This cake is very popular in Serbia and is very often found on the holiday table. It is very tasty and juicy, and that is why it always disappears first. One of the reasons why I am very happy when I go to a party at my Hungarian friends is that I know that I will try the best Hungarian cake because their wives make the best cakes. On one occasion I asked for a recipe for this delicious cake from them and now I want to share it with you. I hope you will be able to make this beautiful cake and delight all your friends. Let’s do it!
INGREDIENTS:
For biscuits:
- 100g of fat
- 200g of sugar
- 2 eggs
- 180g of sour cream
- 600g of flour
- 1 baking powder
For cream:
- 1l of milk
- 100g density
- 2 tablespoons cocoa
- 300g of sugar
- 250g butter
For glaze:
- 50ml of water
- 50g butter
- 200g of chocolate
PREPARATION:
- Whisk the fat and sugar until foamy, then add the eggs and sour cream and continue with whisking. Then, add flour mixed with baking powder and knead a smooth dough.
- Divide the kneaded dough into 4 parts. Roll each part into a rectangle measuring 40×30 cm in the following way: place the dough over the baking paper, put a piece of cellophane or other baking paper on top, and roll out the crust with a rolling pin. Roll the next crust on the new (lower) baking paper, and you can use the upper one again. Repeat the process with all the crusts.
- Preheat the oven to 180 degrees, together with the overturned baking sheet in the middle of the oven. Bake each crust on an overturned baking sheet, along with the baking paper on which we roll them. Bake the crusts for 6-8 minutes – they must remain white, take them out as soon as the edges start to get a golden color.
- Arrange the crusts on top of each other together with the paper, and place a flat tray on top, in order to keep the shape.
- For the cream, put 900ml of milk to boil together with 300g of sugar. Mix 100 ml of milk with the density and cocoa, then pour into boiling milk. Cook like pudding, stirring all the time. When it thickens, remove from the heat, transfer to a deeper bowl and cover with cling film directly over the cream. Allow to cool until lukewarm. Mix butter into the lukewarm cream and whisk well.
- Smear each crust and place them on top of each other. Do not smear the last crust. Put on the top of filled cake a heavier book and leave it in the fridge to cool well and firm up.
- For the glaze, put water and butter to boil, and when it is completely melted, remove from the heat and add the chocolate broken into cubes and mix until it becomes smooth. Pour the hot icing over the cooled cake and spread evenly with a spoon. Leave in the fridge to set completely.
- Before cutting, leave the cake briefly at room temperature, then cut it with a sharp, thin knife or scalpel, keeping it completely upright and pulling it straight.
And finally enjoy!
My favourite dessert 