Aunt Shirley's Collection ~ Lekvar Cakes (Olga szelet) ~ dated 1953

Lekvar Cakes

(Olga szelet)

Ingredients: 

3 cups sifted flour

1/4 tsp salt

3 tsp baking powder

1/2 lb soft butter

4 egg yolks beaten

1/2 pint sour cream

1 pint lekvar (a sweet butter made of prunes or apricots)

1/2 cup chopped nuts

Sift flour before measuring; add salt and baking powder; blen in butter with pastry blender or hands; mix thoroughly.  Add egg yolks; blend in well; add sour cream.  Dough should be soft as pie dough consistency.  Roll 1/4 inch thick and place in 9x13 square pan; spread with lekvar 1/2 inch thick; sprinkle with chopped nuts.  Place criss-cross strips of dough on top.  Bake at 400 degrees until slightly browned.  Cut into squares. 

This is an example of what to look for when looking for Lekvar.  I have not been able to find it here in my local Kroger or Walmart Supercenter (We have Publix, but I have never shopped there I am embarrassed to admit).  I am in search of an "ethnic" foods market here in Nashville.  But so far, I haven't been able to find any kind of equivalent to Cleveland's West Side Market (where you could probably find this pretty easily)

Enjoy!

Aunt Shirley's Collection ~ Nut and Poppy Seed Rolls (Kalacs) dated 1953

Ingredients:

4 1/2 cups flour
1 tsp salt
1 cup lukewarm water
1/2 cup butter
2 egg yolks
4 Tbsp sugar
2 fresh yeast cakes

Crumble yeast into a cup; add water and sugar; let it stand until you mix butter and flour as for pie crust.  Make a well and add egg yolks, salt and yeast mixture.  Mix until smooth and dough leaves the side of the bowl.  Divide into 4 pieces and roll out as thin as possible; spread with filling.  Place on greased pan and brush with egg white.  Let stand in warm place for 1 hour.  Bake at 350 degrees for 30 to 45 minutes or until brown.  Cover with a damp cloth as soon as you take it out of oven; keep covered for about 10 minutes to make a nice crust.

Nut Filling:

1 lbs ground walnuts
1/2 cup sugar
1/2 cup milk
1 Tbsp. butter
1 tsp lemon juice

Heat milk; add walnuts and stir; add sugar, butter and lemon juice.  Cool before spreading on dough.

Poppy seed Filling:

1/2 lb ground Poppy seed
3/4 c sugar
1/2 cup milk
1 Tbsp butter
1 tsp lemon juice

Mix as for nut filling.  Cool before spreading on dough.

NOTE:  You can purchase poppy seed filling already made in a can at your local grocery store in the baking section.

Elevez!

Aunt Shirley's Collection ~ Coffee Torte (Mocha Torta) ~ Dated 1953

Ingredients:

4 eggs
1 cup sugar
1 cup cake flour
2 Tbsp. water
1 tsp baking powder
1 Tbsp instant coffee

Beat egg yolks with half the sugar until lemon-colored and thick; add want; beat again.  Beat egg white and remaining sugar.  Put 2 tablespoonful egg whites into yolk mixture; add dry ingredients and mix well.  Fold in remaining egg whites.  Bake in 2 8-inch ungreased cake pans at 350 degrees for 15 to 20 minutes.

Frosting:

1 egg
1/2 cup sugar
1 cup milk
3 Tbsp. corn starch
1/4 lb. butter
5 Tbsp powdered sugar.

Beat egg and sugar until thick; add milk and cornstarch; bring to a boil until thickened; cool.  Beat butter with powdered sugar; add cooled custard gradually; beat after each addition. Beat to consistency of whipped cream.

Mocha Frosting:

7 egg yolks
7 Tbsp sugar
1/2 lb sweet butter
1 cup cold, strong black coffee

Mix egg yolks and sugar.  Gradually add coffee.  Cook under low flame until thickened.  Stir constantly.  Let cool.  Add butter and beat until creamy and light brown in color.

Enjoy! Elvez!