Hi Hungary!
This cake is complicate….
Recipe
Filling:
0.5 cups milk
5 tbsp semolina (打碎粗糧）
0.5 tsp vanilla extract
50 g butter
60 g powdered sugar
juice of a half lemon
200 g apricot jam (中層）
- Pour 0.5 cups milk in a saucepan.
- Add 0.5 tsp vanilla extract and bring it to a boil.
- Stirring continuously and remove from the heat until it thickens.
- Put 50 g butter in a separate bowl, add 60g powdered sugar and beat with a mixer until fluffy.
- Combine creamy butter with the semolina pudding adding lemon zest and juice.
Dough
- 50 g powdered sugar (25g糖與25g玉米粉在果汁機打碎）
- 1 egg (忘了加)
- 20 g butter
- 1 tbsp honey（橘子蜜）
- 2 tbsp milk
- 200 g flour（打碎燕麥片）
- 0.5 tsp baking soda
- pinch of salt
- Place salt, 1tsp honey, 2tsp milk and 20 g butter in another saucepan and heat them up (but don’t boil)
- Add 200 g flour, 0.5 tsp baking soda and 1 egg.
- Knead into a smooth dough and then divide into four equal parts and covered it prevents cooling.
- Roll out the first ball into a paper thin (1-2 mm thin) square and poke with a fork .
- Bake for 4-5 minutes. Repeat the procedure with the three remaining balls.
Assemble
- fourth layer
- rest of the filling
- third layer
- apricot jam
- second layer
- half of the semolina cream
- first layer
Glaze
- 2 tbsp unsweetened cocoa powder（杏仁粉）
- 2 tbsp powdered sugar
- 25 g butter
- 1.5 tbsp water
- In a small pot bring powdered sugar, cocoa powder and water to a boil.
- Remove from the heat and immediately stir in butter.
- Pour the cocoa glaze over the cake and spread evenly.
- Stay in the fridge overnight before cutting.
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