John Myers
Ingredients for 1 servings:
- 350 g flour
- 200 g butter
- 150 g nuts, ground
- 150 g powdered sugar
- 2 tbsp powdered sugar
- 1 egg(s)
- 100 ml milk
- 10 g yeast
- 1 pinch(s) of baking powder
- 1 tbsp oil
- Chocolate coating, dark
- Apricot jam
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes
Dissolve the yeast in the lukewarm milk, mix the flour with the baking powder, and work in the butter thoroughly. Knead the mixture, the milk, the egg, and the 150g of powdered sugar into a dough and divide it into 3 equal pieces. Mix the nuts with the remaining powdered sugar. Roll out one piece of dough until it fits on the baking sheet lined with baking paper. Spread with the jam and sprinkle with the nuts. Repeat with the second piece of dough, pricking it several times with a fork, then cover with the third piece and pricking it as well. Let rest for 1 hour. Bake in a preheated oven at 160°C for about 30 minutes, then cover with the chocolate coating. Cut into portions and decorate each with a nut half. This is a truly classic product from the famous Budapest pastry shop of the same name. What I like about this cake is that, although it’s visually striking, it’s very easy to make and doesn’t require any special fuss. Both on a tray and in a mold.
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