Hungarian cake, the queen of cakes, is a real classic that never goes out of fashion! Its elegant layers of thin, soft crusts and rich, creamy chocolate cream create a perfect harmony of tastes.
DOUGH:
CREAM:
GLAZE:
Preparation of the dough: In a bowl, mix the dry ingredients first, then add the wet ingredients. Knead the dough and divide it into five equal parts. Roll each part thinly into crusts 2-3 mm thick. Prick the skins with a fork so that they remain flat during baking. Bake them in a preheated oven at 175 °C for 4-5 minutes per crust.
Preparation of the cream: Dissolve the sugar in a saucepan over low heat and add a liter of milk. Let it boil. In another bowl, mix flour, cocoa and half a liter of milk. Slowly add the mixture to the saucepan with the boiled sugar and milk, stirring constantly. Cook the cream over low heat until bubbles appear. Remove from heat, add butter and chocolate and stir until the ingredients melt.
Assembling: Coat the crusts with cream, stacking them one on top of the other. Place a heavy object on the last crust so that the cake is compressed evenly. Let it sit for about 2 hours.
Preparing the glaze: Melt all the ingredients for the glaze in steam. Pour the glaze over the Hungarian cake and let it cool for at least 4 hours, ideally overnight.
