Hungarian Layered Walnut and Plum Cake (Dió Szilvás Sütemény)

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Hungarian Layered Walnut and Plum Cake (Dió Szilvás Sütemény)

This Hungarian pastry cake has been passed down generations and for good reason. Now, I am proud to share this family favourite with you. It has a layer of sweetened walnuts, a tangy layer of homemade plum jam with a soft layer of pastry.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert, Snack

Cuisine: Hungarian

Servings: pieces

Calories: 475kcal

Author: Rose

Equipment

9 x 13 inch baking pan or baking dish

Ingredients

5 cups all-purpose flour
3/4 cup raw fine sugar
4 tsp baking powder
2 tsp baking soda
pinch of salt
1/2 lb cold unsalted butter, cubed
4 egg yolks, slightly beaten
1/2 pint full fat sour cream
1 tsp pure vanilla extract
2 1/2 cups walnuts, finely ground
1/2 cup raw fine sugar
2 cups homemade or store-bought plum jam
1 egg, beaten

Instructions

In large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
Cut butter into the dry ingredients. Using a pastry blender, a fork or your hands to blend together until it is a coarse mixture.
Add beaten egg, sour cream and vanilla to the flour and butter mixture. Combine all the ingredients together with your hands until the dough comes together. Transfer onto the counter and knead dough for about 5 minutes until the dough becomes soft and relatively smooth. Overmixing or kneading is not required for this recipe.
Pre-heat oven to 350°F.
Divide the dough into 3 equal portions. Roll out the first layer of dough to about 3/8 inch thickness and place into baking dish or pan.
Combine walnut and sugar mixture and spread 2/3 of the walnut and sugar mixture evenly over the layer of dough. Roll out the second layer and carefully add over the nut mixture, adjusting the edges to make sure the dough covers the walnut layer. Next evenly spread the plum jam over the second layer of dough. Roll out the third layer of dough and carefully place over the jam layer, making sure the sides and edges are completely covering the plum jam layer. .
Brush the top layer of dough with beaten egg and make even fork markings throughout and sprinkle the remaining nut mixture on top.
Bake for 40-45 minutes or until the sides and top are golden in colour. Insert a toothpick to check the center for doneness.
Allow to cool in pan on a cooling rack. Cut the pastry into squares or diamond shapes. Enjoy!

Notes

Note: if using a glass baking dish for this recipe, it is recommended to lower the oven to 325°F. When baking with glass, it takes a longer time to heat up, and once it does, it becomes very hot, and longer to cool down.

Nutrition