If you are looking for a great recipe for a Hungarian, then you have found it. I have to admit that I have tried a lot of home-made and purchased recipes, but every time the thought came to me that the best Hungarian is the one I have been making for many years. A couple of years ago I already published this recipe, but I was not happy with the picture, which did not say how great the recipe is, although I am glad that a lot of women who are very happy with the recipe came forward and thanked me for simplifying the preparation of the crust. With years of experience, I have perfected the same recipe and present it in an even better edition. There have been small transformations that do not change the recipe much, and that is less sugar in the cake, from the same amount instead of 5 crusts I make with 6 crusts and in the end it is much nicer Hungarian with chocolate glaze. I prepare the crust in the simplest possible way that makes the preparation much easier, I show in the video. You can prepare the crusts two weeks before you need them, just leave them in a cool room, pantry, etc ..... The dough for these crusts is especially fine for me and even in combination with chocolate cream, really indescribable. It is quite important to put some weight on it after stacking the cake so that the cake is finely flattened and after the cake is overnight in the fridge, you will get softer crusts and a firm cream, it still remains to coat the chocolate glaze. I would love for you to try this recipe, as I gladly recommend it :)
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HUNGARY - INGREDIENTS:
KORE:
600 g of smooth flour
1/2 baking powder
2 eggs
100 g of margarine or butter
200 g (1 cup) sour cream
200 g of sugar
CREAM:
1 liter of milk
200 g of cooking chocolate
80 g of flour
180 g of sugar
100 g of margarine or butter
CHOCOLATE GLAZING:
100 g of cooking chocolate
3 tablespoons oil
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