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1.9.12

GOOSEFOOT – LÚDLÁB


I read some explanations, but I haven’t been convinced as to why this confection was called goosefoot in the first place. If I had to describe it, this is the Hungarian equivalent of death by chocolate. The lúdláb is a thick layer of rococo cream sandwiched between two thin layers of chocolate cake with a dozen rum soaked sour cherries hidden within the cream layer and then topped with a layer of dark chocolate glaze. Decorated with sour cherries or not. This is an adult dessert, not only because of the rum content, but obviously finding cherries among the rococo cream would not be to a child’s delight. I remember picking it once at the old Hauer, only to be terribly disappointed when I got a rum soaked sour cherry in a bite. But all grown up and lúdláb becomes something else altogether.


Cake:
4 egg yolks
4 Tbsp sugar
3 Tbsp cake flour, sifted
3 Tbsp unsweetened cocoa, sifted
4 egg whites

Filling:
2 cups pitted sour cherries
1/3 cup rum
1 batch of rococo cream

Chocolate Glaze:
3 squares of bittersweet chocolate
2 Tbsp butter

• Soak the pitted sour cherries in rum.
• Make the cake next.
• Preheat the oven to 350F.
• Fully line a round spring form cake pan with parchment paper.
• A dab of butter will keep the paper in place.
• Beat the egg yolks and sugar for 5 minutes.
• Add the sifted cake flour and the sifted cocoa and beat to combine.
• In a separate bowl with clean beaters beat the egg whites until stiff peaks form.
• Gradually fold the egg whites into the yolk mixture.
• Transfer the batter to the prepared cake pan.
• Bake the cake in the preheated oven until the middle springs back.
• While the cake bakes, make the rococo cream.
• Remove cake from the oven and place it on a wire rack to cool.
• Gently cut along the edge and open up the springs.
• Remove the cake from the pan and place back on the wire rack to cool down completely.
• Place the cake on a platter.
• With a serrated knife cut off the upper 1/3 of the cake and place the top back on the wire rack.
• Drizzle 3-4 Tbsp from the soaking rum over both layers.
• Carefully flip over the top cake layer, placing the rum soaked top on the bottom.
• Place a baking pan under the wire rack. This will act as a catch tray.
• In a double boiler, slowly melt the bittersweet chocolate squares with 2 Tbsp of unsalted butter. Do not overheat the chocolate.
• Spread the top layer with melted chocolate and set it aside to cool down.
• Spread the bottom layer with 1/3 of the rococo cream.
• Arrange the sour cherries on the top.
• Cover the cherries with half of the remaining rococo cream.
• Place the chocolate glazed cake layer on top of the rococo cream layer.
• Spread the remaining rococo cream on the outside, leaving the bottom cake layer exposed.
• Decorate the top with rum soaked sour cherries.
• Chill the cake for half an hour and then score the top for easy slicing later.
• Chill the cake thoroughly before slicing.


12 comments:

  1. Now I know we never had anything like this, I would have remembered! What a rich dessert but again, doesn't have to be overly sweet. We may have to find a pastry shop to try it when we're there in 13 days!

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  2. It will be even richer than this. Instead of cocoa I should have used bitter chocolate for the rococo cream.

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  3. Zsuzsa, the name is funny and mysterious at the same time, but the cake is extraordinary! I wish I could "help" you finish this marvellous creation.
    I love all here: the chocolate cake, the rum, the cherries, the rococo cream (although I would add chocolate instead of cocoa because after an experiment with Rigo Jancsi I know whipped cream taste is not covered enough with cocoa, but it becomes a delicious ganache when mixed with chocolate; I am one of the rare people who are not fond of whipped cream taste and texture, so I'm glad you have mentioned chocolate above).
    I still have no idea how you manage to achieve such neat, professional results in layered cakes especially... I am full of admiration!

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  4. Sissi, half of it was given away as soon as I took these photos. The other half shared, in the end, we really didn't have much of it. I agree with you about using chocolate for a richer chocolaty experience. Although I found that if I add a couple of extra tablespoons of cocoa at the end it intensifies the flavour.

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  5. What an amazing cake. I'm sorry that I can't subscribe properly and visiting is so hit and miss as I'm being deprived of reading your posts in a timely fashion.

    http://a-boleyn.livejournal.com/

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  6. I am happy to have you visit any time. :-)

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  7. I ate these throughout my youth. The Hungarian Pastry Shop on Morningside Heights, New York City, near Columbia University, makes them. To die for.

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    Replies
    1. Nadine, how interesting that this Hungarian food memory started out in a New York pastry shop.

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  8. Approximately how long does it bake for and total time to make this luscious dessert?

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    Replies
    1. Sorry, I don't know. Timing is not my strong suit and I won't live long enough to time close to 1000 recipes. I am an old fashioned cook.

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  9. I made it and it was delicious! My Hungarian friends approved. He talks on how delicious this cake was back home. Didn't take longer then 30 minutes to bake

    ReplyDelete
    Replies
    1. Thank you kindly for letting me know.

      Delete

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