MY COOKBOOK

MY COOKBOOK
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8.4.16

NUTELLA PISKOTA – NUTELLA PISKÓTA


As a kid I don’t recall many Sundays without a large cocoa buttercream filled piskóta. It was such a fixture at our house on Sundays, when I got older I rarely touched it. I looked forward to Thursdays when Nagymama made strudel, túrós or hájas tészta. It was not easy to break into the weekly menu of the Vári family. During one of my visits, I made a flat bed apple pie for Sunday. I thought someone in the family would surely have a heart attack. True to form, there was a lot of whining. In the end, they polished it all off.  But it wasn’t just my family, back in the days piskóta was the quintessential cake in Hungary.

Piskóta is a lean cake; based on three basic ingredients, eggs, sugar and flour. Erroneously it is sometimes called sponge or genoise or foam cake. The leavening agent is the beaten eggs. Yes, you can make it with sifted all-purpose flour. But for the novice I would suggest cake and pastry flour or the addition of little bit of baking powder.  

We were nearing the end of a jar of Nutella, so I swirled it around in the piskóta batter. It made a great dessert with whipped cream. Easy peasy wonderful.


Nutella Piskota

5 egg whites
5 egg yolks
2/3 cup sugar
1 cup cake flour
1/2 cup Nutella

  • Preheat oven to 350F.
  • Beat the egg whites until stiff peaks form. Set aside.
  • In a separate bowl beat the egg yolks and the sugar until thick and lemon colored.
  • Stir the flour into the yolk mixture.
  • Gently incorporate the beaten egg whites into the yolk mixture.
  • Line a large, rimmed cookie sheet with parchment paper.
  • Pour the batter onto the prepared cookie sheet.
  • Gently smooth out the top.
  • Using a large spoon, drop the Nutella at intervals onto the cake batter.
  • Swirl it around with a doll knife.
  • Bake it in the preheated oven until the middle springs back.
  • Remove from the oven and let the cake cool down to room temperature.
  • Cut into serving sized squares with a sharp knife.
  • Lightly drizzle with icing sugar and serve with a dollop of sweetened whipped cream.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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