BUDAPEST CAKE

Name: BUDAPEST CAKE - Sanziana B.
Ingredients: FOR THE SHEETS: White wheat flour 250 g; Lard 50 g or high; fat butter 65% 100 g; Granulated sugar 100 g; Egg 1 piece; Food ammonia 1 teaspoon; Warm milk 100 ml; Unsweetened cocoa powder 2 tablespoons. FOR THE MIDDLE SHEET: Eggs 5 pieces; Granulated sugar 150 g; Vanilla sugar 1 packet; Cold water 10 tablespoons; Iodized salt 2 g; Vinegar 1 teaspoon; White wheat flour 200 g. FOR THE CREAM: Milk 800 ml; Granulated sugar 10 tablespoons; Pistachio pudding Dr Oteker 2 packets; Butter 300 g.

Dessert - BUDAPEST CAKE by Sanziana B. - Recipia

Budapest cake with pistachio cream - a delicacy that will transport you back in time, evoking cherished childhood memories. This recipe, with a rich history and an unmistakable flavor, combines delicate cocoa sheets with fine pistachio cream, creating an elegant dessert that will surely impress anyone who savors it. Whether you prepare it for a special occasion or simply to pamper your family, this cake will make you feel like a true pastry master. Total preparation time: 2 hours Baking time: 40 minutes Number of servings: 16 Ingredients: For the sheets: - White wheat flour: 250 g - Lard (or 65% fat butter): 50 g (or 100 g) - Granulated sugar: 100 g - Egg: 1 piece - Food ammonia: 1 teaspoon - Warm milk: 100 ml - Unsweetened cocoa powder: 2 tablespoons For the middle layer (sponge cake): - Eggs: 5 pieces - Granulated sugar: 150 g - Vanilla sugar: 1 packet - Cold water: 10 tablespoons - Iodized salt: 2 g - Vinegar: 1 teaspoon - White wheat flour: 200 g For the cream: - Milk: 800 ml - Granulated sugar: 10 tablespoons - Pistachio pudding Dr Oetker: 2 packets - Butter: 300 g Preparation: 1. Preparing the cocoa sheets In a large bowl, mix the flour with the softened lard until you achieve a crumbly dough-like texture. This step is essential to ensure the sheets' fragility. Then add the sugar, egg, ammonia, warm milk, and cocoa powder. Knead until you obtain a homogeneous and elastic dough. Divide the dough into two equal pieces and roll each piece out on the bottom of a baking tray. Bake in a preheated oven at 180 degrees Celsius for about 10 minutes, until the sheets become slightly firm. Remove them to a wooden board to cool completely. 2. Preparing the sponge cakes In another bowl, beat the 5 egg yolks with the granulated sugar and cold water until you get a fluffy and bright cream. Separately, beat the egg whites with a pinch of salt and a teaspoon of vinegar until they become frothy and firm. Combine the two mixtures, gently folding them together, then add the flour gradually to avoid lumps. Pour the resulting batter into a baking tray lined with parchment paper and bake at 180 degrees Celsius for 30 minutes. Check if it’s done using the toothpick test. Once baked, remove it and turn it onto a rack to cool. 3. Preparing the pistachio cream In a double boiler, bring 600 ml of milk to a boil. In another bowl, dissolve the pistachio pudding powder in 200 ml of cold milk along with the sugar. Add the mixture to the hot milk and whisk vigorously to prevent lumps from forming. Continue to stir until the pudding thickens. Let it cool for 20 minutes, then add the softened butter and mix until you get a fluffy cream. 4. Assembling the cake The next day, start assembling the cake. Place the first cocoa sheet, followed by a generous layer of pistachio cream, then add the sponge cake layer, again the pistachio cream, and finally the second cocoa sheet. Wrap the cake in cling film and refrigerate, placing a uniformly distributed weight on top (you can use a tray of the same size or bags of rice). It is important for the cake to stay in the fridge for 2-3 days to allow the flavors to meld and to become more tender. 5. Serving When you are ready to serve, cut the cake with a thin, sharp knife. Sprinkle powdered sugar on top for an elegant look. This cake is wonderful alongside a fragrant coffee or herbal tea. Personally, I enjoy serving it with a glass of sweet wine or a fine liqueur, which perfectly complements the delicate flavors of the pistachio cream. Useful tips: - The longer the cake stays in the fridge, the more tender and flavorful it becomes, so don’t rush to serve it! - If you wish to vary the recipe, you can replace the pistachio cream with chocolate or vanilla cream, but the pistachio flavor is truly special. - Make sure the butter for the cream is at room temperature for easier incorporation and a smooth texture. Nutritional values per serving (approximately): - Calories: 350 kcal - Protein: 5 g - Fat: 20 g - Carbohydrates: 40 g This Budapest cake with pistachio cream is not just a dessert but a story in itself, full of memories and traditions. Each bite will bring you closer to cherished moments spent with loved ones, so don’t hesitate to prepare it with love and share it with all those who are dear to you. Enjoy!

BUDAPEST CAKE

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