Hungarian Cake or Mađarica is sweet, seductive, sultry, alluring, and most of all, delicious. The perfect ending to an exceptional meal, best served with coffee or tea.
- 2 1/3 Cups flour
- 1/2 teaspoon baking powder
- 3.6 ounces unsalted butter
- 1 egg
- 1/2 Cup sugar
- 3 Tablespoons sour cream
- 1 Cup sugar
- 2 Cups milk
- 1/2 Cup flour
- 5.4 ounces unsalted butter, at room temperature
- 1/2 Cup sugar
- 1 Tablespoon cocoa (sifted)
- 3.6 ounces semi-sweet chocolate
- 1 1/2 Tablespoons cooking oil
- For the cake layers combine flour, baking powder, sugar and mix well. Add thinly sliced butter and start mixing until large crumbs start forming. Add egg and sour cream and knead into a smooth dough ball. Divide the dough into 5 equal pieces.
- On a lightly floured surface roll out each piece of dough into a 9 X 9 inches square. Lay it on a parchment covered cookie sheet and cut off any excess dough. Bake each layer for just about 5 minutes at 365 degrees F. Don’t let it brown. Remove each from the oven and let it cool completely.
- For the filling place the sugar into a thick bottom pan. Let it melt at a low temperature. When all melted, pour the milk over the melted sugar. Be careful as this will make quite a reaction and sugar will start to bubble and will instantly harden. With a wooden spoon break up hardened sugar into smaller pieces. As the milk simmers, occasionally stir it. All the hardened sugar will melt.
- While milk is simmering, mix the 1/2 cup flour with a bit of milk and make a smooth mixture. ( In Europe there is a special kind of flour for making a filling base, but in US there is not, so you may get few crumbs in the filling – don’t worry about it).
- When all the hardened sugar has melted and you just have a great smelling caramel milk, pour the flour mixture in it, mixing constantly until it thickens. Let it cool completely.
- Beat the butter and sugar until nice and fluffy, add the sifted cocoa and beat until all combined. Add the butter to the caramel mixture. Filling is now done. I have divided my filling into two equal portions. One I left as it is and into the other one I added 1.8 ounces melted dark chocolate and 1 tablespoon of rum.
- Putting the cake together and chocolate glaze
- Divide the filling into 4 equal portions. Lay one cake layer onto a serving plate, spread the 1st portion of the filling on it. Repeat until the last cake layer, which comes on the top.
- For the glaze melt the chocolate over a hot water dish, add oil and mix until smooth. Let it cool for about a minute or two and pour over cake. Shake it a little so it evenly spreads over the top. Leave the cake in the fridge for at least 24 hours or even better 36.
- Remove from the fridge at least 30 minutes before serving, cut into small bars 1 X 2 inches and enjoy!
Saint Patrick's Day Irish Soda Bread is the perfect choice to accompany Corned Beef and Cabbage or a...
Chianti Beef with Thyme Potatoes is a wonderfully rustic dish of deliciously tender beef pieces in a...
Cold weather is the perfect time for a warming bowl of Winter White Fennel Bisque. Soothing, flavor...
One of the best pesto recipes we have, this one we found to be the optimum one for lighter pastas, a...