ReceptnaptárMeran or Meringue Torte
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Ingredients
Method
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- Knead the flour, butter, 140 g sugar, grated chocolate, and 3 egg yolks into a dough on a board.
- Roll out and bake three thin layers from most of the dough in a cake tin, setting aside a little dough.
- Knead a little flour into the reserved dough, and shape and bake a lattice to fit the cake tin.
- Let the baked layers rest for three days before filling.
- After 3 days, cook a thick cream from the coffee cream, the 3 egg yolks, the 120 g sugar, and the chocolate, stirring constantly.
- Spread the cream on the layers, but leave most of it on the top layer, so it squeezes through when the lattice is placed on it.
- Carefully place the lattice layer on top.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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