Desserts
Hungarian Gerbeaud Cake with curd
Ingredients
50 dkg
flour
20 dkg
sugar
10 dkg
Mizo butter
1.5 coffee spoons
baking powder
2 tablespoons
unsweetened cocoa powder
7 tablespoons
Mizo sour cream
2 pcs
egg
15 dkg
flour
8 dkg
sugar
4 dkg
Mizo butter
1/2 teaspoon
baking powder
2 tablespoons
Mizo sour cream
as required
flour
75 dkg
Mizo curd
25 dkg
sugar
3
egg
3 tablespoons
Mizo sour cream
1 package
vanilla sugar (10 g)
2 tablespoons
semolina
to taste
apricot jam
approx. 15 dkg
chopped walnuts
12 dkg
dark chocolate
1 dkg
Mizo butter
Instructions:
For the brown base crumble the butter in the baking powdered flour, knead the other ingredients into it, then cover and put it in the refrigerator for 1 hour. Do the same with the white layer.
Mix the the cottage cheese with a hand mixer, add the two types of sugar, the sour cream and egg yolk, then mix in the semolina. Beat the egg whites into a hard foam and gently add it to the cottage cheese cream.
Roll out the dough on a floured surface and put into a baking tray lined with parchment paper. Prick it several places with a fork, then spread jam on the top, then sprinkle with half the nuts. Roll out the brown half of the dough on a floured surface, prick it several places with a fork and lay it on the jam-walnut covered dough. Spread jam on it, sprinkle with the remaining nuts and pour the cottage cheese cream on it. Roll out the remaining brown dough, lay it on the cottage cheese cream, prick and bake it at 180 degrees C in approx. 55 minutes. Let it cool down.
Melt the chopped chocolate with butter over steam and spread it on the cake. After the glaze hardens slice and serve.