Madjarica - Layer Cake

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A beautiful, and delicious cake that is a welcome addition to any celebratory table

Ingredients
Cake layers

21.1 oz (600 g) all-purpose flour

2 egg whites

6.3 oz (180 g) sour cream

1 tsp baking powder

6.3 oz (180 g) sugar

6.3 oz (180 g) butter

Filling

4 cups (1 l) milk

5 tbsp all-purpose flour

5 tbsp cocoa powder

1 tsp vanilla extract

7 oz (200 g) sugar

1.7 oz (50 g) dark chocolate

6.3 oz (180 g) butter

1 tbsp rum
Glaze

3.5 oz (100 g) dark chocolate

3 tbsp oil

1.7 oz (50 g) butter

Instructions
1.

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.

2.

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.

3.

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.

4.
5.

6.

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.