This is a Hungarian cake which I have put together and added a twist. This recipe makes quite a big one, look at pictures to see the size, you can halve quantities. The time and serving are rough ideas as i am a slow cook and the slice depends on how big you want it, remember its quite tall.
- Ready In:
- 470 g butter
- 470 g sugar
- 470 g self raising flour
- 9 eggs
- vanilla essence
- 400 ml whipping cream
- 3 strawberries, to taste
- chocolate, to taste (50g)
- instant coffee granules or fresh ground coffee, to taste
I did not have enough to cover the sides completely so I have added more
- 300 g chocolate
- 3 tablespoons sugar
- 3 tablespoons cream (whipped)
- Firstly you have to make the sponge, once the batter is made it takes a while to bake each layer so keep your tv on. I did not know how much i would need so i made it in two batches, it would be easier with these quantities.
- Preheat the oven to 190'C/ 375'F/ gas mark 5.
- Cream together your butter and sugar by hand first, until it is combined, then by an electric whisk. Slowly mix in the eggs, one by one.
- Fold in the flour.
- Grease a spring open tin. You don't need to do the sides.
- Smooth a thin layer with a spatula. I does not have to be smooth as it will even once in the oven.
- Put the side of the tin back on, and put it in the oven. It takes roughly 10-20 minute Keep an eye on the first one so you know how long it takes. It should be slightly golden brown.
- Repeat steps 4- 6, 6 more times so you have 7 layers.
- This is the filling. Traditionally it is only chocolate but you can experiment with different flavours. The ones i have used have worked well together.
- Prepare your flavours in each bowl.
- Mash your strawberries in one bowl.
- In a mug dissolve your coffee in hot water, then leave it to cool (the freezer helps speed it up).
- Melt your chocolate. Do not do it in the microwave, do it over a pan of hot water, mine went wrong when i did it in the microwave,.
- Whip all the cream until it is thick.
- Divide it equally into each bowl.
- Fold it in well.
- Arrange your bottom sponge layer on a plate, use the thickest one.
- Spread your chosen filling.
- Put another sponge layer on that.
- Repeat until finished.
- Tips- don't whip the chocolate one once the chocolate is in, mine went all wrong because it shrunk and water came out. Also, don't put the ground coffee straight into the cream, the taste and texture are not nice.
- Melt the chocolate over a pan.
- Add the sugar and butter while it is still on.
- Wait for the chocolate to cool (freezer speeds things up but make sure it doesn't harden).
- Carefully fold in the whipped cream.
- Cover your cake with it.
- You can add any decorations you want, mine is for a 50th birthday.
- Put it in the fridge to harden chocolate and cool the cake until you want to use it.