Traditional Mađarica
Tradicionalno jelo · Hungarian
A classic Hungarian layered cake with thin, crisp pastry sheets and a rich chocolate cream filling, known for its distinctive 'Hungarian' appearance.
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Sastojci
- All-purpose flour500 g
- Butter, cold250 g
- Egg yolk1
- Sour cream100 g
- Sugar100 g
- Dark chocolate200 g
- Heavy cream200 ml
- Vanilla extract1 tsp
- Salt1 pinch
- Water2 tbsp
Koraci
- 1
For the dough: Combine flour, cold butter (cubed), egg yolk, sour cream, sugar, and salt. Mix until a cohesive dough forms. Knead briefly, wrap in plastic, and chill for at least 30 minutes.
- 2
Divide the dough into 5-6 equal portions. Roll each portion very thinly into rectangular sheets. Prick with a fork.
- 3
Bake each pastry sheet at 180°C (350°F) for 8-10 minutes until golden brown and crisp. Let cool completely.
- 4
For the chocolate cream: Melt dark chocolate. Heat heavy cream and vanilla extract until simmering. Pour hot cream over melted chocolate, whisk until smooth. Let cool slightly.
- 5
Assemble the cake: Spread a layer of chocolate cream on a pastry sheet. Top with another pastry sheet and repeat until all layers are used. Spread remaining cream on the top and sides.
- 6
Chill the cake for at least 4 hours, preferably overnight, to allow the flavors to meld and the pastry to soften slightly.
- 7
Slice and serve.
