with Greg Patent, Award Winning Cookbook Author
This is a spectacular 3-layer walnut torte, about 4 inches tall, filled and frosted with mocha whipped cream. The tender, not too sweet, cake layers–given their structure and flavor from ground walnuts and fresh bread crumbs–are leavened only by beaten eggs.
Now to the topic of this post, a delicious buttery biscuit that’s in a class by itself. Not too sweet, but sweet enough to be considered a treat to serve with afternoon tea or coffee. I didn’t grow up with this biscuit, but it did remind me of sweet crunchy cookies that my Granny made in Shanghai. The Hungarian word for biscuit, roughly translated, is pogácsa, and there are two basic types: salty or sweet. But within each category huge variations exist. The recipe here is Vajas pogácsa, and what makes this biscuit so delicious is the butter. You must use a top quality brand, or it’s not worth bothering with. I use Strauss, with a butterfat content of 85%, but Plugra is an excellent choice, too.