Hungarian Honey Slice - Zserbó Cake
Delicious soft pastry flavoured with honey, filled with a rich, vanilla
custard butter cream that is topped with moreish chocolate and sprinkled
with crunchy walnuts.
- 4 cups plain flour
1 ½ teaspoons baking powder
1 cup sifted pure icing sugar
1/3 cup unsalted butter
2 beaten eggs
¼ cup honey
½ cup sour cream
- 750ml full fat milk
75g vanilla custard powder
1 tablespoon cornflour
1 cup unsalted butter
1 teaspoon vanilla extract
1 cup sifted icing sugar
1/8 cup meringue powder
180g dark cooking chocolate
75g softened butter
50g chopped walnut
For the pastry
For the cream filling
For the topping
Sift the flour, baking powder and icing sugar into a large bowl. Add butter, rubbing it into the flour mixture until it becomes crumbly. Make a hole in the centre of the mix and add the acacia honey, eggs and sour cream, kneading the mixture together thoroughly.
Pre heat the oven to 180 degrees. Shape the dough into a stumpy roll shape and divide it into four equal pieces. Flour the surface and roll out each piece of dough to between ½ cm to 1cm thick. To get an even shape, draw the shape of your baking tray on the baking paper, add another sheet on top which will be your baking sheet. Put the pastry on top and cut to shape.
Bake each layer separately to ensure even cooking, for around 10-15 minutes or until a light golden colour, and the dough is firm to touch.
To make the cream filling, add half the milk and heat on low heat in a small saucepan. Mix custard powder, cornflour and the remaining milk together to a paste and add it to the heating milk. Stir continuously until the custard is very thick. Remove from the heat, cover custard directly with baking paper and allow to cool completely. Cream butter, vanilla, icing sugar and meringue powder with electric beaters until soft and fluffy, add enough icing sugar to make it sweet to your taste. When custard is cool add a large spoonful at a time to the butter mix, beating slowly after each addition, until it is all incorporated. Place covered in fridge until you are ready to assemble the cake.
For the topping, simply melt the chocolate and stir in softened butter until completely mixed.
Place a layer of cold pastry on a board, spread evenly with 1/3 of the butter custard cream. Place the next layer of pastry and repeat until all pastry is used. Pour chocolate on top, spreading evenly. Sprinkle with the chopped walnuts while the chocolate is still warm. Put in a covered container in the fridge for over 24 hours to set and soften.
Trim the edges of cake to make it straight and slice the cake into small rectangles-remember it's a very rich cake so don't make the pieces too big. Keep it refrigerated.
This cake needs to be baked and assembled at least one whole day before it is served, in order for the cream to soften the pastry so it becomes more cake like.