Madjarica with homemade caramel filling

Ingredients for 1 servings:

• 800 g flour
• 200 g margarine
• 250 g sugar
• 3 eggs
• 1 packet of baking powder
• 200 g sour cream
• 400 g sugar
• 1.3 liters of milk
• 1 packet of vanilla sugar
• 12 tbsp flour
• 250 g butter
• 100 g powdered sugar
• 2 tbsp cocoa powder
• 100 g block chocolate
• 4 tbsp water
• 4 tbsp sugar
• 50 g margarine

Instructions

Working time approx. 1 hour 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 1 hour 25 minutes

The cake has its origin in Croatia and means “Hungarian” but nobody knows why

Mix the soft margarine with the flour until it becomes crumbly. Then add the sugar and baking powder and mix again. Then add the eggs and sour cream and knead everything into a dough. Divide the dough into 7 equal portions (it’s best to weigh them) and chill for about 30 minutes. Roll out one piece of dough at a time on a piece of baking paper to about 35×25 cm. Place the baking paper on the back of a roasting pan and bake at 170-180 degrees Celsius (340-350 degrees Fahrenheit) for 8-10 minutes. The baking time varies depending on the oven. The dough should only be lightly golden brown, definitely not dark. Remove from the oven and let it cool on a wire rack. Repeat this process for all 7 pieces of dough. If using a fan oven, you can also bake several baking sheets at once, but I only have one roasting pan. Prepare the filling: Put the sugar in a saucepan and heat until it has completely dissolved and begins to caramelize. Now remove from the heat and slowly deglaze with 1 liter of milk (careful! It may splash, so add the milk very slowly). Now put the pan back on the heat and heat and stir until the caramel has dissolved back into the milk, then add the vanilla sugar. In a small bowl, mix the flour with the remaining milk, then slowly add the caramel-milk mixture, stirring vigorously constantly. If necessary, use a hand blender to prevent lumps from forming. Now bring the cream to a boil again, stirring constantly. Then let the cream cool, stirring frequently. In the meantime, beat the margarine with the powdered sugar until fluffy, add the cocoa powder and stir into the cooled cream. Then arrange 6 layers on the table, spread the same amount of cream on each layer and carefully stack them on top of each other. Ideally, place the 7th layer on top as a lid, place another tray or shallow baking tin on top, and weigh the cake down with about 5-10 liters of water in a pot (alternatively, use a drinks crate or other heavy object). The cake should rest like this for at least 24 hours so that the layers can absorb moisture from the cream and become softer. The topping: Put the water and sugar in a small pot and melt the sugar. Then add the grated chocolate and stir this in. Finally, add the margarine and mix it into the warm chocolate. Spread this on top of the cake. If any runs down the sides, you can lightly spread it on the sides. This all sounds pretty complicated, but it’s actually pretty simple. Only the layers need a little time. The cake tastes best on the 3rd day.