Pastry
Description
Perfectly pairs with tea and coffee. This is an old Hungarian dessert recipe consisting of meringue layers spread with cream. It is wonderfully delicate and delicious. The special feature of this dish is that it requires almost no soaking time— the pastry can be served immediately. It's an excellent holiday alternative to a cake. Can be served with tea or coffee.
Instructions
- 1
Step 1
1. To prepare the dough, grind hazelnuts and almonds into flour, add powdered sugar. In a separate bowl, beat the chilled egg whites, gradually adding sugar. Then, very carefully incorporate the flour, mixing it in gently with a spatula. Transfer the prepared dough onto a parchment-lined baking sheet and bake in the oven at 180°C for 20 minutes. Remove the cake layer, transfer it to another surface, and immediately peel off the parchment paper. Once cooled, cut the dough into 6 strips.
- 2
Step 2
2. For the cream, pour 100 milliliters of milk into a saucepan, add starch, then mix in the egg yolks, sugar, and the remaining milk. Place over medium heat. Constantly stir and bring to a boil, then cook for several minutes. Remove from heat and stir for another minute. Then transfer to another container, cover with plastic wrap, and set aside.
- 3
Step 3
3. Cut 20 grams of room-temperature butter into pieces, mix with white chocolate, and melt over a water bath. Then spread over one cake strip. Melt dark chocolate together with 20 grams of butter. Using a toothpick, draw stripes over the cake layer with white chocolate to create a distinctive pattern.
- 4
Step 4
4. Beat 200 grams of room-temperature butter for 2 minutes, then gradually add the entire cream one tablespoon at a time. Once all the cream has been incorporated, pour in the alcohol. Spread the resulting cream over all the strips (except the chocolate ones).
- 5
Step 5
5. Stack all the strips on top of each other, placing the decorated cake layer on top. Spread the remaining cream on the sides and sprinkle with almonds. Refrigerate for 1 hour. Enjoy!