Piskota is a hungarian sponge cake rolled into a Roulade with a filling inside.This is a recipe with walnuts adding a bit of crunch to the cake.Serves a nice tea time snack.This is also a dark chocolate version without overpowering sweet.
Preparation time:30 minutes for cake+10 minutes for decor
4 tablespoons all purpose flour
1/8 teaspoon baking powder
1/3 cup sugar
1 teaspoon instant coffee(I used Bru)
2 teaspoon rum(I used Meyer)
3/4 cup walnuts, chopped finely
4 eggs room temperature separated
1.Preheat oven to 350 degrees. Grease and line a 5*10 sheet tray.
2.Whisk the egg yolks and sugar until it forms a smooth pale mousse like consistency.
3.Fold in the walnuts to the egg yolk mixture.
4.Dissolve the coffee in the rum and fold to the egg yolk mixture and fold in the flour and baking powder.
5.In a separate bowl whisk the egg whites to a soft peak stage.
6.Take three tablespoons of egg whites and fold into the egg yolk mixture to soften it a bit. Add the rest of the egg whites and fold in. Do not over mix.
7.Transfer to cake pan ,spread evenly and bake for 18-20 minutes. It forms a light brown color on top.
8.Remove from oven and lift the cake along with the parchment paper and place on a counter. Let cool for 5 minutes.Now start rolling the cake with the help of the parchment paper and let cool.
10.Roll the Piskota into a loaf.If you wish you can cut out the edges.
12.Melt 7oz semisweet chocolate on a double boiler and cover the Piskota with it and decorate with walnuts.
This is a dark chocolate version of cake without a whole lot of sweet.
To reduce sweet further, you can use whipped cream frosting in the center instead of chocolate fudge icing.
Roll the Piskota while its warm or it will crack while rolling if it gets cold.
Use almond bark or candy melts or baking chocolate for covering the Piskota.
After pouring the chocolate you can swirl with a fork to form a cleaner pattern.I did not worry too much about design as it was a tea time cake.