Sweet Walnut Souffle

This was a popular dessert of the 70’s and 80’s in Hungary. Easy to make base with walnut and egg whites mixture glued with some apricot jam.

Ingredients:

5 Egg Yolks

5 Egg Whites

300g White Sugar

150g All Purpose Plain Flour

5g Baking Powder

150g Lard or Butter (or mixture of the two)

200g Sour Cream

1 Lemon juiced, and skin finely grated

150g smooth Apricot Jam

300g Walnut - finely chopped in a mixer

Combine the Lard/Butter in a mixer with 150g white sugar till smooth and well combined.

Add the 5 egg yolks, mix well.

Add the Sour Cream, mix well.

Add the lemon juice and the lemon grind.

Add the flour mixed with the Baking Powder.

Combine all till smooth consistency.

Use a 25x30cm baking tray with approx 10cm sides. - butter well and dust with flour or semolina.

Pour the mixture into the baking pan, spread evenly.

Bake at pre-heated 180degC oven for 15-20min.

Let it cool down a little, then spread the smooth apricot jam on the top evenly.

Combine the 5 egg whites with 150g white sugar, make a stiff foam.

Add the finely chopped/grinded walnut to the egg whites and mix well.

Smoothen out the top evenly.

Bake in a pre-heated oven on 160degC for 15-20min, check and see if the top is lightly coloured, if not, increase the temperature to 180deg and bake for another 5-10min.

Let it cool down.

You can leave the top as it is, i have used some icing sugar and cocoa mix to dust the top.