Madjarica Hungarian Cake Croatian Classic Recipes

CROATIAN MAđARICA RECIPE (LAYERED CHOCOLATE SLICE)

Steps:

• Cook the milk with sugar and vanilla until it boils
• Take out a cup of milk and whisk the flour into the milk. Slowly pour in the flour and milk mixture into the boiling milk and continue to stir
• Turn down the heat and add the chocolate and stir continuously until the chocolate melts and the filling thickens
• Remove from heat and stir in the butter
• Put it aside and let the mixture cool. It should be completely cool before using it
• Preheat oven to 180°C (350°F)
• Now you need to make a dough. Beat butter with sugar, egg whites, and cream add sift in the flour and baking powder, and knead into a dough
• Separate it into five equal parts and roll each one out into rectangles. I usually use a cake tin as a template, so I know the size and shape that I need to roll the dough. Also, I also like to roll it on baking paper; that way, it's easy to transfer the dough onto the baking tray
• Roll the dough as thin as possible and place it on a baking tray ready for cooking
• Bake layers one by one, each for 8-9 minutes. You want the layers to stay light in color. Once baked, put them on a flat surface and let them cool
• Melt the chocolate with butter and oil over simmering water. When it's well combined, it's ready
• Now it's time to assemble the layers of the cake. First, place one layer of the cooked dough onto a baking tray and then spread part of the filling on the cake
• Cover with the second layer of cooked dough and repeat
• You need to end with the dough layer on top; you then finish with the glaze. Simply pour the glaze over the cake and then refrigerate overnight
• The next day cut into small rectangles and serve

MADJARICA - CROATIAN LAYER CAKE RECIPE - (4/5)

Steps:

• 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, make the dough. 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 rectangle baking tray. Preheat oven to 356 F (180 C). 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.

MADJARICA (HUNGARIAN CAKE) - CROATIAN CLASSIC ♥

Steps:

• With electric mixer beat butter with sugar, until fluffy, add egg whites and sour cream and keep beating until you get a foamy mixture. Fold in sifted flour and baking powder and lightly mix with a rubber spatula or wooden spoon. Transfer the dough onto a lightly floured work surface and with your hand knead into a smooth dough.
• Wrap the dough in plastic and chill in the refrigerator for 30 to 45 minutes.
• Divide the dough into 5 equal parts (use a kitchen scale). Reverse your baking tray (dimensions around 39x27 cm (15x10 inch) or similar) *see note 1, so the bottom side is up.
• Preheat oven to 180 °C (350 °F).
• Between two sheets of parchment paper roll one part of the dough to the size of the pan you are using. Roll it out as thin as possible and transfer, together with the bottom parchment paper onto a large rectangle baking tray.
• Bake layers one by one, each for 5-8 minutes. They must stay pale (don't let them turn brown on the edges). Let them cool. You can press them with something heavy (put another baking tray with some weight on) in order to flatten them out as they cool. Crusts will harden as they cool. And when assembling the cake the can easily break so be gentle when handling.
• Chop or break the chocolate into smaller pieces.
• Separate one part of milk (around 150-200 ml) and whisk it with cocoa powder, flour and cornstarch until lump-free.
• The rest of the milk pour in a large saucepan along with sugar and vanilla (and instant coffee if using) and cook until light boil.
• Add the mixture of milk, cocoa, and flour into hot milk and cook, stirring constantly, until it thickens, around 5 minutes.
• Remove from heat and stir in chopped chocolate, butter, Nutella, and dark rum (if using) immediately.
• Spread hot mixture into bowls in 4 equal portions. Filling still needs to be warm while spreading onto the crusts.
• Place the first cake layer into a baking tray and spread one part of the warm filling evenly over it. Cover with the second layer and alternate until you finish. You need to end with the cake layer. Pour hot chocolate glaze over it and leave the cake to stand (in the fridge or some cool room) overnight. It is essential to leave a cake to stand overnight so the crusts can soak the liquid form the filling. Cut into rectangles.
• Melt chocolate, butter, and oil in water bath or in the microwave.