Pudding, oriental style

Name: Pudding, oriental style
Total time: 2 h 15 min
Yield: 8-10 slices
Cuisine: Hungarian
Ingredients: for the sponge base: 5 eggs; for the sponge base: 120 g sugar; for the sponge base: 120 g flour; for the sponge base: 60 g melted butter; for the cream: 5 egg yolks; for the cream: 150 g butter; for the cream: 200 g sugar; for the cream: 150 g blanched, ground almonds; for the cream: 1 whole egg; for the cream: zest of 1 lemon; for the cream: 1 tbsp breadcrumbs; for the cream: 5 egg whites; 60 g (2 pieces) dark chocolate, grated, for half the cream; butter and flour for the mold

Time: 2 hr 15 min (about 1 h hands-on)8-10 slicesapprox. 620 kcal / serving (estimated)approx. 15 g protein / serving

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Method

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Bake a sponge sheet: whip the 5 egg whites into a stiff foam, gradually mix in the sugar, then gently fold in the egg yolks, the melted butter and finally the flour.
Spread into a buttered, floured baking tin, and bake in an oven preheated to 180 °C for 15-18 minutes until golden and a skewer comes out clean.
Let cool completely, then cut into slices about 1 cm thick.
For the cream, beat the butter fluffy, add the egg yolks, the sugar, the ground almonds, the whole egg, the lemon zest and the breadcrumbs, and mix thoroughly.
Whip the egg whites into a stiff foam and fold gently into the cream.
Spoon one third of the cream into another bowl and stir in the grated chocolate.
Line a buttered pudding mold with the sponge slices (bottom and sides), then layer: a layer of plain cream, a few sponge slices, a layer of chocolate cream, and so on until the mold is full, finishing with a layer of sponge on top.
Cover the mold, set it in a water bath so the water reaches halfway up the mold, and steam over low heat for 1.5 hours.
Remove, let stand for 10 minutes, then turn out carefully onto a plate.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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