recipe,Cream deserts,Hungarian cuisine
No. of servings
|All-purpose flour / plain flour||700||g|
|All-purpose flour / plain flour||4||tablespoon|
|Baking powder for gingerbread||18||g|
|Semi skimmed milk 1,5%||150||ml|
|Semi skimmed milk 1,5%||1||l|
|Vanilla pudding - powder||2||pieces|
1. Preparing of dough
all-purpose flour / plain flour 1.5 lb (700 g) • chicken egg 3 pcs • powdered sugar 10.5 oz (300 g) • unsalted butter 1.75 oz (50 g) • baking powder for gingerbread ¾ oz (18 g) • semi skimmed milk 1,5% 150 ml
Wisk flour with eggs, powdered sugar, butter and baking-powder. Gradually add milk and knead the ingredients into a dough.
Divide the dough into six parts. Roll out each part and cook them separately on baking tray covered with parchment paper. Bake the dough for about 5 minutes at 735°F (390°C)F (390°F (200°C)). The dough is ready when the edges begin to get brown colour. The dough has to stay light.
Cover the 5 backed layers with a custard filling. Prepare it by adding puding, sugar and flour to a boiling milk. Boil it till a thick pudding is formed.
unsalted butter 8.75 oz (250 g)
Add a butter into the cooled off pudding.
cocoa powder 3.25 oz (90 g)
Add cocoa and with electric mixer whip a very dense filling.
With this filling we cover all 5 layers and the sixth one will go uncovered on the top. Put a weight on the cuts and allow them to rest for 12 hours in cold. The dough absorbs the filling very smoothly so that it becomes soft.
After 12 hours top them with a chocolate layer.