The Hungarian queen

Preparation steps

• Whisk the butter with the sugar and vanilla sugar, then add the egg one by one, stirring constantly. When the mixture is compact, add sour cream and continue mixing until the ingredients are combined. Mix the dry ingredients (flour and baking powder), sift and add lightly to the dough, stirring constantly. I work in a standing mixer so he does the kneading job for me. You need to get a smooth dough that will separate from the bowl. Transfer the dough from the bowl to a transparent foil, wrap it and leave it in the fridge to cool for at least half an hour.
• Place the cooled dough on a floured surface and divide it into 8 approximately the same pieces
• Roll out each piece of dough to a size of 40 × 30. You can also roll it on baking paper, it now depends on how it suits you better. You need to roll out the dough to the point that it is transparent to get thin crusts.
• Bake crust by crust in a preheated oven at 170 ° for 4 to 5 minutes approximately. Your bark must remain white.
• Once you have baked all the crusts it is time to start preparing the cream. Put flour, thickener and sugar in a bowl and mix well, add 3 dl of milk and make a smooth mixture. Make sure you don't have any lumps left. Put the rest of the milk to warm up.
• When the milk has reached the boiling point, stirring constantly, lightly adding the flour mixture ... and cook, stirring constantly with a whisk, until the cream is thick enough that when you spin with a cooker or spoon, the bottom of the pot remains visible. Remove from the heat and immediately add the chocolate that you previously broke into smaller pieces and butter and mix until all the ingredients are combined.
• Divide the cream into 7 equal parts.
• We start with the stacking. Put the first crust on a baking tray or tray and coat it with hot cream. Continue to apply the crust and cream until all is used up
• When you have used up all the crusts and cream. Place a piece of baking paper on the upper mountain, place a baking tray on baking paper and load it with as much load as possible. I usually put on 6kg weights
• Leave for a few hours, preferably overnight, to allow the stake to cool under the load. When everything is well combined and cooled, pour over the chocolate topping and let the chocolate set.
• Cut the cooled cake with a scalpel and straighten it to get all the pieces of the same size.