This was something of an undertaking. It seems I’ve made a lot of extravagant layer cakes so far in this project (or was it just one? They seem like many now…), and this one was certainly that.
You’d be well advised not to go into making this without several hours to spare. If you’re short on time, as I was, you will need to draft in an additional human (thanks Oscar), to watch and stir your custard whilst you frantically roll dough out. My arms hurt. Rolling out six pieces of dough to approx. 12×10 inches is no small thing. But perhaps I can be comforted by the fact that I will leave this project with much additional baking knowledge and huge arms from all the mixing and rolling I’m doing. Woohoo!
Apparently madjarica cake is, as last week’s Croatian biscuits were, a Christmas-time cake. I am heartened to find so many various Christmas cakes, which I will endeavour to use in future years (because, you don’t always need Christmas pudding, right?), but not this year, because I’ll be making potentially-Christmas-themed Polish and Portuguese cakes. Yeah. Anyway, enough about Christmas. It’s barely even summer here yet. Madjarica cake is great though, sort of like a hyped-up millionaire’s shortbread, and not excessively rich despite the infinite layers.
I sort of accepted that it was going to be a mess around the edges – anyone who has top tips for rolling dough into rectangles, please do let me know, it’s a skill I’ve yet to acquire. The good news about this is that you cut it into neat little squares, which means you can cut off the messy edges and pretend to the people you feed it to that it was perfect from the start.
And in Brexit news, everything is still terrible and the government seem to be getting nowhere with things. Oh dear.
Next week, Cyprus.
This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.
Madjarica cake (recipe from here)
600g plain flour
2 egg whites
180g sour cream
1 tsp baking powder
1 litre milk
5 tbsp plain flour
5 tbsp cocoa powder
1 tsp vanilla extract
50g dark chocolate
1 tbsp rum
100g dark chocolate
3 tbsp oil
- Prepare the filling first. Cook milk with sugar and vanilla until it boils. Separate one part of milk and whisk it with cocoa and flour. Add the mixture into the boiling milk. Add chocolate and cook, stirring constantly, until it thickens. Remove from heat and stir in butter and rum immediately. Cover with plastic wrap and let cool completely.
- For the cake layers, beat butter with sugar, egg whites and sour cream until fluffy. Add sifted flour and baking powder and knead into a dough. Separate it into six equal parts and roll it out into a rectangles, between two sheets of parchment paper. Roll it out as thin as possible and transfer, together with the bottom parchment paper onto a rectangular baking tray.
- Preheat oven to 180C. Bake layers one by one, each for 8 minutes. They must stay pale. Let them cool. You can press them with something in order to flatten them out as they cool.
- For the glaze, melt chocolate with butter and oil.
- Assemble the cake: place first layer into a baking tray and spread one part of the filling evenly over it. Cover with the second layer and alternate until you finish. You need to end with the dough layer. Pour hot chocolate glaze over it and leave the cake in the fridge overnight.
- The next day, cut into small rectangles and serve.