Striped Cake (Csikos Teszta)

Striped cake (Csikos Teszta) is a true delicacy that blends tradition and culinary refinement. This recipe has an interesting story, with deep roots in the culture of homemade sweets, often associated with special moments such as holidays or name days. Its origins are mysterious, but it is known that this cake has long been a favorite of those who appreciate desserts that are a little less sweet, having a light texture and a balanced taste.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

Sheets:
- 3 whole eggs
- 6 tablespoons sugar
- 6 tablespoons white flour
- 100 ml milk
- 1 pinch of baking soda extinguished with lemon juice
- Sheet no. 1: + 5 tablespoons ground walnuts
- Sheet no. 2: + 3 tablespoons cocoa
- Sheet no. 3: + 5 tablespoons poppy seeds

Cream:
- 0.5 l milk
- 3-4 tablespoons semolina
- 250 g sugar (about 1 cup)
- 1 pinch of salt
- 1 vial of vanilla essence (preferably Dr. Oetker)
- 250 g margarine (Rama, cubed)

Preparation of the sheets

1. Prepare the ingredients: Start by gathering all the necessary ingredients for the sheets. Make sure the eggs are at room temperature for better homogenization.

2. Egg and sugar mixture: In a large bowl, beat the eggs with the sugar using a mixer until the mixture becomes creamy and pale blonde. This step is essential for obtaining fluffy sheets.

3. Adding the milk: Pour the milk into the egg mixture and gently mix.

4. Incorporate the flour: Gradually incorporate the sifted flour and baking soda extinguished with lemon juice, mixing continuously to avoid lumps.

5. Dividing the dough: Divide the dough into three equal parts. In each part, add the specific ingredients:
- For the first sheet, add the ground walnuts.
- For the second sheet, add cocoa.
- For the third sheet, add the poppy seeds.

6. Baking the sheets: Line a baking tray with parchment paper, ensuring the paper extends beyond the edges of the tray for easy removal of the baked sheets. Spread each mixture in the tray and bake each sheet at 180°C for 15 minutes. The sheets are ready when they do not leave marks upon touch.

Preparation of the cream

1. Heating the milk: In a saucepan, bring the milk to a boil, adding a pinch of salt. This will help balance the sweetness.

2. Adding the semolina: When the milk starts to boil, pour in the semolina in a rain-like manner, stirring vigorously with a whisk to prevent lumps. Continue mixing until the mixture becomes a homogeneous cream.

3. Sugar and vanilla: After the cream thickens, add the sugar and vanilla essence, mixing well. It is normal for the cream to seem too sweet at first, but it will balance out once the cake is assembled.

4. Incorporating the margarine: Allow the cream to cool slightly, then add the margarine at room temperature. Mix well until the margarine is fully incorporated.

Assembling the cake

1. Alternating the sheets and cream: Start assembling the cake by alternating the sheets with the cream. A nice idea is to place the cocoa sheet in the middle for an attractive visual appearance.

2. Finishing: If desired, you can cover the last sheet with a thin layer of cream and grate chocolate on top, but the cake is delicious as it is and not overly sweet.

3. Cooling: Let the cake sit in the fridge for at least 24 hours. During this time, the sheets will absorb moisture from the cream and double in volume, becoming incredibly fluffy.

Practical tips

- Choose ingredients carefully: Use fresh ingredients, especially milk and eggs, for the best flavor. It is preferable to use quality margarine.
- Cooling the cream: Make sure the cream has cooled completely before combining it with the sheets, otherwise you risk making them too soggy.
- Storing the cake: Store the cake in the fridge for easier slicing. At room temperature, the cream becomes soft and may make slicing more difficult.
- Variations: You can experiment with different types of nuts or fruit flavors added to the cream, such as strawberry or raspberry puree.

Serving

The striped cake is perfect to be served alongside a cup of tea or coffee, but also with a glass of cold milk. It is an ideal dessert for parties, anniversaries, or simply to bring a smile to the faces of loved ones.

Nutritional benefits

This cake is not only delicious but also packed with nutrients from ingredients like nuts and poppy seeds, which are rich in essential fatty acids, proteins, and fiber. Semolina contains complex carbohydrates that provide energy, while milk is a good source of calcium.

Frequently asked questions

1. Can I use butter instead of margarine?
Yes, butter can be used, but make sure it is at room temperature to incorporate well into the cream.

2. How can I adjust the sweetness of the cake?
If you prefer a less sweet cake, reduce the amount of sugar in the cream.

3. What other flavors can I add?
You can experiment with various flavors of vanilla, almond, or even citrus to give the cake a unique taste.

4. How long does the cake last?
The cake keeps well in the fridge for 3-4 days, but it is best after 24 hours of assembly.

Conclusion

Preparing the striped cake is a true pleasure, and the final result will surely please everyone. This recipe not only brings a touch of nostalgia but is also an opportunity to spend quality time in the kitchen. So, don't hesitate! Gather the ingredients and let yourself be inspired by the culinary tradition that has brought this cake into our lives. Enjoy!