recipe pics!
©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post Best basic clafoutis recipe appeared first on Hungarian Eats.
]]>The post Superb savoy cabbage stew with caraway seeds appeared first on Hungarian Eats.
]]>This savoy cabbage stew recipe is an old time favourite in our family. It only needs every day ingredients, easy to prepare and fast to make.
Savoy cabbage has dark green, wrinkly leaves and a round head. It is delicious raw or cooked. It keeps fresh in the fridge for up to two weeks. Always choose a savoy cabbage that is compact, heavy for its size, and well coloured.
This stew makes a perfect lunch or dinner on a busy day. Either serve it as it is, or with some sunny side up or hard boiled eggs, for non vegetarians with some boiled frankfurters, and with a few slices of fresh bread. It keeps well in the refrigerator for several days. Enjoy!
Savoy cabbage stew
1 head savoy cabbage
3-4 medium potatoes
3 cloves garlic
½ tsp ground turmeric
¼ tsp ground marjoram
¼ tsp ground caraway seeds
1-1½ tsp salt
¼ tsp ground pepper
¼ tsp ground sweet paprika
4 tbsp canola oil
5 tbsp flour
2 L water
Prepare the cabbage: wash, remove outer wilted leaves, remove stem and core, and cut the cabbage into about 1cm strips
Cut the potatoes into 2cm (3/4″) cubes, mince the garlic
Place the savoy cabbage strips, potatoes, garlic, turmeric, marjoram, caraway seeds, salt, pepper into a large pot, and add the water
Bring it to a boil, then simmer covered for about 30 minutes, until the potatoes and the savoy cabbage are tender.
In the meantime prepare the roux: heat the oil in a small pot on medium heat, add the flour. Lower the heat and keep stirring it for a few minutes until the oil flour mix is getting bubbly and gets a bit whiter in colour. Remove the roux from the heat, add the sweet paprika, and mix it together.
Add the roux to the cabbage potato mix, stir it, and cook the stew for another 3-4 minutes until it thickens.
You might like these vegetarian recipes too!
Hearty lentil stew with a secret ingredient
Superb savoy cabbage stew with caraway seeds
Ingredients
- 1 head savoy cabbage
- 3-4 medium potatoes
- 3 cloves garlic
- ½ tsp ground turmeric
- ¼ tsp ground marjoram
- ¼ tsp ground caraway seeds
- 1-1½ tsp salt
- ¼ tsp ground pepper
- ¼ tsp ground sweet paprika
- 4 tbsp canola oil
- 5 tbsp flour
- 2 L water
Instructions
- Prepare the cabbage: wash, remove outer wilted leaves, remove stem and core
- Cut the cabbage into about 1cm strips
- Cut the potatoes into cubes into 2 cm (¾"), mince the garlic
- Place the savoy cabbage strips, potatoes, garlic, turmeric, marjoram, caraway seeds, salt, pepper into a large pot, and add the water
- Bring it to boil, then let it simmer covered for about 30 minutes, until the potatoes and the savoy cabbage are tender.
- In the meantime prepare the roux: heat the oil in a small pot on medium heat, add the flour. Lower the heat and keep stirring it for a few minutes until the oil flour mix is getting bubbly and gets a whiter colour. Remove the roux from the heat, add the sweet paprika, and mix it together.
- Add the roux to the cabbage potato mix, stir it, and cook the stew for another 3-4 minutes until it thickens.
Leave a comment on the recipe page! Did you try this recipe? Let me and others know how you liked it by leaving a comment below.
Instagram – Did you make this or other recipe from the blog? Make a pic and share it with me on Instagram by tagging @realhungarianeats and #realhungarianeats. I can’t wait to hear from you and see your creations!
Pinterest – You can find us on Pinterest too, if you would like to pin the recipe pics!
©2022 HungarianEats. Please note all images and content protected by copyright. Please do not use any images without consent. If you wish to republish a recipe from this blog, please link back to the recipe page.
The post Superb savoy cabbage stew with caraway seeds appeared first on Hungarian Eats.
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