This is a very typical Hungarian dessert that is a little bit time-consuming to make, but the home-made version is much better than the one served at the bakeries and coffee shops (where they most often use the left-overs to make it).
Here is how I prepare it:
- I make three layers of sponge cake: one plain, one with cocoa in the pastry and one with walnut in the pastry. (If you do not know how to make the sponge-cake pastry, you can find the basic recipe here - the only difference is that you leave it as it is, you do not have to roll them.)
After the three layers are ready, I prepare two different puddings (from a bag - simple but good): one vanilla and one chocolate flavoured. I put the plain, basic sponge cake layer on a plate and spread the chocolate pudding on top of it.
- I put the cocoa pastry on top and then spread the vanilla pudding on it.
- I put the walnut pastry on top.
- I mix 0.5 litres of milk with 2 tablespoons of fine Dutch cocoa powder and 2 tablespoons of sugar and boil it. When it is boiling I add 50 g butter and 1 dl rum. I mix it well, this will be the dressing.
- I start cutting out dumplings from the layered cake with a spoon and put them in a bowl. (If you like it, you can also add raisins and roasted walnuts, too (my kids do not like these, so I don't always add them).
- The final step is the serving: put some pastry dumplings in a bowl, sprinkle it with the dressing and add some whipped cream on top... Yummy!