Fish Cake Habos

Pesti Habos Cake – A Delicacy with Meringue and Apricot Jam

Preparation time: 30 minutes
Baking time: 40-50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 12

Pesti Habos Cake is a dessert that combines a fluffy texture with a crunchy meringue topping and a sweet-sour note from apricot jam. This traditional recipe is perfect for any occasion, whether it's a festive meal, a gathering with friends, or simply an afternoon dedicated to culinary pleasures. Let’s embark together on the preparation of this delicious cake!

Ingredients needed:

- 6 eggs (separate egg whites and yolks)
- 6 tablespoons of granulated sugar
- 6 tablespoons of boiled water
- 6 tablespoons of flour
- 1 teaspoon of grated lemon zest
- 1 teaspoon of baking powder
- 1 packet of vanilla sugar
- 150 g granulated sugar (for meringue)
- Apricot jam (enough to cover the base)
- 1 pack of butter (about 200 g)
- 200 g powdered sugar
- 2 tablespoons of cocoa powder
- 2-3 tablespoons of shredded coconut (or ground nuts, as preferred)

Preparing the cake:

1. Separating the eggs: Start by separating the eggs – place the egg whites in a large bowl and keep the yolks in another bowl. Ensure the bowls are clean and dry, as moisture can prevent the egg whites from whipping properly.

2. Whipping the yolks: In the bowl with the yolks, add the 6 tablespoons of sugar and mix well until the mixture becomes creamy and light in color, with a fluffy texture. This is the perfect time to add the 6 tablespoons of boiled water. Continue mixing to incorporate the ingredients well.

3. Adding flour and flavor: Add the grated lemon zest and gradually the 6 tablespoons of flour mixed with baking powder. Use a spatula to fold in the flour, being careful not to over-saturate the batter. It is important to mix gently to retain the air in the mixture.

4. Preparing the baking tray: Take a baking tray, grease it with butter, and line it with parchment paper. This will help prevent the cake from sticking. Pour the prepared batter into the tray, ensuring it is evenly distributed.

5. Baking: Preheat the oven to a medium temperature (about 180°C) and place the tray inside. Bake the base for 20-25 minutes, doing the toothpick test: if it comes out clean, the base is ready. Let it cool in the tray.

6. Preparing the meringue: Once the base has cooled, whip the egg whites in a clean bowl, gradually adding the 150 g of granulated sugar and the vanilla sugar. Continue mixing until you achieve a firm meringue that forms peaks when you lift the whisk.

7. Assembling the cake: Now, spread a thin layer of apricot jam over the cooled base. This combination will provide a wonderful contrast with the sweet meringue. Use a spatula to spread the meringue evenly over the jam, making sure it is level.

8. Baking the meringue: Place the cake back in the oven and let it bake for 10-15 minutes, until the meringue becomes slightly golden and crispy on the surface. Be careful not to leave it too long, as the meringue can burn quickly.

9. Preparing the buttercream: In a separate bowl, cream the butter with the powdered sugar and the 2 tablespoons of cocoa powder. This will be the final cream that will coat the cake. Make sure the butter is at room temperature for easy mixing.

10. Finishing the cake: Once the meringue has cooled, spread the buttercream over it, smoothing it out for an appealing look. Finally, sprinkle shredded coconut or ground nuts on top for added texture and flavor.

11. Serving: Allow the cake to cool completely before cutting it. Serve it with a cup of coffee, tea, or a glass of natural juice. It’s a dessert that will surely impress your guests and bring smiles to the faces of your loved ones.

Chef's tip: If you prefer a less sweet version, you can replace the apricot jam with a berry jam, which will add a note of acidity and an interesting flavor.

Nutritional benefits: This cake contains eggs, which are an excellent source of protein and vitamins. Butter and coconut add healthy fats, while apricot jam provides fiber and vitamins.

Frequently asked questions:

1. Can I use another type of jam? Absolutely! You can experiment with plum, raspberry, or even peach jam, depending on your preferences.

2. How can I store the cake? It stores well in the refrigerator, in an airtight container, for 3-4 days. Make sure it’s covered to prevent drying out.

3. Can I freeze the cake? It is recommended not to freeze the cake with meringue, as it loses its texture. You can freeze the plain base and assemble it later.

Now that you have all the necessary information, you are ready to impress your family and friends with this Pesti Habos cake! Don’t forget to have fun in the kitchen and add a personal touch to the preparation of this delicious dessert. Enjoy!