Hatlapos

Ingredients for 1 servings:

• 80 g lard
• 1 pack of ammonium bicarbonate
• 125 g powdered sugar
• 1 egg(s)
• 500 g flour
• 100 ml milk
• 2 packs of pudding powder (chocolate)
• 1 packet of pudding powder (vanilla flavor)
• 50 g butter
• 1.3 liters of milk
• Grease for the tray

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Hungarian layer cake

Render the lard and dissolve the baking powder in it. Knead the flour, sifted powdered sugar, egg, and lard with the baking powder into a dough, adding enough milk to make a soft dough. Divide the dough into 6 pieces, roll out six baking sheet-sized discs, and bake each on a lightly greased baking sheet at 180°C for about 5 minutes. Bake only until they are very lightly browned. After baking, make a pudding from the remaining milk and both types of pudding powder, stirring in the butter. Spread a layer of pudding between each disc. After cooling slightly, the discs will still be hard, but will become very soft once filled. This is also the effect of the baking powder. The cake should then be refrigerated and not cut until the next day. It will keep for several days if kept cool and tastes better every day.