(for 16 slices)
Beat 6 eggs yolks with 120 g castor sugar, then gradually add 200 g flour
and the stiffly beaten whites of 6 eggs and 30 g melted butter. Spread on a
upturned, greased and floured sponge tin and bake 6-10 rounds from mixture.
Caramelize 150 g sugar with 1-2 drops of vinegar and pour over the most
attractive slice. Before the toffee hardens, use a knife to cut lines on
the surface to mark the slices. To make the cream filling, mix 4 spoons of milk,
150 g castor sugar and 100 g grated chocolate in a bowl over boiling
water, beating until thick. Allow to cool then whisk with 20 g castor
sugar flavoured with vanilla and 200 g butter. Spread this cream on the sponge
rings and on the side of the cake, carefully place the ring with the toffee
on the top and decorate with whipped cream.
Tokaji édes szamorodni
Edited by: János Mohácsi (email@example.com)