A simple yet addictive dessert that can not be missing from any Hungarian Christmas dessert table. It is a delicious cake that lasts through the holidays without having to be refrigerated.
Ingredients
200g sugar
1 egg
60g butter
3 tbsp honey
350g flour
1 tbsp baking powder
200mL milk
sauce:
300g sugar
100g cocoa powder
10 tbsp milk
200g butter
2 tbsp rum extract
to coat:
unsweetened coconut flakes
Preparation
Beat the egg, sugar, honey and butter for the sponge. Butter and flour a 9-by-11 baking shape. Preheat oven to 350F.
Mix the flour, baking powder, and milk with the above sugar blend. Pour into baking shape and bake until center just set.
Cool on a cookie rack.
Mix the cocoa powder, sugar, and milk and bring to a boil. Remove from heat and melt in the butter. When somewhat cooled, mix in the rum extract.
Cut the cake into 2-inch by 3/4-inch slices. Roll each piece in the sauce and then in coconut flakes. The more soaked in sauce the better! Set onto serving tray. Cool and serve!
Comments
Post a Comment