Hungarian Cake

Still, we don't know who is She. That famous Hungarian woman who inspired this traditional, low budget, and unbelievably tasty cake. But who cares, as long we know the recipe. You wouldn't believe how little ingredients you need for this cake, and when you taste it, you will not believe how delicious this cake is.

Dough:
600 g flour
1 teaspoon baking powder
2 eggs
200 g sugar
8 tablespoons sour cream
140 g margarine or butter

Pour flour mixed with baking powder on the table and chop with margarine. Add sugar, eggs, sour cream and knead the dough. Then divide the dough in 6 equal parts.  roll the dough into a rectangle that is the size of a baking pan ( 32x33 cm). Bake on the reverse side of the pan. 

Chocolate-rum cream:

2 L of milk
20 tablespoons flour
400 g sugar   
100 g dark chocolate 
100 g milk chocolate
3 tablespoons cocoa
3 tablespoons  of rum
1 vanilla sugar

For cream, you need two bowls. Place 1500 ml milk in saucepan over low heat and in the remaining 500 ml milk mix flour and sugar . When the milk starts to boil, add the mixture and stir well until it's cooked. Remove cream from heat and add chocolate, vanilla sugar and rum. 

baked layers

When the first layer of cake is baked, start making the cream. It is important that hot cream goes on hot layers, so that cake is moist and soft right away. So you put first layer, cream it, second layer - cream..and you repeat till the end. Last layer shouldn't be creamed, because on top we will put chocolate glaze.

Chocolate glaze:
150 g dark chocolate
100 g milk chocolate
1 tablespoon sugar
about 3-4 tablespoons milk (add more if you think that glaze is not smooth enough, just don't make it too liquid)

Melt it in saucepan and pour on top of the cake. Working quickly, use a knife or long spatula to smooth the glaze across the cake letting it fall over the sides. When the glazing is completed, let the cake cool on the counter or in the refrigerator until the glaze has solidified.

 Who can wait for chocolate glaze?