Hungarian Cake

Elena TodorovaElena Todorova
Chef
4153103
Hungarian Cake
28/02/2014
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Preparation
30 min.
Cooking
70 min.
Тotal
100 min.
Servings
16
"With cakes, the most important thing is how tasty they are and how many pieces you can eat. Everything else is just details."

Ingredients

  • eggs - 7
  • sugar - 1/2 cup (140 g)
  • chocolate - 3 oz (80 g)
  • almonds - 1/2 cup (140 g)
  • vanilla
  • for the cream
  • eggs - 6
  • sugar - 4/5 cup (200 g)
  • flour - 1 tablespoon
  • butter - 4/5 cup (200 g)
  • chocolate - 5 oz (140 g)
  • liqueur - 1 cup
measures

How to make

Beat the egg yolks with the finely crushed sugar or powdered sugar. Once you get a fluffy cream, add the grated chocolate, beaten into snow egg whites, ground almonds and vanilla. Put the mixture in a form with baking paper and then bake slowly at 320°F (160 °C) until tender.

For the cream, tap the eggs in a metal bowl, add the sugar, flour and liqueur and whip in a water bath on the stove until the cream thickens. Then remove it from the heat, add the grated chocolate and stir until homogeneous.

Separately, beat the soft butter until fluffy and add spoonfuls of the chocolate cream with egg yolks to it. Carefully cut the layer into 2-3 separate layers, which you then glue together using the cream.

Smear the top of the cake with cream as well and decorate as desired.

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