Hungarian with ready-made crusts

Preparation steps

• Mix flour and cocoa and mix with 200 ml of cold milk. If there are lumps strain. Put sugar in a bowl and melt over low heat until golden yellow caramel is obtained. Pour in the remaining 300 ml of milk and cook over medium heat until the caramel melts. Then mix in the whipped flour and cook, stirring constantly, until bubbles start to appear and the cream thickens. Cool the mixture prepared in this way. Cut the butter into slices and whisk with powdered sugar. Stir in the caramel and milk mixture. Divide the cream into 3 equal parts (weigh). Coat 3 crusts stacking them on top of each other. Press the back crust, without the cream, lightly, load evenly and leave for a couple of hours at room temperature. Finally, pour over the chocolate glaze and store in the fridge. Well chilled cut into sticks.
• Glaze: Ganache: According to the original recipe, the glaze is made of chocolate and sweet cream. Break the chocolate and melt in a steamer. Pour over the hot cream (it must not boil), remove from the steam and stir until a smooth mixture is obtained. Plain chocolate glaze: I made this glaze. Heat the milk, sugar and crushed chocolate over a low heat until the chocolate and sugar have melted. Finally, stir in the butter and as soon as it melts, pour over the cake.
• Cutting a Hungarian: this is the easiest way for me to cut, ie straighten the ends of the cake with a sharp knife. Use a ruler to measure the dimensions of the cake, mathematically divide it into the desired size of the bars and then mark the points at which it will be cut (I cut to the size of 5x3 cm). Lean the thinner side of the slicer vertically on the cake from one opposite point to the other and press lightly to leave a visible line. So mark all the cutting lines. Dip a small, sharp knife in boiling water, dry and cut the cake with the marked line in one stroke, without lifting the knife, without chopping and the like. When the cake is cut almost to the end, with two fingers (the knife is between the fingers) hold the cake sideways so that it does not move when pulling out the knife and pull out the knife without lifting it.
• Note: I also tried pouring warm cream over the crusts (in which case the butter is eventually mixed into the cooked cream and melted), it's easier, but my Hungarian was kind of rubbery.