Pötyi szelet — Dotty cake

Dear Reader,

I have to make a confession regarding this week's dessert. I don't really know if it's Hungarian or not. To tell you the truth, I think it doesn't belong to any nations, so let's claim it's Hungarian. This originates from my mother's printed baking-book, it is written in Hungarian — it has to be Hungarian.

This cake is a little bit different from the previous cake. Pötyi szelet needs more time and more patience than the other. Pötyi szelet's mirror translation can be Dotty cake, as there is a dot in the middle of the slice.

It's sweet, it's tasty, it's Hungarian! Bake it!

You'll need the following ingredients for one thick layer of dough:

8 tablespoons of flour (evőkanál liszt)
8 tablespoons of sugar (evőkanál cukor)
8 eggs (tojás)

Add as much cocoa powder as you wish. The aim is to get a beautiful dark color.








Mix them well and then bake it!









For the filling-cream you'll need:

1/2 liter of milk (fél liter tej)
1 vanilla puding ( cs. vaníliás puding)
1 tablespoon of flour (evőkanál liszt)
1 vanilla sugar (cs. vaníliás cukor)

Put the ingredients above in a big bowl and cook them.

Beforehand mix 9 oz of butter (25 dkg vaj) and 5 oz of powdered sugar (15 dkg porcukor). When the sugar and the butter is creamy, add the dollop into the cooked cream.

And now, ladies and gentlemen, here comes the part that makes this cake special! (I didn't wrote gentlemen by accident as I know some men who love to bake. Let me mention my beloved boyfriend who baked a cake for my birthday with his own hands! Again, darling, I love you and thank you.) Yes, the special part.

For the filling, we'll form sticks from the following ingredients:

4 oz of cookies (15 dkg keksz)
1 tablespoon of peach jam (evőkanál baracklekvár)
1/2 deciliter of rum
1 tablespoon of cocoa powder (evőkanál kakaópor)
1 packet of chestnut puree (csomag gesztenyepüré)

Mix all of them with your hands.

Now, divide the dollop into 6 equal parts. And then, take a time-travel back to kindergarten when you were playing with plasticine. Rub your hands against each other and form a stick. Repeat until you get six.

The next step is to cut your dough into two halves. Cover the first layer with half of the cream.

Next, put the sticks on the cream.

Again, put the rest of the cream on the sticks.

Put the second half of the dough on top of that.

Finish it by covering the top layer in chocolate glaze.

Finally, you can enjoy your work!

Zserbó, Gerbaud, zserbó

This week's dessert is zserbó. It's got his name after Gerbaud Emil who was a confectioner at Budapest and had a confectionery at his own. The patisserie still exists; so, if you visit Budapest, go to Gerbaud for a zserbó. Yes, I know I'm hilarious! But let the jokes at comedians because we have some serious cakes to bake! (Ok, I will stop.)

We'll need:

9 oz of flour (25 dkg liszt)
5 eggs (tojás)
2 oz of sugar (6 dkg cukor)
7 oz of margarine (20 dkg margarin)
1 oz of yeast (2 dkg élesztő)
1 deciliter of milk (tej)
1 sprinkle of baking soda (csipetnyi sütőpor)
a little bit of salt (egy kicsi só)





Filling:
5 oz of grained walnuts (15 dkg darált dió)
5 oz of powdered sugar (15 dkg porcukor)
7 oz of peach jam (20 dkg baracklekvár)

Run up the yeast in lukewarm milk.

Then mix the ingredients together for the dough.

Roll the first part of the dough for the first layer and put it into a baking tin.

Glaze it with peach jam, then sprinkle it with sugared grained walnuts. 

Roll the second layer and put it into the baking tin, on top of the walnuts. Repeat the glazing and sprinkling. 

Finish it with a top layer. Bake it. 

At last but not least, glaze it with chocolate.

Here is the result. Enjoy!

Tejszínes-mézes-krémes, the creamiest of all

This dessert with the really long name is the right delightment for your taste buds. Tejszínes-mézes-krémes stands for whipped creamy-honeyed-creamy. As you can see, it's something overly creamy. But when you eat this sweet, please, don't pay attention for the calories because it won't taste so good ;)
The cream melts in your mouth when you take a bite of it and you feel like walking on clouds. The dessert is so creamy and light that you have the feeling of tasting a sprinkle of heaven.
Are you excited?
If your answer is yes (I can't except no-s), then grab your best egg-whisk and let's the baking begin!

The ingredients are the following for the two layers of dough:

4 oz of sugar ( 10 dkg cukor)
2 oz of margarine (5 dkg margarin)
1 tablespoon of honey (evőkanál méz)
1 egg (tojás)
11 oz of flour (30 dkg liszt)
1 coffee spoon of baking soda (kavéskanálnyi szóda-bikarbóna)




Add the sugar, the margarine, the honey, and the egg into a big bowl. Heat them at a small flame.








Taking it off from the fire, add the flour and the baking soda. Mix it until you get a dough.

Divide the dough into two equal halfs. Roll each of the size of your baking pan. Then bake one after another on your baking pan. Be cautious about placing the rolled dough on the baking tin, do not break it!

On the next picture you will see the baked layer.

Now, it's creamy time:

2 vanilla puddings (vanília puding)

6 deciliters of milk (tej)

9 oz of butter (25 dkg vaj)

9 oz of powdered sugar (25 dkg porcukor)

Cook the puddings in milk. When it is cool, add the butter that you had blended in the powdered sugar before. Mix the two things together.

Whipped cream:

1/2 liter of cream

1 packet of foam fixer

As Micheal Jackson would sing 'Beat it'. It's ready, if you turn the bowl upside-down and the foam doesn't fall on the ground.

Now add 2 or 3 tablespoons of the whipped cream into the cream. Mix it carefully without breaking the foam.

Now, we can build our creamy dream.
 First, spread the cream on the lower layer.







Then put whipped cream on the cream. I know it sound funny but it's delicious!





Finish it by putting the second layer on the top.







Crown it by putting chocolate glaze on the top layer.






At last, but not least, enjoy the 'creamception'!