The Hungarian Christmas nut cake (or beijgli ) is a cake made from a dough made from flour, butter, milk, baking powder, egg, icing sugar, lemon and salt and a filling made from nuts, sugar , milk, raisins, vanilla and lemon.
This cake is traditionally garnished with nuts or poppy seeds, chestnuts, cherries or prunes. According to popular belief, consuming nuts helps fight aging and poppies bring abundance to the home.
Known in Europe from the 14th century, this cake of German origin takes its name from its curved horseshoe shape ( bejgli comes from the German beugen or “bends”). It spread to Hungary via Austria during the second half of the 19th century and gradually replaced the traditional Hungarian Christmas cake.
In Poland it is called makowiec(poppy seed cake) and is also a Christmas cake. According to popular belief, consuming poppy on Christmas Eve brings happiness and "the promise of a quick marriage" to young women.
Cooking time: 45 minutes
Total time: 1 hour 20 min + 1 h 30 min (rest)
Serves ; 8
Ingredients
Dough :
250g of flour
125 g butter
100 ml milk
10 g of baking powder
1 egg yolk
25 g icing sugar
1 pinch of salt
1/2 lemon (grated zest)
Garnish :
200 g of ground walnuts
100 g sugar
100 ml milk
50 g of raisins
1 tsp of vanilla extract
1/2 lemon (grated zest)
Finishing:
1 egg
Preparation:
Dissolve the icing sugar in the lukewarm milk then dilute the yeast.
Sift the flour into a bowl and melt the butter in a double boiler.
Add to the flour, the mixture of baking powder and milk, the egg yolk, then the butter, a pinch of salt and the grated lemon zest.
Mix until you get a relatively hard and flexible dough. Let stand in a warm place.
Place the ground nuts in a separate bowl and mix with the powdered sugar, vanilla sugar, milk, raisins and grated lemon zest. Mix until a homogeneous filling is formed.
Roll out the dough and form a 1 rectangle measuring 20 by 38 cm.
Distribute the filling evenly over 1 cm thickness then roll gently.
Place on a baking sheet lined with parchment paper.
Beat the egg yolk and brush the cake.
Let stand for 1 hour 30 minutes, then coat again, this time with the egg white.
Preheat the oven in to 180 ° C.
Bake for about 45 minutes until the cake is gloden brown.
Take out of the oven and let cool.
Serve and enjoy!
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