Fruity Hungarian – a deliciously creamy cake that tempts you to have another, and another, and another slice.
Fruit Hungarian - Marina Ignjatović
Fruit Hungarian - a deliciously creamy cake that tempts you to have another, and another, and another slice.
for crusts:
- 500 g flour
- 1/2 bag of baking powder
- 1 egg white
- 1 pinch of salt
- 150 g of powdered sugar
- 150 g butter (softened)
- 150 g of sour cream
White filling:
- 300 ml milk
- 1 bag of sweet cream pudding
- 100 g of white chocolate
- 2 spoons of white Eurocream
- 100 g butter
Red filling:
- 500 g of strawberries ( (instead of strawberries you can also use cherries or raspberries))
- 2 bags of vanilla pudding
- 5 spoon of sugar
- 1 dl of water
Frosting:
- 200 g of white chocolate
- Mix butter with egg white and salt until foamy.
When the mass becomes puffy and shiny, add sugar a little at a time, then sour cream, baking powder and flour.
- Divide the dough into 6 equal balls.
Roll out each ball thinly on an overturned baking sheet measuring 30 x 40 cm (since the dough is very soft, while rolling the balls, add flour a little at a time so that it does not stick and tear on the rolling pin).
Heat the oven to 180 degrees and bake the crust for about 5 minutes, taking care not to burn it.
- Put the baked crust on the worktop and press it with a baking sheet to make it even.
- Repeat the process with the other 5 balls and place each baked crust one on top of the other and press with a baking sheet.
- Keep them like that until they cool completely.
White filling:
- Dissolve the pudding with a little milk and put the rest to cook.
- When the milk starts to boil, stir in the dissolved pudding and cook the thick cream.
- Remove from the stove and stir in the white chocolate and Eurocream and stir to melt.
- When the mass has cooled, combine it with whipped butter.
Red filling:
- Mix the strawberries and sugar in a deep dish and put them on the stove to cook. Dissolve the pudding with water. When the sugar dissolves, mash the strawberries in the pan and let it boil.
- Pour the dissolved pudding into the boiling strawberries and cook the thick filling.
- Remove from the stove and cool, but not completely so that the filling is lukewarm.
Fill the covers in this order:
- Crust, white filling, crust, fruit filling, crust, white filling, crust fruit filling, crust, white filling, crust, white chocolate glaze melted in steam.
Raspberries or cherries can be used instead of strawberries.
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