Kossuth Cakes Recipe

Kossuth Cakes Recipe

[Photograph: Sara Remington]

These vanilla cookies are topped off with a rich chocolaty glaze and filled with fresh whipped cream.

Reprinted with permission from Sugar, Sugar by Kimberly "Momma" Reiner and Jenna Sanz-Agero. Copyright © 2011. Published by Andrews McMeel. Available wherever books are sold. All rights reserved.

  • Yield:makes 12 to 15 sandwich cookies 
  • Active time: 1 hour
  • Total time:2 hours


  • 3 large eggs, separated (one yolk reserved for the frosting)
  • 1/3 cup all-purpose flour 
  • 1/8 teaspoon salt 
  • 1/3 cup granulated sugar 
  • 1/2 teaspoon vanilla extract 
  • 1 batch Kossuth Cake Cream Filling (recipe follows) 
  • 1 batch warm Kossuth Cake Chocolate Frosting (recipe follows)
  • Kossuth Cake Cream Filling:
  • 1 cup heavy whipping cream 
  • 1/4 cup granulated sugar 
  • 1/2 teaspoon vanilla extract 
  • Kossuth Cake Chocolate Frosting:
  • 2 1/2 ounces bittersweet chocolate 
  • 1/4 cup (1/2 stick) butter 
  • 2 1/3 cups confectioners’ sugar 
  • 3 tablespoons hot water, or more as needed
  • 2 egg yolks, beaten (one leftover from the dough recipe) 
  • 1/2 teaspoon vanilla extract 
  • 1/8 teaspoon salt 


  1. 1.

    For the cookies:Preheat the oven to 425°F. Line a baking sheet with parchment paper (or use nonstick cooking spray). In a medium bowl, beat the egg whites with a handheld electric mixer on medium-high speed until stiff peaks form. Set aside. In a small bowl, whisk together the flour and salt. Set aside. Place 2 of the egg yolks and the sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed until light colored, about 1 minute. Add in the vanilla and mix well. Add the flour mixture, a little at a time, until just blended. Use a spatula or wooden spoon to gently fold in the egg whites and stir until the mixture is smooth. Do not overmix. The dough will be very light and airy. 

  2. 2.

    Drop the dough onto the baking sheet by heaping teaspoonfuls, leaving at least 2 inches between cookies. Immediately place the baking sheet in the hot oven so the dough does not deflate. The cookies will round out and rise. Bake for 6 to 8 minutes, until the cookies are slightly brown around the edges. Remove from oven and cool for 1 minute. Transfer to a wire rack to let cool completely. 

  3. 3.

    For the filling: Place the cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Place the filling in the refrigerator until the cookies are cooled. 

  4. 4.

    For the frosting: Place the chocolate and butter in the top of a double boiler (or in a metal bowl nestled in a saucepan of boiling  water) over medium heat, stirring regularly. When the chocolate is melted, stir in the sugar. Add the hot water, 1 tablespoon at a time, mixing until smooth. Remove from the heat and gently mix in the egg yolks, vanilla, and salt, stirring after each addition. Blend with a handheld electric mixer on low speed (or by hand) for 1 minute, or until the frosting is smooth. If the frosting is too thick to pour, add more hot water, a little at a time, to achieve a consistency that allows for drizzling.  

  5. 5.

    To assemble the cookies: Transfer them to a piece of parchment paper on your work surface. Drizzle Kossuth Cake Chocolate Frosting over half of the cookies (flat side down) and set aside. Place one plain cookie on the work surface, flat side up. Top the cookie liberally with filling. Place a chocolate-coated cookie on top, flat side down. Transfer the assembled Kossuth Cakes to a platter or tray and chill in the refrigerator for at least 1 hour or up to overnight. Serve cold.