Stanglice of Queen Mary
An old, almost forgotten, recipe obtained many, many years ago. Made for great and solemn celebrations, and captivated with taste and juiciness all who tried it.
Preparation steps
- Whisk the room temperature butter and sugar until foamy. Add vanilla sugar, lemon juice, flour mixed with baking powder and ground walnuts. Mix everything lightly and then mix the whipped egg whites into the mixture. Pour into a baking tray lined with baking paper (pan size 32 x 25 cm). Bake at 180 C for about 20 - 25 min. While the dough is baking in a large bowl, mix the egg yolks and sugar, then put the bowl on steam and mix until the sugar dissolves, about 4-5 minutes. When the cake is baked, pour the beaten egg yolks over it and return the whole cake to the oven, which is switched off but still lukewarm, and leave it for a few hours for the egg yolks to dry.
- Then prepare the filling. Mix the milk, butter and sugar and heat the mixture to a boil and melt the butter and sugar and combine all the ingredients. Pour this hot mixture over the ground walnuts, cool and add the taste of vanilla and a little rum essence. Cool the filling and then spread over the dried egg yolks. Put the coated cake (do not take it out of the pan) in the refrigerator and then cut it into sticks the next day and serve. The cake can be sprinkled with ground walnuts (I don't sprinkle because there are already a lot of walnuts in the cake itself). The cake looks nice without any additional decoration.
