Madjarica (Hungarian Cake) - Croatian Classic ♥
 
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Layers of chocolate alternate with a thin, moist cake to build this classic in continental Croatia – madjarica, or Hungarian Cake.
Author:
Recipe type: Dessert
Ingredients
Cake layers:
  • 600 grams (4¾ cups; 21.1 oz) all-purpose flour
  • 2 egg whites
  • 180 grams (3/4 cups; 6.3 oz) sour cream
  • 1 tsp baking powder
  • 180 grams (3/4 cup + 2 tbsp; 6.3 oz) granulated sugar
  • 180 grams (6.3 oz) butter, room temperature
Filling:
  • 1 Liter (4 cups+ 2 Tablespoons) whole milk
  • 100 grams (3/4 cup, 3.5 oz) all-purpose flour
  • 30 grams (1/4 cup, 1.05 oz) cornstarch
  • 50 grams (1/3 cup+1 Tbsp, 1.8 oz) cocoa powder
  • 1 teaspoons vanilla extract
  • 200 grams (1 cup; 7 oz) granulated sugar
  • 100 grams (3.5 oz) dark chocolate, broken into pieces
  • 180 grams (3/4 cup, 6.3 oz) unsalted butter
  • 50 grams (1.8 oz) Nutella or any other chocolate spread
  • 1 Tablespoon dark rum (optional)
  • 1 teaspoon instant coffee granules (optional)
Glaze:
  • 100 grams (3.5 oz) dark chocolate
  • 3 tablespoons oil
  • 50 grams (3½ Tbsp, 1.7 oz) butter
Instructions
For cake layers:
  1. With electric mixer beat butter with sugar, until fluffy, add egg whites and sour cream and keep beating until you get foamy mixture. Fold in sifted flour and baking powder and lightly mix with rubber spatula or wooden spoon. Transfer the dough onto lightly floured work surface and with your hand knead into smooth dough.
  2. Wrap the dough in plastic and chill in the refrigerator for 30 to 45 minutes.
  3. Divide the dough in 5 equal parts (use kitchen scale). Reverse your baking tray (dimensions around 39x27 cm (15x10 inch) or similar) *see note 1, so the bottom side is up.
  4. Preheat oven to 180 °C (350 °F).
  5. Between two sheets of parchment paper roll one part of the dough to the size of the pan you are using. Roll it out as thin as possible and transfer, together with the bottom parchment paper onto a large rectangle baking tray.
  6. Bake layers one by one, each for 5-8 minutes. They must stay pale (don't let them turn brown on the edges). Let them cool. You can press them with something heavy (put another baking tray with some weight on) in order to flatten them out as they cool. Crusts will harden as they cool. And when assembling the cake the can easily break so be gentle when handling.
For the filling:
  1. Chop or break chocolate into smaller pieces.
  2. Separate one part of milk (around 150-200 ml) and whisk it with cocoa powder, flour and cornstarch until lump free.
  3. Rest of the milk pour in large saucepan along with sugar and vanilla (and instant coffee if using) and cook until light boil.
  4. Add the mixture of milk, cocoa and flour into hot milk and cook, stirring constantly, until it thickens, around 5 minutes.
  5. Remove from heat and stir in chopped chocolate, butter, Nutella and dark rum (if using) immediately.
  6. Spread hot mixture into bowls in 4 equal portions. Filling still needs to be warm while spreading onto the crusts.
To assemble the cake:
  1. Place first cake layer into a baking tray and spread one part of the warm filling evenly over it. Cover with the second layer and alternate until you finish. You need to end with the cake layer. Pour hot chocolate glaze over it and leave the cake to stand (in the fridge or some cool room) overnight. It is essential to leave a cake to stand overnight so the crusts can soak the liquid form the filling. Cut into rectangles.
For the glaze:
  1. Melt chocolate, butter and oil in water bath or in microwave.
Notes
Note 1: For this cake you will need a large baking tray around 39x27 cm (15×10inch), or you can use 33x23 cm but the you will have to make 6 crusts (and divide filling in 5 equal parts), or otherwise the crusts will be too thick.
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Note 2: In Croatia, we are using grams and milliliter. My every recipe has a measuring in grams (milliliter), cups and ounces. I own cups and spoons measure utensils and I try to be exact when I convert weight into volume (cups), but there is a slight possibility of deviation from the exact amount. Due to differences in measurement, I recommend that you use a KITCHEN SCALE, if you have one.
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Note 3: Recipe is developed for large baking tray and 5 cake layers and this time was 4 crust layers (only because the last crust burned in the oven :(, while I was handling with my baby girl). I was disappointed because I thought I wouldn't be able to publish the update, but when I cut the cake, I changed my mind, it looked perfect.
Recipe by Bite It Quick at https://biteitquick.com/2019/01/06/madjarica-hungarian-cake-croatian-classic-%e2%99%a5/