- Preheat oven to 350F.
- Beat the egg whites until stiff peaks form. Set aside.
- In a separate bowl beat the egg yolks and the sugar until thick and lemon colored.
- Stir the flour into the yolk mixture.
- Gently incorporate the beaten egg whites into the yolk mixture.
- Line a large, rimmed cookie sheet with parchment paper.
- Pour the batter onto the prepared cookie sheet.
- Gently smooth out the top.
- Using a large spoon, drop the Nutella at intervals onto the cake batter.
- Swirl it around with a doll knife.
- Bake it in the preheated oven until the middle springs back.
- Remove from the oven and let the cake cool down to room temperature.
- Cut into serving sized squares with a sharp knife.
- Lightly drizzle with icing sugar and serve with a dollop of sweetened whipped cream.
NUTELLA PISKOTA – NUTELLA PISKÓTA
As a kid I don’t recall many Sundays without a large cocoa buttercream filled piskóta. It was such a fixture at our house on Sundays, when I got older I rarely touched it. I looked forward to Thursdays when Nagymama made strudel, túrós or hájas tészta. It was not easy to break into the weekly menu of the Vári family. During one of my visits, I made a flat bed apple pie for Sunday. I thought someone in the family would surely have a heart attack. True to form, there was a lot of whining. In the end, they polished it all off. But it wasn’t just my family, back in the days piskóta was the quintessential cake in
Piskóta is a lean cake; based on three basic ingredients, eggs, sugar and flour. Erroneously it is sometimes called sponge or genoise or foam cake. The leavening agent is the beaten eggs. Yes, you can make it with sifted all-purpose flour. But for the novice I would suggest cake and pastry flour or the addition of little bit of baking powder.
We were nearing the end of a jar of Nutella, so I swirled it around in the piskóta batter. It made a great dessert with whipped cream. Easy peasy wonderful.
5 egg whites
5 egg yolks
2/3 cup sugar
1 cup cake flour
1/2 cup Nutella
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.
- ALMOND MARMALADE CAKE
- CARAMEL WALNUT BARS
- USING UP FRUIT
- TINY SALTY TEA BISCUITS - SÓS APRÓ TEASÜTEMÉNY
- POACHING SOCKEYE with VEGETABLES AND STOCK
- COCOA SNAILS - KAKAÓSCSIGA
- LAMINATED YEAST PASTRY - BLUNDELL TÉSZTA
- MARMALADE TEA CAKE
- PORRIDGE BREAD
- RAISIN EGG BREAD
- BREADING and FRYING CUTLETS
- EASTER HAM from READY TO EAT
- HAM HAMBURGERS
- NUTELLA PISKOTA – NUTELLA PISKÓTA
- WALNUT SQUARES - DIÓS PITE
- CARROT MUFFINS
- CHOCOLATE CHUNK COOKIES
- ROASTED ASPARAGUS
- BUTTER ROLLS
- ▼ April (19)
- ► 2014 (96)
- ► 2013 (106)
- ► 2012 (290)
- ► 2011 (179)
- ► 2010 (202)