Budapest Cake
This cake reminds me of childhood. My mom used to make it for us every Christmas. This cake is my favourite, the recipe is not very complicated but it takes some time to make it. With all these, the cake is so delicious, it deserves to be on your Christmas table.I don't know so much about this cake, I don't now its history, all I Know is that in Hungary the cake is named Vendégváró szelet and is offered to the guests. In my family there is no Christmas without this cake. I promise you won't regret if you give it a chance.
Ingredients
Cocoa sheets
- 300 g flour
- 120 g powdered sugar
- 50 g cocoa
- 100 g softened butter
- 100 ml milk
- 5 g ammonium for cakes
Sponge cake
- 5 eggs
- 100 g sugar
- 130 g flour
- 1 tsp vanilla extract
- a pinch of salt
Vanilla cream
- 500 ml milk
- 4 egg yolks
- 200 g sugar
- 50 g corn starch
- 2 tsp vanilla extract
- 200 g softened butter
Chocolate ganache
- 150 g dark chocolate
- 100 ml liquid cream
Instructions
Cocoa sheets
- Mix the softened butter with sugar and vanilla extract until becomes foamy. Sift flour and cocoa on top and mix again. Dissolve the ammonium in 2-3 tablespoons of milk (out of the 100 ml measured) and add over the rest of the ingredients. Gradually add cold milk until you get a homogenous dough. Form a ball of dough, wrap in plastic wrap and leave the dough in the refrigerator for 15-20 minutes.
- Divide the dough into 2 equal parts (weigh each piece of dough) and spread the sheet well, so that it is 0.5 cm thick. Cook the sheets at 180 degrees for 8-9 minutes and let it cool completely.
Sponge cake
- Separate the egg whites from the yolks and beat the egg whites together with the salt powder with a mixer. Add the sugar and mix until the sugar has melted. Gradually add the flour, stirring with a whisk. At the end add the vanilla extract.
- Put the dough in a tray lined with baking paper and put in the preheated oven at 180 degrees for 25-30 minutes.
Vanilla cream
- In a saucepan put the yolks with sugar and vanilla. Mix well and then add the cornstarch. Add the cold milk slowly and mix at the same time to avoid the formation of lumps. Heat the cream over medium heat while stirring constantly, leave it until it reaches the boiling point and then let the cream boil for a minute.
- Cover the cream with plastic wrap and let it cool. When the cream is a little warm, start mixing it and then gradually add the soft butter while mixing the cream. If the cream is cut, mix at high speed for 10-15 minutes and the cream will recover. Let the cream cool completely.
Chocolate ganache
- Heat the cream and add it over the chocolate pieces, let it sit for 1 minute and then mix.
Montage
- Put the first cocoa sheet in a tray . Put half of the vanilla cream on top of it and smooth it nicely. Then the fluffy top, then the rest of the vanilla cream, over the vanilla cream we put the other sheet with cocoa and at the end we add the chocolate ganache. Ideally, leave it a day before serving to soften the sheets.
Notes
